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**BradM** · 03-25-2018, 05:02 PM

You might reach out to Yale, he just bought some white power knife for like 20 bucks.

**bcoop** · 03-26-2018, 07:10 AM

I'm venturing in to Japanese steel. I've got a Shun Premier and a Miyabi Kaizen II. Of the two, I prefer the Shun.

There is another brand that seems to be making waves. Let me see if I can remember the name. I'll get back to you.

**GrayStangGT** · 03-26-2018, 07:41 AM

Another vote for Shun. I've had this set for 2 years now and have 0 complaints.

https://www.amazon.com/Shun-TDMS0300-Premier-Starter-3-Piece/dp/B00457LN64/ref=sr_1_6?ie=UTF8&qid=1522071665&sr=8-6&keywords=shun+premier

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Rodriguez Butcher Supply, Inc.

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Vacuum Sealers, Meat Grinders, Japanese Cutlery, American Cutlery, German Cutlery all in San Antonio TX, Custom knives, Kitchen appliances, Knives

**bcoop** · 03-26-2018, 08:45 AM

Go to Sur La Table or something and see touch and feel. The way a knife feels in your hand is as important as how it's made. Get what feels balanced and comfortable. There are some things to take in to account when buying a knife. Like material, forged/stamped, full tang, etc.

Now that I'm on a PC I'll elaborate on the Shun vs Miyabi. I saw several people saying the Miyabi was a superior build quality. I happened to catch the chef's knife on sale for like $50, so I bit. I don't dislike it. The blade is lighter, and thinner. Which can be good for certain tasks. But I don't want my large Chef's knife to flex like this one does. I want that kind of flex out of a boning or paring knife, but not a large Chef's knife.

The Shun is not without it's own problems. The Premier can be prone to chipping at the edge, and I've even seen some flaking before. It's a mass production take on a hand hammered blade, and as such, these flaws run the chipping and flaking risk. I like the heavier blade of the Shun. It feels more sturdy in your hand. My view here could be tainted. I'm coming from German steel, which are all significantly thicker and heavier blades. The Miyabi has the light blade, and it's more difficult to let the blade of the weight do the work. You have to use some pressure. Nothing outrageous, I'm just not used to it. The Shun is considerably lighter than the German steel as well, but you can still let the weight do the work. The Shun also feels sharper. I need to do a tomato test, but both need to be sharpened before hand.

This is the company I've seen several comment on. I don't know anything about them, but I know a lot of people in the BGE group like them very much.

8" Chef Knife - Rhineland Cutlery

https://rhinelandcutlery.com/8-chef-knife/

The ultimate workhorse! Perfect for fruits, vegetables and chicken breast. Curved blade allows the knife to rock for fine mincing.

I've considered a few carbon steel knives as well. I just don't have time for another hobby.

**Rick Modena** · 03-26-2018, 11:41 AM

My main use kitchen knives are a nice set of Henckel's but for filleting ribeyes, pork, fish and cow tongues, I use an Alaska Knives Steelhead fillet knife, its all stainless steel and has just enough flex to get all the meat and leave the bone and fat...

**Baron Von Crowder** · 03-26-2018, 11:59 AM

christian has one of these, it's nice.

W?STHOF | Classic Ikon Knives & Knife Sets

http://www.wusthof.com/products/classic-ikon#/1

The Classic Ikon series delivers exceptional balance, beauty and the ultimate cutting experience. Shop now and discover its sophistication!

**fordracing19** · 03-26-2018, 12:14 PM

I have several Tojiro knives and no complaints.

TOJIRO CLASSIC Gyuto 210mm

https://www.chefknivestogo.com/tojiro-dp-f-8081.html

TOJIRO has been producing high-performance Japanese kitchen knives in Sanjo City, Japan for decades, and the CLASSIC line — formerly known as the Tojiro DP — remains one of the most respected entry points into serious Japanese cutlery anywhere in the world. The knives are unchanged from the DP line that built the brand its reputation. Only the name is new. If you have been researching the Tojiro DP F-808, this is the same knife.The CLASSIC Gyuto 210mm is built around a VG-10 stainless steel core, carefully heat-treated for an exceptional balance of sharpness, edge retention, and durability. The softer stainless cladding adds structural support, improves toughness, and makes sharpening on water stones a genuinely easy experience. A subtle convex grind aids food separation and keeps the knife gliding through ingredients with minimal resistance. At just over 210mm with a 44mm blade height, this gyuto handles the full range of kitchen tasks — from fine vegetable work to breaking down proteins — and transitions naturally for cooks coming from 8 to 9 inch Western chef knives. The black micarta handle is durable, comfortable, and secured to a full stainless tang with three stainless rivets.What Customers Are Saying:Few knives at any price generate the kind of loyalty this one does. Home cooks reach for it daily for years without complaint. Professional cooks and culinary students call it the best bang for the buck they have found. Knife sharpeners who handle hundreds of blades consistently rate the VG-10 treatment as exceptional for the price. Customers who switch from German steel describe it as a revelation — faster prep, less fatigue, and edges that stay sharper longer. It is a go-to gift recommendation, a trusted workhorse in busy kitchens, and for many people the knife that started a lifelong appreciation for Japanese cutlery.Care Instructions:VG-10 stainless is low maintenance but a few good habits will keep this knife at its best. Hand wash and dry promptly after use and avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones to maintain the fine convex edge and hone regularly between sharpenings.Brand: TOJIROSeries: CLASSIC (formerly DP)Location: Sanjo City, JapanConstruction: San Mai, StampedEdge Steel: VG-10 Stainless SteelCladding: Stainless SteelEdge Grind: Even, ConvexHandle: Western (Yo)Scales: Black MicartaWeight: 7.2 oz (204 g)Blade Length: 212 mmTotal Length: 340 mmSpine Thickness at Base: 2 mmBlade Height: 44 mm

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http://www.cutleryandmore.com/tojiro-dp/hollow-edge-santoku-knife-p113708?gclid=EAIaIQobChMIhqew6cuK2gIVArnACh0vdAXLEAQYASABEgJxiPD_BwE

We are the kitchen knife experts. Browse hundreds of your favorite Japanese chef's knives or find the perfect Wusthof knife set at Cutlery and More. We also offer a curated selection of premium cookware and knife sharpeners.

**BMCSean** · 03-26-2018, 04:12 PM

Whatever salt bae uses

**Strychnine** · 04-04-2018, 08:22 AM

Originally posted by bcoop View Post

Of the two, I prefer the Shun.

Originally posted by GrayStangGT View Post

Another vote for Shun

So I went with a 7" Shun Santoku knife, and also a good honing steel. Sweet Jesus, this thing's sharp.

**bird_dog0347** · 04-04-2018, 08:50 AM

Very nice, what'd it run you?

**GrayStangGT** · 04-04-2018, 09:20 AM

Originally posted by Strychnine View Post

So I went with a 7" Shun Santoku knife, and also a good honing steel. Sweet Jesus, this thing's sharp.

You develop a new respect for your kitchen knives after getting a nice sharp one lol. I let a buddy use mine to cut an avocado and it went through the pit and got his hand.

**Strychnine** · 04-04-2018, 09:26 AM

Originally posted by bird_dog0347 View Post

very nice, what'd it run you?

$100

**Strychnine** · 04-04-2018, 09:27 AM

Originally posted by GrayStangGT View Post

You develop a new respect for your kitchen knives after getting a nice sharp one lol. I let a buddy use mine to cut an avocado and it with through the pit and got his hand.

Seriously, I actually thought yesterday, "I'm going to have to unlearn some bad habits - this thing's too sharp for me to be a retard."

The complete lack of effort it took to dice tomatoes really blew my mind. Gravity did the work, I just guided it.

**War Machine** · 04-04-2018, 10:32 AM

Global, shun, wusthof

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