We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Sun Jul 07, 2013 12:56 pm
I am looking for a excellent knive for sashimi cutting. My main criterium is sharpness and retention, but it also might be a nice looking knive. The price is not so important, and I am always taking good care of my knives. Can you give me your advice?
Sun Jul 07, 2013 12:58 pm
We will be happy to give you some recommendations. We need a little more info.
Are you right handed?
What size Yanagi did you want? 270mm is the most popular size.
I assume you want a good carbon steel yanagi?
Did you have a general price range? We have a lot with a very wide range.
Do you want a saya with the knife?
Sun Jul 07, 2013 5:43 pm
Assuming you're right handed, it doesn't get any more excellent than this:http://www.chefknivestogo.com/kofuwh1ya30.html
It's easily the most well-made knife I've ever owned. Not to mention White #1 takes on a ridiculous
edge. If you're using the knife the way it was intended, retention should not be an issue at all. Go for sharp!
Mon Jul 08, 2013 7:07 am
Barring answers to the questions Mark asked, get a Doi:http://www.chefknivestogo.com/doiblstya30e.html
Never heard anyone complain about a Doi.
Mon Jul 08, 2013 7:26 am
Funny you posted this, I ordered one yesterday. Can't wait to try it out.
Mon Jul 08, 2013 12:33 pm
I got one (the Doi) recently as well. I ended up spending a few hours on the stones to flatten out the blade road and it's screaming sharp now. There was more uneveness than I expected...
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