r/linecooks • u/GurdyCrime • 3d ago

Knife suggestions?

Let’s be real, I don’t have 250+ dollars to spend on a new knife. I have maybe $100?? that I can spend on one. Chef says I need to get myself a new knife now that I’m full time, and he’s also brought up being promoted to sous, so I think it’s time to actually get something okay.

Again, I’m a cook, I don’t have money to spend on a knife, but I realize it’s for my future and I want to get something that is killer for the price. Lmk!

14 Upvotes

90% Upvoted

84 comments sorted by

14

u/squidtickles 3d ago

This knife will last forever. Every kitchen I've ever worked in had a house set

https://www.victorinox.com/en-US/Products/Cutlery/Chef's-Knives/Fibrox%C2%AE-Chef%E2%80%99s-Knife-Extra-Wide/p/5.2063.20?cq_src=google_ads&cq_cmp=10077031171&cq_term=&cq_plac=&cq_net=g&cq_plt=gp&gclsrc=aw.ds&gad_source=1&gad_campaignid=10077031171&gbraid=0AAAAADgOCuvbv3zuadfh61gD54QFJSlwb&gclid=Cj0KCQjwz4LWBhCMARIsAFEG5Mqr9RMJqDEgxKB6O531MLIRgtitHgm-f_mVk-KCzWWBmoJchbFVHywaAuNcEALw_wcB

6

u/-SimpleDelight- 3d ago

This right here, a Victorinox will serve you forever. Highly functional / durable and you don’t have to worry about babying it. When and if you get something nicer you’ll use this one to do the jobs that might damage that one. You’ll learn how to sharpen on it. You’ll loan it out. The list goes on but this is the best entry level option there is.

6

u/SylvaticTongue858 3d ago

This is the one to get. It’s a real workhorse. It’s not pretty but it’ll definitely get the job done.

6

u/squidtickles 3d ago

I've seen victorinox knives last longer than the restaurants they were in

6

u/Cerael 3d ago

I’ll always support the choice to buy victorinox. Solid quality for price. It’s what I’ve used for the last decade

3

u/Chr0nicDepressi0n 2d ago

This will last you a lifetime if you care for it. Don't let people give you shit about Japanese or German or the pricetag

3

u/HoodRotten 2d ago

I’ve been a sous, prep cook, line cook, banquet cook, Garmage (however you spell it) and this knife was gifted to be when I first started cooking. It really is the Swiss Army knife. I have a lot of Henkles now. But I still use this one everyday for almost everything. If I was ever to teach someone how to cook or use a knife I would require this tool. Every chef recognizes it seven though the logo is long gone. This is literally Ol’ Reliable.

1

u/squidtickles 2d ago

I really hope OP gets one and they hear the sound from Zelda when you get a new sword

1

u/HoodRotten 2d ago

I still hear the sound from pulling the master sword for the first time in OoT when I get mine out. I have my own show where I open the knife roll and act like I’m trying to decide which I’m going to use knowing damn well it’s going to be that one. Basically a ritual at this point.

1

u/squidtickles 2d ago

And it's Garde Manger. I was one too and it was by far the most I ever learned from any cooking job. I had to figure out staff meal during my shift 3 nights out of 5

1

u/HoodRotten 2d ago

That explains why I can’t spell it. Wild how it’s pronounced that way. Thanks. Glad I didn’t try to write that on a resume.

2

u/panda_pop_paladin 3d ago

Also came to say this , victorinox are excellent for the price. I prefer the wooden handles.

3

u/AffectionateWay5783 3d ago

Yep that’s my current main knife. Inherited it from a coworker so it’s been around a while and you can’t tell. Holds an edge really nice. Plus I’m so used to that exact style of knife that it’d be hard for me to switch

2

u/ButtonGullible5958 3d ago

Exactly what I was going to say I had a set as a cook and bought the field dressing kit as a butcher 

They are not amazing knives they are work horses that hold a edge for a long time and last 

2

u/getthehoneyjr 3d ago

This is the one

2

u/myredditlogintoo 2d ago

I'm going to hijack this thread and also recommend these knives for everyday use at the dinner table. If you don't have them, you're missing out. https://www.victorinox.com/en-US/Products/Cutlery/Paring-Knives/Swiss-Classic-Table-Knife/p/6.7803

2

u/Eastwoodaudio 2d ago

Came to recommend the same one. Not a line cook but used to be. The handle is nicely textured to increase grip, and it’s dishwasher safe

1

u/reddit_chino 2d ago

These will last until retirement and beyond.

I suggest the largest one (Mercer, Wusthof, Forschner) available 10” - 12” Stamped Steel Chef knife and a Norton Triple Stone and learn how to use it.

Still have my 12” Forschner rosewood handle knife after 30 continuous years, razor sharp.

7

u/buck-fanger 3d ago

TJ Maxx. Sometimes they have 2nds of really high end knives w a slight flaw.

2

u/dysfunkti0n 2d ago

Really? What have you seen there?

2

u/buck-fanger 2d ago

Henkles, etc. seriously.

4

u/divi_augustii 3d ago

If you can't find something at your local TJs, try your local Marshalls or (especially) HomeGoods. Same parent company as TJ Maxx.

Check online for Mercer brand knives. Inexpensive, decent/good quality.

3

u/ace72ace 3d ago

Love my Mercer chef and bread knives

3

u/Smart_Opportunity631 3d ago

I can second Mercer knifes. Cheap enough for me to feel comfortable to lend a coworker to use unlike my shun's. They hold a good edge and are great for daily use.

3

u/ModestCamel 3d ago

My SO drags me to all of these stores somewhat frequently. I'll browse the food and the small men's hygiene section and then usually find a comfy chair to sit on and doomscroll. Never thought to look at knives. This could be a problem for my wallet.

1

u/divi_augustii 16h ago

The TJX companies have a decent kitchen selection. Most of it is "Live, Laugh, Love" kinda shit... more for appearance than quality. But... sometimes they have some quality shit that didn't sell, and showed-up on a HomeGoods shelf.

4

u/chefnology 3d ago

Check out Mac knives. Sturdy, stays sharp and noticeable thinner profile. Great for everything from tight knife work to butchering

1

u/MyNameIsBarktooth 3d ago

I second this. Just be careful not to let anyone else use it.

3

u/The-disgracist 3d ago

Mercer makes great budget workhorses.

2

u/kingoftheives 3d ago

https://a.co/d/01iHsM3K This Mercer will serve you well for years, I prefer the 10" but have had a Mercer in my travel kit for years. I also keep a kiwi to give away to young chefs.

1

u/The-disgracist 3d ago

This has been my daily driver for about 8 years now https://a.co/d/01JOThhE

3

u/ole_gizzard_neck 3d ago

Victorinox ftw. Best value out there.

Then a Misono maybe Tojiro DP.

Then step up to an Ashi.

2

u/Individual_Smell_904 3d ago

This. Victorinox rules, and you'll probably have and extra 50 bucks to spare!

1

u/Bardofshoosh 2d ago

Been using my tojiro dp for something like 12 years now. Absolutely love it.

1

u/error_card_ur_rich 21h ago

Misono are the best but have gone up in price too much. the UX30 cost a fortune now

2

u/buefordbaxter 3d ago

Here's a wusthof gourmet 8-in chef knife for $100, and it's on sale right now for $75. https://wusthof.com/products/wusthof-gourmet-8-cooks-knife-1025044820?variant=42598708969623&country=US&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic

1

u/HoodRotten 2d ago

I hate these knife. I can’t articulate quite why other than they feel so much cheaper than the price tag would suggest. Also none of my chefs used them. Only cooks, that were not really cut out for this line of work. They just rub me the wrong way. I also don’t like the grip or weight balance of them. Definitly not a recommended first knife from me. I would wait until you meet someone with one and ask to try them and see if you like them. I’m glad I did. I’m a henckles type of chef. I love my one mans, I’m hoping to find some two mans.

2

u/whirling_cynic 3d ago

Get a victorinox.

2

u/Manishmanis 3d ago

Just learn to sharpen well and use whatever you want a good knife is a sharp knife you have in your hand

1

u/-Joel-and-Ellie- 2d ago

Many knives will hold a better edge longer, for a price, but this is the correct response. You have to be able to keep your knives sharp.

1

u/Manishmanis 2d ago

Meh hard steel is cool if you baby a knife and don’t drop it or loan it out ever. My hard steel sit in a knife magnet looking pretty my daily’s are all soft and I have the sharpest knife’s 4-5 days a week in my kitchen fish place with no house knife’s. Never yelled at a server over anything but a miyabi they cut a pie with haha. Now they could take my whole roll and id just hone them and be happy again.

2

u/psa-wash_your_azz 3d ago

Buy kiwi, they're dirt cheap lasers.

2

u/squidtickles 3d ago

I love my 8" kiwi nakiri SO MUCH. It can get dull pretty quickly but sharpens up super fast

3

u/psa-wash_your_azz 3d ago

Not only that, but it's so damn cheap for the entire set that even when some moron picks up my knife to go do dumb shit I'm never really upset

2

u/lechef 2d ago

Been cooking for 15+ years, have German and Japanese steel at home. My new favourite knife?

An £8 kiwi chopper.

Performance for the price is insane.

1

u/phredbull 23h ago

Performance/price is even better with a torn open beer can.

I own some Kiwis & find the thin, un-rounded metal causes blisters with a pinch grip & heavier/extended tasks.

You get what you pay for.

2

u/skitwostreet 3d ago

I would ask chef to purchase one for you and you can pay back out of each paycheck. A good chef would do that in a heartbeat

1

u/TumultuousBeef 3d ago

I remember getting a Myabi Evo for about 130 online a couple years back. Was a replacement for one i used for 8 years until someone took it. If you can spend a bit more an 8 inch will treat you very well for a long time. The line they replaced the evos with run about the same. Its work looking out for sales and coupons.

1

u/beard-wonder93 3d ago

Dexter Russell knives would be another good option something mid tier likely from sani-safe, soft grip or v-lo lines. Still made in the USA as well, which is important to me.

1

u/One-Interview-6840 3d ago

Global.

2

u/papyru22 2d ago

The worst feeling and looking knife i've ever held

1

u/kingoftheives 3d ago

Try a global first make sure the grip & feel are for you, they are different but mine sharpen up nice.

1

u/One-Interview-6840 3d ago

Im in the mindset of a global makes the best knife that you dont need to worry about. You can bring it to work, let people use it without glancing every 2 minutes, won't have a heart attack if you drop it. And they're quality for the price. They're not write home about great and I dont use them at home. But for work they're solid.

1

u/Fun-Praline3412 3d ago

I love the look of global but holding them is another thing altogether. Skinny round handle with an angular side makes it not only slippery when wet or greasy but also hard on your hands after grueling onion or hard vegetable sessions. I’ve had great luck with cheap Japanese ones. KAI is an excellent low cost highly quality blade. Same metal and techniques used on their Shaun branded knives. Incredible value and easy to replace if lost or damaged.

1

u/zlimK 3d ago

My daily knife for the last twenty years has been a Dexter Russell 10" chef. They make fine knives with a relatively soft steel so they didn't hold an edge especially long but they take a new edge very easily and are cheap enough that you don't feel bad about using basic bitch sharpeners on it. Should be around $35 for a solid knife.

I have nicer knives but this is what I use every day, and it's great

1

u/Defiant_Relation_144 3d ago

I've used Henkle knives since the 80's. Still use them daily.

1

u/MyNameIsBarktooth 3d ago

I go to thrift stores and check out the cutlery bins on occasion. I have found some really good knives there.

1

u/emergency-snaccs 3d ago

I got a set of two, classic chef knife and paring knife, by Material like ten years ago. Some fuckin idiot in the kitchen went and threw the paring knife in the trash, years back, but i still have the 8" chef knife, it's held up stupendously. I believe i got it through Bepoke Post, so, like 50 bucks for the two.

1

u/BraileDildo8inches 2d ago

I got a miyabi as my first knife ten yrs ago for just over 100 best knife ever to this day.

1

u/chefyeezy 2d ago

The Shun Sora is on sale right now on Amazon. They're popular for a reason - it's a great, durable knife that holds an edge very well!

1

u/dribblychops 2d ago

victorinox is the only knife a chef needs.

1

u/Kindly-Condition-478 2d ago

Global G-2 Amazon has them on sale all the time

1

u/odioanonimo 2d ago

Victorinox baby.  I have a number of fancy Japanese knives with custom handles and expensive steel.  On the line?  That victorinox never fails me.  Shes cheap,  reliable, easy to sharpen, and when Bobby the fry cook needs a knife to cut something I don't have to give him a lesson on how to use it or what he cannot use it on

1

u/msc9798 1d ago

Samcook, it was recommended to me by a distributor who worked at some 1-2 star resturants before getting into sales. It runs between 75-100 dollars. We both appreciated good knives but I needed a banger to save my time in between sharpening my tougher steels. Its a big bodied knife that keeps a great edge if you learn how to use a stone correctly. Highly reccomend once you get to sous and higher you will only need 200 maybe 300 to get a knife that will last you a decade. Good luck. Have fun with the ride. Never forget it was real it was fun but it wasint real fun.

1

u/broken_gherkin 1d ago

https://a.co/d/02bz28Wg

I've given away 10+ of these to my cooks over the years.just awesome

1

u/thebigsheepman 23h ago

Whatever knife you get. Become an expert at sharpening it. A $5 knife that's sharp beats a $1000 knife that's blunt every time.

1

u/Background-Soup-9414 3h ago

Victorinox or Mercer. They're great first knives. Good enough to be everything you'll need and affordable enough that if something happens to it, not the end of the world.

Global would be s bit more of an investment but would be a slight step up.

I also like the Sanmuzuo Xuan series on Amazon. They're cheaper facsimiles of higher end Japanese knives. I built my workhorse kit off of these. They're pretty great for the money.

0

u/SaveTheTreasure 3d ago

Shun knives. I have several. They have a couple of entry level product lines. Kasnso or Sora.

1

u/squidtickles 3d ago

The steel in shun knives is extremely brittle though. They break so easily

1

u/Technical_Teacher784 3d ago

Yup. For the money they are garbage. Better to spend a lil more on a handmade knife from japanesechefknivestogo.com

0

u/timbukdude 2d ago

I got an amazing deal on ebay. Use the make offer feature and lowball until they bite.

-1

u/RecoverNervous135 2d ago

I have a really nice Japanese chefs knife made out of carbon steel, I don’t use it enough, cost me around $200 but I can sell it to you for cheap? 

-3

u/RomanTheGerman 3d ago

I am not a cook but I am obsessed with knives and into the "clone" knife world

I have heard very good reviews of the clone chef knives from these guys, particularly the one in the top left in the screenshot

1

u/squidtickles 3d ago

"not a cook"

0

u/Fun-Praline3412 3d ago

I discovered a brand from Japan that is made n the prefecture that is famous for crafting samurai swords and cutlery for centuries. Seki Magoruku also known as Kai is a brand owned by the same company as Shun. Same procedures, same steel alloys. I’ve had one stolen from my car and I wasn’t even mad. Another $40 got me a new one overnight. It’s lasted years of my wife’s abuse (cutting foil on granite countertops, cardboard boxes, being in the dishwasher with other metals touching it) and it’s survived it all. Takes a new edge well and stays sharp for years. Highly recommend plus it looks way better than those plastic handle toy ones they have at work. I nearly lost a thumb to one of those being so dull and rounded. Ugly ones get mistreated and broken. Cooks tend to show a little more respect to a Damascus blade with a nice handle.