- Joined Oct 28, 2010
I am looking to purchase a new set of knives as I gradutated culinary school about a year ago and I feel its time to upgrade from sub-par school knives. So far I have been interested in Eberhard Shaaf, F. Dick, and K-Sabatier, all of which I would be buying the top of the line forged series. I have also looked into the newish Forged series of Victorinox knives, but I do not know if they are worth the price tag. I am looking at European/german made cutlery as I need something I can transport and not feel bad about beating up in the kitchen, I work 2 kitchen jobs as a saucier and an assistant culinary instructor. Can someone with experience with any of these give me some insight? I already have a 10" shun chefs knife and that the only japanese knife I would really want to attempt to take on a line, although I am looking at buying a full set including an 8" and 10" chefs....Please help me with this if you are a professional. Thank You So much!