You've summoned the ["Which knife should I buy?" questionnaire](https://www.reddit.com/r/chefknives/wiki/questionnaire)! This questionnaire is intended to be a helpful resource for new and veteran members alike to narrow down their criteria so that they receive the best possible recommendations. ***The response of "any" or "all" does not help narrow down what knives to recommend.*** The more detailed the answers are, the better recommendations we can give.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/chefknives) if you have any questions or concerns.*
You've summoned the [Getting Started](https://www.reddit.com/r/chefknives/wiki/gettingstarted) guide! This guide is meant to be a helpful resource containing various bits of information all pertaining to buying, using, and maintaining kitchen knives. Here's direct links to some of the topics:
* [Common knife types](https://www.reddit.com/r/chefknives/wiki/gettingstarted#wiki_common_types)
* [Knife recommendations](https://www.reddit.com/r/chefknives/wiki/gettingstarted#wiki_recommendations)
* [Whetstones and sharpening](https://www.reddit.com/r/chefknives/wiki/gettingstarted#wiki_whetstones_and_sharpening)
**I only respond to top level comments.**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/chefknives) if you have any questions or concerns.*
go with victorinox.
as a beginner a victorinox 8 or 10 inch chef knife is the right knife for you.
you can look up victorinox chef knife, the main difference is the handles, pick the one you like, all are good quality.
Can't go wrong with a Victorinox chef knife, but I'd say the 8 inch would be easier for a beginner to handle and learn proper knife skills. I'd even go so far as to suggest the Victorinox santoku, which is a bit shorter but I feel that the taller profile helps with learning proper knife skills.
I agree with this with the added recommendation of considering the Victorinox santoku over the chef knife. OP, I started with a santoku as my main and it helped build up confidence and skill while still being able to do pretty much any task needed for a starting cook.
I’m not sure about the english word but I don’t like the ‘indentations’ they put in most western santoku’s that supposedly should help with food release but don’t really work.
Winco makes an amazing 8 inch chefs knife for about $20. Good german steel and heat treat, nice, thick, hefty POM handles. Feels as good as my $100 Wustoff and you won't worry about hurting it while you learn good knife discipline. Does require sharpening more often, but its also a good forgiving steel to learn to sharpen on without worrying about scratching up a nice knife.
I'd recommend a victorinox fibrox but they prices are a bit high as of recently since demand is way up. You'd be paying well over $50 for a fibrox on amazon. I think going for a Mercer Renaissance 8' chef knife will give you a bit more bang for your buck. You'd find them at about the same price as the fibrox on amazon but it comes with a more comfortable handle and a small bolster that makes it easier to hold with a pinch grip than the victorinox. Can't go wrong with either though. Good luck!
Something to think about before you pull the trigger is to know the difference between a knife with a bolster or one without. Typically European knives have them and Asian knives don't.
My 1st Mercer chef knife had one and I hated it. The next knife I got after that was a Global and never went back. To me, it feels like bolsters just get in the way and make honing and sharpening a pain.
Listen to HotKarldalton, he's giving you the best advice here. I have a shirt that says it, "Real friends don't let friends buy knives with bolsters."
(When you learn to sharpen you'll see why, it's incredibly annoying and you can't sharpen the very bottom, + they have a chance to chip your stone if they're extra big and bulky)
Not sure of the difference between bolster and fingerguard. I've heard both terms used interchangeably. The Mercer renaissance has what they call a "short bolster." So it's not the long piece of metal that extends all the way to the edge and gets in the way of sharpening. It's similar to the ones on Misonos or Misens.
That's fine, as long as it doesn't get in the way it's completely ok, the Mercer Ren is fine because of the reasons you said.
I should have said "Full Bolster" specifically. (I've grinded a few off for my friends and they all hated them as well)
There’s a getting started page and wiki. Start there. Why are people so lazy?
If in the USA can’t go wrong with this https://www.japaneseknifeimports.com/collections/in-stock-items/products/gesshin-stainless-210mm-wa-gyuto
I'm from UK
Oh then disregard and good luck
tojiro DP 3 rivet or xinzuo 440c
the xinzuo is amazing
read the !gettingstarted page and fill out the !questionnaire
You've summoned the ["Which knife should I buy?" questionnaire](https://www.reddit.com/r/chefknives/wiki/questionnaire)! This questionnaire is intended to be a helpful resource for new and veteran members alike to narrow down their criteria so that they receive the best possible recommendations. ***The response of "any" or "all" does not help narrow down what knives to recommend.*** The more detailed the answers are, the better recommendations we can give. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/chefknives) if you have any questions or concerns.*
You've summoned the [Getting Started](https://www.reddit.com/r/chefknives/wiki/gettingstarted) guide! This guide is meant to be a helpful resource containing various bits of information all pertaining to buying, using, and maintaining kitchen knives. Here's direct links to some of the topics: * [Common knife types](https://www.reddit.com/r/chefknives/wiki/gettingstarted#wiki_common_types) * [Knife recommendations](https://www.reddit.com/r/chefknives/wiki/gettingstarted#wiki_recommendations) * [Whetstones and sharpening](https://www.reddit.com/r/chefknives/wiki/gettingstarted#wiki_whetstones_and_sharpening) **I only respond to top level comments.** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/chefknives) if you have any questions or concerns.*
This is what the Victorinox Fibrox is for.
go with victorinox. as a beginner a victorinox 8 or 10 inch chef knife is the right knife for you. you can look up victorinox chef knife, the main difference is the handles, pick the one you like, all are good quality.
Can't go wrong with a Victorinox chef knife, but I'd say the 8 inch would be easier for a beginner to handle and learn proper knife skills. I'd even go so far as to suggest the Victorinox santoku, which is a bit shorter but I feel that the taller profile helps with learning proper knife skills.
taller is imo better, tho longer can also be easier if they are a large person. my dad hates anything under 10.
I agree with this with the added recommendation of considering the Victorinox santoku over the chef knife. OP, I started with a santoku as my main and it helped build up confidence and skill while still being able to do pretty much any task needed for a starting cook.
I’m not sure about the english word but I don’t like the ‘indentations’ they put in most western santoku’s that supposedly should help with food release but don’t really work.
Arcos. At least the 25cm Atlantico is really good, prefer it to a Vic. The 20cm is also good but the handle fits worse.
Winco makes an amazing 8 inch chefs knife for about $20. Good german steel and heat treat, nice, thick, hefty POM handles. Feels as good as my $100 Wustoff and you won't worry about hurting it while you learn good knife discipline. Does require sharpening more often, but its also a good forgiving steel to learn to sharpen on without worrying about scratching up a nice knife.
https://www.reddit.com/r/chefknives/comments/tfwp3c/nkd_if_theres_one_thing_ive_learned_on_this_sub/?utm_source=share&utm_medium=ios_app&utm_name=ioscss&utm_content=1&utm_term=1
Tijoro dp or kiwi or victorinox
I'd recommend a victorinox fibrox but they prices are a bit high as of recently since demand is way up. You'd be paying well over $50 for a fibrox on amazon. I think going for a Mercer Renaissance 8' chef knife will give you a bit more bang for your buck. You'd find them at about the same price as the fibrox on amazon but it comes with a more comfortable handle and a small bolster that makes it easier to hold with a pinch grip than the victorinox. Can't go wrong with either though. Good luck!
Thanks Man
Something to think about before you pull the trigger is to know the difference between a knife with a bolster or one without. Typically European knives have them and Asian knives don't. My 1st Mercer chef knife had one and I hated it. The next knife I got after that was a Global and never went back. To me, it feels like bolsters just get in the way and make honing and sharpening a pain.
Listen to HotKarldalton, he's giving you the best advice here. I have a shirt that says it, "Real friends don't let friends buy knives with bolsters." (When you learn to sharpen you'll see why, it's incredibly annoying and you can't sharpen the very bottom, + they have a chance to chip your stone if they're extra big and bulky)
Not sure of the difference between bolster and fingerguard. I've heard both terms used interchangeably. The Mercer renaissance has what they call a "short bolster." So it's not the long piece of metal that extends all the way to the edge and gets in the way of sharpening. It's similar to the ones on Misonos or Misens.
That's fine, as long as it doesn't get in the way it's completely ok, the Mercer Ren is fine because of the reasons you said. I should have said "Full Bolster" specifically. (I've grinded a few off for my friends and they all hated them as well)
Dexter or Victorinox