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new santoku or chef knife suggestion

post #1 of 16
Thread Starter 
Hi, i'm fil and i come from Italy. I'm attending a cooking school and i would like to buy a good knife that i can use as a personal knife. I bought this knives set with a friend just because it was really cheap (25€) (and because i was looking for a confortable knives case).http://www.amazon.it/gp/aw/d/B00DAF3FYK/ref=mp_s_a_1_4?qid=1424389632&sr=8-4&pi=AC_SX110_SY165_QL70&keywords=set+coltelli+professionali&dpPl=1&dpID=51ALOA15ivL&ref=plSrch

I'm still waiting to recive this set but i don't think that the knives will be of good quality made, so i would like to buy a good knife that i can use and trust to. I was thinking to buy a good chef knife or a santoku. Do you have any good knife (brand and/or model )to suggest? I would like to spend less than 40 euros?
Thank you
Edited by pipp8888 - 2/21/15 at 8:54am
post #2 of 16
Thread Starter 
No suggestions???!!! smile.gif
post #3 of 16

Cheftalk slows down for the weekend usually as its the busy time for the pros and such. Give it a day or two and things will start flowing in. 

 

In your price range, Victorinox will be the main recommendation I think. And the Ikea Slitbar knife in VG10 is a good value if they offer it in your area. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 16
Thread Starter 
Thank you. I was considering already victorinox but I didn't know that ikea produces good knives.
post #5 of 16

Ikea's knives are not universally good. It's only the Slitbar 8" in VG10 that I recommend. It will have a damascus cladding over the VG10 core and to my knowledge is the only Slitbar to be made that way. It's not a beauty, but it performs well. 

 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 16

Welcome to ChefTalk!

 

I'm going to have to ask what country you are in right now.  You say you are from Italy and attending cooking school.  The Amazon web site you bookmark is also based in Italy.  Does that mean you are in Italy, or in a different country?

 

The reason I ask is that knife availability to a large degree depends on where you are.  It's no good for us to recommend a particular knife, if you cannot get it in the country you currently are in.

 

Thanks for your cooperation in making this a dialogue.

 

 

Galley Swiller

post #7 of 16
Thread Starter 
Thank you for your help. Yes, I'm in italy, in Venice. I know that it's difficult for you to suggest to a guy from an other country but when I found out this forum I thought it was the right one for this type of question. And it turned out to be the perfect one 😁
post #8 of 16

The Ikea Slitbar which phatch referred to is this one:

 

http://www.ikea.com/it/it/catalog/products/90131068/

 

You may find it to be a bit short, since it is just 8 inches, or around 210 mm.  Unfortunately, the VG-10 steel core Slitbar only comes in that single length.

 

A slightly longer knife which is also VG-10 steel is the 240 mm Tojiro DP.  It is available from Amazon's Italian web site at the following page:

 

http://www.amazon.it/Tojiro-DP-Gyutou-9-4-24cm-japan/dp/B000UAQOUA/ref=sr_1_1?ie=UTF8&qid=1424647272&sr=8-1&keywords=Tojiro

 

The price of EUR 70,54 is not that much more than the shorter Slitbar (which is EUR 49,99).  It also has what I consider an advantage, in that it is not a "Damascus" blade.  The problem is not performance - both blades are laminated - it's that the Damascus lamination will look absolutely awful once it starts getting scratched up.  Better in my mind is to have an honest work knife which you won't mind quite so much about how it looks.

 

 

Galley Swiller

post #9 of 16
Thread Starter 
Thank you so much. You have been really useful.
I look to the other knife that you write about and I'll decide in the next days. Thanks
post #10 of 16


the tojiro also scratched up very fast because the lamination is very soft inox, but the quality is very good for its price and it keeps a good edge for quite some time.

post #11 of 16
Thread Starter 
So do you suggest me to buy the Tajiri or you think that I could find something better around that price? THANK YOU!
post #12 of 16

I think Tojiro is a good choice in that price range.  It's a good knife for your first Japanese knife too.  Not too thin and delicate and it's used in a lot of pro kitchens.  Not too expensive, not too flashy that it will get stolen.  If someone knocks it off the counter and the tip breaks, you won't cry.

post #13 of 16
Thread Starter 
Ok thanks. Last question: I still can't judge which size is the best one for my necessity (I'm looking for a knife that I can use for most of the situations). Which size would you take in my case?
post #14 of 16
In a professional setting I would suggest a 240mm as the most versatile. It will still be very light and nimble compared to its German counterparts.
I'm a bit hesitant about the Tojiro because sharpening it's core steel, VG-10, may require some experience. Rather have a look at the Kagayaki Carbonext or the Hiromoto G3 with
japanesechefsknife.com
and be aware or their flat shipping rate of $7.
post #15 of 16

True those are much easier to sharpen.  Worth the extra cost in my opinion.  In the $130ish range also look at Tanaka G3 sold by metalmaster.  I prefer the blue #2, but their G3 is good too.

post #16 of 16
Thread Starter 
I will look if I find any of those in an European market to avoid any extra costs. So, in the end, you guys suggest me to forget the ikea slitbar and buy one of the Japanese knives that you wrote about. I look around if I can find a good price in the European market. Thank you guys for everything. And sorry for my incorrect English smile.gif if you still have anything to suggest me, please, go for it. I'm glad to hear as much suggestions as I can.
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