I currently use a Santoku that I ordered online. It came from china. Very middle of the road in quality. soft metal etc. I am looking to replace it very soon. As for getting a German style chef knife, I visited a few commercial kitchen stores that cater to the restraunts. They have a Henckles Twin master with a yellow handle that really appealed to me at first but the salesmen told me it was a piece of crap and that I should get the Victorinox fibrox knife they also had for sale. The fibrox was $20 more then the Twinmaster. I also noticed a Russel Dexter model that looked appealing that was priced in between the other two.
I am looking to buy one chef knife that is not too long. I would choose the 8 inch model of either of the three brands.
Now to complicate it. I have been using this santoku knife and am quite use to it and the way to actually use it in how it differs from the german style. I have done a lot of googling and i have not put my finger on any particular brand that tickles my fancy.
Lastly I talked about it to one of my buddies and he suggested getting a chinese chefs knife. The one that looks like a cleaver because it is more a do everything tool. I am very interested in this. I have been googling a number of models and may try this.
Reason i am posting here is that i know there is at least one chef on here and you guys collectively seem to know a lot about knife brands.
Whats your model suggestions and what do you think about the santoku or even going as far out as the Chinese cleaver? Or should I just stick with a German style commercial model?
I am looking for a working model. Not a fancy decorated one that i will be afraid to use.
Would like to keep the price under $150 for the one knife.
Thanks
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