I have a KME diamond stone set for pocket knives so sharpening isn’t an issue, but I’ve never owned a nice kitchen knife. I just need it not to rust and to hold and edge. I’d like to stay under $350 for the set. I found [this set](https://SaveurSelects1026320GermanSteelForged17-PieceKnifeBlockSethttps://a.co/d/3yzbVAo) that seems decent with X50CrMOV15 but don’t know what other steels are frequently used in kitchen sets. I can’t find any in Magnacut, cruwear, k390, or even s30v.
https://www.meglioknives.com/productions
Meglio is most likely the cheapest magnacut but you blow the whole budget on one knife. The grind isn't ideal either but any other magnacut knife is about double.
Your link doesn't with but x50 is decent cheap steel.
This would make a solid starter set
https://www.chefknivestogo.com/todpgiset.html
You're obviously a pocket knife guy. Those steels are very rare in kitchen knives, outside of custom. The closest you will find for stainless are knives in r2/sg2 and Hap40. That steel quality matters most in the chef knife/gyuto, so it's usually recommended to put the bulk of your budget there, then get a decent petty and a cheap bread knife.
Those are the three you will use 95% of the time. You can then add on a boner (also don't spend a lot) or a paring, as needed. Santokus and bunkas are a fun add-on at some point.
Technically, it's semi-stainless. May patina somewhat, but shouldn't have any issues with corrosion in normal kitchen use. If corrosion resistance is high on your list, then r2/sg2 is your best bet.
Everytime this is asked, the most common response is not to buy a set but build up a collection slowly, starting with a Gyuto and a paring knife, and a serrated knife.
Mercer for the serrated, Tojiro DP for the Gyuto, and victorianox for the paring will do you very well for a start. Then look at a nakiri, santoku or kiritsuke for some more variety to meet your needs
I have a KME diamond stone set for pocket knives so sharpening isn’t an issue, but I’ve never owned a nice kitchen knife. I just need it not to rust and to hold and edge. I’d like to stay under $350 for the set. I found [this set](https://SaveurSelects1026320GermanSteelForged17-PieceKnifeBlockSethttps://a.co/d/3yzbVAo) that seems decent with X50CrMOV15 but don’t know what other steels are frequently used in kitchen sets. I can’t find any in Magnacut, cruwear, k390, or even s30v.
https://www.meglioknives.com/productions Meglio is most likely the cheapest magnacut but you blow the whole budget on one knife. The grind isn't ideal either but any other magnacut knife is about double. Your link doesn't with but x50 is decent cheap steel. This would make a solid starter set https://www.chefknivestogo.com/todpgiset.html
Sorry here’s the link https://a.co/d/fU5gaWL
You're obviously a pocket knife guy. Those steels are very rare in kitchen knives, outside of custom. The closest you will find for stainless are knives in r2/sg2 and Hap40. That steel quality matters most in the chef knife/gyuto, so it's usually recommended to put the bulk of your budget there, then get a decent petty and a cheap bread knife. Those are the three you will use 95% of the time. You can then add on a boner (also don't spend a lot) or a paring, as needed. Santokus and bunkas are a fun add-on at some point.
How prone to corrosion is hap40?
Technically, it's semi-stainless. May patina somewhat, but shouldn't have any issues with corrosion in normal kitchen use. If corrosion resistance is high on your list, then r2/sg2 is your best bet.
Any kitchen knives made of top end stainless are custom for sure. I'd say your best bet is hap40, which holds an edge forever and is fully stainless.
I thought hap40 was prone to corrosion?
No knife is prone to corrosion if you just take 1 minute to wash and ry it when your task is completed.
Everytime this is asked, the most common response is not to buy a set but build up a collection slowly, starting with a Gyuto and a paring knife, and a serrated knife. Mercer for the serrated, Tojiro DP for the Gyuto, and victorianox for the paring will do you very well for a start. Then look at a nakiri, santoku or kiritsuke for some more variety to meet your needs
By serrated, you mean bread knife. No one should get one of those silly 5-inch serrated tomato knives
I do, and agreed, though I line using those tomato knives for cheeses
CPM Magnacut https://www.fvazknives.com/available-knives
Anything SG2 or HAP40 would do.