Equipment Review: Inexpensive Chef's Knives

Our longtime favorite chef's knife is sharp, capable, and comfortable to hold. But is it still the best?

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[mdctenga]

Lisa in this format has been always the best way to communicate equipment reviews. THANK YOU for returning to this format!

[LesLannom]

I've had a Forschner/Victorinox 10 inch chef's knife for over 20 years. I've had people tell me about all sorts of different steels, knife brans, and how great hammer forged steel is. But for kitchen knives I have never found a better brand than Forschner/Victorinox. Nice to see them getting the proper recognition after all these years.

[sbaumgartner]

You did a very good job of explaining what to look for in a general-purpose knife. And I agree, Victorinox is an excellent brand. Thanks.

[MarcoNoPolo]

Almost every restaurant kitchen has the 8" Victorinox Chef knife. It's a Tank as far as knives go.

[EscapeVelo]

Dexter Russell Sani-Safe Made in USA is just as good and has superior handle ergonomics and materials.

[robertsparling]

I have a 12" Lamson that I LOVED for veggies, and a 10" Zwillinger 4 star for meats and heavier use. Since my wife used the Lamson as a screwdriver (divorceable offense) I"ll look into Victorinox.

[yt]

I inherited a Victornix Butcher knife in beautiful condition. I never paid attention to the name on the blade until about a year ago. I can assure you this knife is 50+ years old and my father used it. All of the knives that I use now are the same brand, Victornix. Are they the best, who knows I know they work. I actually have a lot of knives and I only use two or three regularly.
That’s my story and I’m sticking to it.

[BatPotatoes]

I've been using kiwi brand knives from the local Asian grocery store for around six months now. They're less than $10 and made of thin stamped stainless, but they arrived sharper than my $100 Japanese gyutou. After six months they're still sharp enough to reasonably slice tomatoes. Wouldn't work well for butternut squash or butchering, but amazing little knives.

[pamelahoesing]

My favorite chef knife and favorite paring knife is(are) made by Buck. They make many types of knives. They are a USA company. Buck knives have been around for generations. I LOVE their kitchen knives!

[WillGallagher]

I saw numerous reviews praising the Misen knives all over the place including a few of my favorite cooking channels which stated they were not sponsored… that said, after 6 months of use, I feel it is a bit overhyped… Very happy with the look and feel, it is pretty hefty, and cuts through most things fine, but the results aren’t as earth shattering as some reviews made it sound. I do like their serrated bread & pairing knives a lot.

[tomallen]

What a great video. Thanks so much for this topic, I will change from my expensive chef’s knife to the Victorinox.
Your presentations are terrific for the home cook, PLEASE KEEP THEM COMING! 😀

[azy]

I have just started using a really inexpensive Kitchenaid Japanese Cleaver and I love it.

[Wittyusername]

I can’t agree more with your opinion here. I have a couple expensive “fancy” chef’s knives but the one I find myself grabbing the most is my Victorinox. From their chef’s knife to their filet knives, I’ve yet to use any that come close to Victorinox for the price. No frills utilitarian knives with solid quality and function.

[TheBrokenLife]

I've been using my Victornox chef knife just about daily for the last 5 years and I really don't have much to complain about for the price. I recently bought the matching paring knife (which was under $10) and it's equally good, if not even superior. They're fantastic knives at affordable prices.

[thelostone]

In my opinion; learning to sharpen and maintain an edge in a knife is is more important factor. Yes, cheaper made knifes don’t make for a great knife as flacking and breaking of the edge doesn’t last. But, in this day and age, maintenance is key.

[roberttaylor]

The problem is that knife is no longer $40 it's $50 or closer to $55 now. And while at those prices it's a good knife, you could spend a bit more and get a better knife or spend half as much and get a comparable Mercer with the rubber plastic handle that culinary schools have been issuing. I own the victorinox and it's a fine knife but I think it's just a tad overpriced now.

[jasonhatfield]

I've been using that Victorinox for over 4 years now and it has been excellent the entire time. I've had it professionally sharpened about once a year since and it remains my go to knife. We even put it through the dishwasher without any trouble at all. It stays sharp and never a hint of rust.

[ssab]

The only knife that I've found that is pound for pound as good as the Victorinox is the white handled 8 inch mercer chefs knife. It's less than $15 but it's nearly as good as the Victorinox.

[cliftonmcnalley]

About 9 months ago, I decided it was time for a decent knife. Planned on getting the Victorinox as I was familiar with ATK singing its praises for years plus I love my Victorinox paring knife and serated slicer. But the price had jumped over $50. We have a huge knife retailer nearby and they were advertising the Kai Pro for just over $30. Knowing how excellent Kai scissors are, I went for it. It's been used daily with nothing more than honing and is just now in need of sharpening. I've been practicing with a whetstone using an old Henckel, so I'm about ready to attempt the Kai. Hope I can do it justice.

[sharpenrightservicesllc]

I love my Victorinox Fibrox 8" Chef Knife!