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Wed Jul 31, 2013 4:26 pm
Going to have to agree with Adam and Vovaskitchen on the Hiromoto Petty, I love that little knife.
Mon Aug 05, 2013 3:32 pm
For a gyuto 210mm, I've decided to go with Adam's suggestion and get Kikuichi TKC as soon as it is back in stock, hope it's not going to take long.
For a petty 150mm, I will stick to stainless, but I can't decide what to get:
Hiromoto G-3 petty http://www.chefknivestogo.com/histg315ut.html
Mac Pro petty http://www.chefknivestogo.com/macprutkn6.html
For a paring, I liked three knifes.
Shun Classic Paring http://www.chefknivestogo.com/kepakn31.html
Tamahagane San Paring or Tamahagane San Tsubame Micarta(from cutleryandmore) http://www.chefknivestogo.com/ta3paknsn.html
Mac Pro Paring http://www.chefknivestogo.com/macprpakn31.html
What should I get? It's difficult to decide without feeling knives in person.
Mon Aug 05, 2013 3:48 pm
I like the Hiromoto petty over the Mac if for nothing else it has better steel.
For the paring, I've never tried that Tamahagane one....but of the other two I like the Shun better......just fits my hand better. The Mac, though, is a great shape and I really like it too. If I had to pick, though, it would be the Shun.
Mon Aug 05, 2013 3:52 pm
Thanks Adam. I will go with Hiromoto.
What about the steel in those Tamahagane comparing to Mac or Shun?
Tue Aug 06, 2013 7:21 am
It's "similar".....nothing wonderful, but certainly not a poor steel. It's been a long time since I've used a knife with it though.
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