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Need recommendations for good kitchen knife set

I don't recommend sets. Not all the knives by one maker are the best for what uses you have. Mundial is an excellent brand. Made in Brazil, and originally set up by one of the big German knife companies. Same quality as Wusthof but at a much better price point. French carbon steel from KSabatier is also a good choice. They have a discount outlet in South Carolina and sell top quality at a very good price.

One suggestion, which is the direction I took, is to contact VinceM here on the Campfire. He can set you up with about whatever you want. I went with stabilized maple with stainless blades. Picked them up a few at a time until I had a complete set.

Knives ,in general is a huge ,huge scope .

So in order to get to a target ,we'd need to know budget ,use etc. If the set is going to be used by a bunch of people ? Or one person who has some sort of experience with decent quality blades. For instance , I have a block out on the counter with a mix of hand made & production knives for anyone to grab,but I have a draw of knives that it's known,only I can use these ( OK my wife can get away with it )

So getting back to basics ,the Mundial suggestion by Sam would be a decent start ,Dexter comes to mind .

If the users are really abusive ( like the knives may end up in the dishwasher ! ) ,then I'd suggest the injection molded plastic handles . For production I'd definitely stick with thin stock ,like the Dexter,Mundial,Victronox,Sabatier etc

It has taken me years to put together a pile of hand made kitchen knives that I like and use ,it is fun but not for everyone

Good for general use. The Dexter Russell white handled ones. Used by many commercially.

Budget?

$300 to $400

We have more top end custom kitchen knives than I can count; I went to college after working in rendering plants for the summer. (Wilson, Tichbourne, Kramer....BEST of the best!)

IME:

A chef's and petty from here, then later a small paring. New West Knifeworks

Later, add a TRM Atom as a folder to use barbecuing etc, with the same chef's profile, and you're set forever... TRM


(My sister owns 2 restaurants, 2 bars, and a huge catering operation, and this is what she uses...)

Dexter Sani safe.
10” chef
Straight boner, curved boner, and a couple paring knives would be a good start.

I have 2 sets Zwilling J.A. Henckels Professional S which I use daily and Victorinox Forschner Fibrox that are less expensive and nice for butchering. I am picky here and am known for having sharp knives ready to work.

What do think about this set? Victorinox Swiss Classic 14 Piece Walnut Swivel Knife Block Set. Price is $250

Here is another set I’m looking at for around $345. ZWILLING Twin Signature 19-Piece German Knife Set with Block, Razor-Sharp, Made in Company-Owned German Factory with Special Formula Steel perfected for almost 300 Years, Dishwasher Safe.

NANFANG BROTHERS Knife Set, 18-Piece Damascus Kitchen Knife Set with Block, ABS Ergonomic Handle for Chef Knife Set, Carving Fork, Knife Sharpener and Kitchen Shears, Knife Block Set. $300

So many choices. Henckels Forged Accent 20 Piece Self Sharpening Knife Block Set with Black Handles. $399

Is carbon stainless the best material

Only for a special very thin Japanese knife that you will baby and wipe down and tuck away every time you use it without delay. The exception would be old butcher knives that are working knives and you will take sandpaper to if necessary to remove a little surface rust. Honestly they are OK, but you have to take more care of them. I can use my Old Hickory butcher knife like a meat clever if I want without chipping it like a stainless blade would, but I prefer stainless for day to day living and preparing real food in the kitchen. I live in a log cabin though and wash everything in the big kitchen sink.

There are some really good stainless blades out there, but I do prefer a big carbon steel butcher and cleaver and fillet if I was processing a deer. To chop onions, potatoes, and medium soft vegetables I prefer a good stainless.

Costco

Lots of knife gurus on this site that are going to recommend a high end set with terrific steel. Maybe in a restaurant or if you want a status set sitting on the counter, but in reality, what are you going to do with it? Cut up a tomato, carve a turkey or slice up some vegetables like most of us. That isn't boning out an elk or cutting meat all day long. Good knife steel in the hard upper Rockwell 60's is going to be tough to sharpen. Near any kitchen knife along with a good sharpener will be more than a match for any regular kitchen duty. I would include the sharpener with what ever you buy.

My wife has a set of Baccarat knives purchased on sale that are as good as anything in the kitchen.

for some knives, in some applications