What's the best knife you can buy in the $100-$125 dollar

>>7133042
That all depends, what do you want the knife to do?

>>7133046
Vegetables, meats , fruits, desserts , just like an all around good chefs knife.

>>7133056
For lighter stuff like that (provided it's boneless meat), a Japanese style blade is probably what you're looking at. There are some pretty cheap options that get the job done. You're probably looking at something in this sort of ballpark. http://www.amazon.com/gp/product/B0000Y7KNQ/ref=s9_nps_hd_bw_g79_i2?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-2&pf_rd_r=0DA3CQNR48QNTV29AQVE&pf_rd_t=101&pf_rd_p=77b9e727-3844-3e7b-b75e-2a06ec7f4c9a%2F76a85171-a360-316d-8f92-5440aa691bd8&pf_rd_i=13033531

Probably a nip knife. I like my global, I think it was around that price. a tojiro or other non-meme nip knife would probably be better though.

>>7133068
This is going to sound stupid what's a nip knife?

>>7133075
https://en.wikipedia.org/wiki/Nip

Are Jap knives any cheaper to buy in Japan? I'm visiting Tokyo around new year's eve, and a nice chef knife would be really great to bring home since I was looking for one anyways.

>>7133087
If you want one of the more artisan knives that they make in Japan, probably, but the mass produced ones are probably just as cheap to ship to the USA. They do make Japanese type knives in countries other than Japan, however, so it depends what brand and price point you're going for.

Wusthof is pretty good, and my 30$ Vict is great for its price.

http://www.amazon.com/Choice-463-Pronto-Santoku-Sharpener/dp/B002JIMVS0/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1449118230&sr=1-1&keywords=asian+knife+sharpener
This is really, really good.

>>7133118
Your $30 what? I'm interested

Japanese blades have folden atom technology which is always important to consider

>>7133124
Stay away from American knives, I hear they've got split atom technology.

>>7133124
What exactly is folden atom technology?

>>7133122
http://www.swissarmy.com/us/en/Products/Cutlery/Chef%27s-Knives/Fibrox%C2%AE-Pro-8-Inch-Chef%27s-Knife/p/5.2063.20

>>7133136
He's memeing

>>7133137
I'll second that.
Victorinox/Forschner are cheap as hell and totally worth the money.
I have a $250 nip knife and it's great. I have a German blade that I bought in the mid 90's for ~$100 and it is still great.
But there's no reason to spend that type of money on a blade unless you are holding it for 8 hours a day. And even so, all of the kitchen I have worked in have Victorinox as default knives. The only issue that they have in a pro kitchen is that everyone uses them all the time, so that is why they aren't the sharpest.
If I were you, I'd save some money and get the Victorinox. You wont see any immediate return unless you are spending upwards of $200 on a blade. And even then... meh.
Buy some other kitchen gadgets (tongs, wooden spoons, spatula, etc) with the left over $. Vegetable peeler. Digital scale.

>>713316
Is there. Some significant difference between 6 and 8 buttons on a coat? Is one considerd nicer than the other?

>>7133165
>implying there are no nip knives under $250
>implying victorinox pricing isn't retard tier
Just spend $10 more for a tojiro unless you are an insecure ex-weeb desperate to prove that he DEFINITELY doesn't like Japan anymore

File: image_15.jpg (171KB, 2000x1196px) Image search: [Google]

171KB, 2000x1196px

>>7133042
Grorious nippon steel folded over 100000000000 times.