re: Chef Knife recommendation

I don’t need that at all…but it’s so cool looking. Needs a pocket clip.

For 8" Chef, can't go wrong with staying with Wusthof. I have the victorioux mentioned too, but it's too budget for my taste, it lacks the heft of the Wusthof.

Not a fan of Santoku, I've had a problem with chipping on the jap knives during heavy use. I love them for veggies. But for veggies I prefer the nakiri.

8" Wusthof is a workhorse and up to any task. I think the most of the nicer western style knives would do the same. I prefer the western style over jap style for chef knives. Jap does have some very nice stuff for more focused applications though.

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Get the MAC pro 8” and call it a day.

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With the MAC you are back to the Japanese steel conundrum and IMO it is too hard (61RC) for general-purpose use and if you are only using a wet stone it is also harder to sharpen, if you have a Tormek or 2x72 belt the difficulty is moot.

I prefer something in the 56-58 range and my goto is a Zwilling 4 star 8". Cutlery and more has them on sale for the ridiculous price of $50 I bought 2 (spare for home and camp) so I never have to worry about a chef's knife again. I just looked and they are OOS dunno if they will get more for the sale price.


I just looked and knifecenter has them on sale too and in stock, it is a helluva knife for the price. It is roughly the price of the Victorinox. Knifecenter

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Not sure how much you want to spend, but this is a good one:

Kohetsu Aogami Super Gyuto 210mm
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Ive got multiple Kohetsu's
Love them!!!
Need to be aware though a jap knife is an instrument, not a baseball bat like the german knives....
chefknivestgo is where its at...

Benchmade