Quote:
Originally Posted by mikeyis4dcats.
I'm reading Anthony Bourdain's Kitchen Confidential in which he says most of the chefs he's come across are ditching Wusthof and going to Global.
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Shun and Global are hot right now. All the Jap knives are the rage. This has to do with the increased Rockwell number (hardness) of the steel and the variety of blades in the lines. (Global has an incredible variety of knives.) They also payed attention to the ergonomics of the knives themselves.
However, I've found that my Shun's have a somewhat "brittle" feel to them versus my Germans, and while the lighter knife is nice, I like a more substantial feel to the handle. (I like my Shun Ken Onion granton Santoku substantially better than my Shun Classic 8"
for this very reason.) I've recently played around with the Wusthof Ikon Classic line and it's fantastic, at least for what I want in a knife. The Global knives feel like they were made for a little girls hands.
I would like to try the Kasumi Titaniums, as they look a little more substantial in the handle department, but I can't find a retailer around my area.
I have also heard really good things about the MAC line of knives. I think Thomas Keller and Charlie Trotter use and endorse them, and you won't find a better chef than Keller in this country at the current time.