Which kitchen knife brand for travel/partner’s house

[SharpestToolintheShed]

I’m trying to figure which lower end knife brand/line would be good to keep at my GF’s for when we cook together or take on holiday when the set at the rental cabin, cottage is just too tragic to use. Or when we are out camping.

Has to be stainless steel or at least stain resistant.

it’ll be either a Santoku, Paring, Bread slicer, or Petty and Bread Slicer combo.
The brands I’m looking at are:
Tadafusa HK series
Tojiro Color Series
MAC Orginal or Superior

Brands I’ve decided against
Vixtorinox Forschners - a bit boring and the prices have gone up
Misono - they’re expensive for what they are
Global - hahaha everyone makes fun of them now

 

[Taurahe]

Of the ones you listed I would go with MAC superior, myself. The MAC lose nothing in terms of quality , and they are very durable.

My personal take places kit is a simple set of kai wasabi santoku and nakiri with a mercer bread knife, and cheap ceramic rod

One thing I would add to look into is Kukuichi. They have an outlet section on the website, you can their basic stainless knives for less than $100 , and they are fantastic knives in every way. I have basic Gyuto and santoku is sk4 carbon and they are my heavy use knives for things like rutabaga , celery root etc.

 

[WildBoar]

Got my wife a Shun gyuto when we were dating.

 

[HumbleHomeCook]

If western handle is alright, I'd strongly recommend a JCK Basics 180 santoku or gytuo (profile preference depending) with the ES edge treatment from them. Excellent, slicey knife. The only concern is whatever you have to cut on wherever you go. This guy is thin and might be a touch less forgiving n some boards than other knives. I personally wouldn't stress it but it is worth mentioning.

I'd want something for edges too. At least one stone or maybe a rod.

 

[SharpestToolintheShed]

Got my wife a Shun gyuto when we were dating.

I got my GF a Tramontina knife set (from Costco ). A step up from the Sheffield set she has.

 

[SharpestToolintheShed]

Of the ones you listed I would go with MAC superior, myself. The MAC lose nothing in terms of quality , and they are very durable.

My personal take places kit is a simple set of kai wasabi santoku and nakiri with a mercer bread knife, and cheap ceramic rod

One thing I would add to look into is Kukuichi. They have an outlet section on the website, you can their basic stainless knives for less than $100 , and they are fantastic knives in every way. I have basic Gyuto and santoku is sk4 carbon and they are my heavy use knives for things like rutabaga , celery root etc.

Hah. Only people like us understand a travel knife kit. The knives at rental cabins make me cry.

 

[nickrut]

I get shuns at wholesale so that’s what brand I went with. For about half price there are a few that are solid imo.

 

[Justinv]

travel kit: cheapest usable ones you can get. I’ve been using Ikea 365 and they are actually OK. You don’t need much edge retention because they get lost before they get dull.

 

[bradmacmt]

Of the ones you listed I would go with MAC superior, myself. The MAC lose nothing in terms of quality , and they are very durable.

They are good knives. I'd go for the Superior too - doesn't have the silly "dimples" other Mac's have.

 

[Taurahe]

They are good knives. I'd go for the Superior too - doesn't have the silly "dimples" other Mac's have.

If by dimples , you mean the hole in the end of the blade ? That is for hanging the knife for storage. They were originally made for Japanese chefs, and hanging was a very common practice due to lack of space

 

[bradmacmt]

If by dimples , you mean the hole in the end of the blade ? That is for hanging the knife for storage. They were originally made for Japanese chefs, and hanging was a very common practice due to lack of space

No, what MAC calls dimples, most of us call a scalloped edge or fluted edge (along the blade edge). A stupid gimmick made popular by mindless food tv.

 

[parbaked]

No, what MAC calls dimples, most of us call a scalloped edge or fluted edge (along the blade edge). A stupid gimmick made popular by mindless food tv.

Fun fact: the granton edge was patented in 1928 - around the same year as TV was invented...

 

[bradmacmt]

Fun fact: the granton edge was patented in 1928 - around the same year as TV was invented...

Understood, but part from a slicing knife, a hollow edge is a bad idea on something like a santoku.

 

[DitmasPork]

I’m trying to figure which lower end knife brand/line would be good to keep at my GF’s for when we cook together or take on holiday when the set at the rental cabin, cottage is just too tragic to use. Or when we are out camping.

Has to be stainless steel or at least stain resistant.

it’ll be either a Santoku, Paring, Bread slicer, or Petty and Bread Slicer combo.
The brands I’m looking at are:
Tadafusa HK series
Tojiro Color Series
MAC Orginal or Superior

Brands I’ve decided against
Vixtorinox Forschners - a bit boring and the prices have gone up
Misono - they’re expensive for what they are
Global - hahaha everyone makes fun of them now

From your shortlist I’d lean towards Mac, good solid knives.
FWIW, I like Misono, prefer them to Mac, don’t view them as expensive; also, Global have their fans, still popular, not my cup of tea, but haven’t ever made fun of them, love to try a global one of these days.

 

[Taurahe]

No, what MAC calls dimples, most of us call a scalloped edge or fluted edge (along the blade edge). A stupid gimmick made popular by mindless food tv.

Ahh.... Those are called grantons, and they said in food release, also they are very old technology ..... Definitely not a stupid gimmick .

 

[mockit]

From your shortlist I’d lean towards Mac, good solid knives.
FWIW, I like Misono, prefer them to Mac, don’t view them as expensive; also, Global have their fans, still popular, not my cup of tea, but haven’t ever made fun of them, love to try a global one of these days.

First chef knife I bought was a Global. Second knife I bought was a MAC Pro. Between the two, the MAC is more comfortable, easier to sharpen, and holds an edge longer. Depends entirely on budget. I think suggestions made so far are good. I would look at a JKI Gesshin Stainless. They are close to that 100 dollar price point. 210 and 240 westerns are in stock as well as a 240 Wa handle. The Wa handle comes with a saya which would be perfect for a travel knife. Western 210 and 150 petty could be had together for 190$.

Other honorable mentions that I have less experience with but are well-reviewed here on the forum are:
Kanehide TK (semi-stainless)
Takamura SG2 (pricier but SG2 is really nice steel)

 

[bradmacmt]

Ahh.... Those are called grantons, and they said in food release, also they are very old technology ..... Definitely not a stupid gimmick .

What they are called was established several posts up. And yes, apart from a slicing knife, I find them to be a stupid gimmick for a knife like a santoku.