Renaissance

At this price point and experience level it's going to be hard to beat a Mercer Culinary Renaissance/genesis (I like the Renaissance) or a Vitorinox. Also a good knife to learn to sharpen on.

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

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.

You're list is way too long! Don't be like me! I own well over 50 knives, but I only use 2 of them 99% of the time. For most butchery jobs you only need a good Chef knife, and maybe with a little help from your utility knife. For most fruits and vegetables, you'll only need a good Chef knife, and ma

So, mac would not be bad for home use. Their serrated bread knife in particular is really good. They're a little rust prone, but that's pretty much always the case with Japanese knives and they're better than most. Realistically, I'd recommend getting a good electric sharpener and Mercer Renaissance

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

Going to jump in here and add Mercer Culinary knives are also worth consideration. The Renaissance line is a classic, solid-handled, well-built line of knives that hit well above their price point. They are a standard recommendation in culinary programs for their quality and value. The Genesis line

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

Victorinox used to be the answer before they doubled or tripled their prices. Mercer Culinary is the way to go now. Same performance for a fraction of the cost. Ultimate White for minimum cost, Millennium if you want something a little nicer, Renaissance or Genesis if you want forged.

As a culinary student one would think that you would already have the basic tools you need, including kinves. My kit from Auguste Escoffier came with a paring knife, boning knife, Chef's knife, bread knife and a honing rod, along with the various other basic tools needed. With that said, MAC makes g