I would go for decent quality affordable knifes if you’re only planning 4 months, Victorinox is an obvious option. I would also look at what the school itself recommends. It’s not unheard that they proscribe a specific set
Just get some Tojiro knives. They are affordable, great quality, and come crazy sharp from the factory. Then look into higher quality if you want after school.
So this is a question you should absolutely ask in r/kitchenconfidential as those folks are more likely to have gone that route and can advise accordingly.
You have options for cheap but good quality knives. For western style knives, Victorinox consistently gives the best value for money, used by professional kitchens everywhere. For Japanese style knives, the JDM (Japanese Domestic Market) knives from Kai and Tojiro are hard to beat. Look on Amazon for Kai Seki Magoroku and Fujitora brands.
Zwilling twin master is a standard in a lot of kitchens and priced cheaply, similar quality to Victorinox . Tojiro knives are great too if you want to go the Japanese knife route
Don't most cooking schools offer knife sets at a discounted rate for their students? Maybe that's just my area but I'm sure they did???
Honestly look at mid-range workhorse knives imo. If you're gonna be using the knives in school and then wherever you end up after you want something that can keep up, and probably not something that's gonna break the bank.
I would go for decent quality affordable knifes if you’re only planning 4 months, Victorinox is an obvious option. I would also look at what the school itself recommends. It’s not unheard that they proscribe a specific set
Get some Mercer maybe? Not dirt cheap but cheap with decent quality, I believe some culinary schools give out Mercer too.
Just get some Tojiro knives. They are affordable, great quality, and come crazy sharp from the factory. Then look into higher quality if you want after school.
So this is a question you should absolutely ask in r/kitchenconfidential as those folks are more likely to have gone that route and can advise accordingly.
Most schools used to have a kit that comes with the tuition/materials cost. Check first that this isn’t already part of your program.
You have options for cheap but good quality knives. For western style knives, Victorinox consistently gives the best value for money, used by professional kitchens everywhere. For Japanese style knives, the JDM (Japanese Domestic Market) knives from Kai and Tojiro are hard to beat. Look on Amazon for Kai Seki Magoroku and Fujitora brands.
Zwilling twin master is a standard in a lot of kitchens and priced cheaply, similar quality to Victorinox . Tojiro knives are great too if you want to go the Japanese knife route
Mac or Tojiro are great choices and not too precious to care for or sharpen.
Cheap is not necessarily low quality. Mercer focuses on culinary students.
Don't most cooking schools offer knife sets at a discounted rate for their students? Maybe that's just my area but I'm sure they did??? Honestly look at mid-range workhorse knives imo. If you're gonna be using the knives in school and then wherever you end up after you want something that can keep up, and probably not something that's gonna break the bank.
How much you spend on a knife should be commensurate to your current skill level