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Wed Mar 27, 2013 3:50 pm
Hi I was interested In buying around a 10 inch chef's knife. Would you recommend the Masamoto or the shun Or what would you recommend for the best value under $200 Or right around that price range
Wed Mar 27, 2013 3:51 pm
Are you right handed?
Do you know how to sharpen?
Do you like to rock the knife or push cut primarily?
Do you want a stainless knife?
Do you want to get a western handled knife or Japanese handle?
How much did you want to spend?
Do you mind if I post your question on our forum?
Wed Mar 27, 2013 3:51 pm
No that's fine I know how to sharpen I like my shuns looking for something as nice or possibly nicer I try to rock knife but sometimes I end up pushing it
Wed Mar 27, 2013 3:57 pm
We have too many choices to narrow it down without the answers to all the questions I gave you.
Right now I know:
You know how to sharpen (I'm not sure if you use stones are a rod or something else)
You like Shuns
I'll just guess at the rest.
You want a Japanese wa handle
You want stainless
You want to spend under $300
If those are in the ballpark get this Konosuk HH Stainless: http://www.chefknivestogo.com/ko24wa.html
Wed Mar 27, 2013 4:50 pm
Masamoto VG is a good knife, and I would recommend it over the Shun any day.
Wed Mar 27, 2013 7:20 pm
He told me he's Right handed and sharpens w ceramic rods.
The Masamoto VG is a good one if you want a western handled gyuto. It's a great knife.
I'll stick with my recommendation for the Konosuke HH. It's light, thin, hard and much different from anything you've ever used (I think) and would be a good knife for you to try.
Wed Mar 27, 2013 7:34 pm
Kikuichi 240mm on CKTG is a great knife in the price range. There are sexier knives perhaps with more exotic steel, but they are very well finished, easy to maintain, and would be an easy transition from a Shun.
Thu Mar 28, 2013 6:30 pm
I never see anyone recommend my first Japanese knife, the Mighty Mac 9.5". It is a great knife, under $200, and has been a work horse for me in a professional kitchen for over a year. Stainless steel so no need to worry about rust or patinas. Very light, thin behind the edge, and great F &F.
Sun Mar 31, 2013 4:13 am
I have been working about 80 hours a week the last few weeks and haven't had much time to reply on here. I do like shun although other people I work with say they can be brittle or damage easily if you are rough with them not the right knife. I just got a Mac bread knife a few weeks ago and love it. Great for cleaning massive amounts of fruit and slicing meats and bread. Now I'm looking to get a 10 inch knife and I may go with marks recommendation. My question is what makes the recommended knife better than a shun? Kirtis
Sun Mar 31, 2013 3:55 pm
there are several knives that are siimilar in performance that you could choose. Mac, Kikuichi TKC and Masamoto VG are all in the same ballpark. The TKC has a little better steel but it's semi stainless.
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