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Knifewear.com the best selection of quality knives!

Depends on what you're going for. If you want something old, reliable that can kind of take a beating, go with a Wüsthof, or any kind of German steel. It's softer, then you can kind of take a pounding. It won't hold an edge as long though. If you want something that will hold an edge longer go with japanese steel. But it will be prone to breaking if you drop it. (Im not good with these brands I like my german steel).

Thank you! this is good info. I just assumed the harder the better for edge retention and less prone to chipping. I was thinking of you when making the og post actually, almost tagged you 😄 Any thoughts on theforgedblade.com? Hanzo or rosewood set? I know two irl people who have these and they really like them but looking at the site and marketing they look more like overly designed/show over function, scammy 🤷‍♂️

Tried zapping you but not working.

*wild rose set (not rosewood)

Yeah, I know. My zaps aren't working. It's been that way for a while and I'm just a lazy bitch. As long as they're not lying about their steel quality, they seem like decent knives. I've never used that brand personally, so I can't really say much about it. My classic wüsthof chef knife cost me around 120 when I initially bought it And I've used that knife for well over a decade now, and it's still going strong. So 5 knives for around 400 kind of seems like a deal.

Thanks man. Appreciate the time taken to reply.

Anytime I love talking about food and food adjacent topics. 😅

I have a large 30 year old Wüsthof chef's knife that I still use to open watermelons or large hard squash. It's seen it all, is tough and I'm still able to get if very sharp. Now, I very rarely ever use any of my European knives, though. About 10+ years ago, I switched over to Japanese steel and I'm still kicking myself that I didn't do it sooner. I LOVE my Globals so much. I can't tell you how sharp they are! My go-to knife is my Global Nakiri and I don't leave home without it! I also use the Global Santoku and chef's knife but only when I've been lazy and haven't sharpened my Nakiri. Global is a fine brand, sharp Japanese steel and will last if you take care of it. If they're going to be abused, don't waste your money. It is not super high-end so they're not ridiculously expensive but they're not cheap either. Knives are a very personal decision. Choose the one that you'll use and feels comfortable in your hand. Don't be fooled by gimmicks or wild claims of types of steel, etc. Go for the tried and true. I know plenty of chefs that don't love Global (they take a while to get used to). I've worked in many kitchens that use cheaper knives but use a sharpening service so they're always sharp and cheap to replace when idiot chefs use them to open cans. 🤦‍♂️