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

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.

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

Depending on your needs, you really don’t need a knife “set” and you definitely shouldn’t get those sets in the knife block. They are usually not that great of quality and you end up not using most of the knives. I would recommend starting with one 8 inch long chef’s knife. It can be all purpose and

I forget I have other knives. I'll use the cheap paring knives on citrus if I'm just making cocktails, then throw it in the dishwasher. But my Wusthof 8-inch chef knife is precious.

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