Suggestions for a top grade Chef's knife?

[Packleader]

I'm looking to upgrade my Chef's knife. Preferably Japanese or German Steel, 8 to 8.5 inches.

This is a good review, but left many questions unanswered:

Chef's Knives Rated - Equipment & Gear - Cooking For Engineers

I'd like to know which knives perform the best over time.

Thanks for your suggestions!

-- Packleader

[kalachakra]

I bought Globals at the recommendation of chef friends who work at various 5 star hotels here in Melbourne. Most of them swear by them and have used them for years. Very comfortable to hold and use, and beautifully designed. But best of all have remained sharp since I bought them; the blades can still scrape a layer of keratin off my fingernail with ease.

The advice given to me is to physically hold & use the knives prior to purchasing to see if they fit ergonomically in your hands.

[Packleader]

Thanks for the advice! Yes, the Globals look amazing, but I'm really wondering about those handles. I've heard that they can be tested out at Sur La Table, so I might pay them a visit soon.

Best wishes,
Packleader

I bought Globals at the recommendation of chef friends who work at various 5 star hotels here in Melbourne. Most of them swear by them and have used them for years. Very comfortable to hold and use, and beautifully designed. But best of all have remained sharp since I bought them; the blades can still scrape a layer of keratin off my fingernail with ease.

The advice given to me is to physically hold & use the knives prior to purchasing to see if they fit ergonomically in your hands.

[David Woo]

if you're ever in downtown Los Angeles, there's a small hardware store in Little Tokyo called Anzen Hardware: they have culinary knives of all sorts, just japanese makers, some stainless, some high carbon, some damascus...
Both japanese and western kitchen styles.

[bamagrad03]

I use a Wusthof classic as my daily chef's knife (I cook every single day), and it's my favorite item in my kitchen. They're durable, well made, and have great (read simple) classic ergonomics.

You can usually get a decent deal on them too.

[Packleader]

Now I have another excuse to visit the West Coast. Thanks for the tip!

Cheers,
Packleader

if you're ever in downtown Los Angeles, there's a small hardware store in Little Tokyo called Anzen Hardware: they have culinary knives of all sorts, just japanese makers, some stainless, some high carbon, some damascus...
Both japanese and western kitchen styles.

[Packleader]

Thanks for sharing your experience. I definitely like the look of the Wusthof classic. I was a bit surprised at its poor showing in the Cooking for Engineers review.

I think that for my purposes, any of the knives in that review would work for me, so it may come down to which feels the best in my hand.

Best wishes,
Packleader

[gregorywilliams100]

You can always look at a custom knife from Bob Cramer. He makes a custom grade at like $200.00 per inch of knife, and a lower grade, but still great at substantially less than that. I'd have to win the lottery for those.

[Packleader]

You can always look at a custom knife from Bob Cramer. He makes a custom grade at like $200.00 per inch of knife, and a lower grade, but still great at substantially less than that. I'd have to win the lottery for those.

Thanks for the suggestion. After reading your post, I looked up his website and was quite impressed. That's definitely more that I am inclined to spend on on a chef's knife. But ... if I ever do go down that road, I'd probably order a Mr. Itou Santoku 180mm "Mammoth Molar Tooth Ivory Handle" from Japan:

[khenderson77]

Check out cutbrooklyn.com Awesome handmade kitchen knives.