Quote:
Originally Posted by jtakeda
If it’s a chefs knife I highly recommend a Sabatier Carbon Steel chefs knife.
We have both Carbon steel sabatier chefs and Vintage stainless sabatier chefs among other various Japanese carbon steel etc.
The sabatier is affordable, keeps a good edge and has a great handle.
Bernalcutlery.com is a great place and I’m sure they’ll assist over the phone.
But first thing—right or left handed? If left handed your options are limited.
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Have purchased many knives over the years - block is full of them. The one I reach for 90% of the time is a 50+ year old Sabatier 8" chefs. A little less weight than the Wusthofs and Henckels - but perfect balance and feels more nimble. Blade is slightly thinner. The spine narrows nicely from handle to the tip, as does the bolster, so the heel cuts almost like a Japanese style blade without a bolster. Holds a razor edge. My stepfather was a foodie and my mother thought this was one of his older knives, so she tossed it in my off-to-college box. He was pissed but never did ask for it back. To this day it is still my favorite chefs knife because of the thinner blade and weighting.