We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed Oct 10, 2012 3:33 pm
You helped me pick out a knife last winter (a Konosuke HD 240mm), and it has been working out wonderfully. The performance of it hasn't ceased to bring a grin to my face whenever I use it. It does look like it's rusting just a tiny bit where the bolster is joined to the blade, despite me being very careful to wash and dry quickly after use. I hear Barkeeper's Friend takes care of that.
Anyway, I am looking for something to add to the collection. I am now living with a much smaller kitchen, and doing absolutely everything with a 9 inch chef knife is not very practical. For tasks that don't warrant the big knife, would you recommend a paring or petty knife?
I'm also looking for a better way to store knives than a drawer or the countertop in a saya. Perhaps a magnetic knife bar? Any other creative options you know of?
I'm on a bit of a budget for this, but I'd like to have some fun. I don't think I need to worry about performance so much with this knife, so perhaps something a bit more beautiful? The Maruyoshi 135 mm is very tempting but it's on the very outside of my price range. Do you have thoughts or recommendations?
Looking forward to hearing from you, I've really appreciated your service in the past, and always recommend you guys!
Wed Oct 10, 2012 3:38 pm
Yes I'm an outie and I love my magnetic block. This one is a good one and it looks nice:http://www.chefknivestogo.com/bamboo-ma ... -rack.html
How about this petty? It's stainless, good looking and uses good steel. It's also not too expensive:http://www.chefknivestogo.com/satahada12pe.html
Or you could get the wa handled version which I personally like better:http://www.chefknivestogo.com/satadape150.html
Wed Oct 10, 2012 4:20 pm
I personally love my 210mm wa petty from Suisin. There are other makers that would be a touch cheaper...but it's a great size and shape for a lot of daily home kitchen tasks.http://www.chefknivestogo.com/suisinpetty.html
Oh, hey....the Konosuke version is back in stock:http://www.chefknivestogo.com/kohdwa21.html
I just don't think a 150mm is practical for daily use. And a 210mm wa petty isn't quite as substantial as a 210mm gyuto so it's a little easier in a small space. Also the wa aspect makes the knife smaller...I think the edge is several mm's short of it's 210mm label.
Wed Oct 10, 2012 4:22 pm
Forgot a question actually, probably won't require more than a yes or no from you. I'm looking for a cheap starter chef knife as a gift for a friend who has horrible, small, dull knifes at the moment. Thinking Richmond artifex 7". Good idea?
Wed Oct 10, 2012 4:23 pm
Yes that is a perfect knife for a gift. Good steel, low price, indestructible handle.
Tue Oct 16, 2012 5:16 pm
Well I went with a hiromoto 120mm petty, mostly because it matched the design of my western handled konosuke, and it offers AS steel with a lot of the benefits of stainless. I also picked up a Tojiro paring knife, which I was planning on giving as a gift.
Turns out the paring knife suits my grip perfectly for the handheld tasks I was planning on using the hiromoto for, so I'll be keeping it for myself.
The hiromoto, on the other hand doesn't seem to be the right solution. It's too big to comfortably work with above the cutting board and it's too small to comfortably use with a pinch grip on the cutting board (I foresee a great number of cuts on my index finger). So I'm still in the market for something that will fill the gap between paring and gyuto on the cutting board. Mostly quick tasks that don't require a couple minutes of production. Slicing fruit, meat, etc.
I was hoping to pick something up that matches visually with the konosuke and tojiro, since I'm now using a magnet strip to store/display these knives, but I get the feeling that finding a smaller knife that supports a pinch grip may not be possible without moving to the Wa handle? Or would just moving to the 150mm hiromoto or masamoto be sufficient?
Apart from this knife, I'm thinking a bread knife will really round out the collection. Thoughts on that?
Tue Oct 16, 2012 5:58 pm
A 180mm santoku may fit what you're looking for better than anything.
Something like the Tojiro DP 180mm santoku could be ideal for your wants.
A bread knife is essential if make a lot of bread. Also can double as a slicer. Great investment.
The Tojiro ITK bread knife is a ridiculous value. However, I might step up to the plate for a Richmond Artifex bread knife just because I love AEB-L so much. Perhaps the steel in the Tojiro is the same...but I like the idea of knowing it's AEB-L enough for $30 difference.
Tue Oct 16, 2012 6:08 pm
Actually the Tojiro uses cheaper stainless steel. A8.
Tue Oct 16, 2012 6:10 pm
Kind of figured...but didn't know for sure enough to make it like I knew.
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