Looking to buy my first bigger (8 inch) chefs knife

Discussion in 'Cooking Knife Reviews' started by Jr86, May 12, 2018.

  1. Jr86

    Jr86

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    Home cook
    Hi all.

    At the moment I have got a 6 inch Zwilling motion chefs knive. Worth about $40-$50 But looking for something bigger. A around 8 incher.

    I am looking at a couple of Japanse options.

    1. Kai Shun Classic
    2 Tojiro pro dp Damascus
    3. Safe some more and go for the. Miyabi birchwood sg2

    On the other hand as a european style knife
    - Wusthof Ikon perhaps?

    I think al the kives I mentiond are better or sharper then my current Zwilling?

    I live in Holland and having a hard time how the birchwood sg2 is called around here.

    Can someone give me some advice please? Or alternatives to buy in Holland or Germany. I prefer Damast or decorated knives. And sharp
     
  2. benuser

    benuser

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    Sharpness is not so much the quality of a knife, it's also a state of maintenance. Even a coarsely grained stainless like Zwilling can get quite sharp.
    How did you maintain the Zwilling so far?
    In general I would look for a chef's knife or gyuto around 230-240mm. Carbon steel -- monosteel or stainless cladded - -- sharpens very easily and gets crazy sharp. Has to do its fine structure.
     
  3. sgsvirgil

    sgsvirgil

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    Hi Jr86 and welcome to CT! :)

    Its not my intent to deflect your question, however, there are many excellent threads on this site that contain the sort of information that you are looking for.

    However, before answering your question, I need to know some basic information. First, do you work in the food industry or are you a home cook? The reason I ask is the amount of use the knife will endure will vary greatly between home cook and someone who works in a commercial kitchen. That difference will determine the priority of the knife's characteristics. For example, a professional chef will most likely give comfort and handling just as much emphasis as blade style and quality. This is because of the volume of ingredients a professional cook has to plow through in the course of a shift or a week. Whereas the home cook will not be using the knife nearly as much or as long.

    A pro chef will also be looking to sharpen their knives far more frequently than a home cook and therefore, blade quality is very important. A busy chef can end up sharpening their knives on average of once or twice per month whereas a home cook may have to sharpen their knives once every 4-6 months.

    Another piece of information that would be helpful is the intended use of the knife. A chef's knife is typically the workhorse knife in the collection. I have two. I have an Wusthof 8 inch (203mm) that I use for vegetables and fruits and another thin 8 inch Wusthof that I use for meats and seafood. I also have an assortment of other knives such hand forged Japanese knives, filet knives, cleavers etc. But, if I am working in the kitchen, 99 times out of 100 I have these two knives within arms reach.

    The last question is what level of knife skills do you have? There is no sense in buying a knife that does not match your skill level. It can be a waste of money and can be quite dangerous. So, the general rule is the better the skills, the better the knife.

    So, when its all said and done, there is a balance that exists between cost, quality and utility that is different for everyone. What may be good for me may not necessarily be good for you and vice versa.

    If you can provide a little more information, either myself or anyone else here can give you some excellent advice and suggestions.

    I hope this helps. :)
     
  4. Jr86

    Jr86

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    Thank you for your reply.

    I am a at home cook. Having a very hard time to decide what to buy
     
  5. sgsvirgil

    sgsvirgil

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    There are literally hundreds, if not thousands, of knifes out there that would suit you very nicely.

    If you are looking at the high end Japanese knives, you are going to pay a premium but, the knife will be excellent quality. If you do your homework, you should be able to choose a good knife.

    With high end knives, you should also make it a point to purchase a good set of wet stones and a good honing rod. Most Japanese manufacturers will offer wet stones for sale and I would strongly encourage you to invest in them and learn how to use them, if you don't already know. You do not want to trust your expensive blade to a professional sharpener who will likely use a belt sander to sharpen your blade.

    Good luck.
     
  6. nickgoods

    nickgoods

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    Nah
    Take a look at some of the chef series from MAC

    Not to fancy but good bang for the buck
     
    aupied likes this.
  7. benuser

    benuser

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    Consider a 240mm instead of a 210. You will very quickly get used to it. Most people don't ever go back to the smaller one.
    No need for a honing rod. For refreshing an edge, strop and deburr on the finest stone you've used with that particular knife, or finer. Some stones can be used dry.
    A ceramic rod is really an emergency solution in a hectic pro environment, there is a serious learning curve in using it, especially about deburring with it and avoiding a wire edge.
     
  8. aupied

    aupied

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    I can't recommend too much on the "damast"/decorated knives. They aren't really my think. A lot of that is appearance and no performance.

    I have a Mac 10" Pro that I enjoy quite a bit. I don't know your price range. You can find some killer deals on slightly used high-end knives on homebutcher.com. An 8" Zwilling Kramer Damascus that was used and resharpened by them went in the low 220's, which is an absolute steal! If I could just throw an Damascus knife out on the table, it would be a Takamura Pro (It's an R2 aka SG2 knife), but it is expensive, and rarely in stock. Check out https://www.mtckitchen.com/ I talked to them recently and they should be getting some more in sometime. Korin is another website to check out. You can contact any of these guys from those places and they'll give you solid advice for what you're looking for.