We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed Jan 22, 2014 11:54 am
Adam Marr wrote:http://www.chefknivestogo.com/suisingyuto2.html
The Suisin won't perform all that much better than the Fujiwara, but it's got slightly better F&F and a different look.
I do love the look of the Suisin Inox handles. That and Suisin makes some very nice knives!
Thu Jan 23, 2014 12:01 pm
Thanks to Mark and everyone else who where very helpful. My husband and I where also looking In YouTube the videos from CKTG and Steve was very informative without being overwhelming, very good videos.
I believe someone on the forum talked about the Tanaka Ginsan Gyuto and the out of stock Goko Damascus with scratch marks (we don't mind the marks if the knife is good). We saw both of them and fell in love. What are the difference in steel quality and what would I need to sharpen when needed.
Also, Mark any idea when they will be back in stock?
Thu Jan 23, 2014 12:03 pm
I think that will be a good choice for you.
We should have them in the next couple weeks and I'll email you when both arrive.
For sharpening I think you should try a combo stone like this Imanishi combo stone. It will save you money and you get 2 stones for the price of 1.http://www.chefknivestogo.com/imtwosi1kst.html
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