True but they wouldn't endorse crap I don't think. At least Emeril. He has been in the business so many years that I tend to go his direction with Wusthof knives.

I was told the Furi knives are not very good at all and would be disappointed after a few days.

On a side note a lot of these people or should I say all of them are recommending Japanese cutlery. I'm sure it is great maybe some of it much better the German, etc... But they seem pretty biased.

Also I think the Gourmet series from Wusthof is a good compromise right now in my situation as I cannot afford the $500+ price tag for the Classic, etc... And for an 18-Piece Wusthof set for $250 Free Shipping plus an extra sharpener and cutting board I am happy. Little extras are always nice.

 

Oh I don't think they are endorsing crap at all. I'm just saying there may be some bias as they are being paid. I guess I just have that European bias, seeing as I own 2 Volvos.

 

Besides, $250 for a set of Wusthof knives is not much of a compromise. Go ahead and purchase them, you won't be disappointed.

Going to bed now. Let me know what you decide to do.

 

As long as you're in the States, I would go with German (Wusthof, etc...). Top-quality Japanese knives have not been exported to overseas and the ones you find in the States are of 2nd to 3rd-class quality, regardless of what people say. The reason why top-quality Japanese knives are not exported overseas is that they don't think people would spend a few hundred $ or more for one knife.

I did a search on Japanese cutlery webs and a decent knife costs at least US$100 to as much as $1,000 (or more), and that's just for one knife (the more expensive ones are marketed for professional chefs). And 1st-class products are hand-forged by well-known craftsmen and each craftsman's name is inscribed on the knife, which is probably universal.

Japanese sword, or more specifically known as "Katana", is probably the sharpest blade you can find, and even with modern technology they cannot figure out how those people, back in the 1600 or 1700's (the entire history seems to go back into early 400's or something like that) could come up with such precision in forging workmanship. There seem to be only a few people who can still hand-forge those types of blades nowadays, and they are nationally-recognised.

Anyway, in the US market you can't go wrong with German cutlery.


JPN

 

Yeah I noticed the Japanese stuff is quite a bit more. And more per single knife.

Shun
Hattori
Global

 

Also Stamped Vs. Forged. If it is still made from High Carbon Steel is there really a big big difference and then what about Drop Forged?

I also noticed that the Japanese companies put what ratios are in the metals and the others don't.

 

Unless your family will be using the knives on cutting something very hard (thick beef bones, etc...) often, it probably does not make much difference whether you go for stamped (pressed) or forged. You probably know from your knowledge on aluminium wheels, that forged metals are "compacted" and more dense, but fragile against impact. Forged metals become harder but also become brittle.

In my personal opinion, I think your family would be happy to go with your first choice; Wusthof sets. If Snap-on made cutlery, that's I would go for.

I am leaving for work, but will try to reply later.


JPN

 

Now I'm looking into them individually. As what we would use the most.

Not in any particular order, but these are what we would use the most.

-Cooks Knife
-Paring Knife
-Santaoku Knife
-Steak Knives
-Ultility knife

Classic: $444.75 then a knife block
Culinar: $649.70 then a knife block
Grand Prix: $378 then a knife block
Le Cordon Bleu: $276.80 then a knife block

Of course Sharpening Steel so add that onto the price as well. And I would get one of the bigger blocks to accomodate more items later on.

 

Ugh this is getting confusing, lol.

Anyways I have narrowed it down to either buying the 18-Piece Gourmet set or...

Buying them individually from the Classic and or Le Cordon Bleu series.

Those are my three choices. And if I can get help from both of my Uncle's then maybe the Classic and Le Cordon Bleu series are more into the game as they are rich.

 

Well I am purchasing right now some Wusthof Classic items.

This is what I got.

- 8-in Cooks Knife
- 4-in Paring Knife
- 7-in Hallow Edge Santoku Knife
- 5-in Utility Knife
- 10-in Sharpening Steel
- 17 Slot Cherrywood Block

Free I got two Wusthof Bamboo cutting boards, Wusthof hand held knife sharpener, 9 slot oak block which I need to send a coupon in for.

 

Ok Guys, this is somewhat where i come in! i am a specialist in knives..
I have been working in the meat industry for about 20 years.
Every one in the meat trade use "Victorinox" the steel holds a fantastic edge, the steel has a great compound making them easy to sharpen.
I have tried all the brands, but victorinox is by far the best.
Other brands that are good but not as good are: Swibo, dexter russell.
Hint: don't buy chef's knives, buy knives that are for butchers, they are much easier to sharpen and they will last much longer as the handles are one piece plastic
http://www.victorinox.ch/index.cfm?s...=43&lang=E

Good luck.
v70 2.4t

 

I looked at those yesterday and they looked like nice knives.

I do believe my dad will enjoy the Wusthof Classic knives that I bought for him and I know that I will as well since I will be using them too. Not to mention inherit them later on down the road.

 

So I did a comparison with some Japanese knife (Cutlery) makers.

Shun Knifes
I went with the Shun Classic Knife Series to compare. $424.75 w/out a knife block with a knife block add $59.95 to the total.

Hattori Knifes
There was only one Series to choose from and only three different knife selections to choose from. 499.85 again without a knife block.

Global Knifes
Again they only had one series on the website I was using and it came to, $492.70 and that was with a knife block.

 

Here's what I found about the 3 mfgs:

SHUN（旬）
http://www.chefdepot.net/kershaw.htm

Their products' quality seems to be 1st-class, and they are manufactured in Seki, Gifu which is notedas the only region where they still produce Katana-Japanese (Samurai) swords. Price-wise, hmmm.


HATTORI（æœ�部刃物æ*ªå¼�会社）
http://www.hattori-hamono.com/kd30katrogu.html
http://www.chefknivestogo.com/hattoriknives.html
http://www.cutleryandmore.com/details.asp?SKU=10275

Again, manufactured in Gifu. 1st class, both in quality & price tag.


GLOBAL（å�‰ç”°é‡‘属工æ¥*æ*ªå¼�会社）
http://www.yoshikin.co.jp/w/index.html

This one seems to be manufactured in Sanjo, Niigata. The City of Sanjo is more noted for hand tools, rather than cutlery, but again their products seem to be of 1st-class, well, again, with 1st-class tag[:@].

I noticed some Japanese cutleries have patterns called "Damascus", wavy patterns on the flank of the blades that look quite gorgeous.

As a general rule, Japanese cutleries are made for specific purposes (fish, veggie, etc...) and correct application must be followed to achieve the best results. Also, the sales figure of German cutlery seems going down in Japan, while Japanese cutleries seem to be gaining popularity in Germany.

For Western cuisine application, I still would go with German products. And if you compare the price tag, well, .

If you can afford Japanese cutlery, it may be an option but I would check to see who gives good warranty, and be sure to verify that they are genuinely made in Japan. Or if you go with German brands, be sure to verify they're made in Germany.

Just a bit of reference. I wouldn't hurry to get a set, but I'm sure you're aware of it. Do a bit more search, compare, and see if you can negotiate on the price[8D].

P.S: A bit of knowledge on Sushi/Sashimi (Sushi comes with a ball of rice underneath the raw seafood (or other items), while Sashimi is sliced raw fish with no attachment). While they look simple to make, it takes years of practice until one can cut fish precisely. If cut by a novice, the flavour changes and will not be worthwhile. However, if cut by a true professional (like Techin the culinary world), much of "fishy" odorwill notbe noticed. If they smell "fishy", I don't think millions of Japanese people wouldn't be eating raw seafood so often.

My philosophy (like someone cares[8D]): No complaining/humiliating unless you have tried it.


JPN

 

Yeah when the time comes I'm going to try the Shun Classic series knives and get myself the same items I got my dad in the Wusthof Classic series.

Raw Tuna, yummy yummy.

 

i would still go for victorinox knives.

 

My dad got me a bunch of hinkels last christmas. Great knives, not sure why though, i never use them.

 

What series of Henckles?

 

Since this thread has continued for awhile - I figured I'd chime in...

I sold Cutco knives for awhile to make (ended up losing) money one summer in college. So I have the same set and have been using them since 1999 or so. My wife loves to cook and has been happy with them. I don't quite remember the full sales pitch, but I do know they are full tang. They have suited our purposes, but then again we do a lot stir-fry type meal and not a lot of use in stressing environments.

 

Henkels have series?

it came with a holding block and like a set of seven. really expensive. plus they bought me the super long one. lemme see if i can find em.