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 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

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

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

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

They are nice, but the harder the steel the more likely the are to chip. Also, high end Japanese carbon still will rust. Also, single-bevel knives are a pain in the ass to sharpen. I have a Shun 6 inch that I use a lot (chipped), and a Wusthof 10 inch chef's and they pretty much do 90% of my knifewo

I have both a 330mm lefty kiritsuke and an 8 inch wusthof classic, and have made sushi with both. Wetting the blade, holding the right angle in your hand aligned with the fish, and proper cutting stroke technique, is 95% of the battle. The last 5% is having a vroom vroom k-tip made of Japanese steel

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