What’s the best chef knife under $500.00?

[ZaneGoicovich]

I am a 15 year old and want a chef knife that will last my whole knife and as high quality and easy to cut meats, vegetables, nuts, fruits, herbs, everything else.

[Leavesbound]

There are many kind and some run thousands but there is no need for that. Most professional chefs don't spend anywhere near that much money on a single knife. I have a set of Wusthof Classics. I have a 6, 8, 10 and 12 inch chef's knives along with a butcher knife, bread knife and an assortment of smaller specialty knives. Their kitchen scissors suck though and the sharpener isn't all that great. I got mine a few years ago but I'd say the entire set probably didn't cost me more than $500. The one I use the most is the 8" chef's knife. I chose this set because functionally they are as good as any $1000 knife. I have a difficult time holding onto some kinds of tools due to nerve damage in my hands so their square handles (slightly rounded) are easier for me to keep a grip on whereas some of the so called ergonomic handles would slip right out of my hand or even rotate a little when I don't want them to. I would say that make sure you have a strongly constructed handle but not ridiculously heavy. My Wusthof Classics will probably last me the rest of my life. Any of the top brands will likely do so for you. I would concentrate on what handle will feel good to you. Think in terms of comfort over an 8 to 12 hour shift of constantly cutting. The more comfortable the handle the less problems you will have later in life with your hands and wrists. A thicker handle will be better than a thinner one as thick handles tend to be easier to hold and cause less stress and carpel tunnel issues. I suggest go to a knife store and ask to try out various handles. Also shop around. I found some stores sold my Wusthof classic 8" for $75 and others for $110. You can sometimes find some of them at Home Goods. I got some at Macy's and some at Bed Bath and Beyond and even picked up one or two on eBay. I actually found that buying them individually cost me less than getting them as a set would at Bed Bath and Beyond. Plus if you are on a small budget you can do one at a time. Most people would pick a 10" blade as their first knife but as I said, I find I use my 8" one more often.

[Pterodon]

I personally love my Shun Premier but I think the Wusthof Classic are great too

[ZaneGoicovich]

Ok yeah and I just got the shun kaji western chefs knife 6 inch and the Shun Kaji Hollow- 5.5 inch Ground Santoku Knife. But I am wondering if I should just return or sell them and get a 1 knife for like $400 or $500 dollars not $250 each. What do you think? Are these knives good?

[Pterodon]

I don’t think spending that much is necessary. My personal fave is my Shun Premier Nakiri for vegetables. It depends on how you use the knife. Western knives are for rocking the knife keeping the tip on the cutting board. Japanese knives have straighter edges and are for lifting the entire blade off the board but keeping the edge parallel to the board and using a down and forward motion.

[Pterodon]

The Shun knives are harder which means they can be made thinner which makes them lighter and hold an edge longer but also means they’re more brittle. The Wusthof knives aren’t as hard and won’t keep an edge as long but are heavier but are more durable

[ZaneGoicovich]

Oh ok thank you. Also may I ask how do you sharpen your shun knife. I heard like wet stone is good. Is there anything else that would be good?

[Pterodon]

www.webstaurantstore.com/.../921AP0138.html

[FictionalCharacter]

I just grab whatever Japanese brand at Walmart or target. They are very smooth and sharp.

[LiamSawyer]

I went for quality and value oriented knives. I have the professional series Victorinox knives that are made in Switzerland and have been for over 130 years. I mostly use my 10" chefs knife, Santuko Japanese style chefs knife, 6" semi flexible boning knife, and of course a variety of paring knives some serrated and some not. I love the Fibro handles as no matter how greasy your hand gets they won't slip or rotate in your slippery, greasy hand. They come super sharp and maintain an edge well, although you do have hone them with a steel and periodically sharpen them. Best of all they won't break the bank to buy them.

[KrakenAttackin]

I have the Wusthof as well and have been very happy with them. However, I do not, at all claim to be a Chef.