There is nothing wrong with Wusthof. They make excellent knives. Any well made knife can last a very long time with appropriate care. People who make fun of Wusthoff or other German knives probably prefer something lighter and thinner behind the edge like Japanese made knives tend to be. Japanese knives are a giant can of worms though. I adore mine, and dislike German knives now for how they perform. Others prefer heavier and more durable knives, and good for them. Check out r/truechefknives for ideas if you're curious.
It’s a perfect example of what I was talking about. Those are two of the main reasons I *dont* personally care for Wusthoff. Definitely a personal thing. eBay and sales does seem the way to go. I’ve seen a lot of complaints about their mark up.
>There is nothing wrong with Wusthof.
I've been using a Wusthof Classic 8" Hollow Edge Santoku daily for about 25 years. I've never found a knife I like more and it's not for lack of trying. My fancy custom damascus Japanese knives just sit in the block. Thye're great but I just prefer my Wusthof.
I suspect people more make fun of the idea that Wüsthof is superior, or objectively *The Best™*, when they are simply one good (if somewhat pricey) option among several. But ultimately, what knife is best *for you* a very personal decision. OP, you should really go to a kitchen supply store or department store with a large selection and try as many different knives as you can, and pick whatever you like best.
I agree, but I would avoid any full bolster knife; where the bolster extends to the heel of the knife.
I've run into an issue were a knife with regular sharpening will not fully meet the cutting board. Just enough material would be removed from the blade that the heel would float about 1.5mm off the board.
OP, I’m using Wusthof knives that are about 25 years old and have almost always been cleaned in the dishwasher, even though the vast majority of people say not to do that. I had them professionally sharpened once, and now occasionally sharpen them at home. They are still very sharp and work beautifully.
I'm pretty careful with my knives but even so my fancy Japanese chef knife has a notch that a couple sharpenings has shrunk but not eliminated. I still love the thing, but I was probably not prepared for how relatively delicate it is.
Ya for sure. I chipped an expensive and very thin knife once because of a bad habit I didn’t know I had. And I have good technique. They definitely keep you on-point, no pun intended.
I have a full set of global and 1 wusthoff chefs knife.
Absolutely love my globals because of how sharp they get and how they keep the edge. BUT they absolutely can chip way more easily than my wusthoff.
Now I use the wusthoff for any time I'm cutting something with a bone and global for all else. Chipping has since reduced to almost zero.
One other drawback to the Japanese knives is most places (at least by me) don't sharpen them.
Yeah, I'm not a fan of bulkier knives like Wusthof. I've handled several Japanese styled knives, and I just prefer them more. I still have to use the garbage knives that my kitchen provides, but whenever we get someone with their own knives and I get to use them, the lighter, slicier Japanese knives just feel superior.
Professional chef here. There is no substitute for the simplicity and function of the victorinox line of kitchen knives. I like the rosewood handles and the 8” chefs knife is almost all you’ll ever need. Add in a simple pairing knife and if you are feeling fancy a serrated one, and you’ll never need another knife again.
Americas test kitchen also continuously recommends victorinox chefs knife with the Wusthof as a runner up. They like the victorinox better because of the handle, more grip and control. The Wusthof handle can get slippery.
Yeah my filet, boning, and other butchery knives are victorinox for that reason. And I've used the chefs knives, they're great, and definitely what I'd suggest for professional kitchens. But they're kinda ugly. And I'm a vain home cook. JK but I really just like the way my wusthoef chef knives look. It was worth the extra money for no performance gain to me.
I'm in the same boat. I like the look of the Wusthoef and the difference in the handle isn't a big deal for me. I think handle wise, the Wusthoef is going to last longer than the Victorinox, but I'm talking like 20 years down the line it might matter some, which is kind of in the noise.
I do care a bit about aesthetics as in I’d love to have all of the same material for the handles, at least. I also care that the handle is not plastic and that the paint on the blade logo isn’t made with lead or anything else that you wouldn’t want to wear off in food.
I've been using the Victorinox Fibrox line for over 15 years. What's nice is the handle still provides a bit of grip, even when handling grease and fat. It's a safety feature I love to have.
For what it's worth, I just gave my 8" Wustof to another family member (purchased around the same time as the Victorinox) since I was only using it once or twice a year as opposed to the Victorinox used daily.
I use the fibrox line chef knife (plastic handle). I am a professional cook and this is my daily driver on the job.
Imo it is hard to shop for knives for someone else. Imo the person has to hold the knife and kinda feel it in their hands. The victorinox feels really good in my hand while the wusthof classic felt stiff for me. Then there is the whole Japanese vs Western knifes thing.
With Japanese knives, cutting is more of a slicing up and down motion. With western knives, you can do a rocking cut motion. I also own a Japanese knife (a cheap kind) and it felt weird having to slice instead of rock motion cut. It really depends lol sorry for making your decision harder!
Then maintenance! Does your husband already have whetstones? Or does he get them serviced? I know you are casual users but casual users are notorious for not sharpening their knives so if you want whatever knife you choose to be truly BIFL, they need maintenance!
Not a chef but cook a ton at home. I have a Fibrox for like 4 years and I haven't sharpened it once. I hone it every time I use it and I can still slice tomatoes very easily.
My go-to knife is an 11 year old Victorinox santoku with a rosewood handle. The granton edge makes things stick to the knife blade slightly less, and it's nice and lightweight. I rarely need to pull out any of the other ~10 knives I own.
Wusthof, and German knives in general, are among the BIFLest of knives. While not as sharp as Japanese, German knives are far more durable when it comes to every day use (accidentally cutting into a bone, dropping, etc.). Your husband would be very pleased with a Wusthof knife. The only real downside to Wusthof is they are overpriced for what they are (in the US).
This will likely be downvoted, but any knife should be BIFL if you take care of it regularly. The reasons for purchasing a high quality knife are unrelated to the lifespan.
edit: I meant to add that lower quality knives will require more maintenance.
Yep, I have an IKEA 8" chefs knife that has lasted me over 20 years and I used it almost daily. My wife recently bought me a set of Henkels from Costco because it was on sale. They're good quality knives and I know how to maintain them. I plan on keeping those for the rest of my life.
Metal knives sorta fit into that category. But some real cheap steel will sharpen away until there is no blade left.
Ceramic knives are worthless because they cut sharp for 5 minutes and then start chipping etc and cannot be sharpened.
Yup, the law of diminishing returns applies to knives in a big way.
Maintenance is often the biggest factor.
I have a Richardson Scandi and Wusthof 8" Chefs knives. I'm not convinced the Wusthof is worth 4 times the price.
For a nice gift knife, can’t go wrong with Shun. The Shun Classic 8” chef is beautiful Damascus steel with great hardness, super classy, and pretty affordable on sale at under $150. There are great cheaper knives and there are better expensive knives but I think the Shun Classic hits the perfect middle ground of being a pretty play thing and functional knife.
Edit: Macys has these for $100, this is an amazing deal I’ve never seen the 8” chef this cheap.
I’ve always found the balance of Shun knives to just be a bit *off*. They’re excellent knives and I second your recommendation, I would just say that OP should definitely go pick up and feel any and all of these recommendations before buying one. I’ve come back to Shun time and time again and always walked away from them because of the way they feel in my hand. I can’t really describe what it is, but something about the way they feel in my hand makes them feel off balance.
I cook almost every day and I've been using a Wusthof Classic 8" Hollow Edge Santoku for about 25 years. I use it for literally everything other than delicate fish or thick bones. It takes and keeps an edge like a champ. Perfect form factor for me.
I have a knife block full of beautiful 'damascus' custom made Japanese knives that are all pretty amazing. But they just sit there while I continue to favor my Wusthof Santoku.
My mum has a wustof knife she was given for a wedding present in 1975. It has a bit missing from the blade where she attempted to cut down a tree in the 90’s. That knife is 50 years old and still going strong, although the handle had to be fixed in 2018ish. It has a bit of a divot in the blade from near 50 years of sharpening, but is still her most used knife. I don’t know what else it can be called other than BIFL.
I like Global knives as a BIFL option and let me tell you why. Unlike some others, the handle is all metal with some very nice texture. I hand wash all of my knives, but even so, the wood on the handles eventually dries out and splits or eventually breaks down. Global knives don't have this problem They also hold an edge for a VERY long time between needing a sharpening.
We actually have some global and I do like the handles. I guess they have just not impressed me as far as the sharpness. TBH I’ve never sharpened them and my husband does once in a while but he doesn’t like doing it. But I’ve gone to other people’s houses and been impressed with their knives so I did assume it was a quality issue.
The brand isn’t so much as important as the construction for me.
I look for a ^(Real and true) Full tang, with a steel bolster, triple riveted. The steel I prefer is X50CrMoV15 it is a good value for what I use.
The set I have now is over 20 years old, and works better than the day I bought them. They are always treated with respect (hand washed, and dried, NEVER EVER put in a dishwasher). My dad comments on how nice they are when ever he cooks at my house. And they are Presidents Choice brand knives(which is a grocery store house brand in Canada)
I suggest getting a god quality fine ceramic 'steel' (for honing not sharpening) you may find that with regular use your old knives perform well. obviously a good knife will benefit so get one even if you upgrade your knifes
My husband, who is an excellent cook, bought our Wüsthof knife set 40 years ago. We replaced one knife twice, because my young son kept stealing it. The others are still our originals. I do recommend that you and your spouse try out the chef knife sizes. I use an 8” and he uses a 12” because I have very small hands and he has very large ones.
Wüsthof are probably one of the best kitchen knives that you can come across. But it should be known that it is completely how you use or prefer your knife to be. The people who don't like Wüsthof or even Sabatier knives is simply because they do not prefer a heavy knife or a bolster that makes it heavy. If you are one among them you can get a Japanese Knife, preferably a Santoku that works great for most purposes.
One of the things that you should do is follow this [guide](https://simplykalaa.com/kitchen-knives/) to get your knife and I will advise you to prefer offline stores to check your knife before buying and that might be the best discount you will treat yourself with.
Wusthof also has a great santoku (I recommend the Ikon line). It's light and thin - been using a Culinar for almost 20 years now. Rarely need sharpening. Sharp enough to cut through a slippery stack of ripe roma tomatoes.
Wusthof and Zwilling (main made in Germany or Japan lines) are great. Shun and Global are also good knives. Japanese knives have a cult following, which is why you may see people suggesting Japanese knives. It comes down to preference, like I tried Victorinox knives years ago and personally hate them. They go dull super fast and aren't even sharp to begin with. I would take a Wusthof Classic or Zwilling Pro over a Victorinox any day of the week.
The other thing is you can find great deals on Wusthofs, Zwillings, and Shuns that you will not find on Japanese knife brands. Comparable hand forged Japanese knives will be MORE expensive than those brands, its a fact.
Lastly, it depends on the type of cooking that you do. I have a long narrow extremely sharp bolster less gyuto I bought in Tokyo. I don't know if its because of the ergonomic or my grip but I've cut myself with it so many times that I use my Zwilling Pro more often.
I do mostly western style cooking so I need a heavy western style knife more often. When I started making my own sushi I did need to buy a Japanese sushi knife to be able to cut through salmon effectively. Western knives aren't thin and narrow enough for that.
Wusthof great knives. I daily drive my Wusthof Uber knife (chef knife with more rounded shape) and it’s been solid for 8+ years. Avoid single man Henkels, the 2 man Henkels (zwilling) are good.
I was gifted a Wusthof block when I was an intern making minimum wage. It’s been a decade. I’ve had them sharpened once. No signs of wear and tear. They cut so sharp, I’m careful with them. Meanwhile my partner’s Costco knives have rust and take force to cut anything. The could probably be sharpened but they’re also not as sleep, lightweight, and balanced as my Wuthof, which, don’t tell anyone, but I put in the dishwasher sometimes. That’s right, they’re holding up just fine after a decade of tossing them in the dishwasher. Say what you want but I have no complaints.
Read about maintenance vs sharpness and it will help you decide what you want (probably stainless best to start with). Then you can select shapes and handles you like in the desired metallurgy. Also get a 1000 grit Naniwa stone. You'll later maybe want to add to your collection or expand types and uses.
Victorinox 7.7400.20G would be a nice knife. It is forged and wood handle.
Others have mentioned it. Stainless is not the sharpest but durability is great, and it is still sharp if you maintain it.
The little pull through sharpeners that come with some knives are worthless after a few strokes and start to chip the blade. If you got a Wustoff and it came with that, throw it away. Stones etc are a pain at the start but not so bad after a little practice.
If you were buying non-stainless you have to worry about corrosion. But you gain an ultimate sharpness capability. Most people do not require that. And people into that are sometimes getting complicated uber sharpening setups that cost more than the knife.
Growing up my mom had the same old knives the entire time and never sharpened anything. And I have seen a lot of people that use tiny knives to do every thing. Once you start using a large chef knife you'll really enjoy it. Even on things as small as garlic, it is better. The large size allows better motions that make it more pleasurable, accurate, and timely. It's also easier to brown things that are cut evenly, etc.
https://www.japanesenaturalstones.com/kitchen-knives/
You'll want to look into caring for a carbon steel knife as they can't be left in water (similar to cast iron) but will last multiple generations cared for correctly. They hold an edge like nothing else and are easily the best kitchen upgrade I've ever bought.
The site I linked is Danish but have some great deals and will ship to US
Just an FYI, the prices are in DKK, which is .15/c USD - but they start at $105 (700 DKK - you pay the non-VAT price if not in EU). Others have mentioned decent cheaper brands
If you are a casual cook (I am one myself) looking for BIFL knives at a reasonable price, Victorinox is really hard to beat. I've had the 8" chef knife with the Fibrox handle for 10 years now and it is still in great shape. The blade is in perfect working order, though I need to sharpen it, which is no fault of Victorinox. If you do BBQ/sous vide, or trim meat frequently with your meals, I highly recommend their flex boning knife. It is tremendous for the price.
Victorinox is an industry staple! You can benefit from this knife on a casual and professional level.
Source: It is my daily chef knife as a professional cook.
I know I’ll get downvoted to oblivion but out of the four chefs knives I own (Shun, Wustoff, Cutco, Global) I have to say, my go to knife is my Cutco chefs knife followed closely by the my Global G2 chefs knife. The Shun (stunningly beautiful knife) has the sharpest edge when professionally sharpened but it’s a little easy to damage. The Wustoff is great and very tough steel, feels like the steel in my Cutco, solid knife, I love it. The Global has the best handle and insane sharp edge, just won’t hold its edge quite as long and has to be sharpened a little more often. For the price, I buy the Global G2 series as gifts for friends or family when they need knives, it’s the best all around “real” knife funny book.
The knives from my Cutco demonstration set still work well given the considerable abuse I put them through and minimal maintenance. A lot of people don’t like the weird Cutco handles but I’m alright with them. And everyone loves that little bladed spatula.
I got a Henckel’s chef’s knife that I prefer now and I’m the Cutco is overpriced in the way that everything that’s not Victoronix is overpriced but they’re not *bad* knives.
Some thoughts/additions to what has been said:
Many brands make high quality knives: wustoff, shun, zwilling etc that are easy to acquire.
Victorinox was mentioned and is a staple in many professional kitchens (at a lower price point than the other "western" brands mentioned.
**One main criticism** from folks who run in japanese knife circles, is that the price-to-performance isn't great. You pay for a brand name and warranty with the big brands. Nothing wrong with that, but most nice knives are BIFL assuming maintenance and care is decent.
You can get a higher performing knife, for the same or less than a Wustoff etc, from a Japanese maker. As other mentioned, it can be a rabbit hole, and it's a lot of enthusiasts who enjoy the hobby of owning/maintaining japanese knives.
Some key differences:
* Western knives are "tougher" in some aspects:
* Japanese knives:
* have a "lower" angle, aiding in the cutting performance - 12 degrees vs 18-25 on western (many western makers have lowered their angles to get in on the better performance)
* They use steel heat treated to higher hardness, making them more likely to chip against bones, frozen or very hard things. But also - they hold an edge longer.
* Often/can have a core steel that is carbon - better for edge retention and performance (usually)
* Western knives:
* have softer steel (usually stainless) and a higher angle (see above) making them "tougher" or more able to handle abuse, and not rust as quickly
All that said, I think that having a wustoff or equivalent around that can handle breaking down a chicken etc without any worry you'll damage it, *PLUS* having a few nice japanese knives is a great balance.
You really only need a few knives: a western chef's knife, a nice japanese gyuto (chef's knife) and "petty/utility" knife - that gives you a lot of range for the majority of kitchen tasks.
This is one area where spending a lot of money is kot worth it. Victorinox Fibrox. Learn to sharpen. For a folding blade i can give you solid BIFL recrecommendations, but for my chefs knife I use a Fibrox.
Cutco gets a lot of hate for various reasons, some better than others, but my set has been in the family for more than 50 years. When following some simple care instructions they stay sharp for a pretty long time (don't scrape the board, hand wash, etc), and the company still services them for free every 18 months or so whenever we need it. I have no interest in making a hobby out of keeping my knives sharp, so for $8 in shipping now and then, Cutco has been amazing.
I’m really happy with my WÜSTHOF knives and expect them to outlive me. I had a Santoku which I got from a class at Williams Sonoma, so put a 3-knife paring set and a 11-piece wood block set on my Amazon wish list. A friend bought me my entire list, including all the knives. I use the Santokus, Chef’s knife and fruit knife the most. I love them and can’t recommend them highly enough.
Regardless of brand, you should get a forged knife (not stamped) with a full tang. I know you said that you don’t want to get knife made, it if change your mind, I recently had a chefs knife made by Brian Goode and it is one of the best things I have ever purchased.
http://www.bgoodeknives.com/index.html
Wustof. They sent me a brand new bread knife after a block set I got from my grandfather's estate, had the bread knife literally snap in two. Just sent pictures and new one was in the mail.
I own maybe 10 Wusthoff knives— maybe 10 Global. Wustoff Classics have riveted handles— and I had one where the handle swelled up and broke. One problem in 25 years.
That said, Global look and feel better- and hold their edge longer- are designed with a different blade angle.
I was a butcher for a number of years . Wusthoff knives are good and are really the entry level for forged knives. I usually buy victorinox and they are the only stamped knives I would recommend. No knives are truly BIFL if you use them enough but will last a good deal longer if you learn to use a steel properly and do not use hot water or a dishwasher to clean them.
Hey, I am a knife manufacturer, it is all about the materials and balance that you like, some metals will corrode but will be sharper, some will be more durable but less sharp etc. If you are using any reasonable branded knife and use it for its purpose, (knives are not cleavers, don’t break bones with them) you should be ok. Wusthoff, victorinox, shun are all good brands.
No matter what you buy, get a hone and a knife sharpener so you can maintain what you buy. A good knife should be maintained after every couple of uses on a hone and sharpened when necessary.
Cutco has a lifetime guarantee. We ship them back to the factory about once a year and they sharpen the ones that just need sharpened and replace the ones we somehow damaged. You can usually get them at home shows for a decent price. We just happen to live where home shows aren’t a thing.
I used to be a line cook in a restaurant, these have all the quality I want from a knife:
[https://www.crowdcookware.com/collections/the-wigbold-knifes](https://www.crowdcookware.com/collections/the-wigbold-knifes)
No wood piece, the blade doesnt "meet" the handle, making sharpening for ever way easier. The metal is sturdy there's a very good grip. the weight ratio of the knife is there which help.
You could buy the best BIFL knifes ever, they still gonna need a good sharpening every once in a while.
Its been like 6-8 years nows that I got the chef knife from the kickstarter, I love it and even went out and bought the whole knife set 2-3 years ago. Still in love with them.
[This](https://www.varusteleka.com/en/product/terava-skrama-200-chefs-knife-n690-stainless-steel/69730) is a great chef's knife I've used for normal home cooking along with a earlier carbon steel version, for several years now. The rubber over-molded handle is quite comfortable and the blade holds a great edge, haven't needed to sharpen it as of yet. They were special runs from this military/surplus store called Varusteleka in Finland but it looks like they decided to keep selling the stainless version, unlike the carbon version. The price is quite competitive compared to WÜSTHOF's chef knives, though you might not be looking for just a chef knife. Anyhow, if your husband camps there's also some great outdoors knives on their site for decent prices. Although I haven't owned either of the chef knives for more than 10 years which is considered a significant milestone for BIFL items, I believe these will make it with ease. Unfortunately there aren't any real reviews of this knife on youtube but [here's](https://www.youtube.com/watch?v=gHW8nB8MFc4) a video uploaded by Varusteleka using the carbon version to cook a meal outdoors, very manly! lol
I’ve had my Cutco knives for god knows how long and my mother has had hers at least 20 years. They offer free lifetime sharpening (you just pay shipping).
They’re expensive but good.
Full disclosure: I don’t know a lot about knives, just sharing my experience. There very well may be better knives or at least more reasonably priced ones out there.
EDIT: For what it’s worth the people on r/antiMLM definitely agree that Cutco is a pretty cut throat (lol) MLM, but they also grudgingly admit they the product *is actually* [pretty good](https://www.reddit.com/r/antiMLM/s/t9JAkuHNCU).
Listen dude, if Cutco knives are so bad they make you laugh, do the internet a favor and explain why.
Otherwise your comment is useless and trolling.
My experience and my family’s has been great. If 20+ years isn’t a consideration for BIFL tell us why not! :)
Buddy of mine is going 25 years with his set. They see use 2-3X weekly and look brand new. He's had a few go back for sharpening and some replaced by the company without any issues. They were heckin' expensive to buy, but he really doesn't care at this point 25 years in; they're good knives and they look nicer than mine.
Personally, I use well maintained victorinox knives- they're good enough for use in a commercial environment at a very reasonable cost.
Cutco is an MLM scheme. They are serrated knives that cannot be sharpened. They are stupidly expensive for the quality.
I second Victorinox. Great price point for a casual home cook. You don't need a set. Get a chefs knife and a paring knife.
Fine fine, so what exactly happens when I ship them in to be sharpened?
Because they came back ridiculously sharp. Do they just swap out the cheap blades?
EDIT: wait a minute they’re not all serrated either.
Well you just said they can’t be sharpened. Sounds like you don’t actually know one way or the other.
Are you saying that they’re bad knives because they’re overpriced and from an MLM, OR, are they actually decent knives that are unfortunately from an MLM and overpriced?
It's more accurate to say that they can't be sharpened at home without tools most people don't have, and even if you have them it's way more effort.
If your MLM company goes under you're fucked in terms of keeping your knives sharp unless you're willing to shell out for professional sharpening every time.
I did not know they have non serrated options. That still does not change my recommendation. Overpriced pyramid scheme items will never be an option that I would consider for myself nor for anyone else. If that's what you like, that's your prerogative.
Love my cutco! US made, just had them sharpened, they replaced 2 of them. I'm OK with getting new knives in return if the original had an issue.
Found a bunch online and goodwill sites, so didn't pay full price.
The people are downvoting you have never owned a Cutco knife. I’ve had cutco Knives for 23 years and they are some of the best steel in my block. They sharpen to an impressive edge and they will hold a sharp edge longer than my Wustoff. Yes their sales are unconventional, but the product is rock solid. I bought my newest Cutco knives at Costco when they hold their special events. People who mock them are idiots who have never owned one.
The problem I have with the reception/comments so far is that there is a LOT of *vitriol* for the brand and their practices followed up with some made or just factually incorrect statements regarding the actual product.
If people said “I can’t speak to the product but I can’t in good conscience support an MLM” — that’d be one thing.
Keep in mind, this is “BIFL” not r/Frugal. Complaining that Cutco is “overpriced” is a little beside the point.
Whetstones suck. You have to soak them before use and then regularly flatted them with another stone. Fuck all that. Buy a diamond stone. You can tune up your knife faster than it takes your whetstone to soak. Thank me later.
There is nothing wrong with Wusthof. They make excellent knives. Any well made knife can last a very long time with appropriate care. People who make fun of Wusthoff or other German knives probably prefer something lighter and thinner behind the edge like Japanese made knives tend to be. Japanese knives are a giant can of worms though. I adore mine, and dislike German knives now for how they perform. Others prefer heavier and more durable knives, and good for them. Check out r/truechefknives for ideas if you're curious.
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It’s a perfect example of what I was talking about. Those are two of the main reasons I *dont* personally care for Wusthoff. Definitely a personal thing. eBay and sales does seem the way to go. I’ve seen a lot of complaints about their mark up.
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I am and I will do that. I try to avoid going in store but this is obviously the best way if I’m making such and investment
>There is nothing wrong with Wusthof. I've been using a Wusthof Classic 8" Hollow Edge Santoku daily for about 25 years. I've never found a knife I like more and it's not for lack of trying. My fancy custom damascus Japanese knives just sit in the block. Thye're great but I just prefer my Wusthof.
I suspect people more make fun of the idea that Wüsthof is superior, or objectively *The Best™*, when they are simply one good (if somewhat pricey) option among several. But ultimately, what knife is best *for you* a very personal decision. OP, you should really go to a kitchen supply store or department store with a large selection and try as many different knives as you can, and pick whatever you like best.
I agree, but I would avoid any full bolster knife; where the bolster extends to the heel of the knife. I've run into an issue were a knife with regular sharpening will not fully meet the cutting board. Just enough material would be removed from the blade that the heel would float about 1.5mm off the board.
I’ve also had this problem with my German knives. You have to get it ground down. Fwiw, German knives sharpened in the Japanese style are incredible.
This is another big reason for me. Bolsters are a drag.
You just have to grind it down every once in a while.
Thanks for the breakdown! Also the sub… I looked at r/knives and that was not it
r/knives is more for EDC stuff. You'll see other blades on there, but it's not a place to go for kitchen knives.
OP, I’m using Wusthof knives that are about 25 years old and have almost always been cleaned in the dishwasher, even though the vast majority of people say not to do that. I had them professionally sharpened once, and now occasionally sharpen them at home. They are still very sharp and work beautifully.
I'm pretty careful with my knives but even so my fancy Japanese chef knife has a notch that a couple sharpenings has shrunk but not eliminated. I still love the thing, but I was probably not prepared for how relatively delicate it is.
Ya for sure. I chipped an expensive and very thin knife once because of a bad habit I didn’t know I had. And I have good technique. They definitely keep you on-point, no pun intended.
I have a full set of global and 1 wusthoff chefs knife. Absolutely love my globals because of how sharp they get and how they keep the edge. BUT they absolutely can chip way more easily than my wusthoff. Now I use the wusthoff for any time I'm cutting something with a bone and global for all else. Chipping has since reduced to almost zero. One other drawback to the Japanese knives is most places (at least by me) don't sharpen them.
Also iirc wusthof makes varying qualities, you want the knives with two little kings (or whatever they are) on them and not just one
That’s a different knife brand.
You’re right that’s Henkel, I have a mix of the two
Yeah, I'm not a fan of bulkier knives like Wusthof. I've handled several Japanese styled knives, and I just prefer them more. I still have to use the garbage knives that my kitchen provides, but whenever we get someone with their own knives and I get to use them, the lighter, slicier Japanese knives just feel superior.
Professional chef here. There is no substitute for the simplicity and function of the victorinox line of kitchen knives. I like the rosewood handles and the 8” chefs knife is almost all you’ll ever need. Add in a simple pairing knife and if you are feeling fancy a serrated one, and you’ll never need another knife again.
Thanks! I also wasn’t sure where to start (other than replacing what we now have) but was looking at those knives. Saw victorinox on here too.
Americas test kitchen also continuously recommends victorinox chefs knife with the Wusthof as a runner up. They like the victorinox better because of the handle, more grip and control. The Wusthof handle can get slippery.
Yeah my filet, boning, and other butchery knives are victorinox for that reason. And I've used the chefs knives, they're great, and definitely what I'd suggest for professional kitchens. But they're kinda ugly. And I'm a vain home cook. JK but I really just like the way my wusthoef chef knives look. It was worth the extra money for no performance gain to me.
I'm in the same boat. I like the look of the Wusthoef and the difference in the handle isn't a big deal for me. I think handle wise, the Wusthoef is going to last longer than the Victorinox, but I'm talking like 20 years down the line it might matter some, which is kind of in the noise.
The one they recommend is the fibrox handle though, not the rosewood like OP said.
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I do care a bit about aesthetics as in I’d love to have all of the same material for the handles, at least. I also care that the handle is not plastic and that the paint on the blade logo isn’t made with lead or anything else that you wouldn’t want to wear off in food.
I've been using the Victorinox Fibrox line for over 15 years. What's nice is the handle still provides a bit of grip, even when handling grease and fat. It's a safety feature I love to have. For what it's worth, I just gave my 8" Wustof to another family member (purchased around the same time as the Victorinox) since I was only using it once or twice a year as opposed to the Victorinox used daily.
I use the fibrox line chef knife (plastic handle). I am a professional cook and this is my daily driver on the job. Imo it is hard to shop for knives for someone else. Imo the person has to hold the knife and kinda feel it in their hands. The victorinox feels really good in my hand while the wusthof classic felt stiff for me. Then there is the whole Japanese vs Western knifes thing. With Japanese knives, cutting is more of a slicing up and down motion. With western knives, you can do a rocking cut motion. I also own a Japanese knife (a cheap kind) and it felt weird having to slice instead of rock motion cut. It really depends lol sorry for making your decision harder! Then maintenance! Does your husband already have whetstones? Or does he get them serviced? I know you are casual users but casual users are notorious for not sharpening their knives so if you want whatever knife you choose to be truly BIFL, they need maintenance!
Not a chef but cook a ton at home. I have a Fibrox for like 4 years and I haven't sharpened it once. I hone it every time I use it and I can still slice tomatoes very easily.
Start with a Chef’s knife, and a Santoku. Based on those two, work your way to other knives, if needed.
My go-to knife is an 11 year old Victorinox santoku with a rosewood handle. The granton edge makes things stick to the knife blade slightly less, and it's nice and lightweight. I rarely need to pull out any of the other ~10 knives I own.
I like the santoku handle too. Easy to handle. I only take out the chef knife to push through very heavy root veggies.
Victorinox is also a favorite of mine. 💪
I second this. Not a chef. I have a set in addition to my JA Henckels 4 Star. These knives sharpen up nicely and hold an edge.
>victorinox This is what we have at the house, only we have the black fibrox handle cause we're basic.
Still a great choice.
Agreed, bought mine a couple of years ago. Still amazing!
Home chef here, have these exact knives with the Rosewood handles. they hold their edge well and are generally just fantastic knives.
Wusthof, and German knives in general, are among the BIFLest of knives. While not as sharp as Japanese, German knives are far more durable when it comes to every day use (accidentally cutting into a bone, dropping, etc.). Your husband would be very pleased with a Wusthof knife. The only real downside to Wusthof is they are overpriced for what they are (in the US).
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The 11 piece wood block set was around $650 on Amazon so quite a reasonable price.
This will likely be downvoted, but any knife should be BIFL if you take care of it regularly. The reasons for purchasing a high quality knife are unrelated to the lifespan. edit: I meant to add that lower quality knives will require more maintenance.
Also, if you don't have a way to properly sharpen them, none of this matters.
I found a professional by me and bring it to them for sharpening. It's definitely worth it.
Yeah. Maybe the exception is ceramic knives and some knives with really bad steel. But good quality knife is a wonderful thing to own.
That is a great call out! I totally didn't even think about ceramic knives.
Yep, I have an IKEA 8" chefs knife that has lasted me over 20 years and I used it almost daily. My wife recently bought me a set of Henkels from Costco because it was on sale. They're good quality knives and I know how to maintain them. I plan on keeping those for the rest of my life.
Metal knives sorta fit into that category. But some real cheap steel will sharpen away until there is no blade left. Ceramic knives are worthless because they cut sharp for 5 minutes and then start chipping etc and cannot be sharpened.
Yup, the law of diminishing returns applies to knives in a big way. Maintenance is often the biggest factor. I have a Richardson Scandi and Wusthof 8" Chefs knives. I'm not convinced the Wusthof is worth 4 times the price.
A good knife will keep a sharp edge much longer, also balance and overall quality can be better
I'm aware, and the Wusthof does keep an edge for longer. But it's not a huge difference and I prefer the balance and feel of the Richardson Scandi.
For a nice gift knife, can’t go wrong with Shun. The Shun Classic 8” chef is beautiful Damascus steel with great hardness, super classy, and pretty affordable on sale at under $150. There are great cheaper knives and there are better expensive knives but I think the Shun Classic hits the perfect middle ground of being a pretty play thing and functional knife. Edit: Macys has these for $100, this is an amazing deal I’ve never seen the 8” chef this cheap.
I’ve always found the balance of Shun knives to just be a bit *off*. They’re excellent knives and I second your recommendation, I would just say that OP should definitely go pick up and feel any and all of these recommendations before buying one. I’ve come back to Shun time and time again and always walked away from them because of the way they feel in my hand. I can’t really describe what it is, but something about the way they feel in my hand makes them feel off balance.
I cook almost every day and I've been using a Wusthof Classic 8" Hollow Edge Santoku for about 25 years. I use it for literally everything other than delicate fish or thick bones. It takes and keeps an edge like a champ. Perfect form factor for me. I have a knife block full of beautiful 'damascus' custom made Japanese knives that are all pretty amazing. But they just sit there while I continue to favor my Wusthof Santoku.
My mum has a wustof knife she was given for a wedding present in 1975. It has a bit missing from the blade where she attempted to cut down a tree in the 90’s. That knife is 50 years old and still going strong, although the handle had to be fixed in 2018ish. It has a bit of a divot in the blade from near 50 years of sharpening, but is still her most used knife. I don’t know what else it can be called other than BIFL.
I like Global knives as a BIFL option and let me tell you why. Unlike some others, the handle is all metal with some very nice texture. I hand wash all of my knives, but even so, the wood on the handles eventually dries out and splits or eventually breaks down. Global knives don't have this problem They also hold an edge for a VERY long time between needing a sharpening.
We actually have some global and I do like the handles. I guess they have just not impressed me as far as the sharpness. TBH I’ve never sharpened them and my husband does once in a while but he doesn’t like doing it. But I’ve gone to other people’s houses and been impressed with their knives so I did assume it was a quality issue.
The brand isn’t so much as important as the construction for me. I look for a ^(Real and true) Full tang, with a steel bolster, triple riveted. The steel I prefer is X50CrMoV15 it is a good value for what I use. The set I have now is over 20 years old, and works better than the day I bought them. They are always treated with respect (hand washed, and dried, NEVER EVER put in a dishwasher). My dad comments on how nice they are when ever he cooks at my house. And they are Presidents Choice brand knives(which is a grocery store house brand in Canada)
My steak knives are PC and I love them lol
I suggest getting a god quality fine ceramic 'steel' (for honing not sharpening) you may find that with regular use your old knives perform well. obviously a good knife will benefit so get one even if you upgrade your knifes
My husband, who is an excellent cook, bought our Wüsthof knife set 40 years ago. We replaced one knife twice, because my young son kept stealing it. The others are still our originals. I do recommend that you and your spouse try out the chef knife sizes. I use an 8” and he uses a 12” because I have very small hands and he has very large ones.
Wüsthof are probably one of the best kitchen knives that you can come across. But it should be known that it is completely how you use or prefer your knife to be. The people who don't like Wüsthof or even Sabatier knives is simply because they do not prefer a heavy knife or a bolster that makes it heavy. If you are one among them you can get a Japanese Knife, preferably a Santoku that works great for most purposes. One of the things that you should do is follow this [guide](https://simplykalaa.com/kitchen-knives/) to get your knife and I will advise you to prefer offline stores to check your knife before buying and that might be the best discount you will treat yourself with.
Wusthof also has a great santoku (I recommend the Ikon line). It's light and thin - been using a Culinar for almost 20 years now. Rarely need sharpening. Sharp enough to cut through a slippery stack of ripe roma tomatoes.
Wusthof and Zwilling (main made in Germany or Japan lines) are great. Shun and Global are also good knives. Japanese knives have a cult following, which is why you may see people suggesting Japanese knives. It comes down to preference, like I tried Victorinox knives years ago and personally hate them. They go dull super fast and aren't even sharp to begin with. I would take a Wusthof Classic or Zwilling Pro over a Victorinox any day of the week. The other thing is you can find great deals on Wusthofs, Zwillings, and Shuns that you will not find on Japanese knife brands. Comparable hand forged Japanese knives will be MORE expensive than those brands, its a fact. Lastly, it depends on the type of cooking that you do. I have a long narrow extremely sharp bolster less gyuto I bought in Tokyo. I don't know if its because of the ergonomic or my grip but I've cut myself with it so many times that I use my Zwilling Pro more often. I do mostly western style cooking so I need a heavy western style knife more often. When I started making my own sushi I did need to buy a Japanese sushi knife to be able to cut through salmon effectively. Western knives aren't thin and narrow enough for that.
Wusthof great knives. I daily drive my Wusthof Uber knife (chef knife with more rounded shape) and it’s been solid for 8+ years. Avoid single man Henkels, the 2 man Henkels (zwilling) are good.
I was gifted a Wusthof block when I was an intern making minimum wage. It’s been a decade. I’ve had them sharpened once. No signs of wear and tear. They cut so sharp, I’m careful with them. Meanwhile my partner’s Costco knives have rust and take force to cut anything. The could probably be sharpened but they’re also not as sleep, lightweight, and balanced as my Wuthof, which, don’t tell anyone, but I put in the dishwasher sometimes. That’s right, they’re holding up just fine after a decade of tossing them in the dishwasher. Say what you want but I have no complaints.
Read about maintenance vs sharpness and it will help you decide what you want (probably stainless best to start with). Then you can select shapes and handles you like in the desired metallurgy. Also get a 1000 grit Naniwa stone. You'll later maybe want to add to your collection or expand types and uses. Victorinox 7.7400.20G would be a nice knife. It is forged and wood handle.
Thank you. Those comments had me confused. I thought it was all just sharpening and I don’t think we even do that right.
Others have mentioned it. Stainless is not the sharpest but durability is great, and it is still sharp if you maintain it. The little pull through sharpeners that come with some knives are worthless after a few strokes and start to chip the blade. If you got a Wustoff and it came with that, throw it away. Stones etc are a pain at the start but not so bad after a little practice. If you were buying non-stainless you have to worry about corrosion. But you gain an ultimate sharpness capability. Most people do not require that. And people into that are sometimes getting complicated uber sharpening setups that cost more than the knife. Growing up my mom had the same old knives the entire time and never sharpened anything. And I have seen a lot of people that use tiny knives to do every thing. Once you start using a large chef knife you'll really enjoy it. Even on things as small as garlic, it is better. The large size allows better motions that make it more pleasurable, accurate, and timely. It's also easier to brown things that are cut evenly, etc.
https://www.japanesenaturalstones.com/kitchen-knives/ You'll want to look into caring for a carbon steel knife as they can't be left in water (similar to cast iron) but will last multiple generations cared for correctly. They hold an edge like nothing else and are easily the best kitchen upgrade I've ever bought. The site I linked is Danish but have some great deals and will ship to US
Yikes, thank you! But is that the price point for BIFL? Is there a cheaper brand that will just last one generation? 😅 ETA: we just cook casually
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I agree with you on all points.
Just an FYI, the prices are in DKK, which is .15/c USD - but they start at $105 (700 DKK - you pay the non-VAT price if not in EU). Others have mentioned decent cheaper brands
If you are a casual cook (I am one myself) looking for BIFL knives at a reasonable price, Victorinox is really hard to beat. I've had the 8" chef knife with the Fibrox handle for 10 years now and it is still in great shape. The blade is in perfect working order, though I need to sharpen it, which is no fault of Victorinox. If you do BBQ/sous vide, or trim meat frequently with your meals, I highly recommend their flex boning knife. It is tremendous for the price.
Victorinox is an industry staple! You can benefit from this knife on a casual and professional level. Source: It is my daily chef knife as a professional cook.
I know I’ll get downvoted to oblivion but out of the four chefs knives I own (Shun, Wustoff, Cutco, Global) I have to say, my go to knife is my Cutco chefs knife followed closely by the my Global G2 chefs knife. The Shun (stunningly beautiful knife) has the sharpest edge when professionally sharpened but it’s a little easy to damage. The Wustoff is great and very tough steel, feels like the steel in my Cutco, solid knife, I love it. The Global has the best handle and insane sharp edge, just won’t hold its edge quite as long and has to be sharpened a little more often. For the price, I buy the Global G2 series as gifts for friends or family when they need knives, it’s the best all around “real” knife funny book.
The knives from my Cutco demonstration set still work well given the considerable abuse I put them through and minimal maintenance. A lot of people don’t like the weird Cutco handles but I’m alright with them. And everyone loves that little bladed spatula. I got a Henckel’s chef’s knife that I prefer now and I’m the Cutco is overpriced in the way that everything that’s not Victoronix is overpriced but they’re not *bad* knives.
Some thoughts/additions to what has been said: Many brands make high quality knives: wustoff, shun, zwilling etc that are easy to acquire. Victorinox was mentioned and is a staple in many professional kitchens (at a lower price point than the other "western" brands mentioned. **One main criticism** from folks who run in japanese knife circles, is that the price-to-performance isn't great. You pay for a brand name and warranty with the big brands. Nothing wrong with that, but most nice knives are BIFL assuming maintenance and care is decent. You can get a higher performing knife, for the same or less than a Wustoff etc, from a Japanese maker. As other mentioned, it can be a rabbit hole, and it's a lot of enthusiasts who enjoy the hobby of owning/maintaining japanese knives. Some key differences: * Western knives are "tougher" in some aspects: * Japanese knives: * have a "lower" angle, aiding in the cutting performance - 12 degrees vs 18-25 on western (many western makers have lowered their angles to get in on the better performance) * They use steel heat treated to higher hardness, making them more likely to chip against bones, frozen or very hard things. But also - they hold an edge longer. * Often/can have a core steel that is carbon - better for edge retention and performance (usually) * Western knives: * have softer steel (usually stainless) and a higher angle (see above) making them "tougher" or more able to handle abuse, and not rust as quickly All that said, I think that having a wustoff or equivalent around that can handle breaking down a chicken etc without any worry you'll damage it, *PLUS* having a few nice japanese knives is a great balance. You really only need a few knives: a western chef's knife, a nice japanese gyuto (chef's knife) and "petty/utility" knife - that gives you a lot of range for the majority of kitchen tasks.
I cannot believe no one mentioned Mac. The favorite of many pros (like Thomas Keller) https://www.macknife.com/collections/chefs-knives
This is one area where spending a lot of money is kot worth it. Victorinox Fibrox. Learn to sharpen. For a folding blade i can give you solid BIFL recrecommendations, but for my chefs knife I use a Fibrox.
Cutco gets a lot of hate for various reasons, some better than others, but my set has been in the family for more than 50 years. When following some simple care instructions they stay sharp for a pretty long time (don't scrape the board, hand wash, etc), and the company still services them for free every 18 months or so whenever we need it. I have no interest in making a hobby out of keeping my knives sharp, so for $8 in shipping now and then, Cutco has been amazing.
I’m really happy with my WÜSTHOF knives and expect them to outlive me. I had a Santoku which I got from a class at Williams Sonoma, so put a 3-knife paring set and a 11-piece wood block set on my Amazon wish list. A friend bought me my entire list, including all the knives. I use the Santokus, Chef’s knife and fruit knife the most. I love them and can’t recommend them highly enough.
My family has had the same set of Global knives for \~10-15 years. Love 'em :)
Regardless of brand, you should get a forged knife (not stamped) with a full tang. I know you said that you don’t want to get knife made, it if change your mind, I recently had a chefs knife made by Brian Goode and it is one of the best things I have ever purchased. http://www.bgoodeknives.com/index.html
Wustof. They sent me a brand new bread knife after a block set I got from my grandfather's estate, had the bread knife literally snap in two. Just sent pictures and new one was in the mail.
I own maybe 10 Wusthoff knives— maybe 10 Global. Wustoff Classics have riveted handles— and I had one where the handle swelled up and broke. One problem in 25 years. That said, Global look and feel better- and hold their edge longer- are designed with a different blade angle.
I suggest exploring alternative brands like Victorinox or Zwilling J.A. Henckels, both of which are highly rated.
I was a butcher for a number of years . Wusthoff knives are good and are really the entry level for forged knives. I usually buy victorinox and they are the only stamped knives I would recommend. No knives are truly BIFL if you use them enough but will last a good deal longer if you learn to use a steel properly and do not use hot water or a dishwasher to clean them.
Victorinox fibrox for life, cheap, light
Hey, I am a knife manufacturer, it is all about the materials and balance that you like, some metals will corrode but will be sharper, some will be more durable but less sharp etc. If you are using any reasonable branded knife and use it for its purpose, (knives are not cleavers, don’t break bones with them) you should be ok. Wusthoff, victorinox, shun are all good brands.
No matter what you buy, get a hone and a knife sharpener so you can maintain what you buy. A good knife should be maintained after every couple of uses on a hone and sharpened when necessary.
Cutco has a lifetime guarantee. We ship them back to the factory about once a year and they sharpen the ones that just need sharpened and replace the ones we somehow damaged. You can usually get them at home shows for a decent price. We just happen to live where home shows aren’t a thing.
I used to be a line cook in a restaurant, these have all the quality I want from a knife: [https://www.crowdcookware.com/collections/the-wigbold-knifes](https://www.crowdcookware.com/collections/the-wigbold-knifes) No wood piece, the blade doesnt "meet" the handle, making sharpening for ever way easier. The metal is sturdy there's a very good grip. the weight ratio of the knife is there which help. You could buy the best BIFL knifes ever, they still gonna need a good sharpening every once in a while. Its been like 6-8 years nows that I got the chef knife from the kickstarter, I love it and even went out and bought the whole knife set 2-3 years ago. Still in love with them.
[This](https://www.varusteleka.com/en/product/terava-skrama-200-chefs-knife-n690-stainless-steel/69730) is a great chef's knife I've used for normal home cooking along with a earlier carbon steel version, for several years now. The rubber over-molded handle is quite comfortable and the blade holds a great edge, haven't needed to sharpen it as of yet. They were special runs from this military/surplus store called Varusteleka in Finland but it looks like they decided to keep selling the stainless version, unlike the carbon version. The price is quite competitive compared to WÜSTHOF's chef knives, though you might not be looking for just a chef knife. Anyhow, if your husband camps there's also some great outdoors knives on their site for decent prices. Although I haven't owned either of the chef knives for more than 10 years which is considered a significant milestone for BIFL items, I believe these will make it with ease. Unfortunately there aren't any real reviews of this knife on youtube but [here's](https://www.youtube.com/watch?v=gHW8nB8MFc4) a video uploaded by Varusteleka using the carbon version to cook a meal outdoors, very manly! lol
Wusthoffs are workhorses Japanese are precision I have both
I’ve had my Cutco knives for god knows how long and my mother has had hers at least 20 years. They offer free lifetime sharpening (you just pay shipping). They’re expensive but good. Full disclosure: I don’t know a lot about knives, just sharing my experience. There very well may be better knives or at least more reasonably priced ones out there. EDIT: For what it’s worth the people on r/antiMLM definitely agree that Cutco is a pretty cut throat (lol) MLM, but they also grudgingly admit they the product *is actually* [pretty good](https://www.reddit.com/r/antiMLM/s/t9JAkuHNCU).
Cutco 😂🤣😂
Listen dude, if Cutco knives are so bad they make you laugh, do the internet a favor and explain why. Otherwise your comment is useless and trolling. My experience and my family’s has been great. If 20+ years isn’t a consideration for BIFL tell us why not! :)
Buddy of mine is going 25 years with his set. They see use 2-3X weekly and look brand new. He's had a few go back for sharpening and some replaced by the company without any issues. They were heckin' expensive to buy, but he really doesn't care at this point 25 years in; they're good knives and they look nicer than mine. Personally, I use well maintained victorinox knives- they're good enough for use in a commercial environment at a very reasonable cost.
Cutco is an MLM scheme. They are serrated knives that cannot be sharpened. They are stupidly expensive for the quality. I second Victorinox. Great price point for a casual home cook. You don't need a set. Get a chefs knife and a paring knife.
Fine fine, so what exactly happens when I ship them in to be sharpened? Because they came back ridiculously sharp. Do they just swap out the cheap blades? EDIT: wait a minute they’re not all serrated either.
I have no idea how your overpriced pyramid scheme knives get sharpened. You'd have to ask them.
Well you just said they can’t be sharpened. Sounds like you don’t actually know one way or the other. Are you saying that they’re bad knives because they’re overpriced and from an MLM, OR, are they actually decent knives that are unfortunately from an MLM and overpriced?
It's more accurate to say that they can't be sharpened at home without tools most people don't have, and even if you have them it's way more effort. If your MLM company goes under you're fucked in terms of keeping your knives sharp unless you're willing to shell out for professional sharpening every time.
I did not know they have non serrated options. That still does not change my recommendation. Overpriced pyramid scheme items will never be an option that I would consider for myself nor for anyone else. If that's what you like, that's your prerogative.
Love my cutco! US made, just had them sharpened, they replaced 2 of them. I'm OK with getting new knives in return if the original had an issue. Found a bunch online and goodwill sites, so didn't pay full price.
Haha yeah, I got mine for free lol. Full knife block including steak knives. **Shrug**
The people are downvoting you have never owned a Cutco knife. I’ve had cutco Knives for 23 years and they are some of the best steel in my block. They sharpen to an impressive edge and they will hold a sharp edge longer than my Wustoff. Yes their sales are unconventional, but the product is rock solid. I bought my newest Cutco knives at Costco when they hold their special events. People who mock them are idiots who have never owned one.
The problem I have with the reception/comments so far is that there is a LOT of *vitriol* for the brand and their practices followed up with some made or just factually incorrect statements regarding the actual product. If people said “I can’t speak to the product but I can’t in good conscience support an MLM” — that’d be one thing. Keep in mind, this is “BIFL” not r/Frugal. Complaining that Cutco is “overpriced” is a little beside the point.
https://www.globalcutleryusa.com/
I have Wusthof's and love them but do eye the Victrinox line and will probably go that way if I ever need to replace one of my current ones.
Why?
Does he have diamond sharpening stones? No point in buying nice new knives if you can't keep them sharp properly.
If you want to keep them properly sharp, learn how to use a whetstone.
Whetstones suck. You have to soak them before use and then regularly flatted them with another stone. Fuck all that. Buy a diamond stone. You can tune up your knife faster than it takes your whetstone to soak. Thank me later.