Kitchen Cutlery

[jabberwocky]

Hi Gentlemen...

Haven't visited the forum for awhile, but I have a question...I hope
I've posted in the appropriate place. I'm on a quest to buy either
a set or some select kitchen cutlery (chef's knife, paring knife, etc.)
for a family member. I'm not sure where to begin. Anyone have
any recommendations in this area? I have a couple of weeks until
the birthday in question...what brand(s) do you guys admire? I'm
humbly happy to say that price really isn't a consideration...I'd just
like to get them something of quality. Thanks.

[smiling-knife]

I have a set of Henckels 5 star knives. IMO they are excellent. I recommend the twinsharp sharpener to accompany them. s-k

[useem]

i also suggest Henckles

[dudleythetogi]

....where the trend is mostly toward Japanese knives
http://knifeforums.com/forums/showforum.php?fid/26/
They are generally of laminated construction and the insert steel is generally harder and holds an edge real well.I won't sell the German knives short,the Henckels and the Wurstoffs are great knifes,but when you look at what these guys are useing(Takada,Hattori,ShigeFusa,TadaFusa,etc.)you might think of the Japanese knives as a good choice.
Greg

[Don Luis]

Some that I like:

Henckels, I have some in their 4 star, 5 star and international (made in Spain) lines, they are all fine, I would guess the 4 star is probably the best value, the 5 star a bit nicer and the international are good beaters.

Global, from Japan, I have a santoku, it is well made and feels good in the hand, one of my favorites.

Shun, made by Kershaw, from Japan, I have to say a bit pricey for my taste but I have used the one my brother owns and it is very nice.

Arcos, from Albacete in Spain, their top of the line are very good. Sorry I only found a site in Spanish for these.

Wusthof, a German classic, the ones that I have are very old but still going strong.

Sabatier, from France. Another classic, unfortunately the brand name is used by more than one manufacturer, I have only used two, a chef and a big slicer and they are both good but I don't know who actually made them.

Luis

[Dan97526]

Regarding Sabatier, Don Luis is exactly right about being careful to know the manufacturer. Knives stamped Sabatier will vary in quality from the cheapest Chinese junk to the best factory carbon steel kitchen knives made.

IMO, there are four manufacturers of Sabatier-stamped knives worth considering. The Sabatiers from Thiers-Issard, marked with en elephant and four stars, are widely considered to be the best. Also well regarded are the "K-Sabatier," "Sabatier Lion" and "Sabatier Mexeur & Cie." Thiers-Issard makes a carbon steel line as does K-Sabatier.

I have knives from both Thiers-Issard and K-Sabatier, and there is little comparison. While the K is a good tool, the Thiers-Issard is a far better product in terms of materials and workmanship.

If you are willing to make the tradeoff in the extra care required, there is nothing like a carbon steel knife in the kitchen. I have a couple of vintage Thiers-Issard INOX (stainless) knives and they are nice too.

I purchase my new ones here: Sabatier.

You will find the shape of the French chef's knives to be different from that of the German chef's knives. The german knives have more belly, encouraging a rocking, chopping motion. The French knives are more triangular and encourage slicing. I like the French style, but YMMV.

Hope this helps,

Dan

[Dan97526]

And don't discount Lamsonsharp. Great American knives at a very fair price. They don't have the cachet of the German brands, but IMO they are just as good. I find that their designs are a little more innovative and comfortable than some of the European makers. Just wish they made them in 1095.

The Ontario "old Hickory" line is awesome for the price, but as a gift they might be a little prosaic.

Here's one of the greatest knife designs ever, for my money:

[jabberwocky]

Thanks, everyone...for taking the time to give me your
thoughtful, informed input.

cj

[El Lobo]

Howdy jabberwocky,

Now that several folks have given their opinions for you to consider, I'd add that you might also consider 1 or more custom made unique and one of a kind pieces from a custom maker.

Butch Harner makes bright handled specialty knives...

http://www.harnerknives.com/forsale.php

Dan Koster makes excellent fairly priced kitchen untensils...

http://www.kosterknives.com/home.htm

Murray Carter makes several price levels of traditional Japanese kitchen cutlery. They are fine examples, IMO...

http://www.cartercutlery.com/kitchencutlery.cfm

Thomas Haslinger is a Chef who makes works of art to be used for a lifetime...

http://www.chef.haslinger-knives.com/

Just thought I would add that possibility if you haven't made a choice as of yet.

Bill

EDITED: Added a better link.

[Paladin]

I wanted to put in a plug for one of the makers mentioned in Bill's (El Lobo) post.
Murray Carter makes the finest kitchen knife I have used. He trained in Japan and is now somewhere in Oregon. It will hold an edge like nothing I have seen.

[Ringmaster]

Hope I'm not too late to help out,

Some very good knives already recommended, no doubt. Also, David Boye makes an EXCELLENT line of chef's knives. Altho', he's more into the sale of his dendritic stainless bars, nowadays.

One of his older knives, in L-6 would be a prize, for generations to come. His book, "Step-By-Step Knifemaking" really got me fired up, to produce kitchen cutlery. (Mine were cobbled together, compared to his).

Good luck, with your search.

JR