Ikon 8-Inch Cook's Knife

Paring €5 Serrated €33 Boning €18 This leaves about €100-150 for a good chef knife. You say you decided on a German style one. I recommend the Wüsthof Classic Ikon. It was my first real knife and I don't regret that decision. It's sturdy, very comfortable, and doesn't have a bolster.

Okay! If German style, I would recommend a Wüsthof Classic Ikon over the regular Classic. I find the handle much more comfortable. Not sure if you can find a 10 incher within budget though. If you're feeling adventurous you can try Japanese. They're thinner but also more delicate. Bernal Cutlery som

A Wüsthof knife was my best QOL purchase, precisely because it’s NOT Japanese. Here’s my hot take: A Wüsthof Classic Ikon is the single best quality-of-life upgrade I’ve made for my kitchen, and the reason is simple—it’s not a Japanese knife. Look, I get it. Those “laser-sharp” Japanese knives are c

Honestly, that depends a lot. Do they know how to treat a knife and how to keep it sharp? A $300 knife can become dull and broken within months if you throw it in the drawer with a bunch of other metal and use it to crush chicken bones or use a glass cutting board. A $30 knife can last a lifetime if

Apparently messer-mojo.de casually has the Tojiro DP3 (AKA Classic) 210mm in stock: https://www.messer-mojo.de/produkt/tojiro-dp-3-lagen-hq-gyuto/ it does consume almost your complete budget though. IMO you don't need a fancy bread knife, unless you cut crusty bread often. IKEA has the new Vardagen

Got it! As for German knives, I'm partial to the Wüsthof Classic Ikon series. The handle is way more comfortable (to me at least) than the regular Classic, and I do not like the bolster on the latter. If you do want to try a Japanese knife, but are afraid of chipping, you can look for something in S

When I bought my first serious knife, I went with the Wüsthof Classic Ikon Chef's Knife. I really like how well balanced it is and how comfortably the handle fits in my hand even after long prep sessions my hand doesn’t feel tired. The edge stays sharp for a long time, and just a light touch with a