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Shun Classic 3 piece set, going for $270 nowadays. Because performance is important, but so are aesthetics:
So you're still using high carbon, right?
our Cutco knives have performed very well over the years ........
In the block in the kitchen is a mixed set of double Henkel and Cutco. Newest are the H’s. Around 16 years. The C’s are getting on 25-30 years now. Plain but useful in my experience. I too list after those gorgeous Shun knives. In retirement perhaps when I can give them the attention they need.
Cutco uses 440A stainless- decent stuff 45 years ago. They will sharpen them for you if you return them, but that's about all they have going for them. For the large number of people that want something they don't have to sharpened (and their serrated knives CAN'T be sharpened at home), they provide a maintenance free way to saw through food. Sorry, but having Cutco in the conversation about serious knives is like promoting the virtues of a 1965 Garrard automatic turntable in a conversation about serious vinyl rigs. It will play music, but not especially well. I'm not knocking Cutco completely. They provide an option for a sharp knife for a lifetime, and what you pay for is the guarantee instead of the steel. The title of the thread is "Recommend a Kitchen Knife Set". Cutco is recommended only for those that have no ability to sharpen a knife.
You may want to look at Sabatier knives. They're French, available at Williams Sonoma or direct from France. They are lighter than German steel and by all accounts very fine knives.
Sorry I should have prefaced it with a note about my comment being related to the company and their warranty and not the quality of the knife as a kitchen tool. There are much better options as far as knife quality.
I have a couple of those Shuns that my wife loves (and me too). But I usually use my carbon knives, either White #2 steel or Aogami super. I've got a couple of powdered steel knives (HAP40), but I should sell them, as they don't seem to fit me well. This is the cheapest knife in the block, and gets used daily.
Interesting knife. Have a link? I’ve thought about adding a Nakiri for a long time, but I’m afraid if I get another knife at this point, my wife will insist I see a Professional to determine why I buy new knives when I already have more than I need, and several that I won’t use because they look too pretty, and I don’t want to damage them .
I have several Tojiro knives. Before that I had Henkel professional S. The Tojiro’s are quite a step up.
I really like the Victorinix Fibrox Pro set...........