Need a new Chef knife. Want to have very good quality blade.

File: blurry picture.jpg (134KB, 1500x673px) Image search: [Google]

134KB, 1500x673px

pic related is only $75

>>8999280
Google led me to their site, which told me they're Corsican knife makers. Do you want that very specific type of knife, or chef knives in general?

Not a special one, just a chef knives in general

Budget? Preferences? Work area?
Cheapest serviceable blades can be found from restaurant supply stores. I would start there until you start learning about knives and how to care for them. If you have disposable income and take them to a professional to be sharpened, it's still good to try various cheaper knives first and learn some of your preferences, but that's up to you.

ive been using a knife I got for one Dollar for about a year now. Ive sharpened the fuck out of it a few time because it was kinda dull when I bought it. I dont put the knife through hell and dont cook for a living, so I honestly dont see a point in getting a high grade knife.

Why do you need a knife that looks like its meant for 1v1 knife duel?
What are you going to stab with it?

>>8999384
When you get a real knife and actually care about how you use it it will matter.

>>8999280
But that's a hunting knife, look at how the blade isn't sharpened all the way to the heel. There's no knuckle clearance for board work. It's obviously for skinning deer or something.

File: IMG_1421.jpg (150KB, 640x1069px) Image search: [Google]

150KB, 640x1069px

>>8999652

>>8999685
Sorry, I don't speak Haitian

What does it say?

>>8999526

>When you care, it will matter

Deep. Nice job.

Victorinox is an excellent company for a starter chef knife. I own two of them, an 8-inch and a 10-inch, and they've held up for three years without needing to be sharpened.

Granted, they can't cut straight through bone like my zwilling pro, and the plastic handle is heat-sensitive so be careful when working near a stove, but for $50 you're not going to find much better.

>>8999280
http://www.couteaux-ceccaldi.com/eshop/en/home/17-cuisine-chef-35-olivier.html

The exact one you linked is pretty expensive at 180 euros. It doesn't mention what type of steel it uses beyond 'carbon', it has a terrible full bolster which gets in the way while cutting, and its blade is only 7" long, too puny for kitchen work.

If you want to find a good knife get one that mentions what kind of steel it uses, is at least 8" in blade length, and does not have a full bolster.