Forschner 10" straight edge. If I ever replace it, I'll go with the same but a 12". It's very thin. It's also 25-30 years old, so I may never replace it lol. I'd like to look at a granton edged one. I've never used one but I hear they slice very nicely. I like my tomato sliced paper thin and piled high, from what I've seen the granton helps with stuff like that.
jcam222
I tried a Mercer knife a few years ago (2019) and I loved it, 8" chefs. I think it was about 12 bucks, and it's still only 14$. I'd just moved out and the people that rented me a room had walmart knives they had apparently sharpened on concrete. I was dead broke but I HAD to have a knife.
I now own 3 Mercers. A boning and a utility joined the pack and I use them almost exclusively. They are just flat out comfortable and a few strops on the steel is all they have ever needed, though the boning knife is in need of a touch up.
And by touch up I mean throw it away and buy a new one for 12$
I suck at getting a knife to scalpel sharp..... and I need my boning knife scalpel sharp.
Those white handle ones are the ones I like.