Spent $600 on a fancy chef's knife and it chips like crazy

I saved up for months and bought this Japanese Gyuto knife from a shop downtown. It was $600 and I thought it would be a game changer for my prep work. First week it chipped on a butternut squash. Not even a frozen squash, just a regular one. The shop guy told me to use the heel for hard stuff but that feels stupid for a knife that expensive. I'm back to using my old $40 Victorinox for most things now. It's honestly frustrating dropping that kind of cash and needing to baby it. Anyone else regret spending big on a knife that can't handle a regular kitchen?

2 comments

2 Comments

brookep6220d ago

Oh man, that's rough but honestly I feel like you're overthinking it a bit. A $600 knife is a TOOL, not a magic wand, you know?

taraw1620d ago

$600 is definitely in that weird spot where you expect it to perform miracles but it just lives in the drawer with the rest of them. I've got a Shun that was around $400 and honestly it chips easier than my $80 Wusthof. That expensive knife just sits there looking pretty now while the cheap one does all the work.