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Mon Aug 26, 2013 3:42 pm
> Hi Erik,
> Please answer the questions you did not answer and I'll give you my best recommendations that fit your needs.
> 1. Are you right handed?
> 2. What type of knife are you interested in (gyuto, nakiri etc..) Gyuto
> 3. What size knife are you looking for?
> 4. Do you prefer carbon or stainless steel? Stainless
> 5. Do you prefer a western handle or a Japanese handle?
> 6. How much did you want to spend?
> 7. Do you know how to sharpen?
1. Yes I am but my girlfriend is left handed
2. A gyuto
3. A 240 or 270 can't decide
4. Stainless for now
5. does not matter but probably western
6. no more than 300
7. No but am willing to learn
Mon Aug 26, 2013 3:48 pm
Ok, get a 240. Unless you are in a pro kitchen I don't see the need for a big knife like a 270.
The Masamoto is a good one. http://www.chefknivestogo.com/masamoto-chef-knife.html
I like the Kikuichi TKC better but it's semi-stainless and is out of stock for another week: http://www.chefknivestogo.com/ic24gy.html
I own the Maruyoshi 240 and it's a good knife with excellent grinds: http://www.chefknivestogo.com/hachkn9.html
Any of these knives will impress.
Mon Aug 26, 2013 4:16 pm
Is the Masamoto a 50/50 grind that will allow us both to use the knife?
Mon Aug 26, 2013 4:17 pm
The masamoto has an asymmetric edge and it will not be a problem for both of you to use or for you to sharpen once you learn. There is a longer answer to this question but my fingers hurt from typing all morning. Trust me...
Mon Aug 26, 2013 5:47 pm
when will the kikuichi be back in stock?
Mon Aug 26, 2013 5:48 pm
1 week I hope.
Mon Aug 26, 2013 6:04 pm
Definitely worth waiting for.
Mon Aug 26, 2013 6:23 pm
Yeah, the TKC is a much better knife IMHO.
As to asymmetry....it rarely has a detrimental effect to the opposite hand cutter. Most people wouldn't even know unless you told them. Some make too big of a deal of this aspect IMHO. Now, on a 90/10 knife or something that asymmetrical.....it would. On 60/40, or so, knives....it's not nearly as noticeable.
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