juice
Doesn't even buy knives
Entirely dependent on who is the intended recipient.I thought that no one here at KKF ever recommended a knife set
Entirely dependent on who is the intended recipient.I thought that no one here at KKF ever recommended a knife set
Nothing carbon for the casual user, that just seems to be a recipe for disaster. I've come around to not trying to make people super happy with a "fancy" damascus knife and just really tend to offer the Mac and Misono as durable knives that can take some abuse. If the price point is too much for those then it's right to Victorinox.
Also at least at one point the Mac knives were the house knives at Keller's restaurants, which lends a certain cachet to them for someone who thinks they aren't pretty enough.
My husband uses the Mac santoku with the granton edge and LOVES it. He does sharpen it though.I always tell people to buy Mac Professionals if they don't know much about maintenance.
Everyone seems to like that 8" granton edge chef's knife of theirs. I also think their Nakiri is a great little knife for a "normal" knife user.
https://www.cutleryandmore.com/mac/...MIhNjHkqLL7AIVLwiICR0SSQPBEAQYASABEgI82PD_BwE
I think they're better than Shuns, but I'm not a real expert at that part of the market.
This.How are they planning to sharpen them? Because that changes everything
Most of my friends if I recommended a knife at $350 would think I was crazy. I recommend the Henckels 4star and Wusthof Classic knives and they have a hard time believing you need to spend that much for a kitchen knife. I have one friend which has some Henckels 4star knives and a couple of Japanese knives. He bought a Shun and a MAC knife. He still uses his Henckels when I am over there for dinner.
PS
I would not know how to recommend an expensive knife. It is out of my league.
I agree. it is useless to recommend expensive knives to people that don't care about knives and are not interested in learning to sharpen or find someone to sharpen for them. It truly is a waste of money and a recipe for disappointment. The knife will be great for a little bit then it will get damaged or dulled and will be put away. The person will go back to using their old knives. I've seen it many, many times now and it makes total sense. This is why knives like gesshin stainless, or kaeru stainless, gombey aus-10 series and the like is as high as I will go. Even these might be too much for some people, so globals or something similar is best.I don't have a problem with expensive knives but the thread is for non-aficionados. You have lost sight if you think $350 is an OK price for a knife to someone that does not know anything about knives.
This thread isn't asking for a $350 knife to recommend to people who know nothing about knives. It's asking what 4 knives people would recommend to someone who wants a "set" of four stainless knives (chef's, bread, paring, and petty/utility) and has a max budget of $350. That's a perfectly reasonable request. A Henckles 4-Star bread knife is $110. The 10" Chef's knife is $160. You're up to $270 with those two knives alone. The same is true of Wusthofs or whatever.
+1I agree. it is useless to recommend expensive knives to people that don't care about knives and are not interested in learning to sharpen or find someone to sharpen for them. It truly is a waste of money and a recipe for disappointment. The knife will be great for a little bit then it will get damaged or dulled and will be put away. The person will go back to using their old knives. I've seen it many, many times now and it makes total sense. This is why knives like gesshin stainless, or kaeru stainless, gombey aus-10 series and the like is as high as I will go. Even these might be too much for some people, so globals or something similar is best.
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