Hi all,
Looking for a good chef's knife for my boyfriend for a Christmas gift. He loves cooking and has been wanting a good knife for a long time. We live together and currently have a collection of random Ikea knives. No matter how often we sharpen, they are just cheap knives that we just deal with. I'd like to give him something that's all-purpose for cutting vegetables and meat. Something that can effortlessly cut peppers and onions.
1)Pro or home cook? Home cook
2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.) Gyuto or Santoku
3) What size knife do you want? 8 inch
4)How much do you want to spend? Under $100
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction? No preference
6)Do you prefer Western or Japanese handle? No preference
7)What are your main knife/knives now? Dull ikea knives!
8)Are your knife skills excellent, good, fair? I'd say good for a home cook, but most likely fair since he's self-taught
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter? Push/Pull cutter
10)Do you know how to sharpen? Yes
Only own Ikea knives, it's time for an upgrade
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Re: Only own Ikea knives, it's time for an upgrade
This is an excellent all stainless knife, but it's $110:
https://www.chefknivestogo.com/hag3gy21.html
For Western handled knives, there are a few more choices:
Smallish handle, but a nice blade: https://www.chefknivestogo.com/riariigy21.html
If he doesn't mind a steel handle, these have nice grinds and steel: https://www.chefknivestogo.com/kanehide3.html
Bolsterless knife, so it's light and thin. I have played with the 240mm version and they are nice entry level knives! https://www.chefknivestogo.com/taingy21.html
And another Takayuki: https://www.chefknivestogo.com/takayukitus1.html
Nice blades, but currently out of stock:
https://www.chefknivestogo.com/tsg3nagy21.html
https://www.chefknivestogo.com/tojiro-dp-f-8081.html
I have one of these, excellent performer in the kitchen! https://www.chefknivestogo.com/kohetsublue1.html
https://www.chefknivestogo.com/fujiwara210.html
https://www.chefknivestogo.com/hag3gy21.html
For Western handled knives, there are a few more choices:
Smallish handle, but a nice blade: https://www.chefknivestogo.com/riariigy21.html
If he doesn't mind a steel handle, these have nice grinds and steel: https://www.chefknivestogo.com/kanehide3.html
Bolsterless knife, so it's light and thin. I have played with the 240mm version and they are nice entry level knives! https://www.chefknivestogo.com/taingy21.html
And another Takayuki: https://www.chefknivestogo.com/takayukitus1.html
Nice blades, but currently out of stock:
https://www.chefknivestogo.com/tsg3nagy21.html
https://www.chefknivestogo.com/tojiro-dp-f-8081.html
I have one of these, excellent performer in the kitchen! https://www.chefknivestogo.com/kohetsublue1.html
https://www.chefknivestogo.com/fujiwara210.html
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Re: Only own Ikea knives, it's time for an upgrade
Maybe this one, Tsunehisa SLD Santoku 180mm Sale.
You can blame Mr. Suburban for my being here.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
Re: Only own Ikea knives, it's time for an upgrade
I have the Artifex suggested above. It is a nice all around knife. I think highly enough of it that I recommended it to my sister when she wanted a better knife. It is aslo on the short list for my son for Christmas. https://www.chefknivestogo.com/riariigy21.html
If going with the above consider the paring knife also, you'll still be in budget. https://www.chefknivestogo.com/arbdpakn80.html
I also have the Tsunehisa SLD Santoku 180mm Sale. https://www.chefknivestogo.com/tssldstsa18.html
If your used to quickly dulling knives, the laser like feel of this will knock you socks off compared to what your used to. see the link for my short review when I first got the knife.
viewtopic.php?p=141339&hilit=Tsunehisa+SLD#p141339
If going with the above consider the paring knife also, you'll still be in budget. https://www.chefknivestogo.com/arbdpakn80.html
I also have the Tsunehisa SLD Santoku 180mm Sale. https://www.chefknivestogo.com/tssldstsa18.html
If your used to quickly dulling knives, the laser like feel of this will knock you socks off compared to what your used to. see the link for my short review when I first got the knife.
viewtopic.php?p=141339&hilit=Tsunehisa+SLD#p141339
Thunder's just a noise, boys, lightnin' does the work - Chad Brock lyrics
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Re: Only own Ikea knives, it's time for an upgrade
I think a key question here is HOW you sharpen. If you just use pull-through sharpeners or an electric sharpener and not stones, that has a really big effect on things.
Basically, if you don't use stones, you will probably want a steel that is slightly softer at 60 HRC or lower. If that is the case, some of the above may not be ideal, although others will be just fine, such as the Artifex. Also, there is a big jump between knives in the sub-100 range and those around 130-150, and Mark has replaced a lot of the contenders that might fit in this range with excellent lines that are closer to 130 than 100. There is one exception, in my opinion, which is this:
https://www.chefknivestogo.com/harukazesrs15.html
Otherwise, I have some to recommend that Mark does not current sell given your price point, one with a specific link because it is on sale:
A MAC knife (ideally a Pro) that fits in your price range
Misono MV line
Miyabi Koh line (sometimes on sale for about 100 around times like the holidays)
If you can spend a little more, I would definitely recommend Mark's offerings, especially the Kanehide PS60 and the Kanehide semi-stainless (which will patina but is not as reactive or problematic as a fully-reactive knife). I would also recommend the Yahiko lines, but if you don't sharpen with stones, I would tend to recommend monosteel knives over san-mai construction, and the Yahiko are all san-mai. The same is true for other offerings by Harukaze. The one I list above is monosteel and a bit more forgiving, whereas their other lines are probably better performers but cost a tad more and should really only be sharpened using stones.
I don't know what Ikea knives you have, but it is worth noting that several lines of Ikea lines now use very good steel that is extremely similar to most of the knives above (generally called MV steel steels that have Molybdenum and sometimes Vanadium). This steel should get very sharp, including when used by Ikea. The real difference, then, with your knives is likely that the original GRIND is gone, and not necessarily the steel. In general, you will get much better grinds in the above 100 price point than below, and this will make the biggest difference in how effortless the knife feels to use. This is important to emphasize because it can seem like the primary difference is a nicer handle or something like that, but the real reason to pay a bit more is a better grind! My sense is that the knives I mention above that you can sometimes get on sale offer a compromise of a slightly better grind for the money.
Basically, if you don't use stones, you will probably want a steel that is slightly softer at 60 HRC or lower. If that is the case, some of the above may not be ideal, although others will be just fine, such as the Artifex. Also, there is a big jump between knives in the sub-100 range and those around 130-150, and Mark has replaced a lot of the contenders that might fit in this range with excellent lines that are closer to 130 than 100. There is one exception, in my opinion, which is this:
https://www.chefknivestogo.com/harukazesrs15.html
Otherwise, I have some to recommend that Mark does not current sell given your price point, one with a specific link because it is on sale:
A MAC knife (ideally a Pro) that fits in your price range
Misono MV line
Miyabi Koh line (sometimes on sale for about 100 around times like the holidays)
If you can spend a little more, I would definitely recommend Mark's offerings, especially the Kanehide PS60 and the Kanehide semi-stainless (which will patina but is not as reactive or problematic as a fully-reactive knife). I would also recommend the Yahiko lines, but if you don't sharpen with stones, I would tend to recommend monosteel knives over san-mai construction, and the Yahiko are all san-mai. The same is true for other offerings by Harukaze. The one I list above is monosteel and a bit more forgiving, whereas their other lines are probably better performers but cost a tad more and should really only be sharpened using stones.
I don't know what Ikea knives you have, but it is worth noting that several lines of Ikea lines now use very good steel that is extremely similar to most of the knives above (generally called MV steel steels that have Molybdenum and sometimes Vanadium). This steel should get very sharp, including when used by Ikea. The real difference, then, with your knives is likely that the original GRIND is gone, and not necessarily the steel. In general, you will get much better grinds in the above 100 price point than below, and this will make the biggest difference in how effortless the knife feels to use. This is important to emphasize because it can seem like the primary difference is a nicer handle or something like that, but the real reason to pay a bit more is a better grind! My sense is that the knives I mention above that you can sometimes get on sale offer a compromise of a slightly better grind for the money.
~Joe
Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
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Re: Only own Ikea knives, it's time for an upgrade
Just a smidge above your budget, but a knife that punches way above its weight:
https://www.chefknivestogo.com/kobl2nagy18.html
https://www.chefknivestogo.com/kobl2nagy18.html
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Re: Only own Ikea knives, it's time for an upgrade
Thank you everyone for your suggestions! I am amazed by the knowledge on this forum. I decided to go with the Artifex II BD1N Gyuto (https://www.chefknivestogo.com/riariigy21.html) It has glowing reviews and for right now it seems like a great budget-friendly option. I'm sure my boyfriend is going to love it, and he'll likely want additional knives, so I'll be back!
Re: Only own Ikea knives, it's time for an upgrade
Hope that knife serves you well. I was a little surprised the Tojiro DP Gyuto didn’t make the list from folks. Enjoy!!
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Re: Only own Ikea knives, it's time for an upgrade
There are other knives that eclipse the Tojiro DP, especially if you can go to the $100 range! It's a good knife, but the VG-10 steel is a turn off for many people and is harder to sharpen.
Margosmango, did he like it??
Margosmango, did he like it??
Re: Only own Ikea knives, it's time for an upgrade
that Artifex will fulfill your needs. If you don't know how to sharpen buy that option then use the money you save for a couple of stoned and learn to free hand sharpen. You'll be glad you did!