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 Post subject: Help
PostPosted: Mon Jul 28, 2014 2:31 pm 

Joined: Mon Jul 28, 2014 2:21 pm
Posts: 6
Hi, I'm a chef and I need some advice about which knife brand to buy. I have used Mac and Shun in the past but want to upgrade to something a bit better. I'm looking for a petty knife between 120mm and 150mm. I have heard that the masakage koishi range is good. Does anyone have any good advice for me before I rush in and buy the first one I find as my knowledge of Japanese knives is quite limited.
Thanks


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 Post subject: Re: Help
PostPosted: Mon Jul 28, 2014 2:38 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1682
Hey Andy, there is a sub-forum dedicated to recommendations. Maybe a moderator can move this question for you



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 Post subject: Re: Help
PostPosted: Mon Jul 28, 2014 4:06 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2922
The Masakage Koishi are good knives...definitely.

Question becomes, what are you after because there are a ton of great, great knives out there.

Both the knives you've had before were stainless....do you know how to use carbon steel? The Koishi are carbon core, stainless clad. Fairly easy to maintain....but still have a carbon core.

This knife will be harder core steel most likely (will be unless you've used some of the SG2 Shun knives). Do you know what that entails?!?

A little bit better understanding of you, your wants, what you know, etc. will go a long ways in recommending the best fit.



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 Post subject: Re: Help
PostPosted: Mon Jul 28, 2014 4:54 pm 

Joined: Mon Jul 28, 2014 2:21 pm
Posts: 6
Thanks, I've never used carbon steels before but I know how to sharpen knives fairly well on a stone. I have read you need to look after them a bit more as they can be prone to rusting. Basically I am looking for a knife in between a chefs knife and a paring knife that is quite light, comfortable and precise.


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 Post subject: Re: Help
PostPosted: Mon Jul 28, 2014 5:02 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1682
disregard. erased what I wrote



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 Post subject: Re: Help
PostPosted: Mon Jul 28, 2014 5:19 pm 

Joined: Wed Feb 20, 2013 2:22 am
Posts: 851
Without knowing more about you it is premature to make a recommendation. However, I can say that I own the following 2 pettys and couldn't be more pleased.

http://www.chefknivestogo.com/riaosula15pe.html
http://www.chefknivestogo.com/mayupe75.html

Both lines come in 120 and 150.

Cheers,

Rick


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 Post subject: Re: Help
PostPosted: Mon Jul 28, 2014 5:31 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2922
http://www.chefknivestogo.com/fujiwara4.html

This is still one of the best deals on the site.



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 Post subject: Re: Help
PostPosted: Mon Jul 28, 2014 5:41 pm 

Joined: Thu Apr 03, 2014 12:52 am
Posts: 590
Agree with Adam,

+++1 on the Fujiwara Nashiji

My favorite small knife hands down.


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 Post subject: Re: Help
PostPosted: Mon Jul 28, 2014 6:08 pm 

Joined: Mon Jul 28, 2014 2:21 pm
Posts: 6
thanks for the recommendations, one problem I have is that I live in the UK and the selection of knives available is quite limited so I wont be able to try before I buy. The only place I know of sell just masakage hence my initial interest in that brand as I would be able to see if it was suitable before I bought it. I would be mostly using it from prep vegetables and protein so I would like it to hold an edge quite well. I also tend to use cheaper victorinox knives for any jobs that give your knives a bit of a hammering.


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 Post subject: Re: Help
PostPosted: Mon Jul 28, 2014 6:12 pm 

Joined: Mon Jul 28, 2014 2:21 pm
Posts: 6
Also you mentioned taking care of carbon steel, something which I don't know that much about, have you got any good links where I can find out more


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