Most people that are either skilled in the kitchen, or professional chefs know the importance of having good quality knives. These are the essential tools of creating culinary masterpieces, and fine dining quality gourmet dishes. But a question always arises, should I have one complete set of knives that are the same brand or maybe have a hybrid collection of individual Chef Knives like a Henckel knife here and a Wusthof knife there?

There is no right or wrong answer here. The answer lies with two factors that you have to choose.

1. Your taste: what kinds of chef knives you like to use.
2. Your budget: How much are you willing to spend on chef or kitchen knives?

Here are some pros and cons to both choices for you to put to the test:

Complete Chef Knife Sets

Pro:

· You have found a brand you like and trust then purchase the matching set complete with sharpening steel.

· Typically, the complete knife sets come with a handy knife block, or knife wrap to roll up and store your investment when not in use.

· With buying sets that match handle color and logo branding your kitchen has an esthetic look of order and symmetry.

Con:

· The main con here is price. This is where your budget is a consideration. A complete set of Henckels may run a bit pricey but they will last a lifetime with proper care. So if price is a factor, you may have to sacrifice quality for a less expensive brand.

· Maybe one brand of knife makes a great 8″ full tang Chef Knife, but they don’t do such a great job on their 4″ paring knives. If you buy the knife set you’re stuck with tools that you really don’t like. This is a waste of money.

Individual Chef Knives

Pro:

· Buying individual chef knives affords you the opportunity to try out different brands. You may like the feel of a Shun Chef knife, and also like the Cutco bread knife. In each brand the bolster, tang and handle are made differently. Depending on the job you’re doing in the kitchen, an individual knife may be the best choice for you.

· Similarly, when you buy chef knives individually, you are able to control your budget and spending more. For example, you may want to spend more on a fine quality Wusthof 10″ chef knife but may only need the quality of a Victorinox paring knife.

· I think having a mixed selection of individual chef knives look more professional. It shows that you have taken the time to research the most efficient knife for the job you want to do.

Con:

· You don’t get symmetry look when buying individual chef knives. If you want each handle that sticks out of the knife block to match this is obviously not the way to go.

· Speaking of Knife blocks. Knife Blocks and knife wraps are typically sold separately when you buy chef knives one by one.

· Another trade-off for shopping this way is that you get a different quality of each Knife. That can be both good and bad. You can determine which ones will hold up to more use and which ones will keep a sharp edge more than others can. Again, this goes back to your budget, and preference.

In summary, choose to look for individual chef knives for sale if you like to mix up your collection, control your budget, and in my opinion look more professional. Or conversely, buy chef knife sets that will compliment the look of your kitchen with matching handles, of a brand that you like such as Sabatier chef knives. But also be prepared to spend a little more for the complete set.

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Nobody does it better. Sorry:) I do not want to choose a Kitchen Knife, because it uses some head. But if you want the trend today, then Nenohi Nenox knives are used by lots of iron heads, starting with Morimoto. But they are not the best, or perhaps more accurately there are other knives that cut better and last longer or have something better elsewhere. The same Morimoto uses these knives Nenox only during the show. It has lots of Japanese knives from other manufacturers, as Aritsugu, Masamoto and dunno who else. My opinion (a collector of knives, and frankly, I’d trust very few heads of Choice Knife) Kitchen Knives more “efficient” are made by Japanese officials – Masamoto, Shigefusa, Aritsugu, Watanabe, Tadatsune, Hattori to name a few. They are more expensive than the basic knives West but compared to the lines of Wusthof and Henckels premium they are not very or sometimes cheaper. As regards the cut goes, Japanese knives cut much better. It Nenox is not cheap, head knife 240mm (Gyuto) can go up $ 600-800. Aritsugus Very good and Watanabe are much cheaper and better results, even if they seem less fanciful. Hattory KD line is over $ 1000 room for the largest up to 2K. I saw German kitchen knives tailor prices well beyond $ 1,000, the yield is far much Japanese knives, but you look pretty. Phil Wilson is exceptionally good kitchen knives, also custom. You can get Top Notch Custom Japanese kitchen knives for 1000 or more if you want … performance difference will be that much compared to, say 300-400 $ Knife. Are you tempted to buy? If so, there many questions you need answer:) The best is whatever works best for you, after all. Check this link for some info on kitchen knives and choices – zknives.com/knives/kitchen/misc/articles/kkchoser/index.shtml PS Regarding the cup goes, Japanese kitchen knives to cut German (and any kitchen knife in the West) on several occasions. They cut better quality and they are the sharpest. I have owned two and enough sharpening too. Simple facts – Knife through the western edge is 45-50 degrees. Japanese chef’s knife through – 20-30deg. Much thinner, thus cutting a lot better. Average steel is hardened to the West 54-56HRC on the Rockwell scale. Average 62HRC Japanese kitchen knife and more. quality parts to go 64-67HRC. Because Japanese knife metal disk can hold much thinner than the softer edges Western knives. I have a little on the edges 8-10 degrees, 4 times thinner from the edge of the plant on the western knives, which is thinner than razor.

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