Recommend me a kitchen chef knife

How much are you willing to spend?

Global or Shun are both great, and both have their staunch supporters who will probably show up ITT.

Chefknivestogo

Go hear... get on the forum and there is a section on there for knife recs. You answer the questions and you get recs from people who know what they’re talking about with the different steels and uses of all styles.

This is going off the basis of the “slicing silk” comment. If you want that you can find it on that site for b/w $100-$200 for a real Japanese knife. I have a couple and a few others here do as well. Great info on the site and great customer service.

If you want something that does heavy lifting like cutting through chicken etc... get a German knife.

I just got the Shun Premier 10" Chef's knife and 4" paring knife. Have been very happy with both so far. Unreal sharpness. They also have lifetime free sharpening I believe.

Same advice to everyone

Start with a victorinox. Perfect starter chefs knife

Just bought some Misen knives. Crazy cheap and they feel really good. Will see how they hold up in the long run, but reviews and a couple of personal accounts have me feeling good.

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Misen knives

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let me know how they work out for you

I have a J.A. Henkels 5 star ice forged Chef knife and it is 19 years old. It came as a part of a set of three, a boning knife, Chef knife and paring knife.

They have been used at least 3-5 times/week for those 19 years. They've never been run through a dishwasher. They are stored in wooden block. They've never cut on any surface but a cutting board. They've never been professionally sharpened. The only thing I do to them is run them through a manual Chef's Choice sharpener once every couple of months to keep the edge.

In addition to all of those things, the most important thing I've done for my knife is to forbid my wife from using it. If she would get her hands on it, she'd be cutting on plates and cookie pans. She'd be using it for opening cardboard boxes and plastic blister packs. She'd throw it in the dishwasher; then, when it was done, toss it in a drawer with a bunch of other loose utensils.

The point is, whatever knife you choose is probably good. It's how you take care of it that matters the most.