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Line knife suggestions.

Wed Nov 20, 2013 9:23 am

I am looking for a knife to keep on the line with me. Don't wanna spend alot and was thinking a deba or santoku. I prefer a wide knife. Doesn't have to be longer than 7 in or else it defeats my purpose.

Also I have been looking into carbon steel. If I patina the knife myself will it still need alot of care. Just nervous about rusting/ chipping. When I work do not wanna be super worried about wiping my knife, especially during a busy service. Any help or thoughts?


Re: Line knife suggestions.

Wed Nov 20, 2013 9:29 am

Hi DL,

For this knife I would recommend a western handled stainless santoku. Line knives take a beating and you want something that works well but you don't have to worry about. Also, western handles are usually more durable.

There are 3 good and cheap stainless santokus that fit the bill for you. The Richmond is the tallest of the 3 and has the best steel and heat treat I think but the grinds on the Tojiro and Fujiwara are a little better in my opinion.

Fujiwara FKM: http://www.chefknivestogo.com/fufkmsa18.html

Tojiro: http://www.chefknivestogo.com/todpsakn17.html

Richmond: http://www.chefknivestogo.com/richmond1.html

Re: Line knife suggestions.

Wed Nov 20, 2013 9:37 am

Now, if you really want to try a good but inexpensive carbon santoku try the Murata Buho: http://www.chefknivestogo.com/mu16sa.html

This little knife is impressive and you can get it screaming sharp. It's lacquered on the blade and has a handle that is also lacquered so it should be ok for you in a commercial setting.

I really love being able to recommend about 20 options for any customer need. :) Selection, selection, selection. I would rather confuse customers with choices than not be able to offer them something that fits their price range and use habits.

Re: Line knife suggestions.

Wed Nov 20, 2013 11:07 am

Thanks Mark!

I was eyeing up those Muratas for a while now. Just bought the nakiri!
Might have to block your site for a while, im running out of cash!

So obviously it will patina and such, but if i keep her clean and dry she should be okay?


Re: Line knife suggestions.

Wed Nov 20, 2013 11:40 am

Yes. Just wipe it dry and that's it. If you get a little rust on it it's super easy to remove with a little bar keeper's friend or even soap and water. It's a fun knife so I think you'll enjoy it.

Re: Line knife suggestions.

Thu Nov 21, 2013 2:09 pm

A deba is for breaking down stuff not chopping and slicing. The Tojiro VG10 steel are really good for the money and actually better than the more expensive Shun's.

Re: Line knife suggestions.

Thu Nov 21, 2013 10:20 pm

Bar Keeper's Friend... from my glass stove top to my stainless steel cookware to my knives to my stainless steel sink... I swear I use that stuff everywhere! lol

Nothing else I have tried beats it. :)
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