We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed May 01, 2013 2:03 pm
Hi Mark and Susan,
I am in the market for a honesuki. I want something substantial so I can hand down to my kids in a couple of years. I just bought a Tojiro from your website, but l am looking at other Honesuki's. Maybe Kikuichi or Misono Swedish Steel? How many Takeda Honesuki's do you have in stock? How many are handmade when they reach your store?
Do you like Hankotsu's? Or would you recommend sticking with just the Honesuki? Is the Hankotsu a fancy steak knife?
Thanks again for all your help,
Wed May 01, 2013 2:05 pm
I think the Takeda would be a great one if you're looking to get something special. He hand makes his knives in his small blacksmith shop in Niimi Japan and his knives are great performers.
The Hankotsu is a boning knife and people do in fact use it as a steak knife. They cool knives and fun to use.
Wed May 01, 2013 2:43 pm
Yeah, if you're thinking about a Takeda honesuki, that would be a very nice knife.
Otherwise, the Shun Blue Steel really has me interested, but I've never seen one to comment specifically:http://www.chefknivestogo.com/shblst4ho.html
Wed May 01, 2013 4:39 pm
You want to check one out?
Wed May 01, 2013 5:51 pm
Sat May 04, 2013 12:08 am
Please post a review! I wasn't very sure about how much Id like a honesuki so went with a tojiro DP just to try out the shape.
Im ready to upgrade now, was thinking about a takeda or moritaka, but this shun has my interest piqued
Sat May 04, 2013 12:23 am
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