Best kitchen knife set for under 200$?

**Mouthwash** · 03-28-2012, 09:32 PM

Well it's time I update my kitchen knives
And so I need your advice on what set I should buy for a price of $200.00US
Thanks

**Speh_Custom** · 03-28-2012, 10:24 PM

Case knives aren't bad for the price - http://www.casexx.com/DisplayDetailP...oductCode=7249

**Mouthwash** · 03-29-2012, 10:06 PM

Exactly what I was looking for
Thank you

**L R Harner** · 03-29-2012, 11:43 PM

i say save up a bit and buy one at a time as you can get great knives at an ok price and build up a collection as you seethe need (many sets come with lots of other "crap " that you really will not use all that often)

**Parker** · 03-30-2012, 01:00 PM

Originally Posted by L R Harner

i say save up a bit and buy one at a time as you can get great knives at an ok price and build up a collection as you seethe need (many sets come with lots of other "crap " that you really will not use all that often)

I cannot agree more with this.

A GOOD 8-inch cooks/ chef pattern knife (Messermeister in my case), a 5-inch Bark River Canadian Sportsman and a four-inch paring knife (Bark River) do me just fine.

The Messer profile in the Meridian series has the ideal curve for me and my use.

I also have a 4-inch Messer Meridian chef's pattern, and it is a surprisingly useful little knife.

I've got other knives. I tend to wonder why a lot.

**Mr. Clean** · 03-30-2012, 01:26 PM

Originally Posted by L R Harner

i say save up a bit and buy one at a time as you can get great knives at an ok price and build up a collection as you seethe need (many sets come with lots of other "crap " that you really will not use all that often)

Agreed with Butch! I've got 4 knives and really only need two! Takeda Gyuto, Harner Nakiri and two Shun parers.

Check out chefknivestogo.com

**Mike Stewart** · 03-31-2012, 08:11 AM

Originally Posted by Speh_Custom

Case knives aren't bad for the price - http://www.casexx.com/DisplayDetailP...oductCode=7249

This is about the LAST thing I would ever Recommend to anyone.

These are not good kitchen knives for a knife enthusiast.

I also Agree that the Concept of a SET is lame for anyone that is a knife enthusiast.

**waterdogs** · 03-31-2012, 03:23 PM

Most folks who spend a fair amount of time in doing food prep tend to rely on surprisingly few knives. For myself, I prefer an 8-inch chef`s knife, a 3-inch parer, and a 6-inch fillet blade. A wavy-edge bread knife comes in handy for those crusty breads, bagels, etc. Everything else is superfluous....

**RRLOVER** · 04-01-2012, 10:43 PM

I don't want to sound like a dick....but $200 for a set of knives??? I would wager there are a lot of guys on here with big money knife collections and are prepping there food with a turd of a knife.There has to be a lot of guys on here that like to cook.I high end chef knife is a "game changer" and hope more people can see the light.

**Mike Stewart** · 04-02-2012, 12:36 AM

Originally Posted by RRLOVER

I don't want to sound like a dick....but $200 for a set of knives??? I would wager there are a lot of guys on here with big money knife collections and are prepping there food with a turd of a knife.There has to be a lot of guys on here that like to cook.I high end chef knife is a "game changer" and hope more people can see the light.

I don't think You are being a Dick at all.

People that really do use Kitchen Knives have absolutely no use for one of those sets.

Get a Real Chef that is 8 to 10 inches in the blade or a real Santoku that is 7 to 8 inches in the blade and get a good Utility Knife.

**RNST** · 04-02-2012, 12:05 PM

Originally Posted by Mike Stewart

Get a Real Chef that is 8 to 10 inches in the blade or a real Santoku that is 7 to 8 inches in the blade and get a good Utility Knife.

Those are my two main go to knives in the kitchen. We have smaller paring knives that my family like to use but I tend to use the Santoku the most.

**S.Shepherd** · 04-02-2012, 04:44 PM

I use a 10" gyuto, no need for anything else (although I do have a drawer full of various kitchen knives.)

**P. McKinley** · 04-03-2012, 01:38 PM

I'm a retired chef. Mike Stewart has it right.
In a professional kitchen I'll use maybe three knives for all but the most particular of tasks(i.e. boning out a leg of veal or filleting 100 lbs of cod). The only other knife I'd add to his two would be a paring knife for doing the really small stuff. A bread knife does come in handy occasionally, but really, only for bread.

While I have a kit containing about 40 knives of ALL descriptions, plus a dozen or so other tools, a good quality chef knife, santoku, and a paring knife are what I use at home. Its all you need.