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This opinel bread knife?
https://www.knivesandtools.co.uk/en/pt/-opinel-bread-knife-n-116-21-cm.htm
This is what I would buy if I didn't already have a decent-ish Eden one. I like the look of the curved blade.
This block that goes in a drawer works well for us for storage.
https://www.procook.co.uk/product/procook-knife-drawer-block-bamboo
I can't see how wooden slots are going to dull blades too much?
Thats the one Grum, it's best bread knife i've had so far and at £24 its a bargain.
This has been an very useful thread and has convinced me that I need a new santoku knife to replace an aging Henckels knife that has a cracked handle.
So should I get this...
https://www.procook.co.uk/product/procook-professional-x50-santoku-knife-18cm-7
Or pay the extra for this...
https://www.kitchenknives.co.uk/wusthof-classic-santoku-knife-17cm/
Or something else? Wouldn't want to pay any more than the price of that Wusthof one though.
Neither, split the cost difference and get this one instead
https://www.robertwelch.com/products/signature-santoku-knife-17cm
Brilliant knife; had mine for about eight years now, use it loads of times every day, expect to enjoy using it for decades to come.
More generally, Robert Welch probably best value option if you want something functional and attractive. If looks not an issue then Victorinox, Dicks etc with plastic handles are cheaper. Ideally get to a shop and handle as many different knives as possible; it's pointless going cheap if doesn't feel right and you won't enjoy using it. And similarly it's pointless paying for Global, Whusthof etc if there's an equally good but cheaper option you like.
Cheers Pacman. That's helpful.
Looks like Victorinox do a santoku too so that's a couple of good options in that kind of price range.
https://www.victorinox.com/uk/en/Products/Cutlery/Chefs-Knives/Fibrox-Santoku-Knife/p/5.2523.17
I wouldn't get hung up on a Santoku with scallops either - there's a reason most high-end versions don't have them, they aren't needed on a thinner blade with harder steel (Japanese style). What did you actually want a Santoku for, if mostly veg chopping and if you already have a decent chef's knife I'd look at a Nakiri instead. It lacks the point of a Santoku (hence you need a chef's knife as well) but can be better for chopping due to the flatter blade.
Between the two Santoku's you linked I'd go with the Wusthof, it's harder steel so should retain it's edge better + they have very comfy handles (for most people)
The MAC nakiri I have is great.
I wouldn’t get hung up on a Santoku with scallops either – there’s a reason most high-end versions don’t have them, they aren’t needed on a thinner blade with harder steel (Japanese style). What did you actually want a Santoku for, if mostly veg chopping and if you already have a decent chef’s knife I’d look at a Nakiri instead. It lacks the point of a Santoku (hence you need a chef’s knife as well) but can be better for chopping due to the flatter blade.
Between the two Santoku’s you linked I’d go with the Wusthof, it’s harder steel so should retain it’s edge better + they have very comfy handles (for most people)
I'm looking for something to be my one main, all purpose knife. My old Henckels is fairly knackered and isn't a full size chef's knife anyway.
I am quite tempted to go for the Robert Welch as recommended by Pacman. Seems to be at a similar level to the Wusthof but at a rather more palatable price. That said, I'll probably be asking for the knife as a birthday present so might give SWMBO the links for those two and see which one she buys...
For anyone interested, ProCook have a special offer on for the Nakiri that I’ve got, currently available for £19, which is an absolute steal!
https://www.procook.co.uk/product/procook-professional-x50-precision-vegetable-knife-18cm-7?utm_source=ProCook+Newsletter&utm_campaign=0fe3cf70d7-June_Flash_2_Nakiri_Engaged_2020_06_24&utm_medium=email&utm_term=0_bbc2b34d56-0fe3cf70d7-160950177&mc_cid=0fe3cf70d7&mc_eid=3c68066686
Bit of a thread bump.
Any recent deals for knives at the cheaper end of the market?
👍
Personally, I'd go for a decent IKEA one and spend the difference on biking.
I've owned "nice" knives before but haven't missed them since relocating and buying a the above to see me through. 6 years and going strong. There's a reason that chefs use pretty standard efforts in pro kitchens. 1000% of the price for 5% performance improvement, imo. You're best off spending any extra cash on a decent steel.
There were some wustoff knives in home sense the other day.
You might find some in tk maxx or your locsn home sense- they are the same company.
A plus one for the Ikea knives. The Santoku is wickedly sharp and is holding it's edge well for the bargain price of £9.
Also if you have a partner like Mrs Sandwich it doesn't matter if they use them as a lever and ben or break the point!
https://www.amazon.co.uk/ZELITE-INFINITY-Santoku-Knife-Inch/dp/B016V4UV52
I really like my zelite santoku knife, much prefer it to the globals I've used. For a cheaper decent knife I like the victorinox fibrox.
Are pro cook x50 any good? Look a reasonable price?
@mrl I'll let you know tomorrow when my Nakiri turns up. For £30 delivered it seemed churlish to turn my nose up.
Tier 4 has put my local TKmax search on hold for the mo.
Lakeside is too far to make it worthwhile and I'd end up buying lots of tat lol.
It seems Pro-Cook cancelled my order and charged me £4 for the privilege! Wouldn't recommend them on this basis. No knife and a small enough charge to make it irksome to chase up the refund.
It's either theft or fraud.
I know nothing of cooking knife brands, but my mate in work brings me his cooking knives to sharpen for him every year, just before Xmas. Sabatier ,he tells me. They hold a wicked sharp edge, literally razor sharp (my left arm is bald now) , and when they come back to me after a year of hard use (he is a bit of a foodie), they arent in bad shape at all.
These are old but are obviously made of decent steel. In contrast , he brought me a knife made of some so called wonder stainless , cant remember what it was, lots of cr and numbers and vanadium and nickel. Thing wouldnt even take a razor sharp edge.
Sabatier isn't actually a make though, could refer to quite a few different knives.
I bow to your superior knowledge, @grum, I just sharpen them for him. Whatever they are though, I was impressed.
i was totally convinced on getting some posh japanese knives, or global, or similar. i was in Nesbitts with a chef friend and he advised me to get Victorinox knives. Not the most exciting things but as tools they are brilliant. relatively inexpensive and very easy to keep sharp. He said that pretty much all good chefs he knows have multiple sets of the high ends knives which are great when razor sharp, but are a pain to maintain well. The victorinox are very easy to keep sharp....they are also nice to hold and use.....which is pretty much what any tool should do!
Was going to be a bit contrary and suggest oxo good grips professional. But apparently they don’t do them anymore. Shame as I’ve got a couple and they’re easy to maintain.
The other advantage of the Victorinox knives over more expensive ones is that you don't cry as much when you leave them in a rented holiday caravan...
i have a few procook X30s (paring, utility, santoku 5"+7", bread and cleaver)
all seem good, got a free Nihon Nakiri with it too, which was nice
We have 2 big knives that we use all the time and happily interchange with each other if we're both prepping at the same time. One is a 45 year old Sabatier - the sort that goes rusty - and the other is a £6 TK-Maxx job. Both sharpened with one of those Kitchen Devils pull-through monstrosities, well except for when I give them a bit of TLC with maybe my diamond chisel sharpening stones or a steel every few months or so.
I know it's heresy to say so but they both get a fantastically sharp edge with just a couple of pulls and they're really a delight to use.