We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Jul 01, 2013 3:52 pm
I wanted to inquire about a few knives that I see you stock.
I’m looking for an all-purpose knife, probably a 180 mm santoku or a 210 gyuto, to complement a Masamoto VG, which I use for slicing but find too delicate for general work and a Wusthof Classic, which I use for heavier work, but lacks the precision of a Japanese knife.
I am considering three and would appreciate your comments, in terms of:
- blade toughness
- ability to take and hold an edge (I have some ability with Japanese whetstones, but tend to sharpen infrequently)
- suitability for both right and left handed users (we have both and so I think I’d prefer a 50/50 bevel, but open to your thoughts)
The three I am considering are:
- Mac Pro
- your own Richmond Artifex
- Fujiwara FKM
Mon Jul 01, 2013 3:58 pm
Andrew - you may want to read this post (and the thread), which has some good insight on the Masamoto VG, Mac Pro and others.post23384.html#p23384
Mon Jul 01, 2013 7:08 pm
In what way do you find the Masamoto Vg delicate?
Is it chipping, is it too light, etc?
Barring answer to those, the Artifex fits your description the best. It's a bit thicker than the others (so not as delixate), and should stay sharp longer then the other two.
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