Cooking Knives thread

[geormiet]

There are 3 good knives in my kitchen - a $160 MAC japanese 9" chef's knife, a $30 10" forschner, and a maybe $70 global utility knife.

If i could pick only one to use for everything, regardless of price, i'd take the forschner. The MAC's blade is the sharpest, but the weight and the feel of the forschner is better for me.

This 10" knife was issued to me for culinary school. It does not look nearly as good as the german or japanese knives which are 5x expensive, but the blade quality and the balance and the grip are almost as good. Also, I don't feel bad about banging it around or doing heavy chopping with it.

I don't think it can be argued that this is the best value you can get in a chef's knife.