can also professionally agree that Wusthof Classic series are extremely well made and have a really great factory edge (but i tend to prefer hybrid Western-style knives made by Japanese companies for their weight, price, and edge geometry)
Any brand preference? I'm a home cook, I like the way the Wusthof's feel in my hand and they hold a good edge after I sharpen them and I know they'll never fall apart, but I'd love something that would, say, be able to slice raw seafood really thin without dragging.
you'd want a gyuto, which is a longer version of a Western chef's knife and designed for pull-slicing more than push chopping. i think Tojiro's knives are a great deal, but any MAC or Misono gyuto will also be great
That looks great -- I find myself using the chef's knife and a santoku for most chopping, but the slicer has been the thing I've been having trouble with and the handle doesn't have as much clearance to the board as I'd like -- that's reasonably priced enough to try it out!
you want these bad boys plus a boning knife (wusthoff makes great ones), a chinese cleaver (least expensive full tang model you can find, it's meant to be beaten up), a fluted santoku for vegs, and a cheap bread knife
yeah the wusthof set came with a paring knife, boning knife and bread knife all for around $300. still want to get a cleaver but the chef’s knife does a good enough job I’ve never felt like I NEEDED it
in my experience it depends on how often you're dealing with bone-in meat - my $7 cleaver from somewhere in chinatown is indispensable when I'm cooking wings or if I need to break down a bird
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