Good quality cooking knives

[beanbag]

I'm after a decent cooking knife and came across this from Tchibo - Homeware store in Austria / Germany....



https://www.eduscho.at/Damaszener-Chefmesser-p2000... (Website in German)

They are calling it a Damascus steel knife and it looks pretty good to me. I also saw it in the shop and it's rather well balanced, insanely sharp, and the price seems ok for a good quality knife (80eur).

What should I be looking for in a decent knife and how much should I be paying? (Was thinking 100eur max for one knife).

[working class]

You'll get more informed replies in the Food, Drink and Restaurants section chum.

[plg]

Depends... no type suits all chefs...

Go to a good cook shop and try a few for balance, weight, etc. Personally I rate Wüsthof, but that's me...

[tonym911]

These Tojiro Senkous are Blumenthal's favourites, he reckons they cause minimal disruption to the molecular structure of the food be that as it may they start at about £50.
http://www.armorica.co.uk/Tojiro__Knives_-_Tojiro_...

[Mastodon2]

Well this is making me look a cheapskate, I've never yearned for anything more than a Sabatier - infact a £6, no name (in English anyway) fish knife I got from a chinese supermarket is one of the best knives I've owned. Needs sharpening quite regularly, but when it's keen it will go through even Monkfish tails with ease and of course, if it ever gets damaged I won't mind since it cost so little.

[Stubby Pete]

I use these great feel, good steel and a little different. I'd really like some top quality stuff but £30 each (on average) is enough for me.

[spikeyhead]

plg said:

Depends... no type suits all chefs...

The ones like the OP pictures is no good to me at all, just doesn't feel right.

I'll only buy something that I can pick up and wield before committing to purchase.

[Vytalis]

If you are anywhere near London, go to these guys: http://www.japaneseknifecompany.com/

I've got a couple of their 63 layer laminated steel knives and they are spectacular - makes raw potatoes slice through as easy as normal knifes can do boiled potatoes.