Gourmet Chef's Knife: 8"

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

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.

I have a tojiro dp and although it gets sharper than German knives, I find how light it is annoying. I would recommend a wusthof 8 inch chef knife. 58hrc gets plenty sharp and is more versatile imo. I think it’s as much knife as most need. Then he can get a victorinox pairing and bread knife And sti

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 see no reason for a serrated tomato knife. You should buy a knife sharpener instead. All knives should be able to cut tomatoes well. All mine do. My guide for sharpening is when 1 on my knives will not slice right through tomato skin, I sharpen it. The other option would be to save the money and u

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

just get a Wusthof classic paring knife and maybe a chef knife on saleand that's about it people find the Wusthof Santoku a little less intimidating and it's an inch shortmakea a good cheese knife, if I don't feel like cleaning a cheese knife later all you need is a. paring knifeb. German 8-inch che

I often see people recommending Victorinox and Wusthof when people ask about daily drivers, or for gifts for someone who might not want to maintain a carbon steel knife. That is true! But I feel then there’s a good amount of ppl commenting that OP should get a ‚real‘ knife right away. But that might

I am sure this will come as no surprise but knife sets are usually not really that good of a deal. I have like 500 bucks in wusthof knives but I only use 2 a 8 inch chefs and a 4 inch chefs knife. Then from there you can expand to what you need. There are a bunch of knives in those sets that you wil