Get yourself the Wusthof tomato knife. On the surface seems like a unitasker but it’s super useful for all kinds of prep.
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Get yourself the Wusthof tomato knife. On the surface seems like a unitasker but it’s super useful for all kinds of prep.
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Best Skier on the Mountain
Self-Certified
1992 - 2012
Squaw Valley, USA
I want a 6.5" Santoku knife with a Wa handle. I would like to spend under $150 but closer to $100 would be preferred. What should I buy?
Hattori Hanzo. Except no substitute.
Not quite chefs knives, but need new steak knives. Prefer forged and not stainless; anything a better value than Dalstrong? Yes; made in China but every region has some decent knife making history.
Also, will be in Paris in a few weeks and would enjoy taking advantage of the $ to find a Thiers-area made set but I don't think that will fit the budget (as in a six piece set for <$300 to $400).
I like having carbon steel knives but can’t imagine for steak knives, you really want to have to immediately clean and oil knives within minutes of finishing dinner?
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I have the wusthof set that comes in the wood box… They are nice
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Best Skier on the Mountain
Self-Certified
1992 - 2012
Squaw Valley, USA
The steak/ butter knives from Cutco are what we have. Love them.
https://www.opinel-usa.com/collectio...h-table-knives
I love Opinel knives…
I didn't believe in reincarnation when I was your age either.
Someone gave us a set of Continental Gourmet steak knives for our wedding 39 years ago. The knives have lasted longer than the company. Just about anything will cut a steak if you don't boil it. Ours get used more for separating ribs than for steak so they are going through gristle and into bone and they're doing fine. Buy steak knives that look and feel nice--for us any meal that requires a steak knife is a special meal so I'd rather not use a cheap thin knife with a plastic handle, even though it would cut fine. We do have some of those, I give them to guests that might steal the cutlery, and on picnics.
My 30+ year old 10" Wusthof trident chef's knife is ground down to nearly a slicer profile, so it was time for a replacement. 12" carbon Sabatier with blue jean micarta inserts just arrived today. Blade is straight with a good profile, let's see if it's worth $160.
Yes I'm going to let it patina and stain as much as it wants.
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Japanese Global knives are nice. https://www.globalcutleryusa.com/pow...nife-set-g-280
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I probably posted this before but 10 yrs ago I got a 9" pro like this
https://www.knifecenter.com/item/ERE...fe-hollow-edge
85$. Still use it daily in pro kitchens. Picked up a 10" back up a few yrs ago before the pro series was discontinued.
Now it looks like their brand is home celebrity type knives. My old pro is super solid. Find one on eBay like new it'll last forever.
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