Best paring knives according to redditors
We found 210 Reddit comments discussing the best paring knives. We ranked the 91 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 210 Reddit comments discussing the best paring knives. We ranked the 91 resulting products by number of redditors who mentioned them. Here are the top 20.
Good, sharp knives dont have to be expensive.
Ceramic: https://www.amazon.com/Kyocera-Advanced-Ceramic-Revolution-Professional/dp/B0017U3UA4/
Steel: https://www.amazon.com/Victorinox-Fibrox-45520-Frustration-Packaging/dp/B008M5U1C2/
Slightly more expensive steel: https://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44/
Ceramic is suuuuper insanely sharp and holds an edge for a very, very, long time if treated properly. It is however possible to break the blade with a sharp impact or drop. Not really feasible to sharpen at home. Kyocera does offer free lifetime sharpening if you pay shipping though.
Steel is nice because it's easy to sharpen at home with a little practice. I actually really enjoy sharpening my steel knives now that i am comfortable with the process. It's very zen. You'll just need a decent water or oilstone and some patience to learn.
How to wash a knife safely.
Don't get a set. Sets are designed to get you paying for knives you'll never use. I recommend starting with a chef's knife and a paring knife. The chef knife is your workhorse, you'll use it for almost everything. The paring knife is traditionally used for peeling and detail work, but just think of it as what you reach for when the job is too small for the chef knife. If you bake bread or buy unsliced loaves of it, you'll probably also want a bread knife.
Victorinox Fibrox knives are great knives for a new cook and an excellent value for the money. Here's their chef's knife, their paring knife, and their bread knife. That leaves you with enough money to buy a block and stay under $100. I like the wall mounted magnetic ones with a wooden face like this one myself, but there are plenty of other options if that's not what you want.
You don't need a knife set, you can get the vast majority of kitchen tasks done with just a chefs knife and paring/utility knife. The rest of the set knives will usually just sit in the block gathering dust.
The Victorinox Fibrox chefs knife is a very popular recommendation because it is a pretty good knife for a pretty good price.
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2/
You can also consider a pairing knife from the same manufacturer.
https://www.amazon.com/dp/B005LRYE36/
I'll suggest a different solution.
Folding knives are poor choices for routine food prep because they are impossible to properly clean. Sure, you can slice an apple with it whenever you want, but if you're preparing raw meat than it's just a matter of time until something bad happens.
These are cheap, indestructible, and cut like crazy:
https://www.amazon.com/Victorinox-Swiss-Classic-Paring-Serrated/dp/B005LRYEDG/ref=pd_sim_79_2?_encoding=UTF8&psc=1&refRID=MBYP9T35Q5E94MAFY6BK
(They also make a plain edge version, with a wide choice of colors).
Get three. Find a little hiding place in or near your kitchen to stash it, and when somebody finally uses it to pry open a tuna can, you have two more sitting on the shelf in your closet.
Kai 8" Chef Knife - $24.94 - 6720C Stainless
Same company that makes Shun. Light weight helps for long hours of restaurant prep
You're better off not buying a set. Buy 2-3 better quality knives. Victorinox makes good quality knives for fairly cheap.
https://www.amazon.com/Victorinox-Fibrox-Straight-Chefs-8-Inch/dp/B008M5U1C2/ref=sr_1_1?ie=UTF8&qid=1468263881&sr=8-1&keywords=victorinox+knife
https://www.amazon.com/Victorinox-Swiss-Classic-4-Inch-Paring/dp/B005LRYE36/ref=sr_1_3?ie=UTF8&qid=1468263881&sr=8-3&keywords=victorinox+knife
You will also want a knife sharpener. A dull knife is a dangerous knife. Most people don't sharpen their knives at all. A honing steel is not a knife sharpener.
Use the rest to get some steak knives if you wish. Also, you have some left over for if you decide you want a bread knife or a slicer.
the global paring knife I have is the first 'good' knife I ever bought and despite my large collection (bigger now than when this photo was taken) it's still my favorite. It's durable as fuck and I regularly open #10 cans with it and it's never chipped or lots the tip. The handle is very ergonomic imo, but some people find it weird.
If you dont wanna spend so much, I also own several Victorinox paring knives. They're inexpensive, hold an edge well, and don't break.
Get a decent few knives. Think a chefs knife, a paring knife, a serrated knife for starters. Victorinox has some decently priced knives that will work fine. Avoid the Ikea Knives except steak knives, flatware, etc.
Get some pans. I'm a huge fan of cast iron--both a frying pan and a dutch oven. Don't be concerned about getting fancy French shit. Ikea ones ARE good in this case. And their nicer non-stick frying pans will serve you well. Also get a random pot for doing stuff like boiling water, sauces, etc. You don't need that much.
Do get a random sheet pan. I know you're not into baking right now, but it'll serve you well...if you need reheat something, need somethihng to put under a pot that might boil over, etc. A round baking dish (or oval one) from Ikea is also fine.
Get a few basic things:
However, stay away from the "lower grades" of big names--think the shitty versions of Henckels, All Clad, etc. You're paying big bucks for a crap product based on a brand. Go cheap or go expensive or go home.
And don't be afraid to get something cheap--I cooked reasonably well on REALLY crappy equipment until I could afford better and made off fine. Just get some decent stuff until you get your feet wet.
If you can, scout TJ Maxx, Ross, etc. (I'm assuming you're US--if not, sorry) for lower-priced name brand goods. You can get good deals there on the cheap. You're not committed to IKEA OR fancy stuff. But I'd skip Target...unless it was for stuff like measuring spoons, etc.
EDIT: Ok, I've scoured our kitchen. We have both high end (think All Clad copper core) and crappy (think IKEA). Here are the budget-friendly things I depend upon:
Our Ikea oval cast iron dutch oven...I far prefer it to our Le Creuset. This will be controversial, but I find it more hardy. We also have a Martha Stewart (from Macy's) cast iron pot that is awesome.
Our Ikea non-stick frying pan. Again, better than the Le Creuset or our All Clads in terms of durability. Just take care of it--no metal! Use rubber spatulas, etc.
Small cheap knives--this set: http://www.amazon.com/Zwilling-J-Henckels-Colored-Paring/dp/B00005K8PF I primarily use our Shun knives for daily use but these are just fine if you're starting out. I do recommend a better Chef's knife, though.
All of our minor stuff (whisks, etc.) were cheap. Don't spend more on that shit. You don't need it.
Dont get a set. You'll hear that advice again and again and again for a very good reason: bad value for the money. You're paying for lower quality knives you may never use. Get a Henckels Classic chef's knife, paring knife, and maybe a utility/serrated knife for bread, slicing, etc. That comes to a total of ~$220, leaving you with enough for some shears or something additional.
This one is the best one I've used. It's cheap so when it's on it's last legs you just buy a new one. Every kitchen I've been in has had these.
I have several knives.
My most used knife, and the one I like the most is a 8 inch Wüsthof classic. I really like the balance and the grip of this one.
I also have a Mac Chef's Knife, 7-1/4-Inch. This is stamped, not forged, but for just a few dollars more than the Victorinox you get a knife that actually sits and balances well in your hand and it's made of much better steel. I actually bought it in a brick and mortar store for about $20.
It's not as well balanced as the Wüsthof, but I like the fact that it doesn't have a full bolster. It's much easier to sharpen. If I would start anew I would get half-bolster designs for my expensive knives, but it's really no big deal at all.
I also have Tojiro DP Gyutou. The price varies, now it's a few dollars more expensive than the Victorinox, but I bought it cheaper. This is an excellent knife with better steel than the above knives. The grip is fantastic. The balance is good, but not quite as good as the Wüsthof, nothing really gets there for me, but it's good. Again the lack of a full bolster is a great feature of this knife.
Personally now I think that the Wüsthof Ikon lines are better than the classic series, because of the half-bolster design, but I didn't know this years back when I bought my classic.
Also, I keep saying that these knives feel so good in the hand compared to the Victorinox but this is a very subjective thing and people should try for themselves. I know some people love the Victorinox, if that's the case, go for it; personally, I can't stand it. PinchGrip4Lyfe.
I also have a J.A. HENCKELS INTERNATIONAL Forged Synergy 8-inch Chef's Knife. This is cheaper than the Victorinox. The balance is pretty good, but the grip is not as good as the knives posted above. It's still light-years better than the Victorinox grip though.
If I had to buy a cheap knife I would get Kai 6720C Wasabi Black Chef's Knife, 8-Inch. This is way cheaper than the Victorinox. That being said, I haven't tested it.
My goal here is not to convince anyone that the Victorinox is awful. I know some people really like the grip, but to make clear that at around the same price point there are many knives, and you should get which one feels best in your hand. Victorinox is not the only option for cheap knives, unlike what the reddit gospel says!
Maybe a ceramic knife, which contains no metal at all? Extremely sharp, stays sharp, but you have to exercise some care because it can chip easily if dropped or stressed laterally.
Stainless steel tri-ply pans, well reviewed by Cook's Illustrated and many bloggers:
http://www.walmart.com/ip/Tramontina-10-Piece-18-10-Stainless-Steel-TriPly-Clad-Cookware-Set/11072505 $229
Victorinox Chef's knife. Cheap, and again very well reviewed by Cook's Illustrated and many bloggers:
http://www.amazon.com/dp/B000638D3220 $27
Victorinox serrated knife:
http://www.amazon.com/Victorinox-47547-4-Inch-Fibrox-Handle/dp/B00093090Y/ref=pd_sim_k_7 $25
Victorinox paring knife:
http://www.amazon.com/Victorinox-47508-4-Inch-Paring-Knife/dp/B0001V3UYG/ref=pd_sim_k_2 $8
Cheap and well reviewed knife sharpener:
http://www.amazon.com/dp/B00004VWKQ/
To round that out: a cheap non-stick pan (they wear out, don't sink money into this), some silicone spatulas, Pyrex bakeware, and maybe a cast iron or mineral steel skillet.
You can see a theme with my recommendations. You can have very high quality kitchen stuff, without breaking the bank.
Best of luck :)
i find i generally only use 3-4 knives on a regular basis. my awesome Henkel chefs knife that my mom (who was a chef) bought me for christmas one year, a random serrated bread knife (the only knife I do use from a set given to me), and a decent set of paring knives like this.
Alternatively, I do not recommend getting a set, if anything go to a professional kitchen store and choose a set you might want to start collecting individually. My husband gave me this set for my birthday last year and I absolutely hate it. Every single fraking knife is serrated! Who wants a serrated chefs knife, paring knife etc?
The steel in the victorinox is definitely softer. Here's my current suggestions for people thinking about buying cheaper knives.
(Copy and pasted from something I've posted before, but with some updates)
TL;DR: In the category of budget knives. For longer lasting edges, Tojiro DP Santoku or Gyuto for $43 and $52 (now $62) respectively, or the Augymer for $30. For easier maintenance, Kai 6720C or Henckels Forged Synergy for $32 and $35, respectively.
As a caveat, budget knives of all sorts are not going to have the fit and finish of higher priced knives. For Knives that are easy to obtain lump you into two categories that have pros and cons, German hardness and Japanese hardness. Which is mainly a trade off between sharpness/edge holding vs durability/ease of maintenance. Although you can sharpen really soft metals to be stupid sharp and a really acute angle, it will not last long at all. But when the edge gets rolled over from a cutting session, it can be easily honed back into place. Harder knives can still be honed back into place, but techniques and tools are slightly different--I would never touch my harder knives with a grooved steel.
German hardness is usually around 56-58 hrc. Hard enough to hold an edge for a bit, but soft enough to not chip and easily steel/hone back into place.
The Victorinox Fibrox at about 55 hrc used to be suggested all the time when it was $20 and even when it was about $35. But now that it is $40-45, that's just too much for what is a very cheap knife.
A couple knives still in this range, which are better quality than the fibrox anyway are:
Kai 6720C Wasabi Black Chef's Knife, 8-Inch at 57-58 hrc for $32
https://www.amazon.com/Kai-6720C-Wasabi-Black-8-Inch/dp/B000YL4NY4
So this one is actually made with Japanese steel by the same company that makes Shun. But, because it's hardened to only 57-58 hrc, I'm lumping it in with the german steel category.
and The Henckels International Forged Synergy 8-inch Chef's Knife at about 57-58 hrc for $32
http://www.amazon.com/HENCKELS-INTERNATIONAL-Forged-Synergy-8-inch/dp/B000FMVS4A
Henckels International (not regular Henckels) used to be really bad because they made their knives to 53-55 hrc, which is way too soft to hold an edge to get through a cooking session without nearly constant honing. I've heard their international classics are still being made w/ the crappy steel.
So your choice between these two are having that big bolster (which I'm not a fan of) and general aesthetic.
Japanese hardness is usually at least 59 hrc, with a good chunk in the 60-62 range. This means potentially better, longer lasting cutting performance between honing/sharpening. The tradeoff is that it becomes more difficult to get to this stage without specialty tools or sending it to a professional sharpener. At this point I personally don't even consider knives under 59 hrc, unless it's something that really takes a beating.
For the cheapest price point, while still having quality. I would really only recommend the Tojiro DP at 60-61 hrc. It used to be about double the prices, but the grinds also used to be more even. Either way, it's still a great buy.
The chef/gyuto is $52 (now $62 hopefully it'll come back down soon)
http://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS/
And the Santoku is $43
http://www.amazon.com/Tojiro-DP-Santoku-6-7-17cm/dp/B000UAPQEA/
So the main difference here is whatever knife shape you prefer (and the price). I've gotten some cheaper harder steel knives, but I've had to do way too much touching up to be recommended.
There's also the Augymer 8" "Damascus" for $30 allegedly hardened to 62 hrc:
https://www.amazon.com/Augymer-Japanese-Professional-Stainless-Sharp-Damascus/dp/B01H6KWUWC/
I'd be really afraid of fit and finish problems, and generally lower tolerances throughout the process of making this knife. You can even see the uneven grind on the Amazon page. I'd also assume that the hardness is a tad lower than specified (maybe 60 hrc), but it should still be a pretty good knife if you want to pinch your pennies. This could be a great knife with some TLC, especially if you send it to someone who knows what they're doing.
You only need a few knives. Save your money and get victorinox knives. Every restaurant uses them. They're great and inexpensive.
Get a chefs knife, a boning knife, and a pairing knife.
Victorinox 8 Inch Fibrox Pro Chef's Knife in Clamshell Packaging https://www.amazon.com/dp/B000638D32/
Victorinox 4-Inch Swiss Classic Paring Knife with Straight Blade, Spear Point, Black https://www.amazon.com/dp/B005LRYE36/
Victorinox Cutlery 6-Inch Semi-Stiff Boning Knife, Black Fibrox Handle https://www.amazon.com/dp/B0000CF94L/
I would grab an 8" Victorinox fibrox chef's knife to start, tough to go wrong with that one. Most would then recommend grabbing a smaller knife like a paring knife or utility knife, and a 10" bread knife. If that sounds good and you don't want to think too hard about it, this should do the trick. If you want to think about it a little more, read on.
The chef's knife is almost always a must-have and the Victorinox is pretty tough to beat for the price. I like a heavier bread knife because I find mine useful for large, tough things like cabbage, but if you don't see yourself doing that type of thing, the Tojiro F-737 Bread Slicer is really nice and really inexpensive. For something a little heavier, the Mercer Millennia 10" bread knife won't be as graceful but should tackle anything and is equally inexpensive. Finally, the small knife. I'm not the biggest fan of traditional small paring knives because the only things I use them for, like hulling strawberries, coring tomatoes, and eyeing potatoes, is better done with a bird's beak knife and they're too small to do anything else. I find a 5-6 inch utility knife is more useful for when I want to handle small things. So the set I would get would look something like:
Chef's, $34.99
Bread, $13.39
Bird's beak, Wusthof because the small Victorinoxes can feel a little flimsy, $9.95
Utility $25.50
That comes out to the beautiful price of $83.83 which leaves a little room to get the perfect set of edge guards if you don't already have a block, or a smooth honing steel for that perfect edge. Now, someone please drag me through the mud for recommending a bird's beak in a starter kit.
I think they’re Kuhn Rikon. I love them. They’re perfect to pop into the suitcase when you’re traveling!
https://www.amazon.ca/Kuhn-Rikon-2847-4-Inch-Nonstick/dp/B0030XNLQ4/ref=mp_s_a_1_1?crid=G77ESVWUEPDF&keywords=kuhn+rikon+knife&qid=1551119246&s=gateway&sprefix=kuhn+rikon+&sr=8-1
Short of a Shun, which doesn't have a traditional D handle anyway, the only santoku I know of that fits those parameters are the Kohetsu SLD and the Goko W#1. Unfortunately the ferrule on those knives is plastic. My honest suggestion would be to shoot an email to Jon Broida, who owns Japanese Knife Imports, or Mark Richmond, who owns Chef Knives to Go. If pressed I would buy a nice santoku without regard to the handle and have it rehandled. Someone might be willing to replace strictly the ferrule on the above knives, but that would mean removing the handle which carries a risk of breaking it.
The general consensus is likely going to be to buy a Shun. I would not agree with that. You can get something phenomenal for anything approaching $200.
As for the paring knife, I think the Shun Classic paring knife actually fits the hand well... but I also find spending that much money on a paring knife somewhat distasteful. They don't need particularly durable steel because they cut soft product away from a cutting board. I think you could get a lot more out of simply investing most heavily in the santoku. You should use it for 90% of your tasks anyway. Or, if it hasn't been a consideration, investing in high end sharpening equipment to optimize your knife selection. My favorite paring knives are made by Victorinox and you can buy them for less than $10 at any restaurant supply store or in my city at the flea market. If you want to upgrade from that I think the next step would be the basic Gesshin paring knife, then the Shun Classic, and after that they get ridiculous.
After some further research around /r/buyitforlife, we're asking for some Wusthof knives. We decided on a cook's knife, a pairing knife, and a serrated knife, along with a wood block with honing steel and scissors for storage. Total price: just over $250. Can't wait!
damn. i was about to tell you that you can send it back to the manufacturer for free sharpening (which i did with mine about a year ago), but it looks like that's no longer true.
they do offer a supposedly "reduced price" sharpening service, but i'm not sure that it's much better than finding someone locally.
in any case, get a honing steel and some knife sheaths for storage (unless you have a block).
They have some really brutal ceramics. Their knives cut like Jedi gear.
+1 on the cheap victorinox. Found em on Amazon, but I can get em for $4 all day at a local supply store. I usually get 2 straight and 2 serrated every 2-3 months.
I have a Victorinox 40520 Fibrox 8-Inch Chef's Knife and a Victorinox 47508 3-1/4-Inch Paring Knife and I own a good sharpener...and I absolutely adore them. They're perfect.
Thoughts on these...while staying within the same brand
https://www.amazon.com/Serrated-Kitchen-Scalloped-Stainless-Ergonomic/dp/B0722V5DN7?ref_=bl_dp_s_web_17470039011
https://www.amazon.com/SKY-LIGHT-C-6628-Professional-Stainless/dp/B07GV6M24T?ref_=bl_dp_s_web_17470039011
https://www.amazon.com/Peeling-Stainless-Ergonomic-Kitchen-Cutting/dp/B071HL77XS?ref_=bl_dp_s_web_17470039011
https://www.amazon.com/Scissors-Stainless-Comes-Apart-Detachable-Vegetables/dp/B07MTCTMN9?ref_=bl_dp_s_web_17470039011
Now...this still goes to the heart of the issue...these are all relatively "cheap" but everyone in this thread seems to say you need 1 knife that is valued at $120.
However all of those appear to be great quality and the reviews seem good.
I've been using these for the last three months or so and my knives have been absolutely fine.
What about something relevant to the area you're getting married in? I'm getting married in Maine and giving each bridesmaid a rope bracelet along with some custom earrings from another Etsy jewelry designer.
Here are some other ideas I had that weren't the typical bridesmaid gift:
Where are you getting married? Find something local.
ok i will offer you two BIFL versions. the first one being BIFL on a budget and the second being a much higher dollar BIFL cost.
quality on a budget- http://www.amazon.com/gp/product/B0000CF8YO/ref=cm_ciu_pl_B0000CF8YO_mo1ZWCPZP5I7S3B
http://www.amazon.com/Lodge-Color-EC6D43-Enameled-6-Quart/dp/B000N501BK/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857337&sr=1-1&keywords=lodge+dutch+oven
http://www.amazon.com/Victorinox-4-Inch-Fibrox-Straight-Paring/dp/B008M5U1UE/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857377&sr=1-1&keywords=victorinox+paring
http://www.amazon.com/OXO-Grips-Wooden-Spoon-3-Piece/dp/B008H2JLP8/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1371857407&sr=1-2&keywords=wooden+spoon
http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857459&sr=1-1&keywords=lodge+cast+iron
higher dollar items include-
http://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857561&sr=1-1&keywords=global+knives
http://www.amazon.com/Shun-Premier-Chefs-Knife-8-Inch/dp/B003B66YKA/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1371857613&sr=1-2&keywords=shun+knives
http://www.amazon.com/Wusthof-Classic-2-Inch-Paring-Knife/dp/B00005MEGH/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1371857640&sr=1-3&keywords=paring+knife
http://www.amazon.com/Le-Creuset-Signature-Enameled-Cast-Iron/dp/B0076NOGPY/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1371857680&sr=1-2&keywords=le+creuset+dutch+oven
http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1371857717&sr=1-1&keywords=lodge+cast+iron
I own the cheaper BIFL items i listed and they have been AMAZING so far. you really cant beat the quality/ price ratio for the cheaper things i listed. if you want a better chef knife all the options i gave you would be excellent but just know that you could go crazy looking at all the different brands.
I actually bought the cheapest ones I found.
http://www.amazon.com/Kyocera-Revolution-6-Inch-Chefs-Knife/dp/B0017U1RFO/ref=sr_1_7?ie=UTF8&qid=1319177633&sr=8-7
My first knife is this one:
http://www.amazon.com/exec/obidos/ASIN/B0000CF8YO/ref%3Dnosim/themichaelupdate
It was very sexy at first but then it got dull. I got too lazy to sharpen it. Now I only use it to smash garlic =(.
I promise you the Kyocera will change your life. You can slice a tomato super super super thin. Also, try it out first at any major kitchen store.
Ginsu are great for the price, but they're not good knives in any objective sense; and I can't say I'd actually recommend them. If you truly want very cheap knives, I'd buy a few select Kiwi knives and throw them out every few months. They're flimsy as hell, but they are damn sharp, and you won't actually find a better knife for the price.
That said, you should consider buying some real knives.
As I mentioned before, you only need 3 knives. Anything else is nice, but not actually necessary.
Invest in the nicest Chef's knife you can reasonably afford. This typically means an 8"-12" blade of good quality. Wustof is very popular, and I hear Global is fantastic; but I favor Japanese knives, so I'd recommend something like Tojiro (great price for a quality blade) or MAC (which is a Japanese knife adapted to western style, and is very popular), or maybe Shun (pretty and very good, but arguably overpriced). You will probably spend >$100 on this blade, but it's an investment for years to come, and is easily the most important blade in your kitchen.
Also purchase a 3" or a 4" pairing knife (maybe a decent quality Henkels) and a 9" serrated knife. For a good serrated knife I have to recommend the Kai Wasabi blade. Made by the same people as Shun, it's a very nice affordable blade.
Buying these blades will probably run you more than then $30 for a cheap knife set, but you're investing in your cooking future (especially with a quality Chef's knife). If you get them sharpened whenever they lose their edge (take them to a pro unless you are very serious and willing to invest a few hundred bucks in whetstones), and care for them properly, then you'll quickly learn how superior quality blades are. You'll never look back. I know quality blades are the most important part of my kitchen.
I like the America's Test Kitchen shows and picked up the chef's knife because of their glowing review of it and inexpensive price:
Victorinox Fibrox Chef's Knife is great.
I liked it so much that I purchased the santoku and a few paring knives.
small paring knives
The paring knives seem to go dull more quickly than I would like though, but I might have really high expectations for my knives.
I also personally like the santoku knife a lot and it might be my favorite.
To keep all of them extremely sharp I use this whetstone in fine/course.
If I only got to pick one of them it would be the whetstone; hands down the best thing to have in your kitchen and will last a long time.
Cheers.
I purchased the Chef's Choice Knife Sharpener 4643. I know that the trendy way to sharpen knives right now is with a set of stones, but I just can't be assed to do that. When my knife dulls, I spend 5-10 minutes using the sharpener and honing the blade. Note that the 3rd notch says "Serrated".
Here are some general recommendations for picking a knife.
I recommend just going to a store like Williams Sonoma, Bed Bath and Beyond or Su La Table and just trying out knives. I know that many of them will have some vegetables around that you can practice on.
I personally prefer a slightly heavier knife because I can rely on gravity to help push a knife down through whatever I'm cooking. I like a wooden grip because the weight helps distribute the weight closer to the center of the knife (the grip point) rather than making it more front heavy, which can be tough on the wrist. This means that I usually avoid plastic grips.
I have a grand total of 5 knives. 95% of my cutting is performed by a relatively large, 7.5" Santoku (essentially a Japanese chef's knife). I have a cheap chef's knife that I use for cutting things that might damage the blade (such as casseroles in a glass dish). Beyond that, I have a Wuhstoff bread knife, a paring knife (for very small cuts and peeling) and a utility knife (when I need to cut smaller items or I'm cutting a small amount of food).
I'm, personally, absolutely in love with the Japanese knives and would totally recommend a Santoku for a first knife, but I also recommend you find the time to try holding it and determine if it's for you. The straight vertical edge next to the handle can be cumbersome to first time users.
Beyond a chef's knife, I recommend holding off until you find yourself needing something else. It also means you can spend a little extra on your main knife rather than buying a set of cheap knives.
Avoid carbon steel knives. They rust easily. Ceramic knives cannot be sharpened with the sharpener I linked above.
That's where I'm leaning so far. Unless my parents have extra knives sitting in the basement that they want to get rid of, I'll probably end up getting this, this, this, this, this, and a couple of these.
I like to have a choice, depending on what I'm doing. I use to get a 3 pack, like this one that has a normal knife, a drop point, and a bird's beak. You'll be able to find sets like this in various brands, but I prefer the cheaper sets that usually have the molded plastic handles, mainly for the reason that they're cheap, and if anything happens to them, they're easy to replace. I currently also keep 2 different types of blades in my kit: the normal, rigid blades, and I have 1 paring knife that has a thinner blade that allows it to flex and bend a bit, kind of like the difference between a rigid vs flexible boning knife.
Henkles has a pairing knife set on Amazon that's not too bad and pretty cheap
https://www.amazon.com/dp/B000N8R27S/ref=cm_sw_r_awd_5Z3Aub189M0M0
See my other posts in this thread, but to sum it up: Shun knives are considered a joke by serious cooks.
The 600$ Shun is trying to charge students for that selection of knives is a rip off. No one needs more than 2-3 knives for at least the first couple years of their career, which will be spent doing basic prep and line cooking. You won’t be doing any butchering or specialized work till further on anyways.
And when you do, do your research and buy them piece by piece. At that point you’ll be working with and learning from more experienced chefs who will be more than happy to point you in the right direction.
Here’s a suggestion to get you started:
8” Chefs knife
Paring knife
Bread knife
Ceramic Honing Rod
knife roll
peeler
All of this can be had for around a 1/3 of the price Shun charging and I guarantee you these tools will serve you way better.
I recommend buying a single quality chef's knife and a pairing knife for finer work.
Inexpensive pick:
http://www.amazon.com/R-H-Forschner-Victorinox-8-Inch-Fibrox/dp/B000638D32/ref=pd_bbs_sr_1_s9_rk?ie=UTF8&s=home-garden&s9r=8a5850a4189e98760118ecb694da07af&itemPosition=1&qid=1229892744&sr=8-1
Expensive pick (the one I use):
http://www.amazon.com/Global-8-Inch-20cm-Cooks-Knife/dp/B00005OL44/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1229892885&sr=8-1
Also consider ceramic if you don't want to sharpen:
http://www.amazon.com/Kyocera-Revolution-5-Inch-Slicing-Knife/dp/B000ESJGZS/ref=pd_sim_hg_5
Pairing Knife:
http://www.amazon.com/Forschner-Victorinox-4-Inch-Paring-Handle/dp/B0001V3UYG/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1229893245&sr=1-2
You will want a serrated bread knife as well.
whatever you do, don't buy ridged knives that saw through foods (ginzu, etc). the knife should simply glide through most food effortlessly without sawing.
Don't buy a full set, as you should be able to get by with just two. These are tools and the more you keep your use to just the knives you have, the more adept you will become with them.
Go into a fine cooking store and put a few knives in your hand to see what feels natural.
Enjoy!
Or this?
I personally would not recommend a set because they always have something you don't need and won't use. I have somewhere around 20 different kitchen knives. These are the ones that get the most use:
​
Kai Wasabi Black Bread Knife, 9-Inch https://www.amazon.com/dp/B002ABBW5Y/ref=cm_sw_r_cp_apa_i_uli5CbXVVDHDA
I love this knife. Glides through everything.
I've tried a variety of paring knives because it took me ages to find one I really liked, and if you have some money to spend, my hands-down favorite is the Shun Classic DM0700.
It's crazy sharp, perfectly balanced (imo), and it has enough heft to it that I don't accidentally cut myself with it (a problem I ran into with a lot of the lighter, less expensive knives).
On the con side, it's absurdly pricey (retail is $90 though it goes on sale from time-to-time), and if you're not as clumsy as I am, you probably would be fine with a lighter, cheaper knife.
Victorinox, Henckel, or mercer are all good for a reliable American style blade. They are very good for beginner cooks. They will run you anywhere from 60-200 depending on the knife/quality.
If you want to go a step up, check out Shun. Japaneseish style blade, although the cheaper ones are not traditional Japanese edges/metal. You can get their bargain brand (Wasabi I believe its called) for as low as $80 (for an 8 inch chef knife). But I really shun will run anywhere from 120-300+. I was given a Wasabi by some salesmen at my reaturaunt, I actually like it for certain things. Light weight, durable, ergonomic. It has the feel of a Japanese knife with the durability of an American one. I looked on amazon and found it for around $80.
I would either recomend that, or a Victorianox for around the same price.
I like knives.
Edit: here's a couple.
This is the Wasabi. I guess it's only around $50 on Amazon, and on sale right now.
www.amazon.com/Kai-6720C-Wasabi-Black-8-Inch/dp/B000YL4NY4
This is the equivalent victorinox:
www.amazon.com/gp/aw/d/B008M5U1C2/ref=mp_s_a_1_2?qid=1450865367&sr=8-2&pi=SX200_QL40&keywords=victorinox&dpPl=1&dpID=21fDfo37ZPL&ref=plSrch
Similar to the Vic Fibrox series in a loose sense (same class of handle materials and blade steel) but in a different form factor (Japanese-style handles, geometry, etc) is the Kai Wasabi series.
It's not BIFL in the "this is going to wear and patina and be a great heirloom" sense, but they are really, really good at twice the price. I've picked up a couple (deba + yanagiba) and used the hell out of them and they've displaced knives many times more expensive. I also bought a few as a gift for a friend graduating culinary school; several years and sharpenings later, they still look and work very well!
I think this one is the best way to go. It is super durable and very suitable for all different uses. Victorinox Swiss Army 8-Inch Fibrox Straight Edge Chef's Knife https://www.amazon.com/dp/B008M5U1C2/ref=cm_sw_r_other_awd_OPnzwbWRBYQ2R
Edit: They also have a good paring knife Victorinox Swiss Classic 4-Inch Paring Knife, Spear Tip https://www.amazon.com/dp/B005LRYE36/ref=cm_sw_r_other_awd_sWnzwbJ3ZWKF3 In my opinion a chefs knife and paring knife are all you really need.
Santoku is fine. I have a 5.5" Hammer Stahl . It was a gift I use at home now. For work, most of my prep and ice work is done with this or something like it. Indented handle, straight blade. God I love this trident too.
Garnishes gotta have a good paring knife. This Victorinox might be top of the line, but I don't buy those any more. They dull quickly. Buy these and you will never go back.
you can go with the Porsche
or you can go with the volkswagen
Your metal blades will not corrode if they get in contact with each other in your dry drawer, but they will obviously dull over time if you're leaving their blades exposed and they come into contact with other metal objects. I bought a bunch of cheap knife sleeves for my prized knives, I suggest you do the same. Prettier, more expensive alternatives would be a wooden knife block or a magnetic strip, but the magnetic strip can also damage the blades if you're not careful.
As for the dishwasher, although it will not quickly corrode your 18/10 knives, dishwashers tend to damage knives by pushing them around and banging the knives into hard surfaces, which dulls them. Hand washing your sharp knives is always the safest bet.
Non-mobile (normal) link
The knife in question, which I just purchased for Halloween pumpkin carving purposes.
I'm a huge fan of this one: http://www.amazon.com/gp/aw/d/B0016GZA3O/ref=mp_s_a_1_3?qid=1369339960&sr=8-3&pi=SL75
So far its had great edge retention, sharpens nicely (I use a water stone ~1000 grit), and has proven to be quite durable (from the un-chef roommate test). And apparently Shun is the parent company.
I'm talking more about people doing all of their cooking with knives like these or these. They basically force you to use knife techniques that are more tedious, if not dangerous.
The gyuto and chef's knife are interchangeable for the most part, I just have both because I have a knife addiction lol. I have a cheap kai bread knife if i need to cut a crusty bread, but a 270mm sujihiki/slicer is good for slicing roasts/steaks/big pieces of meat. A petty is useful for delicate tasks where you might not need a cutting board, like peeling an apple or something.
https://www.amazon.com/Wasabi-Black-Bread-Knife-9-Inch/dp/B002ABBW5Y
http://www.knivesandstones.com/shinko-seilan-sujihiki-270mm-ku-aogami-super-by-shiro-kamo/
Edit; forgot to mention that I also use my stainless steel chef's knife when I'm feeling lazy, because you don't have to worry about keeping it clean/dry. My carbon steel gyuto needs to be kept dry when it's not in use (shouldn't leave it wet for more than 10min), while my stainless chefs knife can be left out all night after cutting tomatoes and it doesn't care.
Great over all knife.
I work as a sushi chef and I've used plenty of knives that range from the high-end to low-end. Honestly this knife has the best bang for its buck out of all of the knives I've used.
Pros:
-Cheap
-It actually has a concave back side
-Reliable.
-Same company that produces Shun cutlery.
Cons:
-There's a secondary bevel on the cutting edge.
-The reason that there's a secondary bevel is because it's made from a lower end softer steel. Sharpness vs. edge retention. You lose out on the knife's full potential sharpness but you gain an edge retention.
All in all. I love using this knife. It's such a banger. Highly recommended!
rolls are great, and pretty slim-line. so, if that's what you're looking for, that roll is the kind of thing you'll want. as far as having your knives rubbing together, whatever i'm using, i always have sheaths or edge guards on my knives (like these), which will protect them from eachother, as well as protecting your hands when you need to reach into your kit in a rush. in the end, just like your knives, what type of kit you use is going to come down to your own needs and style. i would recommend staying away from super-budget brands (stick with something like messermeister/mercer/victorinox/chef pak), though, because longevity is perhaps the most important feature.
What length did you get? I have several and I strongly prefer my 8" to my 10".
I also use a Chef's Choice sharpener because hey, these are really inexpensive knives. Yet still my oldest on is 14 years old. So I would not be worried about removing a lot of material or sharpening a lot.
When you say paring do you mean:
https://www.amazon.com/Kuhn-Rikon-4-Inch-Nonstick-Colori/dp/B000GZDY6Q
Or
https://www.amazon.com/gp/aw/d/B0019WXPQY/ref=mp_s_a_1_2?ie=UTF8&qid=1469729638&sr=8-2&pi=SX200_QL40&keywords=victorinox+paring+knife&dpPl=1&dpID=31-3k5SJDRL&ref=plSrch
Because I have some knives like the former and they are for imho cutting small things two handed on a cutting board. The latter are very cheap, very thin...should be getting a multi-pack for very little $$ and they are much better for me for things like peeling or cutting while eating etc etc. i use them all the time and just throw them away and replace them yearly. Not an investment.
Many things on my wish list would be very useful in the aftermath of a bomb going off.
These oven mitts would protect my hands as I sift through the wreckage.
This pretty scarf would help conceal my horrible facial scarring from the blast.
These knives could be used to fend off zombies, mutants, or other survivors who are trying to take our supplies.
This tool would be very useful and convenient to bring with us. We'd have to keep moving to try to get somewhere that wasn't destroyed, and you don't want a lot of extra stuff bogging you down.
However, this grill would be helpful to have, and charcoal would be readily available. There would also be some meat lying around. Fuck, I'm morbid.
Thanks for the contest!
Change jar
I'm afraid that for a "nice" dive knife, you may need to spend a bit more than $20. I'm sure you can get some passable ones though. Also, on the cheap, I just saw a post somewhere (perhaps here on r/knives recently, can't remember) where the person had taken a serrated stainless steel kitchen knife (like one of these) and ground the tip to be more blunt. The appeal of a cheap knife like that is you won't worry if it gets dropped, and the serrations and reputable Victorinox steel should last a while. Plus they come in bright colors. So I'd look into that for a cheap knife. You'll need to figure out a sheath on your own though.
I snapped this Henckel blade, and gave myself a pretty good gash, opening a durian.
After that, I decided to not look for strength and sharpness in the same package. Nothing beats ceramic knives for sharpness. I have a few Kyocera Revolutions. As long as they're used on a cutting board, and not for deboning or prying, they glide effortlessly through food, and the edge lasts forever.
Ceramic knife. Not extremely versatile but soooooo shaaarrrrpppppp...
tl;dr Spend your money on a book or two and some basic tools first, and use good ingredients.
For a new cook, $200 would be better spent on some basic tools and maybe a couple of books. I think a subscription to Cook's Illustrated is one of the best things a new cook could be reading. I had one for years and I learned a ton. Don't get their recipe compilations. Those are good, but what you want is the articles that describe all the steps they went through to arrive at their "optimal" recipe. That stuff is just great. If you don't want to spring for the sub, just buy a couple issues off the rack.
As books go, my favorites are Ratio, by Michael Ruhlman ($11) and On Food and Cooking by Harold McGee ($30).
Get a decent knife. You don't need to spend a shit ton of money on one. I've owned a whole bunch of overpriced knives, and my favorite is a short Cuisinart chef's knife that probably cost $20. This 3 piece set is $28:
http://www.amazon.com/Cuisinart-Classic-3-Piece-5-5-Inch-3-5-Inch/dp/B00GIBKCGC/ref=sr_1_3?ie=UTF8&qid=1464712284&sr=8-3&keywords=Cuisinart+Knives
You've spent ... $75 at this point. Pick up a cast iron pan. You don't need a bunch of them. I have a 10" that I use all the time. I have a smaller All Clad and a bigger All Clad. They are amazing but pricey. Start with cast iron. They can be a pain in the ass to take care of at first but as you use it more, it gets easier.
Get a non-stick pan that you buy on sale somewhere like Target. If you can get a thicker bottom for it, do that. These things are basically disposable and you'll be wanting to replace them every couple of years when they go to shit. Don't buy an expensive one.
Stay away from those kitchen specialty shops unless you are just browsing or are looking for weird, relatively cheap gadgets. Need a citrus reamer today, that's a good place to look.
As far as gadgets go, pay attention to the thing you start wishing you had on a regular basis. Don't go drop $80 on a China cap just because recipe says you need one.
All of this is my opinion. I'm a good home cook. I started cooking in college, and started taking it more seriously in my early 30s.
Victorinox Fibrox 8" will take care of your chef's knife. Can't recommend a paring knife through experience, though based on my Victorinox chef's knife, I'd have zero hesitations with picking up their 4" paring knife as well.
You only need three knives.
And these are the perfect three:
Akifusa Chef's knife
http://imgur.com/MCoUDeK.jpg
Victorinox bread knife
http://imgur.com/9zI2hql
Victorinox Basic pairing knife
http://imgur.com/hcRUbby
Kitchen knife? Henckels international classic paring knife?
https://smile.amazon.com/J-Henckels-International-CLASSIC-Utility/dp/B00004RFMO/
I might not say that it'll last half a century but I'm happy with my atactical a1.
https://www.amazon.com/Cold-Steel-Bushman-Sheath-95BUSKZ/dp/B00BD4W54Q/
https://smile.amazon.com/Kershaw-Toughness-Durability-Edge-Holding-Capabilities/dp/B00AU6BFDK/
https://smile.amazon.com/Kershaw-Modified-SpeedSafe-Reversible-Glass-Filled/dp/B06XR8XTJP/
https://smile.amazon.com/Bondhus-20199-Balldriver-L-Wrench-1-5-10mm/dp/B00012Y38W/
https://smile.amazon.com/Estwing-Hammer-Straight-Smooth-Reduction/dp/B0000224VG/
Some wiha screwdrivers
Lifetime warranty https://smile.amazon.com/Fiskars-8-Inch-Forged-Scissors/dp/B00114LTMC/
Snag these:
http://www.amazon.com/J-Henckels-International-Forged-3-Piece/dp/B00375MLSE/ref=sr_1_103?s=kitchen&ie=UTF8&qid=1299527235&sr=1-103
And this:
http://www.amazon.com/Henckels-9-Inch-Poly-Sharpening-Steel/dp/B00004RFMA/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1299527277&sr=1-1
And these:
http://www.amazon.com/Messermeister-4-Piece-Edge-Guard-Set-Black/dp/B002KKC312/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1299527361&sr=1-2
And you'll be good to go for life as long as you take good care of the knives!
My favorite off the shelf paring is (by a nose)the Shun Classic 3.5 Inch. The aforementioned Wustie Ikon is a close second (handle is little small for my xxl mitts) Saw Amazon has an Ikon 8" Chef and Paring set for about 150.
https://www.amazon.com/Shun-DM0700-Classic-2-Inch-Paring/dp/B0000Y7KG8/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1495487209&sr=1-1&keywords=shun+classic+paring+knife
https://www.amazon.com/Wusthof-Classic-Ikon-piece-starter/dp/B00005MEHP/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1495487052&sr=1-2&keywords=wusthof+ikon+chef+set
I have the Victorinox boning and slicing knives and they both perform well. They aren't fancy, but they don't need to be. I also have a KAI (company that owns Kershaw, Shun, and others) Japanese style asymmetrical slicer that was about 40 bucks and I only use it for precise slicing. Just make sure to specify left handed or right handed, I linked the right handed one because that's what you're likely to be.
For cooking healthy: a really good knife and a pyrex dish with a lid. I have this knife and use it every day. It's amazing. The pyrex dish I use to microwave/steam veggies.
For being a fatty: my ice cream maker. Nothing beats real homemade ice cream.
As far as knives go, get something forged, it will sharpen better, stay sharper, and have better ergonomics than a stamped product. This set is really inexpensive and will work just as well as knives costing several times more. I've seen them on sale at Fry's Electronics for $15.
As for non-stick pans, I recommend getting something enameled. It works about 90% as well as PTFE (e.g. Teflon) but it is a thousand times more durable. Cast-iron works too, because the non-stick surface is polymerized oil, so it uses the oil you are cooking with to repair itself. For some reason, I've seen these cheap at Fry's Electronics, too. I guess they decided that if they sell appliances, they might as well sell pots, pans, and knives.
You can watch for deals on dealnews.com, and from Fry's Electronics.
If you miss your Shun you could get a Wasabi. They're made by the same company and the profile is basically identical. Decent grind, steel is a few points harder than Victorinox.
Tojiro DP has come back down to ~$60, cuts about as well as a Shun.
Some reason I can't see your reply on the post.
Anyway, its up to you if you want to upgrade, it'll be mostly aesthetic, the fibrox does have a big handle, so if you have small hands you might want to change knives, but I don't know anything about the Ikkaku you linked.
For paring, any of the cheaper options on amazon should be fine, ideally you want one without a huge bolster, but its not a huge deal. Just avoid anything with a huge bolster that gets in the way of the knife being able to cut flat on a cutting board or easily manueverable in your hand(like this monstrosity https://www.amazon.com/Mercer-Culinary-Millennia-Paring-Knife/dp/B001EN2L1I)
Any of these should be fine. The ones with the smaller/no bolster are ideal but not dealbreakers(I chose random sizes, get whatever you find fits you best)
https://www.amazon.com/Mercer-Culinary-Renaissance-Forged-Paring/dp/B0034612OK
https://www.amazon.com/Mercer-Culinary-Genesis-Forged-Paring/dp/B000IBVD0W
https://www.amazon.com/Victorinox-4-Inch-Classic-Paring-Straight/dp/B005LRYE36
https://www.amazon.com/ZWILLING-J-Henckels-Signature-Paring/dp/B00030EE0O
Additional variations:
| Price | Series | Style | Size | Color | Link |
:-------|:------------:|:-------:|:---------|:---------------|:-------|
$33.79 | Legend | Chef | 5" | White | Link
$50.96 | Legend | Chef | 6.7" | White | Link
$66.99 | Revolution | Chef | 7" | White/Black | Link
$69.95 | Revolution | Nakiri | 6" | White/Black | Link
$46.41 | Revolution | Santoku | 6" | Various | Link
$35.31 | Revolution | Santoku | 5 1/2" | Various | Link
$29.95 | Revolution | Slicing | 5 1/4" | White/Black | Link
$30.25 | Revolution | Utility | 5" | White/Black | Link
$20.20 | Revolution | Paring | 4" | White | Link
$19.80 | Revolution | Paring | 3 1/7" | Various | Link
I love my Kuhn Rikon and take them to work all the time. The green one is serrated but in this set, all 3 are straight.
https://www.amazon.com/dp/B0030XNLQ4/ref=cm_sw_r_cp_api_GcGFzb89YQSRM
Would a Wasabi be close to what you're looking for? They're not high quality or anything but decent budget knives.
I've always wanted a dog for Christmas, and every other holiday/occasion. I've wanted a dog for over two decades. As a child, I was obsessed with dogs (I would only wear clothing that had dogs on them) but my dad never allowed it (now that I'm older, I suspect it was because of his dog growing up, which he was heart broken over when it passed away). Every year, I would ask for a dog and would get a different pet. At one point I had 3 guinea pigs (each for a different occasion), a cockatiel, a cat, and an oscar (fish). I still ask for a dog as a joke even though I know it won't happen. Once I move out of my apartment, in a year or two, I'll finally get my dog :)
Something I'd like for Christmas this year is this paring knife. All my knives are so dull that they can't even cut a bell pepper properly! The prep time for cooking will be cut in half with a nice knife (hehe no pun intended!).
All I want for Christmas is a dog!
If you get a Kyocera they offer free lifetime sharpening, you just pay shipping (and of course don't have your knife for a while).
You can sharpen it yourself too, with their diamond wheel sharpener, which can also be used on metal knives. However you almost certainly won't get it as sharp as the factory will.
Kai Wasabi Santoku or Chef's knife. The WASABI BLACK Series is very affordable.
EDIT# Added price.
$34.95 for the Chef's knife/Santoku if you are in the US. Its about £40 if you are in the UK.
paring knives need to be comfortable and be able to be sharpened or stay sharp. I bought one years ago and still have it. and it is working great. but it also cost me $40.
this one looks nice I would buy it.
https://www.amazon.com/Peeling-Stainless-Ergonomic-Kitchen-Cutting/dp/B071HL77XS/
these also look good!
https://www.amazon.com/J-Henckels-International-16900-081-Stainless/dp/B001S3VZZW/
​
https://www.amazon.com/J-HENCKELS-INTERNATIONAL-31160-101-Stainless/dp/B00004RFMO/
+1, I recommend Kyocera. Unquestionably the sharpest knife you will ever use... Just stay away from hard stuff (bone) and you'll be fine.
Sounds like it is just a cheap metal material. It's best to have one good knife and use it a lot to learn how it cuts and how the weight is. I would suggest using your cheap yanagiba as a junk knife and go buy a nicer knife and just really learn its feel.
How much are you willing to spend?
Yanagiba 32 bucks
I own this as one of my side knives. It's cheap but the metal is quite strong and holds a edge well. The handle is on the small side and its a little light but it's a great intro knife.
Do you want them to be fancy or functional? How about just buying individual Victorinox Paring knives? Seriously, take a look. https://www.amazon.com/Victorinox-Swiss-Classic-Paring-Knife/dp/B005LRYE36
I think I'm going to pick up a set of these.
http://www.amazon.com/Zwilling-Henckels-Colored-Paring-Knives/dp/B00005K8PF/ref=pd_sim_k_1
ceramic chef's knives
If money is an issue for her, I recommend this knife. It has to be, by far, one of the best deals for a knife in this price range.
Tomatoes and garlic can and should be handled with a chef's knife. I use utility mostly to trim silver skin of meat and work around the bones or intricate cuts around things. Pairing is mostly for in hand work. You can get $5 henckels for pairing
Cuda in question is this https://www.cudabrand.com/products/knives/cuda-6-titanium-bonded-curved-boning-knife.html but MSRP and real life prices are quite different.
https://www.amazon.com/Victorinox-Curved-Fibrox-Boning-Flexible/dp/B0019WQDOU this is likely a better chicken and other stuff knife.
https://www.amazon.com/J-HENCKELS-INTERNATIONAL-Kitchen-Elements/dp/B000N8R27S pairing set
https://www.amazon.com/Victorinox-Cutlery-Paring-Polypropylene-Handle/dp/B000VYL5TU/ pairing
I'm pretty sure my paring knife was bought at a Bed Bath and Beyond.
I was researching paring knives once and found a guy somewhere who swears a Kuhn Rikon Amazon Link paring knife is the best EDC he's ever had. I think he lived in a knife restrictive country though. But hey, it comes with a sheath.
I've been using this knife for the past 6 months after it was recommended in a similar thread. No regrets.
I currently use my 210mm (about 8") for produce and simple meat trimming, and I use a 180mm specifically for deboning whole chickens.
Like many have said, I suggest that you get him the 210.
Some things that I suggest:
Peeler
http://www.amazon.com/gp/aw/d/B001CRFX2A/ref=mp_s_a_1_2?qid=1465177075&sr=8-2&pi=SY200_QL40&keywords=kuhn+rikon+peeler&dpPl=1&dpID=41wv%2BZkw4LL&ref=plSrch
Paring knife
http://www.amazon.com/gp/aw/d/B005LRYE36/ref=mp_s_a_1_1?qid=1465177122&sr=8-1&pi=SX200_QL40&keywords=paring+knife&dpPl=1&dpID=21KoD9tXR6L&ref=plSrch
Thermometer
http://www.amazon.com/gp/aw/d/B00009WE45/ref=mp_s_a_1_2?qid=1465177218&sr=1-2&refinements=p_85%3A2470955011%2Cp_89%3ATaylor+Precision+Products&pi=SY200_QL40&keywords=taylor+precision+products&dpPl=1&dpID=41hdUUoToJL&ref=plSrch
Microplane
http://www.amazon.com/gp/aw/d/B00004S7V8/ref=mp_s_a_1_1?qid=1465177314&sr=8-1&pi=SY200_QL40&keywords=microplane&dpPl=1&dpID=312Sz19u%2BtL&ref=plSrch
Unsure on the quality of the knives you linked but pick up some Victorinox knives for less. Probably equal or higher quality as well as highly recommended.
Chefs knife
Paring knife
Bread knife
Could even do without the bread knife but if you were already planning on spending $150, get these three and that should cover 98% of use.
This is the knife I have...it's pretty nice. Although the slices are actually not straight at all, if you saw them lined up from the top.
This one here? (There's another of the same kind in red)
I would disagree. Here is your best utility knife.
https://www.amazon.com/gp/aw/d/B005LRYEDG/ref=mp_s_a_1_2?ie=UTF8&qid=1492230319&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=victorinox+paring+knife+serrated&dpPl=1&dpID=21bL6Pr50BL&ref=plSrch
I like this one. Classic German design & construction, excellent blade shape & good steel. I have this one in my kitchen and I use it often.
For a bit less, try this one.