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Wed Mar 05, 2014 1:50 pm
I'm new to Japanese knives and would like to invest in a set.
Could you let me know what is the most cost effective, yet quality set of steel knives you carry?
prefer those with Japanese handles, and in Shirogami, or Aogami steel. I would like to get a petit, gyuto, sashimi, and santoku for under $500.
Please let me know what you have that will fit my budget.
Wed Mar 05, 2014 1:56 pm
I think you would do better by reducing the amount of knives you get and choose higher quality ones. That said here are some recommendations that would roughly fit your budget.
For a petty and a gyuto at a reasonable price with wa handles I would recommend you try the Kohetsu: http://www.chefknivestogo.com/kohetsu.html
If you wanted to add a santoku try the Kajihara: http://www.chefknivestogo.com/tskape15.html
A good and low cost yanagiba in blue #2 would be the tanaka: http://www.chefknivestogo.com/tanakasashimi3.html
Wed Mar 05, 2014 3:32 pm
+1 for Kohetsu. Great performance for the money.
Wed Mar 05, 2014 4:39 pm
i give +1 for Kohetsu, use one as my main prep knife in a professional setting. I have also been eyeing a Masakage Yuki gyuto as well.
For a slicing knife i really like my Artifex sujihiki, its a great general purpose slicing knife. Most people on here would try to sway away from a dedicated sashimi knife, like the Yanagiba unless you really need a knife like that; as in you're a sushi chef. I have used my artifex for both fish and beef/pork and it is a wonderful slicer for the money.
Wed Mar 05, 2014 4:48 pm
+1 here also on the Kohetsu. Of the 3 Petty 's I own it's by far the best performing petty I have. The Kohetsu Gyuto gets great reviews by the people that own them also.
Wed Mar 05, 2014 5:29 pm
If the Kajihara santoku is ground like their 210 gyuto it will be a good knife, and a nice counterpoint to the Kohetsu knives in terms of weight and grind. But you may not need a santoku if you have a good gyuto, so keep that in mind.
Wed Mar 05, 2014 7:27 pm
chefknivestogo wrote:hello there,
I would like to get a petit, gyuto, sashimi, and santoku for under $500.
I would start with the gyuto, santoku, and a petty, then decide what you want use/get for your sashimi knife as you may be happy with the first three. Another Kohetsu recommendation here, go for it, you wont be sorry.
Wed Mar 05, 2014 9:07 pm
If you like a tall petty I would consider the Tanaka Sekiso Damascus: http://www.chefknivestogo.com/tadape15.html
or any in the Masakage series': http://www.chefknivestogo.com/masakageknives.html
I like the Kohetsu Gyuto.
Thu Mar 06, 2014 12:11 pm
Ryky - a good 270mm Sujihiki will do very well at slicing sashimi, as well as maki rolls, roasts, tenderloins, turkeys, etc. It's a versatile knife. The Richmond Artifex, Tojiro DP, and Fujiwara FKM 270 Sujis are all great for the money. If you won't use the Suji every day, a Western handle version like those I just mentioned are great values and they work just fine. My main knives are Wa handled, but my Fujiwara FKM Suji with it's Western handle works great!
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