Knife Brands
I really need to (finally!) invest in a good quality knife. I have always heard German knives were the best but have recently started leaning towards Japanese knives. I prefer a 5 1/2" Santoku (I have little hands) over the classic 7" Chef Knife. I would love to hear anyone's comments as to which brands they prefer.
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25 Comments:
I have the 5" and 7" santokus from Wusthof. I love them dearly. They are not cheap, of course. However, we had the 7" one for a while (in addition to the bf's Sabatier set), and it was pretty much the only knife I used unless I needed to cut bread. So if you're the kind of person who will use one main knife for pretty much everything, the price doesn't sting as bad since you're only buying one knife. We've expanded our Wusthof collection (thanks to BB&B gift certs the bf's dad sends us every year for Christmas), and they're wonderful. That said, go to a store and hold the knives - don't buy one if it doesn't feel right in your hand.
joyyy at 2:00PM on 02/24/09
Great! Never thought of actually going to a store and holding the darn thing (I guess I assumed I'd buy one online). Great tip. I have heard Wusthof or Henckel. Glad I posted this question. Looking forward to more recommendations. Thanks joyyy!!
arm1970 at 2:04PM on 02/24/09
I've got a Wushtof Santoku (German) that I love. Likewise, I also have a Global Vegetable (Japanese) that I love, too. I was also given a Furi knife (Australia) which I also really like.
Those are all 7" knives. I've got a set of Wushtof which I love.
I've got it bad for knives. I looove them. There's a Shun one that will be my next buy. I don't have a favourite of the 7" knives. I like them all equally, I think.
meg3j at 2:19PM on 02/24/09
@arm1970 - buying one online might get you a better deal, so go to the store, see what you like, note the price, and if you can find it cheaper online, do it. if not, go back to the store and buy it there.
joyyy at 2:22PM on 02/24/09
The Forschner santoku is very sharp and really cheap. It's available at Amazon for $19.07. It's very light in your hand and has a granton edge. The Forschner chef's knife was the winner of the Cook's Illustrated testing -- for whatever reason, I find myself reaching for the Santoku much, much more.
Dominic
the zen kitchen
dvchurch at 2:39PM on 02/24/09
Almost every knife I have is a different brand, including one that was handmade by a grandparent, allegedly. It certainly looks rustic enough.
Holding the knife makes a lot of sense, particularly if your hands are smaller or larger than average. And don't discount a larger blade, even if your hands are small. Just get a handle that fits your hand.
Once you decide on a knife and have shopped for price, go back and check with the local retailers to see if you can get a better price. In this economy, you might find that they'd be willing to deal with you rather than lose a sale. And don't forget to factor in shipping costs for your online purchase vs sales tax for the local one.
dbcurrie at 2:42PM on 02/24/09
I have a Calphalon 7" Santoku knife and adore it. I actually like it just as well as SO's mother's Wusthof Santoku and find it's extremely well balanced. Purchased for something like $20 (on sale) on cooking.com. Maybe I'm biased because it was my first self-purchased important kitchen item, though :-)
littlestcapy at 2:52PM on 02/24/09
I am the owner of a 5" and 7" Wustof Santokus and their sharpener. Wouldn't consider anything else.
ChelleyD01 at 4:02PM on 02/24/09
I use a 10 in. Wustof for most jobs but my next knife will be a Shun with a granton edge. For small hands, the ladies on my line like Henkels.
sailordave at 9:07PM on 02/24/09
wusthof all the way!!!
If you have a Marshall's nearby they usually have great knifes and cookware at great prices. Some of my All Clad and Wusthof pieces I have gotten there... great value.
MadelynRodriguez at 10:29PM on 02/24/09
8" Shun knife w/ scallops from an Amazon gold box special! The best knife I have ever used. I want to slice and dice everything in sight. The rest of our knives are Wustof or Henckels from Germany. The are great, but the Shun is magical.
Here it is: link
LearP at 11:43PM on 02/24/09
I'm certainly no knife expert, but I got a Swiss made knife called a Kuhn Rikon for Christmas. My mom got one and loved it so much that she got a bunch of people this particular knife as a gift. I can see why now after using it for the past two months. It's the sharpest and cleanest cutting knife I've ever owned. And they come in different colors. Mine is green. Even the blade is green. And it comes with a cover for the blade too, so if you don't have a knife rack, it's protected. Pretty cool!
Sara
NaturallyRecommended at 11:55PM on 02/24/09
Having cooked professionaly for many years and being able to try out many different knives, my order of preference would be:
1 Shun
2 Wusftof
In my opinion these are the best made knives available. The Shun's D handle makes it a pleasure to work with for hours on end. The Wustof's ability to hold a sharp edge is unparalleled, I have a 10" chef's knife that I bought almost 20 years ago that is still sharp enought to shave with.
Alan
aholsber at 7:18AM on 02/25/09
I have a rather expensive set of Henckels knives that are OK, but now I wish I'd have gone with Wustof.
1stmakearoux at 8:50AM on 02/25/09
I love my Wustof 7" Santoku. If you go by democracy alone, I think we've beat out the competition.
If my knives weren't a Christmas present, however, I would have done the go-to-the-store-and-hold-it thing.
louie734 at 1:00PM on 02/25/09
Knives are a very personal choice. What works for you might not work for someone else.
I can handle a 10" knife with no problem and actually prefer it for "serious" cooking (like parties). I have a friend who couldn't use one with both hands - she's got doll hands. I suggested she try a 6" chef and it's like hand-in-glove.
A knife should have great balance, an edge that won't go away after 3 slices of any given food and be constructed of forged steel. Carbon? Stainless? That's up to you. I don't care for knives with a solid handle but prefer a riveted handle where I can see it's a full-tang knife.
I handled a couple of the Sabatier line and found them grossly unbalanced. Definitely blade-heavy.
I don't like knives that have to be mailed away to be sharpened. That would drive me apesh*t.
In the end, it's up to you. I would invest in a good chef's knife, a parer and if you find you do enough of it, a good fillet knife. Of course a good serrated knife is a must.
Only frequent stores that will let you handle knives. If they expect you to buy a knife based on what it looks like in the showcase, you need to shop somewhere else.
therealchiffonade at 1:22PM on 02/25/09
I got a 8" Wusthof chef's knife for my birthday last year and love it. I have small hands as well, and have no problem at all handling the knife. On a different note, if this is your first quality knife, be super careful! These knives are sharper than sharp, and no one wants to lose a fingertip!
Rooster1148 at 2:02PM on 02/25/09
I have Calphalon knives that were gifts, and I like them a lot (and they were made in Toledo, so I'm a little biased). Bourdain recommends Global in his book, Kitchen Confidential (which I think will be my next purchase) as they are fairly affordable compared to some of the Germans. If you have a Williams Sonoma nearby, ours is having a Knife Skills class mid March. Of course, they'll be pushing the more expensive knives, but will also be comparing brands and discussing sharpening methods. Not sure they all offer free skills classes, but you can check your local store.
KB in Toledo at 4:57PM on 02/25/09
I would highly recommend Victorinox knives. They are made by the same company that makes Swiss Army knives. Incredibly sharp, sturdy (full tang), and well-balanced. Also the handles are made of a composite called Fibrox which is both comfortable and durable.
I have the 3-piece set but I would recommend the 8-inch chef's knife for an all-around kitchen knife.
They don't have a big name or price tag but their quality matches that of knives 3-5 times more expensive.
phishie at 5:33PM on 02/25/09
Also check out this link for a great article that tests and reviews quite a few knives and has some great insights.
phishie at 5:56PM on 02/25/09
You can try some ceramic knife.I always use my Fuboon ceramic knife.I enjoy it to cut.
tommyok at 12:16AM on 04/17/09
I love my Chroma. If you look at it it seems like it would be ridiculously uncomfortable, but it feels so good in my hand.
ChefDJen at 2:48AM on 04/17/09
I prefer a 5 1/2" Santoku (I have little hands) over the classic 7" Chef Knife.
This statement alone proves what I'm about to say... Buying "the right knife" is a very personal choice. What fits your hand and your needs might not fit another's. I have a friend who, like you, has little bitty hands. I found a 5" chef's knife for her because an 8" or my 10" chef would seem like a machete in her hands.
Santoku is a very good blade style for someone with small hands as it seems to concentrate force on the entire blade vs. the heel or the tip. This is a double edged sword so to speak because there are times when one might need to distribute force. You'd need a parer for close "knife tip" work but should still be able to press down pretty hard on a santoku at the "heel" end. You should NOT try to "cleave" a bone as you would be able to with a chef's knife. Santokus are not built for this purpose and you might damage it. (i.e. I usually cleave through chicken bones when I am making stock to expose the marrow which is gelatinous and gives body to the stock. You'd want to use a heavier-duty knife for this vs. a santoku.)
Messermeister is an excellent German brand and I love how their knives feel in my hand. The forged line is amazing - balanced with just the right amount of "heft." This 5" Rocking Knife might be a good option for you. There is also this 4" Petite Chef's Knife that might suit your needs - and your hand. It would allow you to perform the rougher tasks better done by a chef's knife but it would be small enough for you to have maximum control when using it.
therealchiffonade at 6:51AM on 04/17/09
I am in no way associated with the "Knife Merchant," but google them and talk to the owner....his name is Borg, I think. A first-class operation.
derosa at 7:09AM on 04/17/09
I am a Shun fan for life - I have 8. I would agree with going in to a store and holding them yourself. Sur La Table is having a sharpening event and is putting a big focus on knives in general. Mine are all Elite or Bob Kramer, but some people prefer the Ken Onion because of the handle. My other 3 knives are Wusthof - a santoku, paring, and butcher. Their scissors are great as well - cut anything! I would also take a look at the Henckels Miyabi line - brand new (I think).
Not trying to knock less expensive knives, but even with good care mine have not held up, suffering rust and bending problems at the tip. Even my Henckels set from Target got shelved.
Enjoy!
dharmon at 8:18AM on 04/17/09