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Vpiguy88

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Joined
Jul 19, 2022
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Location
United States
Hi there all! Really glad to have found this place, and hoping you can shortcut my knife search.

Not sure if this is the right place for this below, but figured I'd try here. Thanks everyone!

LOCATION
What country are you in?
United States
KNIFE TYPE
What type of knife are you interested in (e.g., chef's knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's knife

Are you right or left handed?
Left handed, but both a righty & lefty will be using it.

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western

What length of knife (blade) are you interested in (in inches or millimeters)?
8 inches

Do you require a stainless knife? (Yes or no)
Yes

What is your absolute maximum budget for your knife?
$500

KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home

What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
All of the above, except for breaking poultry bones. Of note: lots of root vegetable cutting.

What knife, if any, are you replacing?
KitchenAid chef's knife

Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Nothing in particular

What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push cut, rock, draw, and slice (for meats)

What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Smoother chopping/cutting, better balance, better handle shape, low food reactivity, edge retention (sharpening once a month), better food release, rust resistant, fits in knife block

Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?

Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?

Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?

Edge Retention (i.e., length of time you want the edge to last without sharpening)?



KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, plastic mainly. Also own wood/bamboo.

Do you sharpen your own knives? (Yes or no.) yes

If not, are you interested in learning how to sharpen your knives? (Yes or no.)

Are you interested in purchasing sharpening products for your knives? (Yes or no.)
No



SPECIAL REQUESTS/COMMENTS
 
When I faced a similar challenge five years ago, I chose a Wusthof Classic Ikon 8". With it's tapering and it's profile, it's an extremely versatile knife that' responds well to honing, and regular maintenance. Even with a 15 degree angle, it holds an edge.

If you expose it to challenging roots, it may lose that edge, but it won't chip.
 
You did, but you didn't present outside evidence/support--or alternatives--and you may have exaggerated the cost.

https://www.ebay.com/itm/325279815635?hash=item4bbc3017d3:g:DjIAAOSwdMdi216k
The Wusthof Classic Ikon 8" Chef's knife is a much admired, well established European knife very suitable for the preferences described by the OP. I've since moved to harder steel myself-using my Wusthof as an emergency backup for certain high risk tasks that might chip my harder steel Japanese knives.

However, if I started again, I'd go back to the Wusthof Classic Ikon--but that's just me. Buying a knife is a very personal thing.
 
Last edited:
You did, but you didn't present outside evidence/support--or alternatives--and you may have exaggerated the cost.

The Wusthof Classic Ikon 8" Chef's knife is a much admired, well established European knife very suitable for the preferences described by the OP. I've since moved to harder steel myself-using my Wusthof as an emergency backup for certain high risk tasks that might chip my harder steel Japanese knives.

However, if I started again, I'd go back to the Wusthof Classic Ikon--but that's just me. Buying a knife is a very personal thing.

I'm not going to go tit for tat with you any more on this thread. I don't know what you mean by outside evidence but I've used them, and many other Wusthof, Henkel, etc knives and that's what I base my opinion on. I'm aware of the praise the line gets and it doesn't change a thing about my assertion. Wusthof Ikon's suck.

As for exaggerating cost:

https://www.cutleryandmore.com/wusthof-classic-ikon/chefs-knife-p113604
https://www.amazon.com/WÜSTHOF-Classic-IKON-Chefs-Knife/dp/B000YMURSE?th=1
https://www.crateandbarrel.com/wusthof-classic-ikon-8-chefs-knife/s289623
I've presented the OP my opinion of this option and stand by it. I would strongly consider something else. Especially when there's a $500 ceiling.
 
I've been really interested in durable knives and would suggest looking into something made from magnacut.

As for the actual maker I'm unsure. I know meglio has some right now.
 
You can get a Ryusen 210mm for quiet cheap at Miura, I'd also reach out to JKI to check their Gesshin stainless line and ask Jon if he can change it to symmetrical grind.
 
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