Renaissance

Forget about buying a premade set and build your own. Here's an example: Generic Magnetic Block - $40 Mercer Renaissance 8" Chef - $52 Mercer Vegetable Knife 7" - $20 or Mercer 6" Chef - $24 (I own the rubber handled vegetable knife and it's really good. Much thinner than a traditional Western knife

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

there are a lot of good knives out there, if you want to start, most of the culinary schools would be going for a Mercer Renaissance, the fibrox victorinox is great too or if you got the patence may take 2 weeks, the fujitora dp.

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.

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

Long winded elaboration incoming: "Self-sharpening" means that the knife block has built in pull-through sharpeners for each knife. This sounds great if you don't know anything about knife sharpening. Every time you take the knives out of the block they should get sharper, right? Pull through sharpe

I think mercer culinary makes a fine bread knife for the cost. I would go with genesis or Renaissance. Vitorinox would probably work too bu I have not used theirs.

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