Best handmade kitchen knives reddit. Not particularly friendly in there and often very crowded.

Best handmade kitchen knives reddit. Will keep it’s edge.

• Best handmade kitchen knives reddit They’re pretty decently priced and I think are better than a knife block. You'll never see me without one in a You don't need a set. Short version is that German steel is softer and holds the edge longer without resharpening, Japanese are harder steel and generally get a sharper edge but need more sharpening. Joe Calton makes them all by himself in Wyoming. I would like to get 2 handmade knives, one in a western tall style, and one made with Japanese forging (taller than Miyabi Birchwood) with an octagonal wa handle. Nice knives, very simple design but good quality at a reasonable price. Yeah, I know the sharpener isn't good but it's better than nothing for the moment, and it's not like I'm destroying any amazing knives using it. Here you can share your thoughts and reviews about your favorite knives, ask for recommendations on new knives to add to your collection, and show off your knife skills. You’re not putting good knives through the dishwasher anyway. Coolina is basically a scam repackaging crappy but flashy Chinese knives for higher prices. All good quality cooking knives are BIFL as long as they are kept sharp, used properly (don't try to cut through bones or use one of those horrendous glass cutting boards), Been watching a ton of Kenji Lopez and saw he endorsed this knife, it seems like a good deal for good knives, 'Japanese style handmade' knives that are actually made in Chinese big factory that has never been out of stock Anything and everything about *uncoated* carbon steel cookware including woks, pans, kitchen knives, etc. The best knife steels have the best balance of these, wear and corrosion resistance. I do agree that it's a matter of diminishing returns at a certain point and that capping your purchase around $350 will give you a high quality knife that you can still feel good about using and abusing. Shun knives are extremely commercial, Mcusta knives are quite modern, and Miyabi is German. I’m looking for a nice beefy cleaver knife. Aritsugu Tsukiji - Not to Never bought from this site. The metal is the same as wusthoff, and the blade shape is really good for a standard slicing cut (versus the rocking motion that "big belly" knives support- rocking is good for quickly rough cutting stuff, and a lot of new chefs use that most will tell you not to get a set, in this set you have 5 knifes but really the santuko, chefs knife and 5" paring all kind of over lap. I'm new to knives, but have spent $200 on knives and $10 on knives ($400 seems to be about top of the commercial bracket). If you're going to toss it into a drawer, then buy the guard for it as well. My budget isn't nearly that high, around $200USD. Victorinox best for this purpose. They should be after almost fifty years in the kitchen. Care? whetstones / honing 8. Their usa made folders are well done usually, possible made in the same factory as the ZT line. DBK has made multiple videos about how poorly made their knives are. For chef knife I bought a damscus style chef knife off AliExpress years ago I still sharpen it and use it. To Answer OP’s question, I would recommend a good German steel knife with a hardness between 56-60. Schön Blacksmithing: A maker that started out with axes. I also got a $17 Old Hickory butcher knife I use for meat and harder vegetables. I get them sharpened about once per year and they hold an edge very well with minimal touchup and honing. So I figure a bowie knife would provide the range and the hand guard and both the chopping and thrusting options Hell, a good 8" chef knife can go from $150-400+ easily. Can be made sharp. Meanwhile, sets of knives found at most stores are going to be $150-300 for faberware or Cuisinart while a nice robust Wusthof or Shun set is going to be EXPENSIVE. Thanks in advance The vendor speaks good English and was able to recommend me the best knife for my needs, not only that but he can tell you about the forger who made them, some of whom he knows personally. In the kitchen knife world, if it has slick advertising and web design it's probably a scam or just overpriced. The Misen isn't a good enough deal to be a good budget option and it's definitely much worse than what you can get for $100. Generally speaking most decent knives cost at least $100 if they are mono steel (a single piece of steel. They are not a beginner knife, but if you know how to love knives you’ll be great. It won’t be bad per se I’m sure. Choice seems huge. Knives for survival/bushcraft always promotes discussion. Are there any reputable knife shops in either Tokyo or Kyoto? I'd like to find a nice quality chef knife instead of a useless souvenir. Staff can speak good English. We cook extensively in our kitchen. 6” Serbian Chefs Knife hand forged 80CrV2 brute de forge acid washed finish. Have heard good things about their carbon knives. 5 inch chef knife Side note - we also want to get a non-damascus chinese chef knife, and a more cleaver-y kinda knife, I was thinking a cck small cleaver for the former, but I can't find a good one for the latter, any recommendations? You can have them side by side. The list should therefore not be used as a guarantee for what is good or bad, just an overview of what we’ve got to offer in Sweden. So the next day I stopped by Cabela's to look at other setups and came across the WorkSharp 1000/6000 combination stone. A serrated life is good for bread and a Knives Considered? - enso damascus chefs knife, "burrfection" Ryky japanese knife, dalstrong 9. America's Test Kitchen's longtime recommendation for chef's knife is the Victorinox Fibrox Swiss Army chef knife - it'll run your about $40 and has a nice grippy handle, solid quality steel, and is the kind of thing you'll find in actually professional working kitchens. I followed a lot of knife makers on there over the past decade, it seemed many moved to their own website or social media sales (Paypal via PM), but many made Instagram accounts and It’s a good ole Chinese knife. The best knives for you are the best knives for you. Knife Shows and Events: Attend knife shows and events in your area. Right now I'm using a Paula Deen kitchen knife set that I got from Ollie's many years ago. The Misen is disappointing if you expect it to be much better than any other $65 knife. Worth checking out at least. Sharp and pointy stuff! Calton cutlery has chef knives 8" in 1095 carbon steel starting at $260 with shipping. Style? - Chef's knife 2. When I am at someone else's house and I grab a knife the first thing I notice is how big the handle is. they have a slim handle that I have become accustom to. Steel? - stainless 3. r/CustomKnifeMakers: This subreddit is for sharing your custom-made blades, asking questions related to knife making and connecting with other The best knife set is to not buy a knife set at all. is a legitimate maker. This article has been updated since its original publish date with a new "best value" pick. Each one stores 3 large knives (should be good for 10” as my 9” blades still have room) and 4 small knives. Posted by u/callmetheganjafarmr - 3 votes and 10 comments An established maker with a proven track record that specializes in kitchen knives is gonna be way more than $200 but there are good custom makers out there making high quality kitchen knives in the $200-$300 if you look around. There still are some legit knife makers on there, but used to be far more. They are not good knives. I have noticed that price point is higher then other sites with the same knives. The best knives and values are mostly from smaller makers on less glamorous websites like CKTG or Japanese Knife Imports or K&S, etc. I have Shun, Henkels, wusthof, Victorinox, Mercer, Dexter, KAI and Global. For the price of a Cutco chef knife, you can easily find any number of good, handmade Japanese knives. Shun: (many many stores in the UK and EU will sell Shun. gg/HQruQj5 I like good toughness at high hardness. Superb knives. hey folks, i want to compile a list of current custom and handmade knife makers in the kitchen knife realm and doing good My personal preference is for handmade Japanese kitchen knives. 12 votes, 14 comments. Then list some good starter knives in nice steel, even grinds and available in EU. Most people use the chef's knife as their daily knife, and that's the direction I'd point you in for a gift knife. My go to knives are as follows: 6 inch Henkels Santoku 8 inch Mercer Genesis Forged Chefs Knife 3 inch Henkels paring knife 6 inch Shun Classic nikiri 10 inch Dexter Basic scalloped slicer (I also use as a bread knife and it’s the best bread knife ever!) Going to Japan in 2023. I had family living over there and they swear by them, they may not be well known but they are all handmade and good 182K subscribers in the chefknives community. Among my favorites are Japanese Knife Imports (LA), Japanese Natural Stones (Denmark), Epicurean Edge (Seattle), Korin (NY), Knives and Stones (AU), A Frames Tokyo (HI) and Bernal (SF). A. I understand wanting a wa handle. As you may want something heavy enough to chop or baton and small enough to to field dress small game or do more delicate task, I suggest knives, ie and good sheath knife and a good folder. You can see plenty of cooking influencers online using his knives, such as those in Bon Appetite, NYT Cooking, Food52, and America’s Test Kitchen. Get the Reddit app Scan this QR code to download the app now. Maybe Tojiro, but they shine best in the lower price brackets. I want to learn about different kind of knives specifically the brands. There will be multiple moderators not just one all powerful mod. I use the santoku for nearly everything, not necessarily bc it's best suited for the job but bc it's just the best knife I have, I don't think I really have much preference a style is concerned. ) You might be able to find a decent handmade blacksmith knife (a knife that has a twisted metal handle all made from one piece for less than $100 as they take less time and materials to Best Tough Workhorses: Wüsthof Classic 8-inch Cook’s Knife and J. From the latest knife trends to the best knife sharpeners, we cover it all. Custom Knife Makers: If you're interested in a truly unique and personalized knife, consider commissioning a custom knife maker. And if you want a premium knife, there are lots of options out there - a few of them coming from Sweden. Honestly, most knives I'm interested in right now are between $75 and $150. daddy says we gotta play nice now uWu https://discord. com the chat on the website is answered by real people working in the stores, they can help. Schön Blacksmithing, knife has been polished and given a light new etch. My knives that cost $500 to $1,000 mostly sit in the drawer although I do occasionally use them. These gatherings often feature a variety of knife makers and sellers, providing an opportunity to explore and purchase knives directly from the creators. As other have said, they have pretty bad grinds and are made out of a very mediocre steel (IIRC, 440A), which is just inexcusable at their price point. Good does not have to The steel itself will oxidize some being put in the dishwasher as it is “stain-less, not stain never”. How good are you at caring for knives and do you already have a good sharpener? Do you want a stainless or carbon steel chef's knife? I mainly own paring knives and chef's knives, and a serrated bread knife and a carving knife. From there, the paring knife, boning knife, The list is long and with no budget it can be all over the place but Chef knife on the thinner side by a decent maker : Hado Sumi, yoshikazu Tanaka, Nakagawa, Shiro Kamo, Ryuzen, Konosuke, Yoshikane, Yu Kurosaki, Saji, some Nigara hamono, some Hastukokoro, Key Kobayashi, Shibata Kotetsou, Takeda (one can dream) Takada no Hamono (you can always dream). The tip on this specific knife is crazy thin. I have 3 Global knives. A while ago I started looking for a new chef knife and pretty much got my mind set on a MAC knife. Right at the entrance to the market. If we're talking about work I would reconsider anything over a Tojiro DP. $30. Strength correlates with hardness. Concerning their chef knives, if you work professionally in a kitchen that requires a lot of use I would recommend a more comfortable knife with a wider blade at the handle. Follow this link to the section of the knife exchange that focuses on handmade kitchen knives: Look around to see what is currently Yu Kurosaki (and please don't murder me, Reddit chef knife Forum, is like a more premium Masakage That’s what I’ve zeroed in on in the ‘laser’ category of Japanese chef’s knife. My knife skills are as good or better than many professionals. 2" "Master Chef" something or other The Henckels I've had for the last 18-20 years. Or Not every knifemaker can make a good kitchen knife. Great knives. I bought my first "real" knife from them after using the atrocious Wusthoff Classic chef's knife that is often recommended. The Takamura is literally the best knife under $150 that I know of. This guide is meant to be a helpful resource containing various bits of information all pertaining to buying, using, and maintaining kitchen knives. Included here are things like decorative copper and nickel layering, Here, I drew on my own expertise and spoke to 20 experts to determine some outstanding options — and then did my best to categorize and describe them to help you find Our top choice is the Wüsthof Classic Ikon 8-inch Chef's Knife due to its outstanding balance, edge retention, and durability. I think the guy who started the company won forged in fire? Anyway stuff is good. I love to cook and finally have the budget to splash out a bit on some sharp pointy stuff as a 40th Birthday present to me. Everybody has a favorite. The tojiros i've looked at has been very inconsistent and not as good heat treat. If no one in your kitchen uses japanese knives and they happen to borrow yours they'll more than likely damage it and nice knives have a habit of developing legs in restaurants and walking away. Victorinox on Amazon, 8" chef's knife. I have $100 to spend on a quality kitchen knife. I am a bot, and this action was performed The best thing about a lot of kitchen knives is they're pretty much all BIFL if you take care of them properly! I own 5 chef knives: JA Henckels Pro S Victorinox Fibrox Misono EU Carbon Steel Gyuto 9. You can’t see them, but the knives are tools for you, not decorative. Western mass produced/injection molded crap is just that, crap. I also have their paring knife and I would highly recommend that. In the end, I always come back to productions For cutting skins of fruits pairing knives are good, they are small and allow you to manouevr. Whether you're just starting out and looking for your first kitchen knife or you' members For residents of Japan only - if you do not reside in Japan you are welcome to read, but do not post or comment or you will be removed. Cool design. So the average 6 or 7 inch fighting knife like a kabar is sort of outranged by the average kitchen knife that a hooligan would likely use. Buy the best knives you can afford, but make sure you buy a top of the line honing steel and sharpening stone or system. Hi, Maybe the wrong sub for this but Knives is Knives. Been looking at Hexclad or Wullf den deli. I am from India and there aren't proper stores from where I can get it. The more important part Bloodroot Blades makes great knives. No bueno. Handle? - western 4. For example, my a la carte "set" consists of three (yes, three) identical 8" chef knives, two identical serrated bread knives, two paring knives, one boning knife, and one 6" utility knife. The people looking for a knife in this price range will not be expecting to sharpen and thin a knife upon receiving it. General use for vegetables, protein, everything. What's your budget? You can get restaurant kitchen knives for under $10. I also have no idea how much a good knife can cost, although in some shops I've seen knives upwards of $1000USD. In fact, You can get a great handmade line knife for a couple hundred $$, or go all fancy with materials and construction techniques and They are out of Okinawa and have been making knives for about 700 years. They are also overpriced at every EU/US retailer, they’re worth ~£15/£20 max. I only respond to top level comments. Purpose? Home use, I've been mooching off roommates my entire life but now I'm moving to my own place and I want to finally use a good knife. Lilla Nordanskog: Rugged looking knives, but the maker spends lots of time on the knives and pays great attention to making a knife the way you want and to make it well. As lame as it sounds, a gift card to a very good knife shop might be the best option. I would get a chef knife OR santuko and a paring knife and start there, I shop with knifewear. basically for good knives you either buy it for life or you buy it on a budget. S. This company has knives that are like custom $2000 knives for way less. So, i am not a knife enthusiast or anything, but i'm kind of a gambler, and i came up to this beautiful looking santoku in my local flee shop for 80e, that i managed to haggle down to 60. Great beaters, but not much for the enthusiast. I use an inexpensive Chinese cleaver. Also knives are like shoes, what fits well for others might not work for you. There's a half dozen superb knife retailers in the states or that will readily ship to the states. Under $200, the Takamura R2 is probably still the best knife, although the Ikazuchi from JKI or a Wakui are competitive. A quick handwashing and drying will be the best thing you can do to keep your knife in top shape over time. All of them were purchased individually over the last 10+ years as needed. That's Magnacut in powder steels and 14c28n in conventional steel. 5-6" utility knife. I am a bot, and this action was performed Hello Everyone. In essence, if you just want a good knife, a Victorinox or Takamura R2 will probably covers most of what we need. EDIT 2: VASERBLADES apparently is not the best company. If you're a kitchen knife fanatic, I also recommend heading down over to r/chefknives and reading up on their guides. It pushed me toward going to an actually good knife. Those two, non-detachable low speed quads are the best season pass you'll ever own. We also ran through dozens of paring, Here are our top picks for the best chef's knives for a variety of kitchen tasks. Some feel better if they pay more for a knife than the cook next to them. A munetoshihas a really good, consistent grind (WH) and really good heat treat. Almost all of their knives seem to be assisted, just a few manuals sprinkled in. A pairing knife, an 8" chef knife, and a vegetable cleaver. If you Google the best of each type of knife in the kitchen, the "experts" they poll show all kinds of different brands as the "best" of each type. Kramers are probably okay, but perhaps overpriced, especially considering they’re mass produced by zwilling. I honestly wish I'd gotten something else. Unless you really trust the guys you work with. AliExpress isn't available fyi So I got some Amazon gift card money yesterday and thought to myself, “Screw it, let’s get som nice kitchen knives”. Any recommendations for the best kitchen knives set for approx £500. I'm kind of new to learning how to cook in my 30s and I really want to get a good knife that will help me. There are very few tasks it cannot do. Length? 180-210mm 6. I've had it for 6 years and it stays razor sharp for years at a time. Any suggestions would be much appreciated. Why are you looking to commission a custom knife that you won’t use? Its hard to qualify what best (for you) is, especially with a rather small sample size Handmade Damascus really stands out from the factory-laminate you see on virtually all the stock knives seen in this sub. Go to a restaurant supply store and try different knives for grasp, balance, weight, etc. The vg10 might be « chinese vg10 aka 10Cr15CoMoV» purely for legal reasons, but you won’t see a difference. Will keep it’s edge. 4" Suisin high-carbon Gyuto 8. There is some variation in steel and fit & finish, but they will all last a lifetime if properly maintained. My knife is ugly, but it is light as a feather and wickedly sharp. Best source for all cooking knife recommendations. There are many excellent makers here. Gifting a knife is kind of like gifting a pair of running shoes - you can spend a lot of money and still have them just not “feel” right. That being said, I love how mine holds an edge and how it feels in my hand. Maple Burl and green resin composite resin. Inox/Nenohi — not American, but it is also very popular among professionals and so many friends Greetings Everyone! as the title suggests i want a guide for Japanese knives. Rules will be fair and opinions will be listened to. Hence a requirement to trust one's knife merchant. It's the best all rounder you can get, and in my opinion is tied with a medium duty Chinese cleaver as one of the best kitchen tools ever created, period. Wusthof are good workhorse knives . Most Kershaws are sub $75 and most ZTs are $150+. They are a quite good knife if you know how to take care of carbon steel. Reddit's OG off-piste sub for all things backcountry skiing/splitboarding. For my money, the Mercer German line is great. That being said, I have no idea what to look for and googling around seems like I only find the most popular brands, not necessarily the best knife. Doesn't exist. Knife recommendations. 60HRC 335K subscribers in the knives community. A handmade knife would be fascinating to shop for. Anything relevant to living or working in Japan such as lifestyle, food, style, environment, education, technology, housing, work, immigration, sport etc. After putting in over 150 hours of research—and chopping more than 70 pounds of produce with 23 knives—we recommend the Mac MTH-80. You will find everyone will have a different opinion on which knife is the best at each price point. This knife is fun to use. the steel rod is a no go for Japanese steel above 58 RR, if you are Look up the Kitchen Knife Forum, the Chef Knives to Go forums, and Chef Talk. The CKTG knife I bought was their house brand Kohetsu Blue #2 Nashiji Nakiri 165mm for $115. My chef and paring knives were about $250 alone. All the other powder stainless have low toughness, especially at the 62-63HRC hardness where Magnacut shines. You can get one for 140€ from cleancut. You can try those in amazon something with a wooden handle will feel nice. For the same price you can get pretty much any boutique knife handmade by your favourite blacksmith. Japanese knives are thinner than Germans, have a profile like the Sabatiers, and are made of harder steel which can hold a more acute edge without folding. . Blade Forums has a custom kitchen knife sales section that you could check out. Buy a knife sharpener, and make sure you check out the charity shops, plenty of decent vintage well made sheffield steel knives are available, you will soon have a great collection, ebay and gumtree also have good ones, it's all in the quality of the steel and the sharpening. Choosing a knife is about finding the right shape, length, balance, maintenance requirements, aesthetics. My favorite brand thus far is Wüsthof. Whetstones and sharpening. I would like a lifetime warranty, with free sharpening. Rakuten Employees: Do not attempt to distribute your referral codes. Grip? pinch 5. Henckels International Classic 8-inch Chef's Knife Best if You Live Near a Good Sharpener: Misono UX10 Gyutou Best Lightweight: Global G-2 Classic 8-inch Chef’s Knife Go to a proper kitchen shop, and hold them! This may sound weird, but you might get like a super good (expensive) knife from the internet but once you hold it, it might be out of balance or the handle isn’t what you like (to short, to long, not firm enough, to firm, metal, wood, whatever). 1. I have a 8-inch Wusthof Classic chef's knife and a 9-inch Konosuke Fujiyama gyuto (both are pretty old--~20 and ~15 I own knives from a bunch of the makers, I have ordered knives from a few more, and there are some I want to order from. MAC Professional Mighty Chef's Knife 8 1/2" $225 As you can see I am a fan of Tojiro and MAC. I went by a local knife shop with way to many options, but they had a nice offer for an 8 1/2 inch gyoto (MBK-85 ) and a petty knife (PFK-50), both from the MAC Professional series. Cook edge Chefsknivestogo Knife toronto (small selection but good) Hochoknife (annoying to navigate because of many out of stock) lots of brands tho Japanese chefs knife All great sites and great customer service. I repeat, you do not need a set. There are also makers in the list that I don’t plan to buy from. Most "experts" agree that no one set has the best of each type of knife. Spine High flat grind convex micro bevel. It's as expensive as you make it. Professional cooks don't use expensive knives, they just sharpen them often. Kitchen knives tend to fall into two types: German steel and Japanese steel. Got it, watched the video for it on YouTube, and two days later I have reliably gotten my pocket knives, kitchen knives ranging from paring knives to a meat cleaver, and my camping hatchet to shaving-my-arm sharp. So it’s a good steel. If you want traditional Japanese knives I don't know if any of those brands are going to be a good fit. I love my santoku knife, but I also know how to keep an edge on it (very different from a traditional blade!). My first Japanese knife was a Kintaro white#2 from MTC Kitchen. P. I’d say 8” chef’s knife, a paring knife, and a kitchen shears are the top three. I have little knowledge about some knives like the Santoku, Nakiri and Sashimi knives but that's it. Tojiro and Takamura make good options as well but I EDIT: even though they have a small selection of kitchen knives, GershBlades from the U. I have no experience with this brand but I’ve owned a hezhen and it was good. Right now, I mostly stick to cutting up vegetables so I'm thinking of getting something like a 4. Here's direct links to some of the topics: Common knife types. Also check out r/sharpening for info on maintaining them properly (it's not that hard). Budget? Handle is perfect and doesn't get slippery. The knife felt so good in my hand and looked to be pretty much in a brand new condition, so i decided to take a risk and just go for it. It’s been our pick since 2013, over If you are in a hurry and just want to find out what the best handmade chef knife is, then I recommend the “Miyabi Chef’s Knife, 9-Inch, Birch/Stainless Steel” as the best one. Not particularly friendly in there and often very crowded. Use Case? - home kitchen general purpose, fish, meat and veggies Care? (whetstones) Budget? (Around 200 EUR) Region? Europe Knives owned/have tried? No chef knives tried as of right now but I have experience with my carbon Opinel knives and This Subreddit is based off of r/knives with a few changes. It Wow I had to scroll way too far to find someone recommending r/chefknives. That's all you'll need to start. 7. A larger one is a bit unwieldy and a shorter one can be too short for cutting wider fruits and meats, but 6” isn’t so bad for a lot of things as well.