I’m looking to buy a chef’s knife for a gift for someone who cooks quite a bit, but especially steaks and meats on grills and smokers. Any recommendations for a chef’s knife, maybe around the $200 to $350 range? No strong preference with either Western or Japanese type knife. Probably one that needs less maintenance in terms of sharpening. This would likely replace his everyday knife or at least a knife he could use regularly (as compared to a more artsy showpiece knife).
Thanks,
Tom
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give him that and a bottle of champagne.
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Here’s a great all around knife
Thanks for the rec. I did a bit of research, and it looks like a great knife for a gift (with enough to spare to buy a Flannery steak or two).
Steve, I may end up buying that Swiss Army knife for myself and buy myself some good wine and/or meat ;-).
Tom
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I can’t speak for the knife, but Culinary Depot is my favorite toy store. Just don’t go on Saturday - It’s closed for the sabbath.
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i’ve had a few higher end knifes. your scallions won’t the difference if that victorinox/swiss army knife cuts them or a $1000 knife. all about keeping them sharp.
and you gotta use what feels good in your hand.
I don’t know anything g about this specific knife but I have a Tojiro bread knife that I absolutely love and have bought for several friends as gifts. It’s the ITK 270mm. So I’m a fan of the brand.
I recently got this for myself and liked it so much I got one for my brother’s birthday too:
Warning though that Aogami Super is carbon steel and will rust if you don’t take care of it. If they are new to high end knives, maybe a stainless would be better? This is a high carbon stainless version of the same knife:
This is what convinced me on the knife. It has a really nice polish on the choil, so if you are using it for a long time, it is comfortable:
I’ll second the Tojiro DP recommendation. Awesome knife and I’ve given it to friends as gifts. Most important thing honestly is to also gift sharpening stones to get the most out of the knife. A 600, 1000, and 4000 grit is all you need. Same shop below sells excellent stones at fair prices.
Thanks. I will definitely do that. This knife gave me more room in my budget.
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I really like Nigara Hamono knives. They are at your top end budget but the place below has sales often. The handle just fits my big mitts very well. As said up thread, keeping knives sharp is more important than what steel you pick.
I have one of these and it’s a great knife for the price. I use it way more than my Shun for everyday. I’m sure it’s not much for a presentation gift but I’d recommend most people to have one.
Fujiwara.
One of the best knives I’ve ever used and right where you want to be price wise, $295 US. Here is a pic with it on a 13" laptop for size reference. This one is a 150mm, the one in the link will be larger. Literally effortless cuts with this knife.
I regularly use a Kiritsuke at home, but I’m not sure I’d suggest one as a gift. They are notoriously difficult to use for those not accustomed to the style. The nearly straight cutting edge does not lend itself to techniques which are regularly used by many. I do like it, but I think a standard gyuto is probably a safer bet for most.
The choil and finish on that aren’t great in my book?
I find that the stainless clad carbon steel is much easier to care for than a fully carbon steel blade. Obviously it will still rust if not dried, but it is easier IMO.
Think all Japanese hand made knives at that level will be san mai
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Good point. I have an all-carbon Kiristuke. It is very sharp, holds a good edge, but requires a lot of care and obviously is more susceptible to breakage. My other Japanese knife is san mai and realizing now that the vast majority are! Looking to replace a few of my older knives (mostly German and essentially never used anymore) in the next year and bookmarked the website you linked above for future consideration.
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Completely agree, you are paying for the blade on this one and the blade is phenomenal. This is the low price offering from this maker, price goes up fast on higher models.
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