Tue Jun 03, 2014 5:03 am
Tue Jun 03, 2014 6:05 am
Tue Jun 03, 2014 7:35 am
Tue Jun 03, 2014 7:46 am
Tue Jun 03, 2014 8:52 am
SolidSnake03 wrote:Care to elaborate on the much better? Or was that one of the ones listed by chefsknivestogo? Again i question because im genuinely curious. Also, i could stretch the budget to like $210 or so, the Kikuchi isnt totally out, basically i just didnt want to go to $250 or something but a little wiggle is ok
Tue Jun 03, 2014 11:21 am
Tue Jun 03, 2014 11:22 am
SteveG wrote:@Solid - after reviewing this thread and your comments, I'll still reiterate my recommendation for the following full stainless knives. I think you should stick w/full stainless.
Fujiwara FKM 240 if you want something that performs close to the Masamoto VG and the Takayuki Grand Chef for a lot less money. If you are OK with spending more, the Masamoto and Takayuki I first recommended would be my top two picks for you. Review my comments on those knives. The Fujiwara will be a bit closer to the Grand Chef in weight and nimbleness (if that's a word ), than the Masamoto VG.
Review the Quick Look videos carefully for these 3 knives. You'll see differences in the edge profile curve. The Grand Chef has the most belly or curve in the forward 1/3 of the blade, the Masamoto is probably the flattest overal edge profile, and the Fujiwara is in between these two. If you like to rock chop a lot, the Grand Chef is a bit closer at the tip area to a Western chef's knife. If you like to push/pull glide cut and also chop more straight up and down and occasionally rock chop, especially on smaller product like green onions, medium sized carrots, etc. the Masamoto VG or Fujiwara FKM might be better profile choices.
The Grand Chef has the best steel, Fujiwara FKM and Masamoto VG have pretty similar performing steel IMO. Masamoto will be the heaviest, stiffest, beefiest knife of these three. They're all very good knives and very good choices. It just depends on which characteristics best fit you and your needs.
Tue Jun 03, 2014 11:24 am
Tue Jun 03, 2014 11:40 am
Tue Jun 03, 2014 11:48 am
SolidSnake03 wrote:In looking through the knife list again my main concerns now are not that I won't get a "sharp" knife or even something that is sub-par at the price point but something that might discolor or patina.