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Wed Oct 16, 2013 8:55 am
Im looking for something that can hold an edge longer. Also my budget is around $200. Basically looking for a Carbon knife that holds an edge well and food slides off the blade. If you have any other suggestions please do tell.
Wa Handle Preferred
Wed Oct 16, 2013 8:56 am
The Kohetsu is made with Aogami super steel on the edge and it's stainless clad. The knife is thin and it's pretty much the best deal on our site considering what you get for the price. Try it.http://www.chefknivestogo.com/rikoaosu24gy.html
Wed Oct 16, 2013 8:58 am
The Richmond Laser would also work for you. It's a really good knife with similar steel and cladding but more hand made with a nice upgraded handle and hand engraved (all Kanji now).http://www.chefknivestogo.com/rilaaosu24gy.html
Wed Oct 16, 2013 10:20 am
Wed Oct 16, 2013 11:12 am
Actually Jeff, I would recommend against the Goko in this case since the customer made edge holding a criteria. White #1 is not known for its great edge holding. The Aogami Super in both the Laser and Kohetsu will have great edge life for carbon steel. Not to sound generic, but the Kohetsu would fit the bill very well. I don't know of a sub-200 dollar carbon gyuto that beats it, off the top of my head, and it has a wa-handle just like you requested. It will take an incredible edge and hold it well.
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