I've seen a wide variety. Japanese, German, American, Glass, Ceramic, 440 Carbon Steel. What do you prefer? I use Wustof Classic 8in Chef and 2" paring knife.(my serrated is bullshit because it gets replaced oftem) I like em' except for the butt by the handle doesn't like to play nice with the steel. My broski just bought 2 Shun's 8in Santoku n' Chef. They both chipped. (not throw it on the whetstone for a month "chipped") Fucked. I like the german quality. Henkel is nice also I say.
PS: I'm apathetic w/ the globals. they do the job but are too light to feel sturdy.
Comments
I like cheap and reliable Victorinox, the balance may not be the best, but the price factor makes up for it.
If you chip a Shun you're doing it wrong and should stick with Wustof or something cheap.
I use a $20 Henckels 8'' Chef's knife, $14 Mora Craftline HighQ Carbon and a $20 4'' Calphalon paring knife. I don't need high performance kitchen knives when these do everything perfectly. The Mora is a fucking beauty especially for the price. The Calphalon and Henckels are German steel made in China, so they're cheap trash, but they're thin, easy to sharpen, and get abused by everyone who comes over to cook. They're cheap stainless so at the very least they're somewhat rust resistant. My Mora is a carbon steel knife (not stainless) so I don't let just anyone use it. I'm afraid some dumbass will throw it in the dishwasher when I'm not paying attention or they'll leave it out while it's still wet and totally fuck it up.
When you spend 50 hrs a week in a kitchen stuff drops. If you're telling me you've never dropped one of your knives, you're lying.
Edit: picked up a 8in Wustof Classic bead knife today it looks vicious