Renaissance

Just start with a Victorinox fibrox. dont get overwhelmed and just upgrade as you come by. heck even a mercer renaissance the same ones they had in culinary schools would do well as a starter, you need a beater, something that would do well. nothing fancy.

there are a lot of knives you could get lower than that budget, a tojiro dp, heck even a victorinox could do a lot, even mercer renaissance

I think everyone should own at least one of the knives you mentioned. They are more forgiving and if you go with vitorinox or mercer culinary (genesis or Renaissance) much cheaper. Also I work in restaurants but don't think it's a good idea to spend allot on a bread knife. The 2 files I bought to sh

I have had an 8” and 10” Mercer Renaissance in my roll for years. They’re solid knives. The 8 inch gets abused daily on my bbq truck and the 10 is set aside for specific jobs. They take/keep an edge fairly well and I have yet to chip either of them. When the 8 is ready to retire I’ll probably replac

There are a lot of budgets out there below 50 USD, heck even at 10 you could get a gem out there. Here are a few that I haved used: Kiwi Chef Knife no. 21 quite cheap, most asian kitchens have these, you go to a thai or a malaysian kitchen they will have one, great, versatile but doesnt hold an edge

THere are a lot of knives out there, if you really want to save up and dont spend as much, how about a Kiwi chef knife, found almost everywhere in Thailand, it does its job well and is quite cheap. Not really a full tang, steel isnt bad and its easy to sharpen. Great for doing things easily. Other t

I have a Mercer Culinary M23520 Renaissance, 9-Inch Chef's Knife. Mercer knives are what the majority of culinary school students use and are NSF Certified. The 9” Chef’s knife is 54.33 on Amazon. The 8-inch is 45.00. They are easy to sharpen, hold an edge, and hone up nicely. I also like the fact t