Renaissance

Victorinox is the darling of this subreddit, and Kiwi a close second, but my preference is Mercer. I own knives from all three makers. For the same price as the Vic Fibrox, Mercer will sell you a full tang chef knife with a very nice handle: Mercer Renaissance. The fit and finish on my Renaissance i

Victorinox used to be the answer, but they've leveraged their popularity to jack up their prices. I don't know any restaurant owners that are still buying Victorinox for their kitchens; they've mostly switched to Mercer Culinary (with a few going for Dexter Russell or some other maker). If you don't

Everyone here is right about Victorinox for your first professional knife, they handle daily abuse, are easy to sharpen, and cheap enough that losing one to a work kitchen isn't a tragedy. Start with an 8" chef knife and a paring knife If you do want to invest in a more comprehensive set down the tr

The advice of only buying the knives you need versus buying a knife block set is borne from the collective experience of countless chefs that came before you. In general, you'll find that in meal prep you only need 3 knives--an 8" chefs knife (or a Chinese cleaver/vegetable slicer which is my prefer

$80 is a crazy good deal for this well known knife: https://www.amazon.com/Henckels-Zwilling-Pro-Chefs-Knife/dp/B007I1PLO4 And then a $30 bread knife, Tojiro is a good one: https://www.chefknivestogo.com/tobrkn.html?srsltid=AfmBOop1ywhoukJTzUScqeDUkL2HCBVA-5eaaa2cVzG5afxahR1o5q1iahM And finally you'