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You can't get a better recommendation than from a professional chef; not when it comes to the all important tools of the trade.
I have been researching (ok, trying to make up my mind) on which set of knives to invest in. At the moment I am struggling with some cheap and cheerful knives that must be 15 or so years old. I would show you a picture but would be embarrassed. Any way I saw a post on The Wannabe TV Chef blog last night where he recommended a range of knives from a producer I have never heard of - Kin.
So move over Global, Henkels, and Sabatier it would seem Kin are the knives to go for.
Available in the UK from UKToolShop (who ship to the USA) with the top of the range, pictured, starting at £110 a knife (about US$182). Ouch. There are cheaper knives in the range but just look at them! Gorgeous!
"The Kin Suminagashi is a double bevel, hand finished top of the range knife, manufactured in damask steel. The folds in the metal create the magnificent blade detail. Made in true Samurai fashion."
Want one. More than one.
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5-12-2006 @4:24PM Punisher2k said... Is this knife cuttier more then my current knife? I mean, it looks great but sharp is sharp. Unless this one will imbue me with special ninja powers, I'd have to pass.
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5-12-2006 @4:26PM howard said... I can recommend getting the free catalogue from Dick in Germany - http://www.dick-gmbh.de/eindex.htm, if only to admire their beautiful kitchen knives, as well as the reindeer clothing!
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5-12-2006 @5:14PM ryan libson said... I have the Kai Shun Pro series knives and they are hard to beat. Super Sharp and also extremely well balanced. The coolest part is the history behind them. The only problem is that they are a single bevel knife and I have to take a $40 dollar class to learn how to sharpen them. Luckily I have owned them close to a year and they still slice through paper like butter
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5-12-2006 @5:22PM druchyun said... Okay, there are a ton of brands of japanese knives that are similar to those "Kin" knives. First of all, I've owned Henckel, Wusthof, Shun, global and Delgon chef knives and the Japanese knives are lighter, thinner, harder metal (=sharper) and have no bolster (easy sharpening). Japanese chef knives are increasing in popularity and now Henckel and Wusthof are offering japanese-esque knives as well. In my many hours searching for a good Japanese chef knife, I have run into this website: http://www.japanesechefsknife.com/products.html
which has a wonderful selection of the most popular japanese knives. I have never purchased from this site so buy at your own risk. If you notice though, they all look like that "Kin" and some on that site (check out Hattori) make the Kin look downright ordinary. I think that ever since the Shun knives came out with the Damascus style layered look knife, people everywhere are going nuts about it... It's old news in Japan and despite what you've heard, it doesn't make it any better than a traditional knife. My Shun 8" chef is my least favorite knife btw since it is too tall, so purchase a knife that you like, not what Alton Brown is paid to like. Japanese knifes (including shun and global), however, are harder and will be sharper and stay sharp longer than german knives. Need a recommendation for a cheap chef knife? Look at the site and get the Tojiro DP 240mm, only 60 bucks.
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5-12-2006 @6:37PM Justin said... I will say one thing about knives is that you absolutely must go, look at and hold them to see if they feel right in your hands.
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5-13-2006 @12:13AM druchyun said... I agree, you must try the knife out for yourself, but sometimes you just don't know until you start cutting and chopping things... If thats the case, Bed Bath and Beyond have a great return policy. I returned a global 5 inch veg knife a year later with no receipt and upgraded to the 8 inch veggie cleaver. They even gave me a discount since it was the display model. I ended up only paying 10 dollars more!
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5-13-2006 @5:36AM JavaMoose said... I would buy them if they were true damascus steel. I don't want a blade that looks like it is damascus, I want one that IS damascus steel. Sadly, they don't exist anymore...
http://en.wikipedia.org/wiki/Damascus_steel
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5-13-2006 @9:25AM Jason said... I have a Global G-46 Santoku that I keep razor-sharp, and I'm of the opinion that if a knife was possibly any sharper it would not make any differance whatsoever.
I mean, I'm not trying to cut the threads of space and time in my kitchen.
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5-13-2006 @5:00PM druchyun said... A lot of people say that a sharp knife is safer and I agree, but keep in mind that when a blade is razor sharp, cuts will be painless. As long as my knife can slice through an onion effortlessly, I'm happy.
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