[phantom552]

First off, I apologise if this has been beaten to death, but I was unable to find anything terribly helpful by searching.

Looking to replace some old, used up Zwilling stainless knives with a few Carbon Steel Japanese Knives. Primarily looking for a Gyuto ~8", Santoku ~6", Paring Knife, Slicer, and a Boning / Fillet Knife. Bonus points if you can provide some budget ranged options (you know, options to keep the total under $250, $500, $750, etc.). Mostly just looking for options in general, as I can't seem to find any carbon steel knives locally.

 

[grande]

Don't forget to check out the Sabatier carbons. K Sabatier and Thiers-Issard both make them and they are not that expensive.

 

[kokopuffs]

@Phantom552:

Not everything has to be Japanese to be good. For carbon steel knives, just navigate around the following website:

http://www.thebestthings.com/knives...site&utm_source=sendgrid.com&utm_medium=email

The following url provides oilstones which is what you want for sharpening your Sabatiers:

http://www.sharpeningsupplies.com/Norton-3-Stone-IM313-System-P48.aspx

 

[millionsknives]

Other than for nostalgia I wouldnt get a new sabatier. The carbon steel is softer, and it has that annoying bolster. You can do better for the price. If you can get a vintage on the cheap thats a different story.

 

[grande]

I've got a brand new thiers issard and it performs superbly. Just my 2¢. But I rarely see you guys recommend carbon knives in the $70-$120 range, and he asked for cheap

 

[brianshaw]

That IS cheap, amigo.

 

[grande]

Right, that's what I said.

 

[brianshaw]

As a matter of fact, yes you did. My reading comprehension wasn't perfect.

In other threads I have been known to recommend even cheaper carbon steel alternatives.

 

[grande]

I just picked up an Ontario Knife Company(not marked old hickory)- bullnose knife that it looks like someone rehandled off ebay. I'm a little leary about taking it to work, just because of the extra care carbon needs, but am looking forward to getting sharpened up and trying out at least

 

[chefwriter]

I love my collection of Sabatier, a few I got from thebestthings.com. I bought a Norton tri-stone 26 years ago, still in great shape. The knives work really well for me, sharpen easily, maintain an edge and I don't find the extra maintenance to be a problem. Should anything happen to them, replacements are affordable. I will allow that I may be missing out on not using the Japanese carbon knives but I can't really afford to find out by trial and error. Perhaps some day.