Need recommendations on a chef's knife

[dtw]

This will be a present for a professional chef in the making. Here are some of the factors involved in the decision:
-She is diminutive - 5'2" and small hands
-Knife will be used in a professional environment on a daily basis - so it must be able to be sharpened daily on-site (no Japanese stuff)
-She appreciates (loves) modern design
-I'd like to be able to add pieces to the set over time

What does the brain trust think?

[tangerine911S]

With good steel, she shouldn't need to sharpen them anywhere close to everyday.

I recommend Shun. Very well made and extremely sharp. However, if she wants something that will take a beating and can be sharpened easily, try Wusthof. Both are very respectable brands and can be added to and kept for a lifetime.

I own a set of Shun's and they are fantastic.

[JAR0023]

I'm happy with my Wusthofs. Look at the Ikon classic line. My un-professional opinion is that at some level they will all work as a cutting tool. I think the Ikon's handle sets it apart. Small at the hilt and a long oval toward the end for control. -J

[scottmandue]

I think tangerine nailed it.... IMHO the Wusthof would be better for commercial use...

I lust over a Shun... but I already have too many knifes and wife is begging me to get rid of some... Maybe someday I will toss everything I have and just get a few good Shun's...

Be prepared for this thread to explode... a lot of knife lovers here... enjoy the ride.

[dtw]

Thanks guys, keep 'em coming. I knew there were plenty of knife lovers here.

I appreciate the recommendation on the Shun. I have a Shun cleaver and love it. However, a Shun has to be sent out to be sharpened - it can't be done in house on a conventional sharpener. That won't work in a production environment where the knife is getting used constantly.

[Don Ro]

Calphalon Contemporary 8" Chef's knife. I bought two at Tuesday Morning (discount joint) for $25 ea. Gave one away. Feels good in-hand. Super Duper knife.

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https://www.google.com/search?hl=en&output=search&sclient=psy-ab&q=Calphalon+8%22+chef%27s+knife&btnK=
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[Don Plumley]

This is an incredibly personal thing for a professional Chef - they need to hold the knife to judge balance and fit. Consider taking her to a real knife store where the locals shop and let her hands be the guide. In all deference to other posters recommending a common knife, that's giving a professional mechanic tools from the Ace Hardware store and not from the Snap-On truck.

[Mericet]

Another good choice would be Zwilling J A Henckels. ZWILLING J.A. HENCKELS

[sailchef]

Originally Posted by Don Plumley

This is an incredibly personal thing for a professional Chef - they need to hold the knife to judge balance and fit.

I agree, I have been using knives my entire career. If you can't go with her, then give her a gift card from one of the larger kitchen supply stores.

She may surprise you and buy the biggest one on the wall. Big knives make quick/easy work.

Back in the day I had mine engraved with my name.

[vash]

I'm with don. I'm sure she would want to test drive one first. Also, I'm willing to bet most chefs use a cheap Forchener.

I would like a gyoto style blade. Essentially a western styled japenese blade.

[javadog]

I have a bunch of knives, mainly Henckels and Wusthof. My kid gave me some Cutco knives and I have to say I prefer to use them, for the most part. Never thought I'd say that...

JR

[wdfifteen]

+1 on Don's comments.
Tools can be very personal.
Sets of knives and cookware never work out for me. I don't believe any maker's set has the perfect knife/pot for each purpose I have a mixture of Henckels and Wusthofs in the knife block, purchased for the attributes of each particular knife and what I use it for.

[HiBeam]

Interesting that I also have the Calphalon 8" chef's knife - it is made from the same high carbon German steel used in Solingen kitchenware. It is a full tang, heavy knife with excellent balance & a soft-touch ergo handle, which I like. The weight is what makes it good (and safe) for tough jobs like halving spaghetti squash.
It holds an edge & is the one I reach for most often (I'm a woman and I cook). My kitchen is full of high-dollar knives; you can spend more $$ but you won't get a better knife. In fact, if you look around, you can spend $70+ on this knife.
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Amazon.com: Customer Reviews: Calphalon Contemporary 8-Inch Chef's Knife

[deanp]

Dexter-Russell
Made in the USA
Dexter-Russell, Inc.

[pwd72s]

Some things are very subjective & personal. People can go through many before finding the best fit for them. Knives are one of those things. Pool cues are another.

Just warning you to not be disappointed if she rejects the knife you give and chooses another.

[esample]

This is what I use.

Global 8 inch Chef's Knife GL-G-2 on Sale with Free Shipping from MetroKitchen

-e.

[enzo1]

Chef Knives, Santoku Knives, Chef’s & Santoku Knives | Williams-Sonoma

[peppy]

Originally Posted by deanp

Dexter-Russell
Made in the USA
Dexter-Russell, Inc.

+1

[Shaun @ Tru6]

I've only given Shuns as presents to cooking-oriented girlfriends.

Good advice above on fit and feel. Include a note on the card about this, shows you thought about it, about her, and provide a gift receipt "in case it doesn't fit your hand/style." She'll appreciate that.

[RWebb]

Sabatier