Purchasing New Knives

3
10
Joined Feb 20, 2016
So this is my first time posting here and after looking through this thread, I decided to post looking for some input on buying new knives. 

I am a line cook(4 years now) who recently acquired his first sous chef position and my parents gave me money to put towards new knives. I currently have a decent set of 10 Mercer knives. they've been great! they've kept their edge, they've all in all have taken me far. 

At first i was looking at the Shun Premier knives. One of the chefs I used to work for had them and i got to use it a few times and they were amazing. But after reading reviews here and talking to other chef's i know, i now have reservations. 

I am looking for a set of knives (or a really good chef's knife) that will retain their age that I can also do really delicate work with. 

I am open to all input!! send me links or whatever info you have!!!
 
1,061
43
Joined Aug 6, 2015
Congratulations on the new position!

Some of the standard questions-

Stainless or carbon?

Any handle preferences?

Current sharpening plan or equipment?

Price range?

Some of the big sites if you haven't already found em (not all encompassing):

Japanese Chefs Knife, Chef Knives to Go, Knifewear, Japanese Natural Stones, Korin, Japanese Knife Imports.

Keep reading and looking, and chime back in!
 
4,714
945
Joined Aug 21, 2004
Congrats on the promotion! My advice on
Originally Posted by Megael Kamikazi  
 

...my parents gave me money to put towards new knives
is, because you,
 
currently have a decent set of 10 Mercer knives. they've been great! they've kept their edge, they've all in all have taken me far. 
, to spend the money on books.
 
2,851
236
Joined Nov 15, 2012
 
Congrats on the promotion! My advice on

is, because you,

, to spend the money on books.
I can't fault the professional reasoning here.  What are the initial tombs and further direction you'd recommend?
 
Last edited:
2,851
236
Joined Nov 15, 2012
OK then, I would have liked to hear, but MK you might try PMing cheflayne on that.

Anyway, presuming I understand what you mean by "really delicate work," in your situation the solution would be an easy one for me, a Takamura Migaki 210 gyuto and 150 petty.  These are lasers, and I don't think you can beat R2 steel for wicked sharp stainless (equal to carbon really), and great edge retention.  You'll probably want a 6-8K stone for finishing these.  The price is right too, so you may have cash left over for some books.
 
4,714
945
Joined Aug 21, 2004
"Ma Gastronomie," Fernand Point

 “Le Guide Culinaire,” Auguste Escoffier

"On Food and Cooking," Harold McGee

“The Curious Cook,” Harold McGee

"The French Laundry Cookbook," Thomas Keller

“Letters to a Young Chef (Art of Mentoring),” Daniel Boulud,

“Becoming a Chef,” Andrew Dornenburg and Karen Page,

“Culinary Artistry,” Andrew Dornenburg and Karen Page,

“The Making of a Chef,” Michael Ruhlman

“The Soul of a Chef,” Michael Ruhlman

“On the Line,” Eric Ripert,

“The Kitchen as a Laboratory: Reflections on the Science of Food and Cooking,” César Vega, Job Ubbink and Erik Van Der Linden
 
3
10
Joined Feb 20, 2016
 
Congratulations on the new position!

Some of the standard questions-

Stainless or carbon?

Any handle preferences?

Current sharpening plan or equipment?

Price range?

Some of the big sites if you haven't already found em (not all encompassing):

Japanese Chefs Knife, Chef Knives to Go, Knifewear, Japanese Natural Stones, Korin, Japanese Knife Imports.

Keep reading and looking, and chime back in!
im still learning the difference between carbon and stainless. 

i like resin or styrene handles

i have a wet stone

i looking for something between $100-250. on maybe a set of 3 knives. i'm not looking to replace the knives i have but i am looking for a few knives for the more precise work. 
 
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