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My wife want's a new primary kitchen knife for Christmas. Something that will hold an edge, is very sharp, and easy to maintain. I want something that won't kill our pocketbook.

Suggestions?

My wife want's a new primary kitchen knife for Christmas. Something that will hold an edge, is very sharp, and easy to maintain. I want something that won't kill our pocketbook. Suggestions?

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[–] • 3 pts

I researched this a few years ago and found some great knives. https://www.amazon.com/gp/product/B00JTYDWOO/

Bought two sets and very happy. Wanted quality, but not $300 per knife level quality.

[–] • 3 pts

Thats my biggest issue. I was looking into Japanese Steel knives, but at 100 bucks a pop, thats kind of spendy

[–] • -1 pt

Japanese knives are very sensitive to rusting too. I have 3 that are hand made in Japan but they require a lot of care and proper technique. Would not recommend for chefs knife.

Although if you could find a santoku style knife in the carbon-steel variety that would be best. Santoku is the Japanese version of a chefs knife. Same rockback and can be used for chopping as well.

[–] • 2 pts

From description - Commercial grade blades made of high-carbon, no stain steel.

And from what I remember, the metal extends all the way through the handle (full tang), which gives them extra strength and long life. Looking at reviews now, they are not full tang anymore. Bought mine 5 years ago.

Good company, find full tang version if you can.