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Recommendations for Lightweight Chefs' Knives?

My mother needs to a new chef's knife, and she'd like to find something good that's fairly light in weight but not crazy expensive. The one she's had for thirty years or so and uses daily, but which has detiorated and needs replacing, is carbon steel, so it's a lot lighter than most forged stainless, which is what she'll be buying. But she's small, and used most comfortable, physically, with the lighter weight of her present knife. She hasn't started knife shopping, but I'd like some suggestions to pass on to her when she goes to try out new candidates.

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  1. Not trying to be contentious, but wouldn’t the best grip or feel in her hand overcome reasonable weight problems? You know, soft, hard, contoured, fat, skinny?

    1. The Forschner Fibrox handled knives are stamped, rather than forged stainless. They are light and I think a good value for the money. I have several of them in assorted lengths and types that supplement my forged Henckels chefs knives.

      They tend to be lighter than forged knives and they are quite a good value. However they seem to require more frequent sharpening and steeling than my forged knives.

      1. If your mother has been using a carbon steel knife, she might be partial to it. I've been using carbon steel as long as I can remember and I wouldn't think of switching to forge steel. Most kitchen ware stores do not carry them. If you're in San Francisco, Columbus cutery has a good selection and they are much cheaper than the forge steel. They also carry the line of Forschner that the previous post recommended.

        1 Reply
        1. re: PBSF

          Sabatier knives, 100% carbon steel, are made in France and available through PCD (Professional Cutlery Direct) @1.800.792.6650 or www.cookingenthusiast.com. An 8" Chef's knife = $84.99 USD.

        2. Does it have to be carbon steel? If so, there's a custom smithyin Oregon that works in low carbon. Prices may be more than you want to spend:
          http://www.wildfirecutlery.com/

          When I lived in Tokyo, I inherited a Messermeister santoku made in Germany for the Japanese home cook market (meaning mostly women). If she can live with the santoku blade shape, it might be nice. For me, it's too light and the handle too small. But for your mom, it sounds about right.

          It's got a light, stamped blade. Moderate, usable length. Being of a Japanese design, the blade cuts to its heel (no bolster like European designs). Reasonable price, too at $40. Not all Messermeister shops will carry this, as it's not really a US product.

          See it here (and scroll 3/4 way down the page to the Messermeister Japanese series
          )Item MDN 1001 71⁄4'' Santoku
          http://knifemerchant.com/products.asp...

          1. Global makes the lightest easy to find knives. Go to a specialty store if you are close to one, but for convenience (and ability to return if your mom hates it) get a Global at one of the big national chains (Sur La Table, for example).

            I had a Global santoku for awhile and love love loved the blade. Extremely lightweight and sharp, both things that I know my (Chinese) mother would love. However, the handle was too small for even my small hands so eventually I got a Shun instead.

            If my hands were smaller, I'd go with Global, so maybe that's the one for your mom.

            1 Reply
            1. re: Pei

              I have large hands and find my 8" Global vegetable knife to be perfect - but I grip the blade rather than just the handle for better control. I have found this method works best with lightweight, smaller-handled knives, thus the Globals are great for me.