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Thu Feb 07, 2013 10:35 am
Hey Mark! I hope things are well and you and Sue survived the holiday season.
I love my Takeda knives, however I'm looking for an alternative that is similarly light and thin, but is less fragile and easier to care for. What is your recommendation?
I'm also looking for a double-beveled Honesuke, or similar style knife, for breaking down fowl and other game. The single beveled Tojiro isn't quite cutting the mustard for me... If you could point me in the right direction here as well, I would greatly appreciate it as always!
Thu Feb 07, 2013 10:38 am
Try these Masakage Yukis, we just got them in and I like them a lot.http://www.chefknivestogo.com/mayuho15.html
The Gyutos is a good choice too for you:http://www.chefknivestogo.com/mayugy24.html
Both are clad with stainless with white #2 which should be a little more durable than the Aogami super on your Takeda. The have even grinds and oval handles so they're good for lefties and righties.
Thu Feb 07, 2013 11:06 am
The Goko's are a nice wa handled choice. Not crazy thin like the Takeda, but still great steel and that rustic look:http://www.chefknivestogo.com/gokoknives.html
They're stainless clad carbon....so maintenance should be easier.
Not sure on a truly 50/50 honesuki. Never used or seen on that was that way that I recall any way.
Thu Feb 07, 2013 11:10 am
Only one that I can think of is a double bevel:http://www.chefknivestogo.com/ridaho16.html
What don't you like about the Tojiro DP? That can help us find the right knife for you.
Thu Feb 07, 2013 12:45 pm
Thanks for the advice, guys. The Tojiro DP Honesuke is a nice knife and I have used the heck out of it. The feel of the knife is very nice in the hand. However, unlike my Takeda knives, and even my Sakai Takayuki, the Tojiro can't keep a sharp edge as long. Additionally, the Tojiro blade chips easier than I would have thought.
Using my Wicked Edge ceramic stones and strops, I can put a remarkably sharp edge on the Tojiro. I just can't keep it past a bird or two... Finally, even when I've got the Tojiro super sharp, it still doesn't cut close to the way my Takedas do. There's a big difference in price between the two knives, so I understand there may be a similar difference in performance.
I hope this sheds a little more light on the situation.
Thu Feb 07, 2013 1:07 pm
Ah, ok, the steel may be the culprit. Is the wire edge fully gone/deburred??? If not, it can break off/chip away and feel dull quickly. VG-10 is notorious for this. Try a Honesuki with a nicer steel. Artifex has AEB-L as the steel, the Fujiwara has a nice steel, too that is easy to sharpen.
Thu Feb 07, 2013 1:12 pm
Yeah, I'll second Taz's recommendation. If it's mostly the edge retention (or other steel issues) try a different honesuki.
Thu Feb 07, 2013 1:30 pm
Thanks again, guys. I'm going to give Mark's Masakage Yuki suggestion a try and take it from there.
By the way, the first part of my question to Mark regarding suggesting a light and thin knife that cuts similarly to my Takeda knives, but are less fragile and easier to maintain, was on a different subject. I often give nice knives to folks as gifts for favors, however most all of these folks don't know how to care for that steel. I'd love to get them something that can cut close to my Takedas, but are more idiot proof...
Fri Feb 08, 2013 2:43 am
For beginners, Fujiwara and Artifex make good durable stainless knives that are inexpensive and good for those who may not take care of their knives as well as they should. The Fujiwara Stainless series is slightly softer than other Japanese knives (58-59 Rockwell vs 60-61) and is nice and thin. The Artifex are at the 60-61 range, but they are a bit thicker behind the edge for more durability. Both are easier to sharpen than the Tojiro DP's.
What's your price range for these gifts? Hiromoto AS or G3 series are nice and durable knives. There are lots of options out there!
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