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Fri Sep 07, 2012 12:47 am
I'm midway through culinary school and I'm going to be starting to stage in a Michelin Stared restaurant soon where you need to be very accurate with your knife cuts and the knives my school gave me and not going to get it done.
I have a general idea of what I like...price range anywhere from $100-$230, something pretty light, something that will allow me to be very accurate and precise...i'm thinking around 210mm/8" is a good length. I think I prefer Japanese octagon shaped ho wood handle over the western but I wouldn't be opposed to a western if the knife is of better quality.
I've done a lot of shopping around on this web site and I've picked out a couple, but if anyone has any other favorites please share. So I like 4 of the Konosuke 210mm Gyuto's:http://www.chefknivestogo.com/konosukehd.htmlhttp://www.chefknivestogo.com/kogy24.htmlhttp://www.chefknivestogo.com/kohd21wa.htmlhttp://www.chefknivestogo.com/konosuke10.html I also like 2 of the Kikuichi 210mm Gyuto's (TKC Performance and Warikomi Damascus):http://www.chefknivestogo.com/ictkcgy21.htmlhttp://www.chefknivestogo.com/kigoelsugy21.htmlThe Sakai Takayuki Damascus:http://www.chefknivestogo.com/satadagy210.htmlMisono UX10:http://www.chefknivestogo.com/mi.htmlFujiwara FKM Stainless Gyuto:http://www.chefknivestogo.com/fufkmgy21.htmlKanehiro Wa-Gyuto 210mm:http://www.chefknivestogo.com/kawa21.html
Fri Sep 07, 2012 3:25 am
The Kono's get good reviews across the board. The Kanehiro has a carbon core (Aogami Super) which will patina. If you are OK with Carbon steel, check out the Tanaka Sekiso Gyuto's. They have D shaped handles on them, but they are convexed very nicely and cut really well.
Tanaka Sekiso Gyuto:http://www.chefknivestogo.com/tanakagyuto2.html
Richmond 210 Laser:http://www.chefknivestogo.com/rila21.html
Look at the 210mm Artifex, some of the ones with the burl wood handles have already been finished sharpened and are ready to go out of the box:http://www.chefknivestogo.com/riar.html
The Artifex can also be converted over to a Wa style handle, too.
Mon Sep 10, 2012 11:14 pm
You feedback is appreciated,