Gourmet Chef's Knife: 8"

Nem csak a kesen mulik, azon is, hogy mit vagsz, es min vagsz. Wüsthof kesek eletre szolnak, de azt is elezni kell, viszont azt profihoz vidd, vagy tanuld meg a feno koves kes elezest valami gagyi kesen. Nekem ez a fo kesem, 9 eve hasznalom, 16 cm elhossz, CLASSIC sorozat. Meg van hozza ket fenokove

For one, Japanese knives should be made in Japan. My favorites in my drawer are a Miyabi Koh 8 inch chef knife, a Miyabi Kaizen II (gorgeous...), Toijro DP Damascus 7" Nakiri, a Shun and... a couple others. My analogy is Japanese knives are sports cars and German knives are fully loaded pickup truck

Wusthof is all you need. One santoku, one chef’s, one paring, one cheese, one bread. All I’ve got, all I need, use them every day, family of six, ten years strong. I just got a 5 inch Santoku for my six year old.

Everyone will hype up Japanese knives and all these makers. Even budget j knives are to much and not what she needs. As a chef of 25 years who also sold knives on the side for shun and wusthof and smaller j knife makers through a bougie store get a wusthof block. https://www.williams-sonoma.com/prod

Just get a very basic set like a Chef Knife, a Paring knife and a Bread Knife of high quality probably the easiest way to go is get the Wusthof, like Ina Gartenclassic - is the main lineikon - a really neat ergonomic grip, good for people with arthritis too - plastic or wood grip if you like sourdou

Question. Why are you so fixated on getting a knife set? First not all but a lot of sets inflate their price with unorthodox knives that you would never need to use. Second not all but many knife sets are composed of cheap knives. These are a couple reasons why people say not to get a knife set. The

Wusthof Ikon chef knife. My dad gave me a set of Wusthof classics when I got into cooking in college and at the time I thought they were the nicest things in the world. I eventually got the Ikon and then stepped up my game tremendously into Japanese knives etc….but I still have a white handled 8 inc

Generally speaking a Wusthof classic 8 inch chefs knife will do 95% of whatever you want. Most people never outgrow it.

I bought A Wusthof Grand Prix 8 inch Chefs Knife in 1997. It was my daily driver until I left cooking in 2008. I’ve bought few other knives as I’ve gone back into that world a bit, but that one becamd my daily use at home. I still use it every day and probably will for the next 20 years.

I like my Wusthof 8 inch chef knife. It has nice weight and feels sturdy. It's classic shape lets me do that pro-chef pinch grip with ease. Good steel holds an edge so you are not having to constantly strop it.