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 Post subject: Another knife recommendation please!
PostPosted: Sun May 13, 2012 3:08 am 

Joined: Sun May 13, 2012 12:44 am
Posts: 26
Hello Mark,

Love the forum and wish you luck with it.

I am looking for a few knives over the coming months. First up is a bread knife and (another) Chef's knife. Given your previous recommendations I think I'll go with the 270mm Tojiro ITK bread knife.

For the Chef's knife I want something to compliment my two MAC Professionals. I have a 8" Chefs and a 6.5" Santoku both with the hollow edge. I want something that is a bit beefier than these two - slightly heavier, thicker and longer. I don't want to go a full french style and prefer a flatter profile. I'll look to my Santoku for finer chopping and dicing and the 8" for slicing etc. I also use the 8" on fish and more delicate meat slicing.

I want the new knife to be the main go to piece that will stand up to some reasonable home kitchen abuse.

- Prefer western style handle (not hexagonal or round). I have a biggish hand.
- No bolster of half bolster is prefered
- I sharpen with an Edge Pro Apex (or will when it arrives!)
- Probably stainless
- Not too thick, I still prefer the deft of the thinner blades but just something with a bit more grunt than the MACs

I like the look of the Richmond Remedy 240mm, the Blazen 240mm Gyuto, the Masamoto 240mm, the Sakai Takuyuki, the MIsumo UX 10 and the Hiromoto Gyuto 240mm. My 8" MAC is only a little over 6oz, some of your knives have weight, others (Richmond Remedy) don't, I would have thought weight was a key factor? I want some weight in this knife.

Thanks in advance.
Thoughts?


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 Post subject: Re: Another knife recommendation please!
PostPosted: Sun May 13, 2012 4:18 am 

Joined: Sun Apr 22, 2012 9:23 pm
Posts: 205
Blazen 240mm gyuto.



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Zen in the Art of Knife Sharpening
“If one really wants to be master of an art, technical knowledge of it is not enough. One has to transcend technique so that the art becomes an ‘artless art’ growing out of the Unconscious.” Eugen Herrigel
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 Post subject: Re: Another knife recommendation please!
PostPosted: Sun May 13, 2012 5:24 am 

Joined: Wed May 09, 2012 2:10 am
Posts: 156
Location: Charlotte, North Carolina
I own the Blazen 270mm and a co-worker owns the misono 240mm. IMHO these would be the two to look at really close. From here is his all on personal preference. Both have superb fit and finish, great edge retention, and get screaming sharp. Since you say you want a little more weight and "heft" I would second wickedsharp and say go with the blazen 240mm.

Good luck with your decision making!



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 Post subject: Re: Another knife recommendation please!
PostPosted: Mon May 14, 2012 3:45 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7206
Location: Madison Wisconsin
DJ_m wrote:Hello Mark,

Love the forum and wish you luck with it.

I am looking for a few knives over the coming months. First up is a bread knife and (another) Chef's knife. Given your previous recommendations I think I'll go with the 270mm Tojiro ITK bread knife.

For the Chef's knife I want something to compliment my two MAC Professionals. I have a 8" Chefs and a 6.5" Santoku both with the hollow edge. I want something that is a bit beefier than these two - slightly heavier, thicker and longer. I don't want to go a full french style and prefer a flatter profile. I'll look to my Santoku for finer chopping and dicing and the 8" for slicing etc. I also use the 8" on fish and more delicate meat slicing.

I want the new knife to be the main go to piece that will stand up to some reasonable home kitchen abuse.

- Prefer western style handle (not hexagonal or round). I have a biggish hand.
- No bolster of half bolster is prefered
- I sharpen with an Edge Pro Apex (or will when it arrives!)
- Probably stainless
- Not too thick, I still prefer the deft of the thinner blades but just something with a bit more grunt than the MACs

I like the look of the Richmond Remedy 240mm, the Blazen 240mm Gyuto, the Masamoto 240mm, the Sakai Takuyuki, the MIsumo UX 10 and the Hiromoto Gyuto 240mm. My 8" MAC is only a little over 6oz, some of your knives have weight, others (Richmond Remedy) don't, I would have thought weight was a key factor? I want some weight in this knife.

Thanks in advance.
Thoughts?


Thanks for the question! You are choosing between good knives so you won't really go wrong with any of them. The Hiromoto has excellent steel and as I was reading your post that was the first one that jumped into my mind as a good knife for you. The knife is stainless clad so the core edge will oxidize but I LOVE the way it sharpenes up. The blazen and my knife have really good edge retention but both of these powdered stainless steels are more difficult to sharpen especially if you are just learning. If you get one of these make sure you grind the edge enough to get a burr. I have big hands and the Blazen handle is a little small for me as is the Misono UX10 but the fit and finish on the . The Masamoto is a good fit for you too. The steel is similar to the Mac but the grind is better and the handle is large.



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 Post subject: Re: Another knife recommendation please!
PostPosted: Thu May 17, 2012 6:37 am 

Joined: Sun May 13, 2012 12:44 am
Posts: 26
Mark,

I appreciate your advice. Unfortunately I had a touch of knife fever at the time and based on the previous recommendation bought the Blazen (I did try you first but no stock!. Sorry). There will be a next time. In fact I have a new post up for another knife I need fairly quickly.

Cheers,

Darryl.


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