[Nuckle]

So what is your go to kitchen knives?

My most used and go to's.



Followed by favorite but falls third in the use category. I have several that rarely see the light of day out of the block.

[Tommy-G]

We have a J.A. Henkel set but it was on the cheaper end of the spectrum. Like those "made for retail store" set.
I think its time to upgrade to something nicer

[Alfisti]

Shun 8 inch chef knife




Misono 5 inch Petty Knife

[leopard print]

I have a set of cheap Cuisineart ceramic coated knives. Nothing fancy, but they serve their purpose.

Is Ginsu still a thing?

[floridaorange]

Cuisineart ceramic coated knives do the trick

[leopard print]

Originally Posted by floridaorange

Cuisineart ceramic coated knives do the trick

I got the colored set. Kinda want the black ones now because they look cool. Haha

[Watching The World Burn]

We have the Wusthof knives - step up from the bottom end retail set, but not super pricey.

I like them, they do the trick. I'm sure there are better and sharper ones out there, but not sure I'd spend the money on them until I felt it necessary to replace the ones we have. They still sharpen well when needed.

[Watching The World Burn]

Originally Posted by Nuckle

So what is your go to kitchen knives?

My most used and go to's.



Followed by favorite but falls third in the use category. I have several that rarely see the light of day out of the block.

What are those btw - Shun?

[e90Dawg08]

ZWILLING TWIN SIGNATURE
19-PC, KNIFE BLOCK SET

A bit pricey, but I've had a few local chefs use them and remark on their quality.

[Th3Walrus]

I find I don't like the curve of chef's knives, I prefer Santoku instead. I mostly use a Dalstrong Shogun 5" mini Santoku, or I reach for my larger Henckels Twin Select 7" Santoku if I really need to attack something.

[Nuckle]

Originally Posted by Watching The World Burn

What are those btw - Shun?

Yes, Shun. I've had the set for about 10 years and they have worked well.

[CarsAndGuitars]

Originally Posted by Watching The World Burn

We have the Wusthof knives - step up from the bottom end retail set, but not super pricey.

I like them, they do the trick. I'm sure there are better and sharper ones out there, but not sure I'd spend the money on them until I felt it necessary to replace the ones we have. They still sharpen well when needed.

I have several Wusthof knives, each ~$60-$100 purchased from Williams Sonoma / Crate & Barrel. I think they are a higher level consumer grade, but not full-on pro chef knives.

[RickFLM4]

Wusthof Classic Ikon Santoku, serrated utility and paring are probably used the most in my house.

[TTM0TION]

I have Miyabi Artisan. I use the Chef and Santoku the most by far.