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Wed Jan 01, 2014 9:47 pm
I am looking at buying my first Japanese Wa Gyuto Carbon knife and really like the 3 below and still trying to decide, I especially like the hammered finish. Out of the other 2 knives what would you say is the better purchase considering
I have yet to learn how to sharpen a knife and will just be using this for home prep/cooking.
Tojiro Hammered Wa-Gyuto 210mm
Masakage Mizu Gyuto 210mm
Murata Buho Gyuto 210mm
Thank you and regards
Wed Jan 01, 2014 9:49 pm
The Tojiro has the best looks.
The Mizu has the best steel.
The Buho is the best value.
All of them are fun to use. I like the buho the best of that group.
Wed Jan 01, 2014 10:00 pm
I like the Masakage Mizu best of the bunch but the Murata Buho is such a great deal.......
Thu Jan 02, 2014 6:41 am
Looks should be secondary, utility should be first. Heavier blades will give a more pleasurable chopping performance. Thinner grinds will feel like scalpels and be awesome.
I'd say get the less expensive knife and spend some on sharpening stones...edge maintenance can be quick and painless. A good knife sharpened properly is better than buying a somewhat better knife and letting it go dull.
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