Suggestions for food prep chef / kitchen knife or knives

[charliebravo77]

For most tasks I prefer a ~6-8" Japanese Gyuto style chef's knife. I have a Tojiro DP 8.2" Amazon.com: Tojiro DP Gyutou - 8.2" (21cm): Tojiro Knife: Kitchen & Dining that I use for like 99% of my cooking that doesn't involve a specialized knife like boning/filet or serrated. For boning knives it's hard to beat Victorinox Amazon.com: Victorinox Swiss Army 6 Inch Fibrox Pro Boning Knife with Flexible Blade: Kitchen & Dining for value.

 

[Shraggs]

I use 4 bark River kitchen knives and 2 victotynox.

 

[Kevin Dill]

I don't know how all you foreign-made knife guys can sleep at night.

We use Cutco knives made right here in America. Free sharpening (if you wish) and lifetime replacement warranty.

 

[SharkDog]

I love my Wusthof Classic chef's knife. I personally liked the heavier, solid feel of the german knives over the light, delicate feel of the Japanese knives.

I have two cheaper Victorinox knives (slicing blade and fillet blade) for butchering.

I have owned a few in my lifetime.

I don't think you can beat the Mercer line of knives. I was going to spend big bucks on a set when I was researching these- glad I didn't these are awesome and everyone that uses them comments on them.

Rated 5 stars at a restaurant supply house

I have the Renaissance....but I've got friends that have the cheaper line and they are good too
Commercial Knife Set | Professional Knife Set

I was given a Wusthof Classic 8" chefs knife ~10 years ago for my birthday. Its an awesome knife. After using it that long, I really like the weight and balance. It takes an edge easily and holds an edge fairly well. I do 98% of my food prep with it.

I also have a couple mercers knives. I don't think they can be beat for the money. I have a 10" chefs knife that feels tip heavy, but is easy to use. Steel is fine. Takes and edge easily seems to hold it well enough. I also have a boning knife. It's super similar to my victorinox filet knife.

Depending on your knife skills and comfort, you may find a serrated z knife useful. They get tons of use in commercial kitchens for all sorts of prep work. Pick one up for $20 and give it a spin.

 

[ericwh]

Dexter-Russell.

 

[Hondo]

I would concur on the Tojiro DP and the Forschner recommendations. Others to consider are MAC knives, a Japanese line popular with culinary folks for many years and the Spyderco's kitchen line which was a Masahiro collaboration. I primarily used just a Spyderco Santoku & Mini Parer and Forschner boner in the last camp I cooked for.

 

[16Bore]

Global

Global 30th Anniversary Edition Knife Set, 3 Piece | Cutlery and More

www.cutleryandmore.com

 

[archp625]

I'm going to recommend what I know. I'm sure there a ton of other really good knife companies out there. I use the 2 Man Henckel's. Don't bother with the one man, they aren't Henckel's. Also don't buy a kit, you wont use half of it, start out with a good chefs knife.

I would also recommend taking a knife skills class in your area. My wife and I did and he went over knives and which ones are good and the reasons behind it not just this one is good because i get paid to say that.

 

[WV Mountaineer]

I do a lot of prepping and cooking. i all my game processing. Call me a simpleton redneck but RADA cutlery does a fine job.

 

[shtrbc]

MAC Professional series. A investment but many professional cooks use them on a daily basis.