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

Buy a good 8-inch chef's knife. Henkle or Wusthof have some affordable versions. easy to keep sharp if taken care of properly.

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

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.

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

Wusthof classic ikon 8 inch chef knife. Takes a beating and is a workhorse. Easy to maintain. Forgiving and will last forever. Mine stays in my kit all the time. Even with my high end knives it still always makes the cut. I have the original classic not the ikon but ikon just as good and easier to s

I just bought a Wusthof 12.5inch chef knife. I usually use a 10-inch chef knife. The 8-inch is too short for me. I am kind of liking it. It is long. It cuts pizza great. My shorter Wusthof knives I sharpen at 15 degrees. The long 12.5 blade I sharpened at 20 degrees as I might use it for chopping an

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