We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed Dec 12, 2012 2:03 am
Love your web site…but I am hopelessly confused.
Interested in Moritaka Series…but initially began my search through the Mac professional line.
Which would you recommend. Is there someone I can talk to?
I know what I need…just not sure what would best meet those requirements.
Wed Dec 12, 2012 2:03 am
Than k you for your quick response, Mark,
Is this for you?
Partly Xmas gift for my husband…AND me. We both cook a LOT…attend cooking school
Are you right handed?
Do you know how to sharpen?
My husband does…and can improve his skills very easily.
How much did you want to spend?
Priority is best bag for my buck, so to speak…because I hate spending foolishly, only to learn that I should have spent a little more to get immensely better product.
Do you prefer carbon steel or stainless?
I( prefer a combination-that will provide excellent sharpness, w/ good edge retention, rust resistance, and ease of re-sharpening and relatively easy maint.
Do you prefer a western handle or a Japanese handle?
No matter, I don’t think.
A chef knife ~ 210 mm w/o dimples
A smaller one ( ?) w/ dimples
All around utility knife ~ 150mm (petty?)
A knife for cutting fruit - ~ 125 cm ???
This is a start.
Wed Dec 12, 2012 2:07 am
Try the Fujiwara stainless line of knives. They're good and you can pick a few without breaking the bank and they perform very well for the money. There are others but these will fit your needs.http://www.chefknivestogo.com/fufkmse.html
Wed Dec 12, 2012 2:12 pm
I'm gonna have to say that the "dimples" are worthless. I wouldn't worry about getting a knife with those.
In addition to those Mark recommended, I would recommend getting one great chef's knife, and fill in with a less expensive brand for all the others.
Something like a TKC gyuto:http://www.chefknivestogo.com/ictkcgy21.html
And then fill in with the Fujiwara's.
That way you get to experience two different knife brands/steels/etc. and the TKC is a great knife that you should never needs to be replaced.
Wed Dec 12, 2012 4:52 pm
Thank you so much.
Do those knives have any carbon in them at all?
I’m trying to assess the quality of the steel. I have purchased sooo many knives which have turned out to be useless and frustrating to use.
Wed Dec 12, 2012 4:58 pm
Yes you can get better performance by moving up in price. As Adam suggested you may want to put more money into your go-to knife. Here are a few suggestions:
The Kikuichi TKC is a great knife. It's semi stainless, hard and holds an edge really well. Another one you could check out is the Konosuke HH stainless 210mm wa gyuto. I love this knife and it's hand made in Sakai: http://www.chefknivestogo.com/kogy24.html
The Moritaka you originally asked about is a carbon steel knife and they're unique, hand made knives by a family blacksmith shop. It's a cool knife and the steel is hard and will hold a wicked edge. You just need to keep the knife dry. I recommend it too if you want to spend up for a high quality hand made knife:http://www.chefknivestogo.com/moritaka9.html
Wed Dec 12, 2012 5:37 pm
Well, most steels have carbon in them. Some steels are Carbon steels and will Patina/Discolor with use as they react to foods. They will eventually stop reacting or you can force a patina on them. Stainless steel has Carbon and Chromium in it, the Chromium makes it "stainless". Some steels, like AEB-L, don't have a ton of carbon in them, but they take and hold a great edge due to the other elements and the ratios, better than many other steels.
Pretty much any Japanese style knife will be better edge holding and performance wise than most European style knives (Henkels, Wustoff, etc). The Fujiwara are a great bang for your buck. I like the suggestion of getting a good gyuto, and then filling in with the Fujiwara's or Artifex for the other knives.
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