We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Thu Sep 27, 2012 1:37 pm
I am in the culinary field and am looking for a Japanese knife similar to the shun miyabi kaizen/fusion. Do you have any knives that you recommend? My friend recently bought a Japanese knife from as well around $130-150 range. I'm looking for something around that as well. I am willing to even go up to $200. Also if you have any chef knives with a white handle I'll be interested I those as well. Thanks for your help, Shane.
Ps I'm looking for a chef knife in the 9.4,9.5" range.
Thu Sep 27, 2012 1:38 pm
Are you right handed?
Do you know how to sharpen?
Would you prefer a western handle or Japanese handle on the knife?
Would you prefer stainless or carbon steel?
Thu Sep 27, 2012 8:38 pm
What do you like about his knife?
Do you want a Wa handle, or Western(the Miyabi is kind of a cross, which you won't find elsewhere)?
Does it have to be stainless?
Thu Sep 27, 2012 8:46 pm
Tons of good blades are out there! Many Wa style handles come with a pale wood rear grip and a black ferrule. You can get a Wa or Western knife rehandled in Ivory Micarta as well and have the whole handle white. It's an off white, like this:
Fri Sep 28, 2012 4:31 pm
I am left handed and I know how to sharpen a knife. I rather the straight handle like japanese knives. The also doesn't have to be stainless. I also want something durable that will last a while. I'll be using this knife 4-5 times a week. Thanks for your help
Fri Sep 28, 2012 10:58 pm
being left handed is an important consideration. Most Japanese knives are ground for right handed people and will steer funny if you use them left handed. It will require a technique adjustment. I'd just be sure to get a knife that is 50/50 ground entirely.
Sun Sep 30, 2012 9:55 pm
burkecutlery wrote:being left handed is an important consideration. Most Japanese knives are ground for right handed people and will steer funny if you use them left handed. It will require a technique adjustment. I'd just be sure to get a knife that is 50/50 ground entirely.
I would disagree since we are talking about gyutos here most I have seen are 50/50 ground. Now D shaped handles could be a conflict though.
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