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Nov 16, 2008 05:37 PM

Best 8" chef knife for foodie brother as gift?

I would love to get my bro a kick ass basic 8" chef knife as a gift; I know knives are highly personal but any recommendations? Thanks in advance

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  1. I would recommend a 10"......

    1. I think most people would prefer an 8 inch for everyday use. There are obviously exceptions. Then it's a matter of style. A lot of people like Henckels and Wusthof for German knives, but I think the f. dick premier is quite nice and well balanced and maintains an edge better than the other two. I'd also check out the Messermeister elite series. If he prefers a little lighter style, check out the Shun 8 inch, it's more expensive, but also very nice. There are a lot of good Japanese chef's knives, including MAC, I think it's called mighty mac, and tojiro. On the forged side, for less money in general, Forschner makes a very good and highly regarded chef's knife. You can even compromise with a 9 inch if you think 8 might be to small.
      amazon has pretty good prices, though you can get some good bargains on ebay if you know exactly what you're looking for.

      8 Replies
      1. re: chuckl

        Tojiro still makes some of the best bang for the buck Japnese knives. I have a 240mm gyuto that I just love and for around $50 (currently at $66.50) was a real deal. Watch for holiday sales at Korin and JCK doesn't carry Tojiro any more but they have Fujiwara that is a good bargin knife.

        1. re: scubadoo97

          Yeah, I'd totally agree with this. I've done a lot of research, and Tojiro are by far the best quality blades for that, and even double and triple the price. I'd say 8" as well, but as you've pointed out, knives are highly personal. Most people even suggest not buying a knife for yourself without holding it in your hand first.

          Last thing: A knife as a gift is considered unlucky! Get around this by insisting he pays you one cent for the knife ^__^

          1. re: Soop

            A 240mm/9.4" Japanese knife is not that much longer than an 8" European chef's knife and without the heavy bolster a pinch grip will make the knife not seem so long. Professional chefs usually prefer a longer blade like a 270mm or 300mm. The Tojiro unlike the Fufiwara has a rockwell hardness level of 60 +/- 1 so it's a little bit harder steel. The Tojiro has been criticized for poor fit and finish but the more recent knives are much better. The only downside is the handle is a little boxy but I've had no problem with that but it can be rounded out with a little sandpaper if one found it an issue.

            1. re: scubadoo97

              Yes, ^ all this is true. I like the handles on the senkou range a lot more, but the price goes up quite a lot. Also, the DP and the DP pro have exactly the same blades but different handles.

            2. re: Soop

              wow, thanks! Can I make him pay by painting my living room or does it have to be monetary? Thanks so much for the info

          2. re: chuckl

            thank you so much! I'm so glad I did this post, you guys really know your stuff

            1. re: chuckl

              Does anyone have experience with the CIA chef's knife? I have an 8-inch, and I like a lot of things about it, though I do have a problem with it. It's a forged knife with a bolster that doesn't go to the bottom of the blade and thus doesn't interfere with using a pinch grip or sharpening. It also has a very comfortable handle. But the blade curves all the way to the handle end, and because of that, I find myself not cutting all the way through small items when I chop them quickly.

            2. A chefs knives is a very personal tool and you might want to take him shopping instead of buying him a knife that he might not like. A 8" blade is a good length, unless he is tall or prefers to disassemble produce with Excalibur.
              Id suggest that you get a Fdr. Dick forged blade , and a medium cut steel to put under the tree, and make sure to keep the sales receipt and verify that you can return it.

              1. depending on your budget- i would say an 8in wusthof classic (which is sort of a standard and always rated highly) or a forschner 8in chef's- which is always highly regarded but much less expensive.

                1 Reply
                1. re: qwerty78

                  I like the Wustof Ikon. The handles are MUCH more comfortable (to me) then the classic style wusthof.


                2. Are you sure he wants an 8" knife? I know a lot of other people here are recommending going with the 8" but I'm a woman of avg. size and my 10" forschner is by far my favorite knife. I have a couple of 8" knives I use and like as well, but I always seem to find myself going back to that 10" knife. (I will admit that when the knife arrived, I was a little freaked out by how big it looked and thought I had made a mistake ordering it. But I got used to it in about 5 minutes flat and now of ocurse it's no big deal. But it is funny to see the look on some people's faces when they see me whip that baby out for the first time if they aren't in my kitchen regularly.)

                  9 Replies
                  1. re: flourgirl

                    it's a good question, and I think there are some people out there, women included, who prefer the longer blade, but keep in mind, a 10 inch forged forschner is not nearly as unwieldy as a 10 inch f. dick forged. As the poster implies, though, and as you know, knives can be a personal choice.

                    1. re: chuckl

                      You're right - the forschner is a relatively light knife, which is probably why it works so well for me. And I don't find the 10" length unwieldy at all. I was finding myself getting frustrated with the limited reach of an 8" knife. I really love my Forschner. And the price was right too! :)

                      1. re: flourgirl

                        I have an 8" and 10" and I use my 8" more. The ten is great for chopping huge batches of kale or hard squash or chopping a big ole mess of something. But day or day I do use my 8" more.

                        1. re: flourgirl

                          I share the affection you have for forschner, I have a 10 also and it's a joy to use. It keeps an edge as well as any knife i have, and it works pretty well as a slicer too

                          1. re: chuckl

                            i received a 7" kyocera ceramic knife last year as a gift,and its still blowing my mind,just as sharp as the day i got it.its not an everyday kinda knife,well actually it is,just really fragile,looks cool too.

                            1. re: im hungry

                              i'm curious how your kyocera is cutting after using it for a while. I know that you can't sharpen it or hone it conventionally and have to send it to the company for sharpening.

                              1. re: chuckl

                                I hear diamond stones like DMT can be used to home sharpen.

                                1. re: scubadoo97

                                  the info that came with the kyocera says it well wear after a few years,theres an address to send it .it costs ten dollars to have it done,send them a check and the knife ,they send it back like new i guess.ive been using the knife for almost a year and its still just as sharp as the first day i got not gonna mess with the blade,ill let them deal with it,so far im not even worried about it anyways.another great thing about the thing is it weights like maybe a quarter of what my wusthuf or even the global veggy,im sold on it!!!!!

                                  1. re: im hungry

                                    Yeah, definitely don't try to sharpen it yourself.

                                    I';ve heard some guy sent his Shun knives back to them for sharpening, and they replaced 3-4 of his knives for brand new just for cosmetic purposes! That's some customer care O_o