We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Thu Oct 24, 2013 12:16 pm
Are the Aogami Super Steel honesukis single bevel knives? Also, if you had only one steel to choose for domestic, not restaurant, knife work every day, would it be Aogami Super Steel? Do you prefer for the same purpose Takeda or Masakage? Great site. Phone access would help sales.
Thu Oct 24, 2013 12:28 pm
I'm glad you like our site! It's my obsession.
Here is a list of all the even ground honesukis we sell that would be suitable for a lefty or righty. I updated the specs on the pages to let other customers know.
Masakage (all) http://www.chefknivestogo.com/masakageknives.html
Richmond Damascus http://www.chefknivestogo.com/ridaho16.html
I think that is all of them at the moment.
Sorry for no phone assistance. We are small and busy so we decided to start a forum for customer service questions like the one you emailed me. That way I can help more people and answers can be easily searched.
As for a good all around honesuki I really like my damascus one that yoshikane made for me. It's bad ass and made with very good stainless steel, excellent grinds and it looks great. All the other ones I listed are really good so you won't go wrong with any of them.
Fri Oct 25, 2013 5:55 am
Double-bevel Aogami Super Honesukis:
Fri Oct 25, 2013 7:46 am
If I had to pick one steel for home use, I couldn't.
Edge retention would not be my main focus though....so something like white #1, 52100, or AEB-L would be my choice.