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Jan 10, 2007 07:06 PM

Looking For Knife Suggestions

I have started to cook more seriously in the last couple of years, and am now interested in getting a good knife for the kitchen. Want a good all-around knife that will last, and is not too expensive ($110 max).

Was fascinated by the Santuko knife, but am not sure if that is the way to go. Have tried going to Sur La Table, Bed Bath & Beyond, and Crate & Barrel, but still haven't found what I'm looking for.

Am thinking that I want a 7 or 8 inch knife, the handle is not slippery, and that has a good weight to it. Most of the knives I looked at seemed to be geared towards women and were very light. Any thoughts, and/or suggestions on where to look at additional knife stores or websites (the problem w/ websites, of course, is that you can't give them a trial run).


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  1. I bought my best friend a Cutco Santoku knife. It is a great all-purpose knife. I have used it and it is a dream to cut with. Cutco knives have a lifetime guarantee. We have used them for over 15 years. Cutco has a website (; the company that makes them is called Vector.

    1 Reply
    1. re: MarianLibrarian

      Aren't Cutco from a stamped blade? Either way, Cutcos are pretty lightweight.


      This is a good article in which Chef Masa Takayama rates the top sellers.

      I have a Henkels version that looks similar to the second one in the article. I love it - a nice weight, sturdy, and easy to sharpen.

      1. has some good prices. I like the Sabatier Au Carbone. Of course there is always Wusthof.

        2 Replies
        1. re: HaagenDazs

          An enthusiastic second for the Sabatier. It demands a bit of maintainence but it is my favorite.

          1. re: Ernie Diamond

            I love Sabatier knives! My favorite is an 10" chef's knife. "Sabatier" is stamped into the top of the blade, but the steel is so hard it is very difficult to read. Comparing it to Sabatiers now shown on the Sabatier Store website it comes closest to the antique knives.

            Whatever. But it is a witness to the quality of Sabatier. I bought it in 1961 for $40.00 at a military base exchange. I have never had it sharpened by a professional, and I have also never ever ever put it through an electric knife sharpener! But I do always run it across my steel at a 45 degree angle before each use. It is as sharp (maybe sharper) than it was the day I bought it. A beautifully balanced rust free knife. I have no idea what kind of steel it is -- possibly molibdinum? -- but it takes an edge as well and as easily as any of my carbon steel knives. It's incredibe!

            I also have a couple of other Sabatier knives, both carbon steel that need extra pampering to preclude rust. And in time, the blades stain, whereas the 10" is as gorgeous as the day it was made. But stained blades that can rust if not washed and dried immediately, the Sabatier carbon steel knives are as perfectly balanced and take an edge as well as their very elderly "big brother."

            Curiously, Sabatier knives are less expensive than a lot of German knives. Sabatier are made in France, and way back when I bought my first one, they were the preferred knives of professionals.

        2. Whatever you do, try the knife out before you buy it. Don't buy over the internet without handling the knife in person. For example, Global knives are excellent cutlery but their handle and heft is not a good fit for everyone -- it's love or hate.

          2 Replies
          1. re: C. Hamster

            I have W├╝sthof Classic and Henckels Pro-S but what do I use everyday? My trusty Global. More maneuverable. Better balance. Stays sharper. Thinner blade. Stronger metal. Best part? Won't scratch with scouring pad! I treat it like junk yet it remains as loyal as ever.

            My advice is to try out as many knives as you can before buying.

            1. re: C. Hamster

              The Global 7-inch vegetable knife is a "love" for me. I have very long hands, and thought is might be too small and light for me, but once I learned how to use it (gripping the blade), it's acually extremely comfortable, not slippery when held correctly, and much easier to control than a heavier knife. It's a great all-purpose knife, and it holds an edge incredibly well. ($86 Sur la table).

            2. Regardless of the brand, if you're looking for one good all around knife, I would forego the Santoku and go for a 8-10 inch Chef's Knife. Then hit your local Kitchen store/Bed Bath and Beyond and handle the wares of different makers.

              I personally love my Shun Classic Chef knife and Santoku, but the Santoku's edge is thin (even thinner because it's a Shun) and not the best for meat/chicken. A chef's knife is a better all purpose. If you want alittle more heft to your knife, it seems the Germans have abit more weight to them.

              When you find one you like, don't forget to check Ebay. I've found great deals on my knives there.