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Tue Aug 27, 2013 2:38 pm
I'm working in the kitchen for 3 years already. I have 240 fujiwara FKM, 240 Sakai Yusuke wa-gyuto, 270 Tojiro DP in my knife bag already.
The question is I'm looking for the new knife (210mm) that can work easily in the small kitchen which I think that my 240 and 270 can't work properly. Which brands I should go for?? I don't care much about the handle coz I'm quite OK with both Wa and Western style gyuto.
PS. the budget is not more than 200$ plz
Thank you so much for your consideration!
Tue Aug 27, 2013 2:53 pm
What do you like/dislike about your current knives?
That would go a long way in recommending something.
Tue Aug 27, 2013 6:52 pm
I think the Goko is a nice bang for your buck. Low maintenance with stainless clad should be a benefit in a pro kitchen. http://www.chefknivestogo.com/gokogyuto210mm.html
Wed Aug 28, 2013 8:58 am
I do like my Fujiwara because of the weight n balance on my hand(price as well), I like Sakai yusuke because of the thin of the blade, but really not a big fan of 270 Tojiro coz it's too heavy and too long.
I did some research about 210 hiromoto and 210 kikuichi
I'm not really sure which one I should go for or any other brands I have to think about....
Wed Aug 28, 2013 1:15 pm
Sounds like you're looking for a western handle.
The Kikuichi TKC 210mm is a great, great knife. Mark (owner of CKTG) said they should be back in stock real soon. http://www.chefknivestogo.com/ictkcgy21.html
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