CHEF KNIFE RECOMMENDATIONS:
My favorite chef’s knife is a Togiharu Molybdenum Gyutou 9.4″ (24cm) – Right handed (if you are right-handed, otherwise get the left handed one) : $66.00 when I bought it in 2009, but now a whopping $179 in 2017. I guess it is has been discovered by more aficionados than just me.
Prior to this, I had been using mostly Victorianox or Wusthof, both of which are good, but not of this caliber. Check http://en.wikipedia.org/wiki/Wusthof for the explanation of the various Wusthof lines. Though I own some expensive Wusthof knives, I still prefer the Classic series because I like their heft, but many chefs like the Cordon Blue series.
As for German knives, you should seriously consider the Messermeister, which cost around $120 and you hardly ever see them discounted. These are popular with chefs, but are relatively unknown to the home chef. In German knives the two I’d pick from are Wusthof Classic and Messermeister Meridian Elite Knife (ex. 9″ chef’s). The latter has a different edge (smaller edge angle) than the usual German knives.
In Japanese knives, MAC Mighty (MTH-80), Tojiro DP Gyutou, Togiharu G-1 Molybdenum Gyutou, or the cheaper Togiharu Molybdenum Gyutou, and the Bu-Rei-Zen Gyuto 9 1/2 in leap to mind, as favorites.
My friend is something of a knife aficionado and he is salivating about the last one. Check this out: http://epicedge.com/shopexd.asp?id=85486
The thing to keep in mind about Japanese knives is that the good ones are made of much harder steel and hold their edges longer than German knives–as long as you use them what they were designed to do. If you’re careless with them, you may chip their edges easier. Many of the are only sharpened on one side, resulting in a more acute edge. They have left and right handed knives. The Japanese chef knives follow the shape of French chef knives, to some degree.
For purchasing Japanese knives, your best sources are www.korin.com and www.epicedge.com.
My knife aficionado friend also likes Global, Shun, MAC, and a Togiharu brand chef knives.
NEW for 2020
Benchmade 15500-1 Meatcrafter Steven Rinella Designed Signature Edition Knife
61095319720
The Benchmade MeatcrafterTM Steven Rinella Designed Signature Edition Knife is as at home in the back of your truck as it is in the kitchen drawer. The new 15500-1 MeatcrafterTM is a hybrid hunting blade made with premium CPM-S45VN stainless steel and engineered for optimal blade flex. A proprietary SelectEdgeTM sharpening system perfectly balances sharpness and durability to produce a blade with a sharp, smooth edge optimized for fine push cuts. Plus, superior corrosion resistance and edge retention ensure the knife will trim, debone, and slice meat for years to come. Designed in collaboration with MeatEater’s Steven Rinella, the Benchmade 15500-1 MeatcrafterTM is engineered for a careful balance between smooth cuts and a fine-grain, sharp edge.
Features:
- Optimized for fine push cuts
- Carefully engineered blade flex
- Includes vacuum molded leather sheath*
- Premium CPM-S45VN stainless steel blade
- Superior corrosion resistance and edge retention
- Designed in collaboration with MeatEater’s Steven Rinella
- SelectEdgeTM proprietary sharpening system balances sharpness and durability
Specs:
- Blade Style: Trailing Point
- Handle Material: Black/Brown/Ivory G10
- Blade Material: CPM-S45VN premium steel
- Weight: 4.52 oz. (128.14g)
- Blade Length: 6.077 in. (15.44cm)
- Sheath Weight: 2.15 oz. (60.95mm)
- Overall Length: 11.059 in. (28.09cm)
- Blade Thickness: 0.09 in. (2.286mm)
- Handle Thickness: 0.55 in. (13.97mm)
*Please use extreme caution when sheathing the MeatcrafterTM. The extremely sharp edge and tip should be carefully guided into the sheath with minimal resistance. Do not use excessive force as the tip and/or edge can cut through any sheath if not guided properly. If you feel resistance, please remove and recenter the knife within the sheath.
