What are your favorites / recommendations? I posted a link to the Chefs Knives To Go website in another thread. He has a fair amont of information pertaining to different knife steel, knife types and even several video reviews of kitchen knives. I've purchased a few things from him. All stainless or semi stainless, for example VG-10. I like them but really want to try a high carbon steel kitchen knife. http://www.chefknivestogo.com/.
I'm a big fan of industrial-grade culinary and butcher's knives, particularly those made by Friedrich Dick of Germany. Their ErgoGrip series has the most versatile and ergonomic handles of any knives I've ever used. Those and their Pro Dynamic series use the same steel as Victorinox but they run it a little harder and it holds a more stable edge.
Grohmann's forged line is awesome, I've had the whole set for years and couldn't be happier... Hand made in Nova Scotia. http://www.grohmannknives.com/index.php/products/kitchen/forged-heavy
I have the Esee set and for how much I use them they are great. I would love to have my 3-4 Japanese knives but I'm just not willing to spend that much on something I use very little and my wife has no preference for
North Arm makes a fine blade, I've got a couple of the Trillium paring / bird & trout knives, one of which resides permanently in the kitchen knife block and gets used daily. Also have the new Skaha folder (love it) and some hunters (Lynx, Osprey, and Coho). One of these days I'll pick up both the Sitka Santoku and Alder Chef knives. https://northarmknives.com/product-category/kitchen-knives/
First i've seen North Arms Knives. Love that paring knife))) The Skaha Folder, I don't know about the handles only being G10. G10 is stout stuff but I don't know if I'd want to rely only on that and no metal liners. How hard do you use it Rob?
I've had it now for just over three weeks, carrying it every day and no issues so far. It's nice and light without the liner, 20 grams lighter than the PM2. I don't see any real weakness so far related to the lack of liner, there is no flexure at all when I try to squeeze the scales together, really solid lockup and it flips open smoothly (I believe Strider has been using G10 structurally on their folders for some time?). I posted some specs and photos here : http://eseeknives.com/forums/index.php?threads/the-knife-in-your-pocket-today.51/page-23#post-31870
I started with Henckels, then Shun, then the ESEE/Becker set. Now my favorite is my crown stag handled Silver Stag Deer Meat for Dinner carver. I use it for everything.
I have the santoku and 8" chefs knife. Got them maybe 18 months ago and they get daily use. Some of the best spent money ever and this year I bought a santoku for my sister as her christmas gift. Prior to this I used vicotronix and the esee/becker knives and comparably, the north arm knives are awesome. I'd never go back but that kitchen sword from the OP looks kind of interesting also.
Still searching for that perfect kitchen blade. Ive literally got a huge drawer at the restaurant with no less than 50 knives in it. There's 4 knives that have a few features (contour, tip, belly, handle) that I like, so I've got Mr. James Gibson working on putting them all together in one knife design. Looking forward to seeing what he does with it. I work at least 3 hours a day with a kitchen knife and it would be nice to able to use one blade for all the different tasks. Tough build but I think it's doable.
