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

Damn. That knife has seen some things. You need something that can take a beating. I’d stay away from Japanese knives. Looks like a 6 inch blade on that. I’d go wusthof classic ikon 6 inch chef knife. The bolsterless design of the ikon is easier for sharpening. They also just dropped some sweet colo

Pretty low measured HRC (around 55-57) means it’s pretty soft, it doesn’t hold an edge very well. The full length bolster on the heel is super annoying when sharpening, it’s really fat and forces you to sharpen a specific way (which might not be apparent for newbies to sharpening). The Ikon series g

No way am I going to sharpen my German knives at 20 degrees. They cut much better at 15 degrees. I sharpen all my German knives at 15 degrees. I have a Wusthof 12-inch and Henckels 4star 11.5 inch knife that I sharpen at 20 degrees for cutting through small chicken bones and cutting hard things. The

I set my Worksharp Ken Onion at 15 degrees and sharpen my Wusthof knives. There is no 14 degree setting. I only use 20 degrees for my 12-inch Wusthof chef knife as I use it as my light chopper. I have a Salmon knife and if I sharpen it at 20 degrees it will not skin a fish well. You need 15 or 14 de

I have some Wusthof classics that I like. I sharpen them at 15 degrees. My favorite is the 10-inch chef knife. An 8-inch is too short for me. A 9-inch starts getting good. A 12-inch is a little long. I sharpen my 12-inch at 20 degrees because I cut through small bones and it holds an edge better cut

Maybe if you buy cheap knives. But Wusthof and Zwilling, mine are Henckels all sharpen at 15 degrees and work well. I use my knives almost every day at home. I am old and retired so I have time to cook. My favorite is a 10-inch chef's knife. I have 4 and I don't have to sharpen all 4 in a year. I to

I like the Worksharp Ken Onion sharpener. It will sharpen at 15 degrees with a guide which makes it pretty easy. I sharpen all my German knives at 15 degrees. My favorite is a 10-inch chef knife. I do have a Wusthof 12-inch that I sharpen at 20 degrees to handle small chicken bones and hard things.

I prefer a 10-inch chef knife. It is my workhorse. I own a 6", 8", 9", (4) 10", 11.5", and a 12". These are all chef knives either Wusthof or Zwilling. I have 35 knives I keep out in 2 knife blocks. I mainly use my 10". I sharpen all my knives at 15 degrees except my 2 biggest which I sharpen at 20

If you are a chef/cook/prep cook? Good knives. Sadly, an 8 inch Wusthof chefs knife is around 200 dollars now. Spend the money on a proper diamonte sharpening steel and a good honing steel.