I'm looking for a good chef's knife - interested in saving money - don't care how it looks but want it to work well. Any suggestions? I keep hearing about the Wusthof classic 8" chef but is it better to get it hollow edge (dimpled) or not?
Hollow ground is up to you really, i dont see a point in it, but others swear by it. Whustofs are great, but if your planning on spending 125 bux on a knife, cutleryandmore.com has an incredible deal on Tojiro's 'Flash' line of knives. you can get a 7 inch santoku for 125 bux with free shipping. ive only been able to find them for sale on that website for the states, and the price is at least half of what all the UK sites are selling them for. I just picked up their 7" Nakiri from the same site for 100 bux and i love the thing. it comes factory sharpened at about 12 to 14 degrees and has a core of VG-10 steel wrapped with 63 layers of softer steel, using the same technique that was used to make samurai swords centuries ago. I highly reccomend them to anyone looking a new knife right now and is willing to spend 100 to 125 dollars.