Can anyone recommend a good chef's knife for ~ $200 or less? Looking at xmas gifts and this was on the list. Bonus if you can find me one with a cyber Monday discount!

Thanks in advance!

After a ton of research, I bought this knife as a gift last year, and it has exceeded expectations. Very good handling, very good blade, and it's relatively inexpensive. Couldn't recommend it highly enough.

Present for you or gift by you?

The Victorinox for about $35-$40 is the best deal you will find on a Chef's knife for everyday use. If you are giving a gift it won't have much pizzazz.

I stumbled across this guys youtube a while back and think he has a lot of good info.

TMfrisco said:

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Present for you or gift by you?

The Victorinox for about $35-$40 is the best deal you will find on a Chef's knife for everyday use. If you are giving a gift it won't have much pizzazz.

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It's a gift but I'll end up using it just as much. I do want it to have a good presentation.

http://www.wusthof.com/products/classic/8-santoku-hollow-edge

My wife bought me this one, and it's been super handy for use on almost everything.

Victorinox is fantastic for the price.

Global also makes great knives at about double the price of Victorinox.

CT'97 said:

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I stumbled across this guys youtube a while back and think he has a lot of good info.

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Thanks for the video. I'm going with that guy's advice and getting an Enso HD. Plus it looks cool.

Amazon's sale price is $115 ( no sheath included) but I found it here for $88, including a magnetic sheath if anyone is interested.

Thanks for all the advice.

I have a Misen and really like it. I also have a Shun and a few other high end knives and they are better than the $65 Misen for sure, but not enough to justify the huge price difference.

I have a Misuno Swedish Carbon Steel Gyuto and love it. Don't buy this for some one if they aren't going to oil it after every use. Also, the edges are beveled, so it takes some practice to sharpen them correctly, and the knives are right or left handed. I just send mine to a chef here in town, and they sharpen it for me.

https://www.hocho-knife.com/masamoto-hyper-molybdenum-stainless-chef-knife-gyuto-240mm/
https://www.hocho-knife.com/tamahagane-san-3-layer-stainless-chef-knife-gyuto-240mm/

I have the slicer from Tamahagane- super comfortable handle and the knife takes and holds a awesome edge.

https://japanesechefsknife.com/collections/kagayaki-vg-10-es-series/products/jck-original-kagayaki-vg-10-series-gyuto-210mm-to-270mm-3-sizes?variant=29160678979

I've ordered some Misono UX10 knives from them before - they're legit.

Take your pick. These are all knives that fit your criteria.

Shun Premier
Henckels Pro
Wusthof Classic
Miyabi
Global

The last two are less known brands. I have never used a Miyabi, but Global makes great knives.

LMFAO.

Guy buys $200 knife but fries turkey.

www.federknives.com

AggieChemist said:

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LMFAO.

Guy buys $200 knife but fries turkey.

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Not sure if directed at me, but it was $88 and if you're not frying your turkey you're doing it wrong.

Props for using a smile link

Go handle knives and see what is a natural extension of your hand. $250 knives that don't feel natural in your hand are a waste.

Question...these $250 knives will eventually need to be sharpened. Do these companies do the sharpening or do you find somewhere local to take it? Also, how often?

sw@n said:

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Props for using a smile link

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Always. Mine is set up for the Lone Survivor Foundation.

RE: Sharpening a $200+ knife

If you are buying a nice knife, IMO it is just as important to buy waterstones in the appropriate grits (1000, 4000/6000, 8000) and learn to sharpen the knife at home- no need to send them off to sharpen. It's a great skill to develop, and you know your knives are sharpened to your own standard.

I'm a big fan of my Global's that were recommended to me by AustinAgChef. I was hell bent on Shun's until I actually went to Williams Sonoma and handled both. Going on 6 years strong and have never needed anything more than a tour on the honing steel.

aTm2004 said:

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Question...these $250 knives will eventually need to be sharpened. Do these companies do the sharpening or do you find somewhere local to take it? Also, how often?

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I send mine somewhere because of the beveled edge. I usually have it sharpened once a year.

Why not one of these? I bet it'd make a good gift.

rather be fishing said:

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Victorinox is fantastic for the price.

Global also makes great knives at about double the price of Victorinox.

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I use the piss out of Victorinox. That is pretty much all we have in my house in the kitchen......

BigPuma said:

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rather be fishing said:

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Victorinox is fantastic for the price.

Global also makes great knives at about double the price of Victorinox.

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I use the piss out of Victorinox. That is pretty much all we have in my house in the kitchen......

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Same. As much as I want to be careful, I'm rough on cutlery so I don't feel bad when I'm tough on these knives. They hold up well.

i have Misen. they are great.

I just use whatever I got and sharpen them with a dremel or an oilstone.

Chef's knives are very personal preference oriented. One that feels right to one person won't necessarily feel right to another. I prefer the Japanese style while others prefer the European style. You need to handle both and I don't really recommend these things as gifts.

With that said, I've used a Global for several years and like it a lot. I've heard Shuns have chipping issues. Before my Global I had a Wusthoff but it was a Japanese style of a Eurp. brand.

These quality knives need to be sharpened professionally. However, you need to keep them sharp with a sharpening stone (actually a honing device) used after every use. The stone will keep the edge straight and true while sharpening it will take off small bits of material to keep the edge sharp.

Also, get a good board (or many ones). Only wood and plastic boards -- no glass ones and don't cut on plates. End grain wood preferred.

Mison. I liked the large one so much that I ordered the smaller one. They are both fantastic knives.

GeorgiAg said:

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I just use whatever I got and sharpen them with a dremel or an oilstone.

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This is very true. You can buy a whetstone for about $10-15 and you can sharpen the cheapest knife.

Global. Anthony Bourdain recommended them in Kitchen Confidential. Great knife for $100.

rootube said:

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GeorgiAg said:

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I just use whatever I got and sharpen them with a dremel or an oilstone.

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This is very true. You can buy a whetstone for about $10-15 and you can sharpen the cheapest knife.

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Yeah, but the cheaper the knife, the more time you have to spend sharpening.

America's Test Kitchen is typically the best bet for determining the best item for the everyday chef. They've selected Victorinox as their go-to chef's knife based on price, durability, and edge retention, etc.

OP, like others, I have a Victorinox, but I would not recommend it. It does not hold an edge. At one point, it was actually losing metal on the edge. Maybe I got a "rare" bad one, who knows.

Snow Monkey Ambassador said:

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After a ton of research, I bought this knife as a gift last year, and it has exceeded expectations. Very good handling, very good blade, and it's relatively inexpensive. Couldn't recommend it highly enough.

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My stepson worked as a low-grade "sous chef" at a country club during college and since then always wanted a good set of knives. My wife and I bought him a set of Mac knives, and he's been very happy with them. He's at least seen a real production kitchen in action, so his opinion is somewhat better informed than average.