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Sun May 05, 2013 8:01 pm
My good knife was stolen from my house recently and I'm bereft. It
was high carbon with stainless laminated over with a traditional
shaped laminated veneer handle. Around an 8" blade with the gyuto
shape. I'm a bit wary of a all stainless knife thou I have no
experience with any of chef's quality. I'd like to get the same kind
and my budget is $120. Actually, my budget is $60 but my dear
daughter is going to pop for half as a father's day present--pretty
firm on that $ limit. My stolen knife was a gift from my former
in-laws 25 years ago. I used that knife for everything at almost
every meal. I thanked them for the perfect gift almost every time I
used it. Got any recommendations?
Sun May 05, 2013 9:05 pm
I can't believe someone would steal a person's chef knife. What a low thing to do.
I'm positive some of the guys will chime in...as there's alot of great knowledge here, and Mark carries a bunch of great knives.
Sun May 05, 2013 10:38 pm
At that price point, I can't think of any Stainless-Clad Carbons. And when you say "traditional shaped...handle," is that Japanese traditional (wa) or Western traditional (yo)?
you can have an awesome stainless-clad Hitachi blue#2 carbon
210mm yo-gyuto: http://www.chefknivestogo.com/210gyutonew.html
you can have a truly fantastic performing fully reactive Hitachi white#1 carbon
210mm wa-gyuto: http://www.chefknivestogo.com/yawh1gy21.html
Coming in closest @$130
, IF you resonate with a Santoku, you can have awe-inspiring stainless-clad Hitachi blue super carbon steel
in a 190mm wa-santoku: http://www.chefknivestogo.com/hisakn19.html
Mon May 06, 2013 1:27 pm
Yeah, that's a tough budget for a knife like that.
Here are some alternatives, as I can't find a knife that meets your requirements.
The Artifex 210mm is a great knife, all stainless....but a great stainless that actually has a lot of the properties of a carbon. Easy to sharpen, takes a great edge. http://www.chefknivestogo.com/riar21.html
Tsutomu....all carbon, not clad.....great knife though.http://www.chefknivestogo.com/tskakugy21.html
Mon May 06, 2013 2:59 pm
If you're OK with a slighty used one, I have a Gyuto for sale in my forum for $100. Kanetsune Aogami Super Core, Stainless clad 210mm gyuto with a Blue Box Elder Burl handle and copper pins:
Mon May 06, 2013 3:06 pm
MICHAEL <> JUMP ON IT!
A custom Kanetsuna for $100... you will never get that much knife for that money.
there is also the Dojo stainless-clad Hitachi Blue Super carbon steel
180mm yo-gyuto: http://www.chefknivestogo.com/dojogyuto180mm.html
, but it is a 7" knife as opposed the the 8" you had.
Mon May 06, 2013 4:11 pm
Not quite ready to jump, but thanks for the help.....Michael
Mon May 06, 2013 4:13 pm
Michael, I have another guy interested in that Kanetsune in my forum and I wanted to give you first dibs, so if you are passing on it, let me know!
Mon May 06, 2013 4:58 pm
Taz: As a new member here I'll defer to those with seniority ... but if Michael passes, I'm willing to toss good manners to the wind and come in over your first bidder.
I'm shopping for 240's, but for a knife like that I'm sure I'd be happy with a 210.
Mon May 06, 2013 5:10 pm
First, high carbon is not necessarily carbon in the sense that carbon means not enough chromium in the alloy to be considered stainless, stain-resistant, or semi-stainless.
Rather, the term high carbon is a term of art which means the alloy contains, by weight, 0.5% carbon or greater (except in Germany where some crap steels have been grandfathered into the definition so that the standard is reduced to alloys containing 0.45% carbon or greater). Thus, any alloy which contains at least 0.5% carbon is high-carbon, independent of where it stands on the stainless continuum.
And, just so you know, stainless steel is another term of art which means that the alloy contains at least 13% chromium by weight.
The older version of the Torjiro DP used a high-carbon, not-quite-stainless core alloy, and was around long enough that it might very well have been the knife which was stolen. In any case, the new DP not only suits the description of what you want to a "T," but has a better handle than the old one, and is priced well below your limit.
There are a few other good choices in your price range, but they aren't san-mai (three layer laminate") and san-mai seems to be something you want.
The DP is a well made, well finished, western handled knife. The san-mai wa-gyuto (a wa-gyuto is a chef's knife with an Asian style handle) suggested here are crude by comparison.
Get the DP or the Kanetsuna. 210mm is already too short; don't even think about the 180mm Dojo.
Happy Father's Day,
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