With so many ads for seemingly great knives at cheap prices, why do knowledgeable chef's spend hundreds or even thousands of dollars on their knives? Because there really are huge difference in knives in terms of sharpness, durability, stain resistance, weight and balance, and the cheap knives simply don't measure up to the good ones. But fortunately there is a very good knife line that is affordable, the Victorinox (of Swiss Army Knife fame) Professional (formerly Forschner) with Fibrox handles.
Currently on Amazon, the multipurpose 8-Inch Chef's Knife is $25, the versatile 7-Inch Granton Edge Santoku Knife is $33 (can make wafer thin slices that don't stick to the blade), and knife sets start at only $70.
Tip: If you're going to keep the knife loose in a drawer, get a Blade Safe to protect both the knife and you.
Try to get Chroma Haiku Yakitori knife. they have a fancy range and a cheap range. A 10" cheap knife cost us about AU$22 Razor sharp and keeps its edge well. We found them in France but they could be everywhere.ReplyDelete
I don't think the cheap Chroma Haiku Yakitori measures up to the Victorinox Professional, which costs only a few dollars more, and well worth the small additional cost.Delete
I've now been using the Chroma knife at home for a month. What I really like about it is that it will take an edge like a carbon steel knife. The steel is softer than standard stainless knives which I can never get to sharpen. the edge of stainless knives will break off when they become fine and this often happens if you push the knife a little too hard on the whetstone.ReplyDelete