Best commercially available kitchen knives?

[Old Dog]

They seem pretty similar; we have both. My wife's best friend, who is a professional chef, uses mostly Wustoff but says there's little difference. Supposedly the newer Wustoffs are a little bit harder steel, so apparently the differences would come down to prices (which are all over the map depending on retailers) and whether you want your knife to hold an edge a little longer, or be easier to sharpen. The grind seems about the same on our sets, 14-15 degrees per side. We have one of the premium Wustoff chef's knives, which is awesome. Henckels does sell a lot of their budget line in department stores, but the Zwilling production knives are great. We are in the golden age of knife steel and knife-making, that's for sure ...

 

[Kleanbore]

Thanks!

 

[Boattale]

They seem pretty similar; we have both. My wife's best friend, who is a professional chef, uses mostly Wustoff but says there's little difference. Supposedly the newer Wustoffs are a little bit harder steel, so apparently the differences would come down to prices (which are all over the map depending on retailers) and whether you want your knife to hold an edge a little longer, or be easier to sharpen. The grind seems about the same on our sets, 14-15 degrees per side. We have one of the premium Wustoff chef's knives, which is awesome. Henckels does sell a lot of their budget line in department stores, but the Zwilling production knives are great. We are in the golden age of knife steel and knife-making, that's for sure ...

Who's that handsome dog in your avatar anyway?

When it comes to knives, totally agree it's just getting better every day!

 

[Omaha-BeenGlockin]

Picked up 3 Forschner knives ---Chefs---Santoku and a paring knife---a few years back and they have been great

Looked to get a couple more recently--and it looks like they are being sold as Victorinox only now with the Forschner name being dropped.

 

[Coop45]

If you buy a set of Cutco knives like we did 25 years ago, but plenty of band aids. LOL!

 

[Mars5l]

I like my Shun classics. I have a few Wusthof Precision from Williams Sonoma. I enjoyed them because they were my first nice kitchen knives. I gave Shun a try a few years ago and prefer them. They feel better in my hand and just feel like you are getting somethings that made and not just a blade stamped out of a piece of steel with some plastic handles riveted to it

 

[mdauben]

Kitchen knives can get expensive, fast. A good commercial professional chef's knife will set you back at least $200-300 dollars, and can go even higher if you want a custom knife smiths product. Even good commercial steak knifes can easily cost $30-50 each.

Personally, I'm a fan of Victorinox kitchen knives. They may not be the top of the line in production knives, but they are IMO still very good knives for a moderate price.