We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Jan 15, 2013 11:21 am
Aloha, I am a cook in a small restaurant in honolulu. I am looking to get a Santoku to add to my very small collection. Right now I have a Wusthof Grand Prix II 8" chefs I use for home and a Tojiro DP 240 Gyuto I use for work. I like the DP as it was recommended by Mark. Although it is a bit heavy, it seemingly loses edge quickly and I tend to do lots of push cutting and chopping. So therefore I am looking for a Santoku that is light and made of good steel. Right now I am looking at these 3:
Fujiwara FKM Stainless Santoku 180mm ($70): I hear good things about Fujiwara but I read that the steel is not quite as good as VG-10 (Tojiro)http://www.chefknivestogo.com/fufkmsa18.html
Tojiro DP Damascus Santoku 165mm ($80): I've always wanted a damascus and it looks sexy. But will it lose edge just like the Gyuto? Is it worth it to try a different brand?http://www.chefknivestogo.com/todpdasa16.html
Hiromoto Santoku 190 mm ($109) : I like the specs on this knife a lot and heard that AS is really nice. Kind of leaning towards this one, but is it worth +$40? I could get a nice artifex paring with that extra money....
Any advice out there? I am also open to new suggestions.
Tue Jan 15, 2013 11:25 am
Tue Jan 15, 2013 1:12 pm
Of the three you listed, I would definitely go with the Hiromoto. Provided you are okay with carbon, Aogami Super is a much better steel than that of the DP or Fujiwara (in my opinion). Takes a great edge, good hardness, and holds its edge well.
Also, if I am not mistaken, Hiromotos are clad in stainless so you would only need to wipe down the edge (which is nice if you are not used to caring for carbon steel.
All in all, I think the extra 40 bucks is well worth getting a high quality blade that you will not soon out grow.
Just my 2 cents...
Tue Jan 15, 2013 2:19 pm
Yeah, most definitely of those three the Hiromoto AS will have the best of all most every category. It will take the best edge and keep it longer than either of the other two. It's absolutely worth the extra $40....no question about that.
They are stainless clad, so all you have is a small exposed carbon edge which alleviates most of the carbon worry.
Tue Jan 15, 2013 3:20 pm
I agree, my mom and aunt have the Hiromoto AS Santoku's and love them. Definitely worth the extra $40!
Wed Jan 16, 2013 11:40 pm
Thanks all. Just ordered the Hiromoto. $100 lighter and pretty freaking excited.
Thu Jan 17, 2013 7:55 pm
I know you already ordered, but IMO you made the right choice! I got the Hiro AS santoku a couple weeks ago, and love cutting with it. It slides right through things! More laser-like than my Konosuke gyuto! The handle needed some oiling, but that was a minor thing to do.
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.