Your Favorite Cheap Knives

[DannyM]

I am in need of a new basic cheap knife for the kitchen. I like keeping one around for my kids to use. My Goyon Chazeau knife is big, heavy, and a bit inweildy for them to use. I do have some basic Opinel paring knives, but I want to get a simple 6" chef's knife. I want to keep the budget to 40€ (French or Swiss market). Any recommendations are greatly appreciated.

Thank you!

 

[Martyfish]

I am in need of a new basic cheap knife for the kitchen. I like keeping one around for my kids to use. My Goyon Chazeau knife is big, heavy, and a bit inweildy for them to use. I do have some basic Opinel paring knives, but I want to get a simple 6" chef's knife. I want to keep the budget to 40€ (French or Swiss market). Any recommendations are greatly appreciated.

Thank you!

It's hard to beat Kiwi knives on the budget end of the scale imo. They cut pretty damn well due to the extremely thin stock, but don't expect great edge retention, food release or steel that is a pleasure to sharpen.

It's not essential, but the user experience can be improved by breaking / rounding the spine and choil, because the sharp edges coupled with the thin stock can lead to discomfort.

They can even be made to look decent of you spend stupid amounts of time modifying them.

 

[Calvinlicious]

https://www.francecorner.com/6354-s...8-models.html#/4480-article-chef_s_knife_20cm

 

[DannyM]

It's hard to beat Kiwi knives on the budget end of the scale imo. They cut pretty damn well due to the extremely thin stock, but don't expect great edge retention, food release or steel that is a pleasure to sharpen.

It's not essential, but the user experience can be improved by breaking / rounding the spine and choil, because the sharp edges coupled with the thin stock can lead to discomfort.

They can even be made to look decent of you spend stupid amounts of time modifying them.

Thanks! I would prefer a more classic European style knife, as that is what my kids are used to. But for under 20 each, I might give it a try.

You can never go wrong with a Sabatier. Honestly, I should check the weekly flea market here in town for some old ones that just need some TLC.

 

[jaydee]

I have a cheap little gyuto in SK (mono) steel that I really like. A very underrated steel i find. Knives in Vg10 steel can be quite nice and cheap too.

 

[jakuda]

victorinox

 

[Hz_zzzzzz]

This Mercer Chinese cleaver is great. Not fancy steel but very practical grind and handle.

 

[tostadas]

Dirt cheap would be Kiwi. They cut based on geometry, which is very thin. But the steel doesn't hold an edge for very long at all.

Other knives within the $40 budget would be your choice of molybdenum mass produced blades. For example Victorinox, or the budget line of Tojiro offerings.

If you don't mind putting in a bit of work, you can find some vintage carbon knives on auction sites. Forgecraft, old hickory chef knives come up often. If you get one that's been well maintained, you can get some serious performance for the cost. However, note the lack of corrosion resistance compared to stainless.

 

[daveb]

@DannyM

Pls read the "Pls Read" thread.

 

[chanloklun]

I bought a Seki no Magoroku 関孫六 short santoku (~5-6 inches) for US$20 at my local Japanese supermarket in the San Francisco Bay Area. It’s the same company that brought us Shun. It cuts well and also easy to sharpen. I gifted it to my mom so that I have a good knife to use when I cook in my parents home.

 

[Justinv]

The ikea 365+ is decent and $20 in USA. I keep one in my hotel travel bag and its good for that use.

 

[blokey]

For Japanese Masutani is very good, I also like JCK Kagayaki basic series, rosewood handled Masahiro, plastic handle Kanehide, good steel and grind. For Chinese Dongsun Damascus VG10 series is good, Aus10 and Vgold series are very muh

 

[blokey]

Also some of the low cost Shun are actually pretty good, much better than Miyabi stuff

 

[DannyM]

Thanks for the suggestions! I'll look over them and see what makes a good fit for me.

Cheers!