So, unless you're heading off to Le Cordon Bleu you might as well save yourselves. Having 3 or 4 pretty great knives and then maybe some utility-ish extras is more than adequate for people who don't host parties in their home in The Hamptons.
And for the record, you can find less-expensive knives in the world. I own some less-expensive knives and am happy with them. However, if I give you those options, you may never consider the real - and I mean legitimate - unmistakable - and notable difference in using a knife designed for your hand by someone who painstakingly ground the handle and blade for however long it takes to do such a thing in Japan. It doesn't have to come from Japan, I just threw that in. Still, I'm serious when I say there's something so relaxing about chopping potatoes or watermelon or pineapple or a whole pig not really with something molded by an artisan.
So, without further adieu:
The Chef's knife. This particular Shun Classic comes in 3 different lengths. You can click the link [red means link], watch a video on the Williams Sonoma site, etc.
You really probably [no, definitely] need to go hold these prior to purchasing if you don't already know what you like ahead of time.
Here's a link to a 3 piece starter kit.
This brand
(Global) is fantastic. And that back there's a link to a 3 piece "starter-kit" as well. More women buy these knives than men and especially if you have smaller hands. They're VERY light and sleek.
Here's an individual
The Santoku knife is a great knife. Not a whole ton different than a chef's only a bit easier to break down a whole chicken, for example. It's less of a "rocking-sliding" knife you might want for mincing in the fashion our "mkay" friend demonstrated, but a great knife, no less. It's not so necessary to have both a chef's and santoku, but I really love this for larger things like sliced onions, tomatoes, quartering potatoes... that sort of thing. Global makes a great one as well. And those little "dents" ground into the blade are supposed to break the suction - minimizing sliced items from sticking to the blade as you work. I wouldn't say it's stick-proof, but perhaps does limit to some degree.
A paring knife is great for little jobs - strawberries, bananas... that sort of thing. Having 2 or 3 is not a bad idea. And going with the top of the line on these isn't honestly going to make you sleep any better. I've got this set and I really like them for paring knife jobs, but have a little paring knife made by Shun and love it as well. I even dish wash the Cutco [gasp] and they're perfectly great. And here's even a great set at a great price which leads me to the last knife.
A serrated knife is great on crusty bread, and even getting through delicate and smooth tomato skin when you want pretty slices - as some of the sharpest knives slide right against the waxy skin without even a nick. But this is even a knife that you could get away with getting a middle-of-the-road brand and be perfectly happy with, in my opinion.
You can love whatever brand you love. These are just my favorites. I have a small knife or two from Target, even, and they're fine. But, please, people - if you go spend the money on the really high-quality knives - you WILL RUIN THEM if you dish wash them. But these on the above list are really all you'll need. I have a cleaver I never use. I have a boning knife I never use... and about 3 or 4 others I never use. So, take it or leave it. But they're worth it. And if you MUST have a set, I'd tell you to buy this one or this one . So, go give some plasma and go shopping. But pack an extra juice box. You might need it.
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