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Inexpensive (or maybe just really good value) Knives

Discussion in 'The Kitchen Knife' started by Andrew, Feb 18, 2014.

  1. Jay

    Jay No soup for you Founding Member

    You already know what I'm going to say.:rolleyes:

    The Forschner/Victorinox are very good low priced entry level knives, and Dexter can be found everywhere. Not everyone is looking for or can afford a high end blade, but that doesn't they can't join into the fun.
  2. Maximus

    Maximus Founding Member

    Dojo and tosca knives are excellent values IMO
  3. MattS

    MattS Founding Member

    Every commercial kitchen in the US has either Vickies or Dexters. I have seen guys to things with those knives you would never think possible.
  4. MotoMike

    MotoMike Founding Member

    I have a KAI Nakiri. I think I did get Ebay a couple years ago for I think $35. Mine has a solid black plastic handle with a stainless band. Appears to be full tang. They call it Wasabi. I got it to see if the shape was something I like. If so I thought I would get a good one someday. Turns out I like it quite a lot. It is the knife I go to most often. I love the knife. Made in Japan, stainless steel but it does hold an edge. I have not gotten around to upgrading. I did find the spine where it meets the handle to be severely squared off so I filed it round.
  5. John Fout

    John Fout Founding Member

    Good info, yay!
  6. James

    James smarter then your average duck Founding Member Gold Contributor

    same KAI as the razor blade guys ?
  7. John Fout

    John Fout Founding Member

    Kai owns shun and Kershaw. So yes.
  8. Taz575

    Taz575 Founding Member

    I got some of the cheaper stuff from Hidatool a while back, a 210mm Bunka for $35 (back then price, $42 now IIRC) and just ordered the 210mm Funayuki and double bevel sashimi knife in 210mm as well for like $42 each. The bunka took a very very sharp edge and performed OK, but I reground the whole thing as practice and made it into a longer Santoku! J-cutlery.com has some inexpensive blades, but I don't know how the quality is. I picked up a 240mm Mioroshi Deba in carbon for $95 from there a while back and a Tojiro DP non bolster Santoku for like $45 with VG-10 core.
  9. Squirrel Master

    Squirrel Master Founding Member

    The tojiro dp is my favorite stainless knife under $100. CCK cleavers offer good value too.
  10. eightysixCJ

    eightysixCJ Founding Member

    Holds an edge fine, decent quality, and I don't worry about losing it. ;)
  11. stevenStefano

    stevenStefano Founding Member

    Ikea's knives are great value. Handles are way better than Victorinox/Forschner and they're priced about the same
  12. timthebeaver

    timthebeaver Founding Member

    Zhen VG-10, $50 for an 8" gyuto,
    Sugimoto CM 210mm wa-gyuto, $70.

    Kiwi 8" chefs knife, carbon - < $10 is probably the best value knife out there.
  13. erikz

    erikz Founding Member

    Yaxell Zen series VG-10 (own some myself) and Zakuri (heard good things about them).
  14. Stereo.Pete

    Stereo.Pete Founding Member

    Fujiwara FKH (carbon) and Misono 440 (stainless) are my go to recommendations for entry level good value knives.
  15. John Fout

    John Fout Founding Member

    Just used a Goku 240 Damascus. Other than having a super light handle that I would recommend replacing it did the job. Not sure if I would recommend it over a Tojiro or not.
  16. Spaz

    Spaz Founding Member

    Victorinox, inexpensive and nearly indestructable.
  17. Taz575

    Taz575 Founding Member

    I have a KAI Wasabi yanagiba and deba in stainless, like $30 or $40 when I got them a few years ago when I got my nice shiny carbon Deba all rusty from being on the fishing boat. They work decently well, handles are way too small, but they actually have the slightly hollow back to them, too and can take a wicked edge, edge retention isn't all that great on them though.
  18. Jay

    Jay No soup for you Founding Member

    Ding! We have a winner.

    Anyone who has a Tojiro DP as their primary knife has nothing to cry about, but where they really shine is in their lesser used styles. If you want to try out an "oddball"* knife style-- garasuki, yo-deba, honesuki, wa-gyuto, nakiri-- you can do it for a song.

    A great knife is made by the user as much as by the manufacturer. Tojiro gives you a good hunk o steel that will improve with age and repeated sharpenings.
  19. XooMG

    XooMG Founding Member

    Not wanting to repeat a post I made elsewhere, I think Zakuri deserves a mention. I put some work into cleaning up the smaller funayuki, and I think it is pretty awesome.

  20. Legion

    Legion Founding Member

    How much work do you feel like doing?

    From curiosity I bought an Old Hickory butchers knife off ebay cheap. The edge and the grind were terrible, the handle uncomfortable, but the steel seems OK. I spent a long time with it as a project, and now it is quite serviceable. And it was cheap enough that I can leave it in the kitchen, just in case my housemates decide to do something dumb with it. My good knives... They stay hidden.

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