Kitchen Knives

[just a scout]

I’ll throw in I have a couple Chicago Cutlery Chefs knives and a santuko all bought at Walmart. Affordable and they’re holding up well. They cut nice and feel good in the hand.


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[AKDoug]

On the western side, Wusthof and Henckels. On the Japanese side, Global and Shun.

I agree. I consider the Henckel ProS knives to be the Glock of the knife world. Get's the job done.

[GH41]

"It was in the dishwasher the next morning. Going to have to figure out a way to keep that from happening"

My wife has her own block and no reason to touch mine. Telling her what they cost helps too. She knows if she puts one down the garbage disposal I'll go buy another one the next day and take it out of her clothing allowance!

[Adrenaline_6]

The profile is one of the most important things. Sure, great steel is a definite plus, but if the profile sucks, it's just not going to cut as good as a better profile no matter how sharp you get it. Thinner profiles and less metal behind the edge = better slicer, but it also means it will take less abuse, so no bones, no lateral forces on the edge. Vice versa, a thicker spine and more metal behind the edge = not as good a slicer but will definitely take more abuse.

Example:

Here is a comparison of our Shun kitchen knife vs. our Ikkanshi Tadatsuna "laser" gyoto. The Shun is already a Japanese style knife and should be thinner than the Wusthoff's etc, but you can still see the difference between these two.

The two side by side:


Spines side by side:
Shun then Tadatsuna



Edge profile:

Shun then Tadatsuna