Shun DM0706 Classic 8-Inch Chef's Knife


Shun

List Price: $213.00
Price: $139.94
You Save: $73.06 (34%)

Product Details

  • Patterned, layered fa; stunning look of Damascus steel with added rust resistance
  • Measures almost 12 by 2 inches; dishwasher-safe; limited lifetime warranty
  • Made from VG-10 stainless insulate clad with 32 layers of high-carbon stainless steel

Victorinox 40520 Fibrox 8-Inch Chef's Knife


Victorinox

List Price: $40.00
Price: $24.95
You Save: $15.05 (38%)

Product Details

  • Important-carbon stainless steel blade provides maximum sharpness and edge retention
  • Patented 2-inch Fibrox supervise is textured, slip resistant, and ergonomically designed for balance and comfort
  • Mitt washing recommended; lifetime warranty; expertly made in Switzerland

Forschner Fibrox 8" Chef Knife Review

Here is a temporary discussion of the Forschner Fibrox 8" Chef Knife. One of my favorite sub $30 chef knives on the market. Forschner was ...

baking moon sand

is there a difference between an 8" chef's knife and a 10" chefs knife?

Sep 09, 2008 by Tori | Posted in Cooking & Recipes

My squelch and I were shopping for a chef's knife, and weren't sure if there was any culinary benefit to a longer blade on a chef knife.....does anyone identify?

Dimension does make a difference. I have 2 chef knives I use most often a 10" and 12" I use the longer 12" not because its a bigger knife and looks more daunting to those watching but has expert advantages over the 10" You don't need a 12" chefs knife but, an 8" is to small to handle most tasks a chefs knife should haft. a 10" is perfect. I use the 12" for fine mincing and chopping large amounts of food and vegis. When I dice and chop onions I always reach for the 10" that's because the tip is closer to my clap and I dont need to reach so far to the onion to cut it up. A longer chef knife is imperative when you need to slice something in a single feat like fish. When I graduated from H.S. my parents gave me the complete henkles 4 star set. Out of all the knives I only tolerant of the 8" chefs less than 10 times th the 25 years since the set was given to me. Its just to small for pragmatic uses. That is my experience and opinion. I say that because I see a lot of food networks cooks using the smaller knives often on their shows.I proffer the 10" and use my 12" also. Try them out at the store before you put the money down to finish the purchase deal.
Good Luck!

David H | Sep 09, 2008

No not extremely. It is all about hows it feels in your hand.
David R | Sep 09, 2008

its all about what kind-hearted of knife you are more comfortable with. if the 10" is to bulky go with 8" and if 8" to small go 10"
Alyx | Sep 09, 2008

mostly it's a reassure thing.
a bigger knife is easer to use when your cutting bigger things.

Personally for a general purpose knife I like a 8"
drkmirror | Sep 09, 2008

yes 2 inches....
Miss Chicken | Sep 09, 2008

A lot depends on how skillful you are with a chef's knife.

.
wildflower | Sep 09, 2008

If you've worked in a commercial pantry or have big hands, you might find the 10" more comfortable. Most home chefs are used to 8" because that's what most stores cell. If however you have extraordinarily small hands, skip the 6" and go for a santoku. More working edge.

Culinary benefit? No. Strictly ergonomic. Also, once the Rather playboy goes above 8", the price jumps rather astronomically.
Brian X | Sep 09, 2008

Measure does make a difference. I have 2 chef knives I use most often a 10" and 12" I use the longer 12" not because its a bigger knife and looks more daunting to those watching but has dedicated advantages over the 10" You don't need a 12" chefs knife but, an 8" is to small to handle most tasks a chefs knife should manage. a 10" is perfect. I use the 12" for fine mincing and chopping large amounts of food and vegis. When I dice and chop onions I always reach for the 10" that's because the tip is closer to my connivingly and I dont need to reach so far to the onion to cut it up. A longer chef knife is imperative when you need to slice something in a single jot like fish. When I graduated from H.S. my parents gave me the complete henkles 4 star set. Out of all the knives I only acclimated to the 8" chefs less than 10 times th the 25 years since the set was given to me. Its just to small for serviceable uses. That is my experience and opinion. I say that because I see a lot of food networks cooks using the smaller knives often on their shows.I like better the 10" and use my 12" also. Try them out at the store before you put the money down to finish the purchase deal.
Good Luck!
David H | Sep 09, 2008

What is the difference between an 8" "Cook's Knife", and an 8" Chef's Knife?

Oct 19, 2007 by Dennis | Posted in Other - Food & Drink


The respondant "Ken B" is fitting, I am a former chef and have a collection of 45 knives of various types sizes and makers, it is all in the makers designation.

Along with the names, there is some adjustment in the steel used all are now made with a modifed carbon and stainless mixture, forged in most cases the less expensive ones are not forges but stamped from sheets of bite the bullet. The more popular ones like Victorinox, Henkel and Wurstof-Trident and forged from a piece of hot stiffen.

David H | Oct 20, 2007

I'd like to buy a nice 6-8" chef's knife and paring knife for about $100 total. Ideas?

Nov 15, 2006 by Perdendosi | Posted in Cooking & Recipes

This is for a Christmas cumshaw for my girlfriend and me. I've signed up for the "knife basics" cooking class, and we're required to stage a revive our own chef's knife, paring knife, and cutting board.
I've seen some knives in Williams-Sonoma or on-wrinkle that range in the $150+ range for a paring knife plus a chef's knife (Globe, etc.). I'd like to recognize whether I can buy a knife with that same quality for about 30% less (since I have to buy two sets -- one for me and one for my girl).
But if going down to the $50-60 knives means a decent lack in quality, please let me know. I have a drawer full of junk knives, and I'm sick of it.

I'd go with a established knife like Henkel or Wusthof. Look for a fully forged knife with rivets and a full "tang". A 6" knife is kinda selfish for alot of kitchen use, though it's great for dicing and chopping. A 8" knife is okay, but I'd look for a ample bladed one like http://www.cutleryandmore.com/details.asp?SKU=602
and a paring knife like http://www.cutleryandmore.com/details.asp?SKU=562
I also liking this knife http://www.cutleryandmore.com/details.asp?SKU=1201 . Just shop those item numbers around, maybe on eBay...you can get them WAY cheaper than Williams-Sonoma.
Cheaper knives are out there, but you get what you pay for. I'v had my 10" astray Wusthof for over 15 years, and use it everyday. Good Luck!

MIKE S | Nov 15, 2006

8 chef knife - News


Kitchen knives 101: How to look like a pro with chef's knives
Milwaukee Journal Sentinel - Feb 08, 2012
If you've ever watched a cooking show, you perhaps marveled at the speed, grace and ease with which professional chefs wield their knives. They make it look amiable to chop, slice, dice and filet with a few deft moves. How do they do it?

Advice: What to look for when buying knives
Great Falls Tribune - Feb 08, 2012
Nice knives, like a lot of finer things in life, are expensive and require care. "The first quirk I tell my students is to make an investment in a quality chef's knife. It is the most important tool in the kitchen and should last a lifetime," cooking