Knives

[Anonymous No.9906920]

I am looking to spend no more than $50 on a new chef's knife, which would you recommend as the best for that budget?

[Anonymous No.9906928]

>>9906920
It has to be Japanese of course

[Anonymous No.9906936]

>>9906920
no joke the only really good thing you can get with $50 is something secondhand

just check your local craigslist/kijiji and there's almost always some people selling used knives for real cheap
ask them basic questions to make sure they're not a retard who ruined the knife, ask for closeup pictures to confirm the edge/that it's not a knock-off (no joke if you're in a big city half the posts a knock-offs, don't be a retard)
picked up an entire collection of wushthof and several other meme knives and quality ones alike over the years, haven't paid more than 50% of retail for any of them

[Anonymous No.9906944]

>>9906920
Spend 40 euro on a stone and buy a 10 dollar knife

[Anonymous No.9906957]

>>9906920
>>9906944
i second the stone

[Anonymous No.9906963]

>>9906920
most supermarkets sell perfectly adequate chef's knives for less than 10 dollars

[Anonymous No.9906976]

G2

[Anonymous No.9907004]

>>9906944
>>9906957
I disagree. The metal in cheap knives is so poorly treated that it can lose an edge in just a few strokes. Hell, I can treat it better at home with a blow-torch and some oil.

See if you can find a honing rod without scratches, then use the remaining money on a 'meh' knife. Hone after, or during, every use. It helps keep the edge but only does a minimal amount of sharpening.

Try not to walk the blade across the table or scrape food off with the edge, use the spine. If you can find an old chef's knife that still has an edge, go ahead and get it. Just keep it with a thin layer of food grade mineral oil on it and it will never rust. Existing red rust is removable with some rubbing and a little salt/oil paste.

And remember that a dull blade is more likely to hurt you than a sharp one; don't force things.

[Anonymous No.9907020]

In my experience, Caddie 210mm Gyutou is the best bang for your buck Japanese knife. Holds its edge better than most other knives in the same price range and it feels good in my hand. I use it as a beater when I don't want to use my more expensive knives on something

[Anonymous No.9907213]

Try the IKEA 365+ all-stainless chef's knife. It is pretty good for what it costs. It should be way under $50. And yes get a decent whetstone for the rest of the money.

[Anonymous No.9907244]

Spyderco Santoku

[Anonymous No.9907976]

Tojiro F-312

[Anonymous No.9907984]

>>9907244
Ooga booga seppuku