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jeez, it's a good knife for the money but let's not pretend it's what it's not. it's a good entry level knife and that's what it's designed for. at the $100 dollar range you're going up against good consumer knives (not saying the global is better because global handles suck).
it doesn't hold an edge as long, it's weighted poorly and the blade is stamped.
this will be better in *almost every way, also someone suggested the tojiro which is good too.
is it possible your Henckels is the Chinese version that everyone here is so glum about?
Have you looked at/tried any of the Henckels blades?
I have a full set of their higher end ones that are for my wife and any cooking guests to use (or even myself if I'm feeling too lazy to break out my Shuns).
I've found them to be quite nice, durable and very "workhorse".
I personally like the stainless steel over ceramic, mostly because if I want to sharpen them it's not shipping it to a manufacturer. I also enjoy sharpening my knives. I just cook at home now and really like my henckels and in that range is probably a good buy. This was my starter knife many years ago and still used as a backup.
Don't know what brand he's using, but it's a pretty bog standard chef's knife. If you're looking for something on the cheap, I'd recommend something like a HENCKELS
I bought this knife and it's held its edge for well over a year.
It's a cheaper knife, yes, but let's be honest, this is a quality steel blade that will stay sharp for a very long time with proper care, and your wife is not going to be chopping day in and day out. She'll probably use it 30 mins a day tops.
Get good quality chef's and paring knives, a honing steel, and a bread knife, and you're good to go. If she's going to be quartering chickens or breaking through bones often, get a cheap cleaver from a local international market. You shouldn't spend more than $250 total, and if you are, honestly you're just risking ruining a lot more money's worth in knives.
Anything from the $50+ range will be good for all but the most dedicated home cooks. The care of the knife is the most important part:
Follow those steps, which are incredibly easy, and the edge will keep for a very very long time. You should invest the rest of your money into a sharpening stone set, or set it aside to pay a professional to grind your blades when the edge wears out.
I like Henckels knives, especially if you know you can take care of them (i.e. you don't have shitty roommates using them for who knows what).
Henckels Classic, $45
Henckels Forged Premio, $34
Mercer Culinary Genesis, $33
Mercer Culinary Renaissance, $38
Mac French Chef's Knife, $90
Misen Chef's Knife, $65
Please note that I cannot vouch for any of these personally.
Is this your knife?
I'm getting two knives. One is
and the other is
Just going to get pieces at a time to get exactly what I want/need. Like I don't need a cleaver or some of the other knives found in sets. I only need a a few knives.
I would recommend a higher end Henckels where it features the Gemini Twins and not just the one guy, but Henckels are good knives either way.
You have good suggestions. /r/askculinary has many topics discussing good kitchen knives One Two Three. For what it is worth, I use a Henkels 8" Chef's knife for 90% of my cutting needs in the kitchen. And I have a Victorinox paring knife. Both of these are pretty amazing.
Actual chefs or professional cooks will tell you to go with Shun or Global or Wusthof. You pretty much will not go wrong with any of those brands, but they are a little out of my price point.
As stated elsewhere, Cutco knives are better than your $40 Target 12 piece knife set knives, but not by a lot. They cut well when they are new, but their edge doesn't hold, and they don't resharpen easily. Buy a better knife than Cutco. Unless your friend guilts you into getting one.
Go with a decent knife that's not so expensive anymore like Henckel Or They're very inexpensive considering they will last you awhile and do a good job of it.
You'll also need some good spatulas, some for turning, some for scraping bowls.
Also a Grater is awesome, you can grate cheese, potatoes for frying or baking, etc. Look for a model that has a wide base so you don't have to worry about the wobblies, you don't have to go expensive, just a wide base and a rounder one rather than square if possible.
You can get this for 5 more dollars and its forged, full tangy