Posted: 3/17/2013 4:48:46 PM EDT
| hey guys im trying to find out what kitchen knife sets are good but there isnt much info out there. i figured if i asked you guy maybe you could recommend one a fairly cheap but still good set. maybe 100+/- |
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I have some more expensive ones, but use my Carbo-Next Sujihiki regularly and love it. Get a 270 Gyuto or 300 mm Sujuhiki for a little over $100 to start with. Then add others if you feel the need. Great knives!
http://japanesechefsknife.com/KAGAYAKICarboNextSeries.html#CarboNextSeries 
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I have Henkel Pro S's that I bought one or two at a time. I have the 10" Chef's, 7" Chefs, 8" Santu, 4" paring and the matching carving knife. The Pro S is about as cheap as I would go on a forged knife, if you want cheaper look at the Forscher (Swiss Army) brand.
I I had to do all over I'd probably go with Shun's as I prefer the look and balance. Woot has them all the time on their woot-off's but they usually come in sets. Posted Via AR15.Com Mobile |
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Fewer, better knives. Classic Shun is where I'd start.
I've owned Trident-Woosthoff for 30+ years and would not buy them or any of the famous euro knives if I had to do it over. VG-10 and the other powdered metallurgy steels used in modern (mostly Japanese) knives completely out perform other cutlery steel. http://shun.kaiusaltd.com/ |
Bought a set of Shun classic knives, four knives, shears, block and honing steel a few years back. Sharp as hell. Sure beats the hell out of the old As Seen on TV Ginsu knives we had been using. 
Think we added a few knives via gift and a serrated tomato knife. Been happy with 'em overall, but you'll need to take care of those blades to avoid chips... They're not knives that you just toss around, into the sink, whatever. At least at my pay-grade. |
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Victorinox 10" Chef's Knife, Black Fibrox Handle
here Or maybe 8" model. That and a good pairing knife will cover most needs. |
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as stated, do NOT buy a set. the only knife you need to spend real money on is an 8-10" chef or santoku. a decent paring knife is nice, but you can do without it--mine cost $6 IIRC. you'll do 95% of your knife work with those two. you will also want a decent pair of kitchen shears (not scissors), which will run you about $10. other than that, just buy specialty knives (boning knife, serrated slicing knife, etc) as the need arises. chances are that you'll never miss them. |
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Quoted: Victorinox 10" Chef's Knife, Black Fibrox Handle here Or maybe 8" model. That and a good pairing knife will cover most needs. i urge people to avoid stainless for a chef knife. |
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Shit there are a lot of threads asking this same question.
First and most importantly, don't buy a set it's a waste of money and results in many redundant knives. Second, visit kitchenknifeforums.com and get advice there. Just like I wouldn't ask for AR15 advice there, don't ask for kitchen knife advice here. |
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Here is everything you will need, as well as a wood block, for under $100. America's Test Kitchen did a comparison of chef knives and these were reported to be just as good as Wusthof. These also come with a lifetime guarantee. I use the 8 inch Chef for the past 5 yrs and never had a problem. Just learn to sharpen your blades and keep them sharp. BTW...I got the 8 inch Chef as a present. It was so sharp that it cut through the packaging that it came in.
Victorinox 7 piece knife set w/block |
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My wife has an OXO grip set, and another nice set.
The mainstays, and most often used, are santoku knives, that were bought separate, and a 30yr old Ontario butcher knife, that I bought new. (at 7-8 y/o, @ the hardware store, with my own money) The Ontario butcher knives are still available, and inexpensive. Google it. I regret ever getting knife sets. For steak knives, buy a bunch of MoraKniv knives, and get Ontario, or Esee knives, or some other good knives, to cut stuff with. Build your own set, out of knives that will hold an edge, and last, rather than knives that make an attractive set in the case at Bed, Bath & Beyond. |
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always liked their knives..use to get his flyer, have not seen them in yrs, thanks for link, have to look them over.. 
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IMHO kitchen knife sets are poorly though out and over priced for most end users, why do I need a knife just to slice tomatoes?
After working as a fishmonger for a year I convinced my wife to yard sale our fancy German knives with serrated edge that you couldn't sharpen, and go to our local resturant supply for just what we needed. I ended up with two 8" chef knife, z-bladed knife, bread knife, kitchen scissors, fillet knife, and a steel. Chef knife came from here http://www.mercercutlery.com/professional-cutlery/genesis-collection Z-bladed, and bread knife from here http://www.dexter1818.com/Universal_Prod_Display_2.asp?Line=SS&Type=13.1 Regardless of what route you go learn how to use a steel, and take a class/learn from someone that has trained in knife skills as they are perishable/ it hurts when you fuck up. |
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Quoted:
I have some more expensive ones, but use my Carbo-Next Sujihiki regularly and love it. Get a 270 Gyuto or 300 mm Sujuhiki for a little over $100 to start with. Then add others if you feel the need. Great knives! http://japanesechefsknife.com/KAGAYAKICarboNextSeries.html#CarboNextSeries http://japanesechefsknife.com/HONKO-6.jpg Man, you know your knife! That Kagayaki CN is a damn fine knife! 
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Quoted:
Forschner Fibrox is good, and cheap. Buy what you need - don't waste money on a set that has stuff you won't ever use. This. Guys, anyone asking the question isn't going to be able to use the Shuns, the Japanese sushi knives, the Globals, right; and he'll just fuck them up anyway. Get the above knives; you need a parer or two, a decent slicer, a Chef's knife. Click Here ETA: I have grabbed a couple of knife blocks on clearance, and one clean one for a couple bucks at goodwill. Empty, but it gives me a place to store my knives and give as gifts. |
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Quoted: http://www.japanwoodworker.com/assets/images/product/JapanWoodworker/02.011.210.jpg I want this one. I've put together a large set of Hoffritz branded Henckel knives. German battle axes, but roughly 20 cents on the dollar. Chris LINK. |