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Thu Nov 07, 2013 2:12 pm
Thanks Mark, I really appreciate your help.
I may be interested in a 240mm Gyuto sometime soon. I like the Masamoto profile a lot but the
Kikuichi TKC looks real nice too. Is the TKC's blade much thinner than the Masamoto VG?
Thu Nov 07, 2013 2:16 pm
These 2 knives are compared all the time and it's close between them. I usually give more weight to steel quality and grinds. I like the steel quality better in the TKC and the grinds on both knives are both excellent. I kind of prefer the POM handle on the VG even though the Japanese makers much prefer the pakka wood and charge more for it. It looks better but POM is super stable and durable even if it doesn't look quite as nice. All in all I would choose the TKC but it's very close.
Thu Nov 07, 2013 2:17 pm
Adam, you've used both before, what do you think?
Fri Nov 08, 2013 2:47 pm
I prefer the TKC as well. As Mark said, the stock handle on the Masamoto VG is better, but that's it's only winning attribute. The TKC has better steel and a grind that's just fabulous. It's not laser thin really, but that's one thing I like about it. It's not workhorse heavy either. It's a perfect balance in between those two labels. It has an ideal profile as well.
The TKC is still one of my favorite knives.
Tue Nov 12, 2013 4:31 am
I bought the TKC a month ago, and it makes me angry that I didn't buy it as soon as I got a job in a kitchen. It is awesome, and every chef I let use it, asks to use it again.
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