Favorite Chef's Knife

Looking for a replacement, and I don't think it's necessary to spend $200 (although I will if convinced otherwise). What's your favorite? And 8 inches or 10 inches?

Looking for a replacement, and I don't think it's necessary to spend $200 (although I will if convinced otherwise). What's your favorite? And 8 inches or 10 inches?

I use this: http://www.amazon.com/Henckels-31161-20 ... 319&sr=1-4

I also use the santoku in the same model - http://www.amazon.com/Henckels-Internat ... 586&sr=1-5

I'm no pro chef, of course, but these knives work great in my kitchen are are my go to. They're forged, which is great, and both knives can be had for right at $100.

[Robin Garr]

I am incredibly happy with the 9-inch Chicago Cutlery I bought back in the '70s and hope to pass it on to my heirs, whoever they may be.

Unfortunately, after some corporate changes years ago, I think Chicago Cutlery dropped down from high quality to crap.

But if I had to replace it, I hope I could find something like it. Hard steel, but not so hard that it won't respond to a quick shot with a steel; nicely balanced, with plenty of room for my grip hand without knocking my knuckles on the board.

I'm currently using one of these: http://www.amazon.com/Calphalon-Katana-Stainless-Steel-8-Inch-Chefs/dp/B000AAT6QO/ref=pd_sbs_k_3

Wicked sharp, and has a nice heft to it for when you need that little bit of 'ooomph' to cut with. Found it at TJMaxx/HomeGoods for $30 on a random visit, and love it.

The replacement for it is going to be one of these: http://www.newwestknifeworks.com/Product/Fusionwood-Knives/Chef-Knife-8-Inch/

I have a friend who owns a set of the Fusionwood knives and it takes every bit of willpower I can muster to avoid having them 'accidentally' fall into my car when I visit. I'm no chef either, but to me, that knife is about the most perfectly balanced knife I have ever used.

I just got a 10" Sabatier Elephant Logo 100% carbon steel knife for my birthday. The all carbon blades require a bit of maintenance as they will rust but it will get absolutely RAZOR sharp with a few passes on a good steel. Cost about $120. I'll not be going back to stainless anytime soon.

[Robin Garr]

The all carbon blades require a bit of maintenance as they will rust but it will get absolutely RAZOR sharp with a few passes on a good steel.

Yep, that's exactly what I love about the carbon steel blade on my (original equipment) Chicago Cutlery. I just don't get the impression that the brand has been recommendable in recent years.

While not a true chef's knife, I recently picked up a Shun 8" U2 knife at Bed Bath and Beyond for $89 and it's my main knife now. It's great for everything. I've cut tomatoes, bread, and ribs without any strain on myself or the food. No crushed tomatoes or crumbed bread and smooth cuts in the ribs. Handles raw meat and veggies without a problem. I love their handles, they don't hurt my hands when I'm doing more labor intensive meals that require a lot of chopping.

http://www.amazon.com/Shun-DM0741-Class ... B000NW106S

I got mine at the Summit location, they had a few in the case and didn't know they were even selling them! Not sure if they'd still have them, but they were cheaper there than any of the online stores. This knife was also given high praise by Cook's Illustrated not too long ago.

My other chef knife is a Forschner's and it does a good job, but has to be sharpened much more often than the Shuns.

10" Wustof..Nuff said