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Culinary student wants a good knife.

Tue Nov 26, 2013 3:36 pm

Hello,

I am a young cook in culinary school currently doing my externship and in need of a new knife and don't know which one to get this would be my first knife the current knife i own was given to me by my culinary school. i would like to find something that would be easy to get a good edge and keep one. I'm not looking to spend crazy amount of money but would appreciate it if you guys had any suggestions on a knife for me to buy.

Thanks,

Jonathan

Re: Culinary student wants a good knife.

Tue Nov 26, 2013 3:37 pm

Hi Jonathan,

I'm going to make a number of assumptions just on experience. Feel free to correct me.

You:

Want stainless
Want a chef knife/gyuto
Don't want to spend a ton of money. Maybe under $200 and better yet around $100.
You are open to Japanese or Western handles.
You don't know how to sharpen yet.

Re: Culinary student wants a good knife.

Tue Nov 26, 2013 3:41 pm

If I did good on my guesses, here are a couple that will work for you in price order:

Richmond Artifex: http://www.chefknivestogo.com/riar24gy.html

Kaneshige: http://www.chefknivestogo.com/kast24wa.html

Kohetsu: http://www.chefknivestogo.com/rikoaosu24gy.html

Re: Culinary student wants a good knife.

Tue Nov 26, 2013 6:47 pm

A slightly more upscale, slightly robust knife with a beautiful handle:

http://www.chefknivestogo.com/riad2ae24gym.html

Another great budget knife:

http://www.chefknivestogo.com/fufkmgy24.html

The Addict has a far better steel, and is going to be a tad more robust.

Re: Culinary student wants a good knife.

Tue Nov 26, 2013 7:10 pm

I work prep cook in a tight little station and use a Kohetsu. I recently bought it. It's a great knife but I think you might want to buy a lesser knife at this time. Consider the Artifex knife and spend an additional 100$ on sharpening stones. This will be a more sensible purchase. That will be stones and a good knife under 200$...

If you want a little bit of bling and a great blade the Kohetsu would certainly deliver the goods. But I think the Artifex knife from the factory second slightly blemished section would be really hard to beat. As you probably know people abuse knives in kitchens and accidents happen. A good inexpensive knife does not necessarily mean an inferior performing knife.

I'd rather have a boring ugly handle and great blade then a pretty handle. Another great buy would be the Tojiro 3 piece set...An 8 inch chefs knife, a utility knife and a pairing knife made out of VG10 steel for 140$ is pretty much impossible to beat.

Tojiro basically makes a knife with better balance in the hand than Shun made of the same steel for a fraction of the price. Do you already have a pairing knife? A smaller utility knife is a good thing to have in tight kitchen situations...sometimes you won't want to grab large knife all the time.

Good luck. Some good inexpensive knives are out there. There is no such thing as a "pro" chefs knife. If you are getting paid then a grocery store knife is a pro knife as long as that knife gets you paid :)

Re: Culinary student wants a good knife.

Thu Nov 28, 2013 12:34 am

Another good investment for externship is a quality bread knife :)
I just finished my externship.
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