What's a really good all purpose 8-9" kitchen knife?

[McLovin]

I know some of you guys are into these kinds of things.

So what's a good one, somewhat reasonably priced (don't need a $600 knife)?

[McLovin]

???

https://www.amazon.com/W%C3%BCsthof-Piece-Starter-Pairing-Knife/dp/B00005MEGG/ref=sr_1_17?ie=UTF8&qid=1481495697&sr=8-17&keywords=8%22+kitchen+knife

[sveiks]

Originally Posted by McLovin

???

https://www.amazon.com/W%C3%BCsthof-Piece-Starter-Pairing-Knife/dp/B00005MEGG/ref=sr_1_17?ie=UTF8&qid=1481495697&sr=8-17&keywords=8%22+kitchen+knife

German made !....good choice !...I have one myself

[tabs]

Wusthof Classic, Henckels Professional, Victornix Florschner, Sabitier.

I have found more high quality Chefs knives for a coupla bucks apiece in Thrifts than I know what what to do with.

[Bill Douglas]

I'm presently cutting up a cold roast pork I did on the BBQ last night with a Felix Solin. Works fine The company has been making knives in the fatherland since 1843.

[greglepore]

Shun. Pretty much anything. Buy an ebay second.

[MRM]

I just went through the same inquiry. I bought a number of Wustofs. I have that knife. But I found that I strongly prefer Zewilling Heinkel's Pro line which is usually a few dollars cheaper. J.A. Henckels Pro Chef's Knife, 8-Inch | eBay The bolster is so much nicer to work with. You have to be careful to chose the Zwilling line's Pro series. Heinkel, like Wusthof, has a number of diffusion brands. Even their 4 Star brand doesn't compare to their Pro line. Our favorite knife by far is the Pro Santoku I bought at the same time as the Wusthof 8 inch chef's knife. I also got a couple of Shuns and some miscellaneous others. The Zwilling Pro is still our favorite and we have a number of Wusthof.

[IS300]

I have Shuns too.... very very nice!

[tabs]

Shun thats the Jap brand that I could not think of...yay.

I found a Masamoto hand forged chisel blade 5 inch for $1.00 at an estate sale.

[rusnak]

Wusthof Gran Prix or Henckels Pro "S".

I'm part owner in a grab and go food biz. Some days I spend several hours doing veg prep. Tried the $30 Victronix - I could get it fairly sharp, but it loses it's edge quickly. Went to a $120 Shun Classic. Sharpens pretty well and edge lasts longer than the V but the Japanese style handle wasn't for me. I then went to a Kramer Zwilling Stainless and couldn't get a decent edge. Traded is for the $300 Kramer Zwilling Carbon - Holy shyte that thing is the balls. I put a 12 degree edge on it and that thing is scary sharp and the edge goes all day. I hone it a few strokes an a 4000 grit stone and strop it daily and it stays with me. The rest of the peops in the kitchen are afraid of it!!!

https://www.amazon.com/Kramer-Chefs-Knife-Blade-Length/dp/B005KJC7E8

[James Brown]

go to a restaurant supply store and get a 10" dexter or sysco chefs knife for 30 bucks, i prefer the molded plastic handle. and don't forget the steel.

[Tobra]

Originally Posted by tabs

I have found more high quality Chefs knives for a coupla bucks apiece in Thrifts than I know what what to do with.

This

High quality stainless steel is what you are buying, ze Germans know metal. The Scorpions are German, just sayin'

it wears as you use and sharpen it, but it takes a long time to wear out a good blade

I got a little Wusthoff paring knife at a thrift store, held an edge forever, had a perfect feel to it, about 6". I lost that to the girlfriend at the lease expired, divide up the stuff we acquired party. She kept the skillet too. Great big heavy thing, it was great. You can find some pretty awesome stuff at thrift stores and estate sales

[LWJ]

I am a fan of vintage carbon steel. Garage sale. eBay. I have a cleaver I bought for $2-3 that could remove your hand. A 14 " chef's knife for $25-30 that is the bomb. They do rust however. Sort of like cast iron, it takes a special commitment. Damn, they sure do sharpen up nice though!

[MRM]

To answer your original question, yes, the Wusthof 8 inch chef's knife is the gold standard for what you are looking for. The blade is made of stainless carbon steel and is well regarded. If you buy it you will be happy. The Zwilling Pro is almost exactly the same but it is a few dollars cheaper and I like the feel of their Pro line better. The handle and bolster are a little bigger and heavier and fit my hands better. The Zwilling 4 Star handle is very similar to the Wustof handle. All use the same steel. The two companies are located in the same town in Germany and have been competing with each other for centuries. Both are of identical quality.

In my experience the Shun is sharper but it is a different style. It is lighter and has a smaller handle so my wife prefers the Shun chef's knife for chopping vegetables. But for anything where the heft of the knife is useful for chopping, especially when a rolling motion is used, both of us prefer the 7 inch Zwilling Pro Santaku.

What I learned was that knife preference is very personal. You really need to get out and handle them before you know if you'll like them. I have a local knife shop that also sells used knives, so I went a bit overboard in buying a selection of knives rather than a set. I was surprised to find which knives I ended up liking the most. They weren't the ones I fell in love with reading on line reviews. No matter what knife you ask about or use, someone will be there to tell you something is better. If it stays sharp and fits in your hand and you like it, it's the perfect knife for you.

[vash]

all purpose?

my all purpose is my 10" Wustof Classic. i think i paid $189 years and years ago. the steel is softer (than Japanese) so you can use a sharpening steel. try that on a real Japanese knife and the harder steel will chip on you.

i have a Japanese Gyoto i thought would dethrone the 10" in the all purpose dept, but no. my J-knife is a Gesshin stainless..it is bad ass, and if i had to do surgery that is the one i will go with. it glides thru ripe tomatos with gravity.

it is so slicy because it is so thin. (laser). but the thin steel is why it isnt all purpose. i wouldnt push it into a lobster or a hard winter squash.

i also have to use a waterstone on the Gesshin. i am not a fan of the handles on a Shun. way to slippery for me.

[VincentVega]

I use the wustof classic the most too. I like that I can leave it in the sink, on whatever cutting board I have at hand or to cut anything, unlike my 'fancy' gyoto. Sure, the edge on my nice knife lasts longer and I really enjoy using it but its more of a ritual to keep it from staining food, rusting, chipping...

[javadog]

Try this one, if you don't want to blow a ton of money on something:

https://www.amazon.com/gp/product/B000638D32?ie=UTF8&tag=jpin

[1990C4S]

Ikea used to have a very nice chef's knife, seems they don't sell it any longer...

[rusnak]

Global knives always seem to come up. I don't use them, but people obviously like them.

That Victorinox knife looks like the kind that they use in commercial kitchens - knives that you sharpen every day. I don't sharpen mine every day, of course.

Another thing - don't buy plain Henckels knives. Huge huge differene between those and the Pro S models.