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If you get a Wusthof, make sure you get one with a half-bolster, the traditional full bolster is a gigantic pain in the arse.
I'd also suggest going for a 24omm blade, the extra length is genuinely useful. Big enough for squashes and bunches of herbs and stuff, still easy enough to use the tip accurately.
Any knife is only as good as your ability to keep it sharp. A Japanese knife is usually harder than a western knife which means better edge retention, but is easier to chip. My Tojiro DP (HRC 60-61) stays sharp much longer than my partner's Robert Welch knives (HRC 55, same as the Victorinox fibrox) and it's frankly frustrating. The Victorinox are good, a nice shape and ergonomic, but they're hardly a joy to use and they're designed for professional kitchens where they get beaten up and sharpened constantly.
More than anything go to a shop and handle the knives. Learn the correct pinch grip. See whatchoo like. I do not like the Global handles at all, for instance.
If I was in the market I'd be tempted to get something from here https://cuttingedgeknives.co.uk/collections/gyuto-knives/in-stock
99% of the time I use either the 240mm gyuto, or a CCK vegetable cleaver
TvH-
Thanks, that’s good to know re bolsters. I’m not likely to be doing any butchery so not sure why I’d need a bolster particularly as in unlikely (hopefully!) to ever be in a scenario where I hit an unknown hard object with sufficient force to need the protection it provides.
240mm/10”, I’d thought about this a bit and will probably try and pick up both to see how they feel in the hand. I don’t have the largest hands and haven’t felt constrained by my current knife which I think is 8”. Will take a look at the Japanese options as well, more likely to be slicing/cutting softer foods than hard ones so would hope risk of chipping is low.
Definitely looking for something that is more in the “inspires joy” category than “good tool” category, will have a browse of that link
C4r1s
Not kitchen appliances chat but still kitchen equipment chat…
If one were to treat themselves to a decent general-purpose chefs knife (as it’s still on my birthday/Christmas/anniversary gift ideas list 😂) what should one look out for? I feel this group may well have delved into this rabbit hole a lot.
Currently a Wustof or Mac 8” chefs knife look like a potential options. Do like the look of the dimpled Mac so that potatoes or onions in particular don’t stick to the blade. A couple of food channels on YouTube exclusively use Global knives, but as it’s sponsored/gifted for them to use not sure if that’s a ringing endorsement. What’s other folks experiences?