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| Lawyers, Guns and Money  |
Excellent knife. Very similar to my Henckels Professional “S” Santoku Knife 7” It's better to have a few quality knives than a bunch of cheap ones. "Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." -- Justice Janice Rogers Brown "The United States government is the largest criminal enterprise on earth." -rduckwor | |||
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| The Quiet Man |
I bought my wife a Victorinox (Forshcner) chef knife, 6 inch utility, and paring knife so she'd quit abusing my good knives. They are actually really good users, if a bit crude feeling. Honestly, I grab her chef knife more than my Wusthoff or Pro M. It's just easier to care for and I don't feel bad about abusing it. That said, my preference these days is for Japanese knives with very hard, very thin edges. You have to treat them carefully, but they slice like a dream. | |||
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Member |
I agree with these recommendations, especially the Santoku 7"...which I got at the Human Society Thrift Shop for----$8! Also there I got the large bread/roast knife 6" & 10"--$$6 & $8!!! Don't. drink & drive, don't even putt. | |||
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| Member |
Take a look at Mercer kitchen knives. They are used by many culinary schools. The Millenia line is the affordable stamped set made with Japaense carbon steel. The Renaissance is the forged set from German carbon steel. The Genesis is their top of the line forged German rust-resistant steel. The Genesis set is very affordable for what you get and it comes with a nice glass block. A Genesis 7" Santoku is $30-35. Wustof has stamped knives in their Gourmet, Emeril, Pro and Silverpoint lines. If you go another level to the Classic, Ikon and Cordon Bleu you are paying a bit more. But these are forged and made with better materials. If you have the cash, get the better Wustof sets. | |||
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Member |
Any love here for ceramic knives? I picked up a couple of the Kyocera knives on a whim and both my wife and I tend to use them more on a day to day basis. Of course there's a few uses where only metal will do, but otherwise they've been a joy. | |||
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| Member |
I've played with them and they cut well and stay sharp, however they chip easily and well.....do you really want to bite down on a small chip of porcelein and break a tooth? One yacht I managed, every knife had a few chips out of them before long. | |||
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Nosce te ipsum |
The Cutco sissors are particularly well-made. Precise, sturdy, easily disassembled into two sissor components for cleaning. Reassembles perfectly. | |||
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Member |
this is my go to for vegetables i use onion and peppers most every day Miyabi Mizu SG2 6.5-inch Nakiri Knife  "They that can give up essential liberty to purchase a little temporary safety, deserve neither liberty nor safety." --Benjamin Franklin, 1759-- Special Edition - Reverse TT 229ST.Sig Logo'd CTC Grips., Bedair guide rod | |||
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Fighting the good fight |
Gorgeous nakiri, side_shot. I have a less-fancy Wusthof Classic Nakiri, and I think it's becoming my favorite knife. Like you, I use a lot of vegetables in cooking. The Nakiri makes short work of just about any vegetable, and also works well for meat. I like the Nakiri design even more than the Santoku design in most chopping/dicing situations. | |||
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| Member |
How many dedicate your Santoku to veggies only or also use on meat? | |||
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| Member |
I use my Santoku 95-98% of the time, it's my go to knife for damn near anything. I have used it on meat, but rarely cut raw meat and usually use a different knife for that (larger french chefs knife if I'm breaking down a whole ribeye into steaks, or a slicing knife for whole tenderloins into steaks). Yeah that Nikiri is SEXY......I origionally really wanted to like Shuns due to their looks when I bought my knives, but I'm 6'3 with x large hands and the handles were just too small for my hands...... | |||
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| Banned for showing his ass |
Been watching Forged in Fire and thought someday would like to try making a kitchen knife. May not turn out well, but I would like to at least try. | |||
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| Member |
Its nice to have two chef-type knives available, santoku and western chef, both are all-purpose, general use knives. Also handy when others are over and helping out, you have additional knives available to use. | |||
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| Member |
i just ordered the Miyabi Mizu SG2 5" Utility Knife i should have it by 2/19 i need to stop reading knife threads   "They that can give up essential liberty to purchase a little temporary safety, deserve neither liberty nor safety." --Benjamin Franklin, 1759-- Special Edition - Reverse TT 229ST.Sig Logo'd CTC Grips., Bedair guide rod | |||
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Member |
First thing you gotta decide is what "style" you want. Most people go for the Japanese style knife because they look cool. I prefer a German style blade though as they are thicker and lend themselves to more abuse. You don't want to slide a Japanese knife across a cutting board for instance. I have Wusthof, Messermiester, Mercer, Victorinox. All are good blades. Even Hammer Stahl I've grown to like. They are based out of Tennessee and go on sale regularly. --------------------------- “Reason, or the ratio of all we have already known, is not the same that it shall be when we know more.” — William Blake | |||
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| probably a good thing I don't have a cut |
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