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In need of a slicer.

Mon Mar 11, 2013 4:54 pm

I am looking extremely forward to receiving my new Konosuke; it looks just beautiful, what are your thoughts on the HD Konosuke range in general?
I am still waiting on the Ohira Tomae high quality finishing stone to come into stock do you expect this soon??

I am also in the market for a slicing knife and would appreciate your recommendations, like all my knives I am happy to pay the dollars to get the best available, I am after something razor sharp that holds a good edge, preferably from a Japanese maker steeped in tradition, if yourselves personally had a choice of any slicing knife on your site what would you chose? I live in the tropics near the ocean so probably carbon would not be the wisest choice, but with oiling and care I assume I would be fine? Maybe something carbon wrapped in stainless?
Could you please recommend some knives that would fit the above bill for me to have a look at?

As above same deal except a santoku, I have been browsing the site and have had a look at the Tanaka Santoku 165mm ironwood this knife looks beautiful does it fit the above bill??
If you could also recommend an assortment of knives that you consider to be the best of the best in the Santoku range for me to browse I would appreciate it.
Thanks for your help.
Regards


David

Re: In need of a slicer.

Mon Mar 11, 2013 5:02 pm

I have some ohira medium quality stones coming shortly in about 2 weeks.

If it were me I would get a good sujihiki. Suisin makes an excellent suji and it's got very good stainless steel: http://www.chefknivestogo.com/suinhowa.html

Try something different for the santoku. How about the Kikuichi?
http://www.chefknivestogo.com/kikuichi1.html

Re: In need of a slicer.

Mon Mar 11, 2013 5:36 pm

For the suji, in order of my preference:

http://www.chefknivestogo.com/kohd30wa1.html

Not all that much different from the Suisin Mark recommended, but the handle will be a touch fancier and I like the steel a bit more than the Suisin's. Still mostly stainless...technically a semi-stainless but you should be fine. Won't patina/rust anything near what a carbon blade would do.

http://www.chefknivestogo.com/suinhowa27.html

Mark's recommendation is a great one....I really love these knives and they're made very well.

http://www.chefknivestogo.com/tkcsujihiki.html

Great knife, great steel....really great steel, rather much like the HD steel from Konosuke. But, the knife wouldn't be as NICE as the other two.

For a santoku:

http://www.chefknivestogo.com/funa18peocha.html

Talk about a guy drenched in tradition. :) I won't even recommend another maker in this case. :)
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