A while back, I spent around $600 on a gyuto, usuba, and petty.
Nine times out of ten? I reach for a $35 CCK.
Why not? A cleaver may be the most useful knife of all.
A while back, I spent around $600 on a gyuto, usuba, and petty.
Nine times out of ten? I reach for a $35 CCK.
Why not? A cleaver may be the most useful knife of all.
Well if the OP wants 'bang for buck' then Victorinox Fibrox range is consistantly regarded as the best in this aspect. Tojiro DP etc are good knives but a class up and also several cost levels.
I definitely agree with this. I have a Forschner curved boning knife that I use over a Wustoff that I was given 9 times out of 10. It doesn't hold an edge as long, but it doesn't take much to sharpen it. I used Forschner chef knives and utility knives while I was waiting tables to do food prep and help in the kitchen and they were great. Most restaurants I worked at used them and abused them with no trouble.The Forschner Victorinox knives are very good values in comparison to the usual big name players that can be found in every department store or specialty shop. The Tojiros, on the other hand, are terrific values compared to other very expensive Japanese knives, and that makes them perhaps even greater a bargain than the Fibrox.
I have always found a bread knife to be a great place to save money.
If price is an important consideration, get inexpensive paring, bread, and filet knives, but get a good chef's knife, which will see most of the work.
Dexter-Russells can be found in almost every commercial kitchen, and Forschner-Victorinox are pretty decent knives that are good values. You can always go crazy later.
The Forschner Victorinox knives are very good values in comparison to the usual big name players that can be found in every department store or specialty shop. The Tojiros, on the other hand, are terrific values compared to other very expensive Japanese knives, and that makes them perhaps even greater a bargain than the Fibrox.