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3 Responses to “What are the Very best kitchen Knives,That I can buy I want The Very best Quality of knives?”

1. Visor on February 6th, 2010 at 3:09 pm

   I guess, I’ll have to contradict both answers above, but neither Cutco, nor Furi are "best", not even decent performers. They just have the loudest and quite misleading marketing. Stay away from both of them.

   #1 – don’t buy a set. It will never have what you really need and you will end up with more than one knife in it that you’ll never use.

   #2 – Whatever you do, don’t believe marketing BS that a good kitchen knife must be forged and have bolster and full tang. None of it is true. For one, there are no truly forged factory knives, even if they say fully forged, second, neither of those features (full tang, bolster) are necessary for a good kitchen knife. But, each will cost you extra. If you like something with bolster or tang that’s fine, but don’t pass on the knife you like because it doesn’t have a bolster of full tang. Global knives aren’t forged, mostly, yet they cut much better and hold better edge compared to any mainstream western knife.

   I have several really expensive kitchen knives, none of them have bolster or full tang. Yet they will outcut any western kitchen knife 10×1 easily.

   German and western knives,including Cutco and Furi, tend to be made of much softer steel than Japanese. 54-56 HRC vs. 62HRC and up to 67HRC on quality Japanese knives. Harder knife allows you to have much thinner edge and holds it for a lot longer compared to softer knives.
   On average, western kitchen knives are sharpened at 45-50 degree angle, while Japanese knives have 20-30 degree edges. The difference in cutting performance is dramatic at least. I have a few Japanese knives sharpened at the angles around 8-12. That’s thinner then the straight razor to give you an idea.
   Obviously they’re more delicate than German or other western knives, but they cut that much better.

   So, if you want cutting performance and better edge holding go with Japanese knives. If you think you don’t want to spend time maintaining and taking care of your knives and more importantly, if you plan to use the same chef’s knife to cut vegetables and chop bones, then better to stay with western knives, they will dull a lot faster compared to Japanese knives, but you won’t chip the edge on the bones.

   That’s not to say Japanese don’t make tough use knives to chop bones. Simply, their knives that are designed for soft stuff have thin edges, for hard materials thick edges. You just need to use the right knife for the job.
   Alternatively you can grind the same 45-50 deg. edge on your Japanese gyuto and it will outlast western knives again. but, you’re loosing a lot of cutting performance that way.

   I suggest you read this article, to get some pointers on how to choose kitchen knives and what to look for – http://zknives.com/knives/kitchen/misc/articles/kkchoser/index.shtml
   It also lists better brands and some very good knives from price/performance point of view.

   If you want the "very best" kitchen knives then it’s most likely gonna be Japanese kitchen knife, factory or custom made, depends on your budget. Alternatively there are few custom makers in US who make very good kitchen knives. But the prices you pay for custom knives aren’t cheap, neither here nor in Japan.

   As for the rest, first you need to figure you what knives do you want, what kind of cook you are and what type of cutting do you do mostly.

2. somebody on February 6th, 2010 at 3:09 pm

   You could try CUTCO knives.

   http://www.cutco.com/

3. propreno on February 6th, 2010 at 3:09 pm

   If you want the best,
   go German-made.

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