Gourmet Chef's Knife: 8"

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

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 own both the Wusthof classic 8-inch and 10-inch chef knives. I like the 10-inch knife better. It is more powerful and can do more since it is longer. The 10-inch is a scaled-up version of the 8-inch knife. I only bought the 8-inch classic Wusthof because it was recommended by internet people sayin

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.

Well if you wanted the essential two kniveswith a good grip Wustof Classic Ikon 8-inch Chef Knife or SantokuWustof Classic Ikon Paring knife (some people would get a third knife Wustof Classic Ikon Bread knife - single or double serrated_if they were going for the a basic three set and could be okay

Looks good to me. I would go with the 10-inch chef over the 8-inch chef knife. The 8-inch seems limiting to me. I use Wusthof and Henckel 4star 10-inch chef knives but basically the same.

I love my wusthof but in the commercial places I worked mercer and victorinox were just fine. I have never used any japanese knives but I know some swear by them. My main 2 knives I ues are both wusthof 8 inch chef and 4 inch chef

Mercer Brand Knives are the best bang for your buck. They're very well balanced, sharpen easily, and are very durable. I've had a Wusthof knife for a decade. It outlasted a lot of shitty cheap knives from brands like Cuisinart and Faberware. But it cost as much as all those shitty knives combined. W

I've probably say, save up your money and get two knives. Wusthof Paring Knife, ikon Classic HandleMaybe a Wusthof 6 inch chef's knife Personally I think the comfort of the handle means more than anything else, when you're choosing a knife You'll have something long-lasting and comfortable with two

Wusthof classic 8 inch Chefs knife is kind of the gold standard for German blades. I would start with one of those and add maybe a paring or utility knife, and a slicer.