We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Sat May 18, 2013 6:25 pm
1. Are you right handed?
2. What type of knife are you interested in (gyuto, nakiri etc..)
3. What size knife are you looking for?
4. Do you prefer carbon or stainless steel?
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 he is
2. fillet knife, not sure on what the Japanese knife term for it is
3. Seven inches and above
4. which ever is more durable
5. not sure on the differences
7. yes I do
I am trying to find a knife that can survive the rigors of a professional kitchen, main use is going to be for filleting fish and meat. I was looking into the Takedas, just kinda worried about the knife surviving excessive use.
Mon May 20, 2013 7:51 am
With "fillet", I'm not sure what you're after.http://www.chefknivestogo.com/riarbokn16.html
The Japanese use deba's and yanagi to filet fish....along with some other knives as well.
I'm not sure what you're after, but any refinement would be great.
Mon May 20, 2013 9:09 am
If it's for more slicing than actual filleting of meat and fish maybe something along these lines would fit the bill.http://www.chefknivestogo.com/misono7.html
Tue May 21, 2013 8:52 pm
Thank you both for your input, I decided to try out the mac series fillet! Will report back on performance