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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

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

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[–] • -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.

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