Chefs knives (again)

[Lotobear]

Apologies as I know there have been other threads but I don't find the PH search function that helpful.

I had the recent pleasure of using a friends 8" Blok knife to cut some onions and was smitten with it. There is no way I would ever even think of spending the sort of money they are asking as I think this one is just under £400 (and I can see they are often held to be massively over priced anyway) but I have definately decided that I need a good quality set of carbon steel cooks knives in my life.

I have a budget of up to £200 for, say, three or perhaps even a good single all purpose knife.

Any suggestions?

[sherman]

Global or Wusthof should get you a 3 pieces set for that price.

[Bill]

sherman said:

Global or Wusthof should get you a 3 pieces set for that price.

But make sure you have a good play with them, the Globals particularly. They look great but IMO the handles are really uncomfortable.

[eyebeebe]

Bill said:

But make sure you have a good play with them, the Globals particularly. They look great but IMO the handles are really uncomfortable.

We've got Global at home and like you say the look great and I don't have any issues holding them, but they constantly need sharpening.

So when I wanted a set for our holiday place, I got these (actually a knife block set with these and scissors, but I couldn't find that on UK Amazon)

https://www.amazon.co.uk/XINZUO-Professional-Damas...
I haven't used them extensively, but have been impressed with their feel, weighting, sharpness, keeping an edge. The pattern doesn't show as clearly in real life though

OP could probably buy individually, ditching the ones he doesn't want/need like the bread knife and keep in budget.

[anonymous-user]

https://www.kitchenknives.co.uk/

Good prices on there. I always hear good things about Procook as well but have no experience of them.

[Aunty Pasty]

Whatever you do don't look at Amazon. The place is absolutely crammed full of cheap chinese guff masquerading as high end knives. Any piece of metal can be made to cut like a razor but it's the edge retention and comfort which is more important.

Personally I'd recommend Wushof. The iKon range handles really suit me.

[anonymous-user]

I’ve always used Global (and love them), but recently got a Katto Santoku knife and it is a beautiful thing.

https://katto.shop/

I find that all good knives need sharpening regularly, so budget in a good wet stone.

[Djtemeka]

I have procook. The elite carbon ones. Love them but they’re the only knives Ive bought other than the cheapest nastiest set before that.

I’ve had them 5 years and sharpen them 3 or 4 times a year.

[rev-erend]

Procook here.

Had them for a few Years. Center weighted, so feel very light.

[eyebeebe]

Aunty Pasty said:

Whatever you do don't look at Amazon. The place is absolutely crammed full of cheap chinese guff masquerading as high end knives. Any piece of metal can be made to cut like a razor but it's the edge retention and comfort which is more important.

Personally I'd recommend Wushof. The iKon range handles really suit me.

Not sure if that was aimed at me or not, but obviously you do research and from what I could see the Xinzuo brand scores well in reviews.

[Aunty Pasty]

eyebeebe said:

Not sure if that was aimed at me or not, but obviously you do research and from what I could see the Xinzuo brand scores well in reviews.

It was a general observation and opinion, not in response to your post.

[Bryanwww]

Ive had a full set of globals for about 15 years, still good and same design all this time so you can add knives as needed - but you need to check the handling to see if you are comfortable with them.

Chefs knife and bread knife get the most use, fish knife is very useful if you are filleting fish as it's super flexible.

You do need to look after them, wash and dry after use and never ever dishwasher, some of them can rust quickly if left wet. They will also be mega sharp when you get them so be careful. All knives need sharpening regularly so budget for a sharpener, there is a wheel one designed for globals which makes it easy though. I don't make them as sharp as new but they will retain sharpness longer than cheap blades.

[eyebeebe]

Aunty Pasty said:

It was a general observation and opinion, not in response to your post.

[rallye101]

rev-erend said:

Procook here.

Had them for a few Years. Center weighted, so feel very light.

Procook! Learn how to sharpen and only use wood/ plastic chopping boards....

[nikaiyo2]

Zwilling for me, fantastic feel and stay sharp for ages and ages, they also do a decent “soft feel” handle that I really prefer over a hard handle.

https://www.zwilling.com/uk/zwilling-four-star-2-p...

[numtumfutunch]

This is from a rec on here years ago:

https://www.knivesandtools.co.uk/en/pt/-eden-kanso...

Mine is still superb a few years down the line and Id definitely buy again

The link suggests 20cm is currently out of stock, no idea how long that will be the case

Cheers

[geeks]

Another recommendation for ProCook here I have the Kiru set they hold an edge very well and are easy to work with. They also come razor sharp.

[105.4]

eyebeebe said:

Bill said:

But make sure you have a good play with them, the Globals particularly. They look great but IMO the handles are really uncomfortable.

We've got Global at home and like you say the look great and I don't have any issues holding them, but they constantly need sharpening.

So when I wanted a set for our holiday place, I got these (actually a knife block set with these and scissors, but I couldn't find that on UK Amazon)

https://www.amazon.co.uk/XINZUO-Professional-Damas...
I haven't used them extensively, but have been impressed with their feel, weighting, sharpness, keeping an edge. The pattern doesn't show as clearly in real life though

OP could probably buy individually, ditching the ones he doesn't want/need like the bread knife and keep in budget.

Where as we’ve had our Globals for 17 years and we’ve only had to sharpen one of them, (veg knife), once, and they’re used 4-5 times per week, every week.

I wonder if there was a point at which they changed the quality of the steel in them?

edited to add; I don’t find the handles uncomfortable on them either, but that could easily be down to personal preference.

[Error_404_Username_not_found]

I have a set of Globals and really like them, but they do need a timely sharpening. Trick is to never let them get really blunted.
"MinoSharp" three stone sharpening tool works well and I strop mine on leather with green polishing compound. Takes seconds.
Global, like most Asian knives, have 15 degree edges, where European and American blades are usually 20 degrees so the correct angle sharpening tool like MinoSharp is needed.
There's a budget brand of 15 degree knives called Zyliss which are an absolute bargain, based on Japanese blade shapes. I like my set a lot. They are lairy colours but come with nice plastic scabbards for safety. The Santoku knife is a real favourite of mine.
As always, wash straight away, never put them in the dishwasher and a few seconds maintenance with the sharpener well before they get blunt pays dividends.

[mattybrown]

Small business specialising in Japanese knives used them for years https://cuttingedgeknives.co.uk/ buy one or two and start building a collection, look after them properly and do some research on sharpening.