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10 Chef knife wanted

Wed Nov 14, 2012 10:36 am

Hi Susan, Mark

I just bought a Hiromoto Santaku for my wife from you but I wanted some advice on a 10" chef knife. Obviously you carry all kinds and brands of knives , but if you were to pick three knives what would they be and why?.
I have quite a mixture right now. A few german Henckle knifes, which are okay. A murrray carter damascus which is incredible sharp, but has all the carbon maintenance issues which my wife thinks is a pain. I have a masanobu VG10 which is okay, I am not experienced enough to sharpen it, which is a pain. The 10" that I have right now is a Sabatier, heavy and hard to sharpen.
I looked at the forum but most of what i read is people defending a purchasing decision.

Any suggestions?

Re: 10 Chef knife wanted

Wed Nov 14, 2012 11:08 am

The mention of a Carter damascus throws me off, to be quite honest. I mean, that's a very high end knife and the others, while still great knives are not in the same league.

So, I'm going to have some "all over the place" recommendations:

The Kikuichi TKC is a great great knife:


Good steel, good profile, good F&F, great geometry. It'll be a thin knife, but not a laser so to say. Great value of a knife and one of only two production gyuto's I have left.

The Hiromoto AS is another great value:


Both of the above would be great $200 range knives in the 10" range.

The Suisin Inox Honyaki 270mm is a great knife but doubles the price tag. You'll get a better finished knife, a beautiful handle, and an incredibly thin knife


Is it worth twice the price....depends on how you view money. :)

Re: 10 Chef knife wanted

Wed Nov 14, 2012 11:53 am

Are you right handed?
What specific price range would you like to stay in?
You want stainless.
Do you want another western handled knife?

I'll make some guesses to the answers here:

Yes right handed.
Prefers western but open
Price range about 200

Hiromoto has a good stainless knife that gets overlooked. The ginsan series:

I also like the Kikuichi TKC. We should have more in a few weeks.

If you want a wa-gyuto try the Takayuki Grand Chef:

Or the hammered damascus:

Re: 10 Chef knife wanted

Wed Nov 14, 2012 2:35 pm

Thanks for the reply. I think I would like to stay stainless or maybe something with a stainless cladding. Yes the Murray Carter was a wild hair but worth every penny. I am just not impressed with the VG10, I had Korin resharpen it and it still does not strike me as sharp. So whether it is the steel or the sharpening I am not sure.
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