We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Aug 27, 2012 2:17 pm
I am a home owner that loves cooking,
I was looking for a nice knife set.. around $250-$375
I am tired of the kitchen aide and Faber ware quality knives.
I was looking at the Calphalon Katana set from bed bath beyond for around $375.00 17 pieces with a block and sharpener I think.
your website came up on a forum and I didn’t see that particular set on there so since knives are your business I figured I would ask.
Are sets not an option when you purchase higher quality knives?
I primarily cut
Fruit… apples, pineapples, oranges, bananas, avocados, mangoes
I also cut meat steak and chicken
Lastly I do occasionally cut bread
Mon Aug 27, 2012 2:18 pm
We tend to sell knives that are high performance and they typically don't come in sets although we do have some.
We used to sell Katana but we decided to discontinue them about 3 years ago. They were ok.
I would recommed you get a couple good knives rather than 17 mediocre ones. I think you would enjoy it more.
I can give you some recommendations if you answer a few questions for me.
Are you right handed?
Do you know how to sharpen?
Do you like to rock the knife or push cut primarily?
Do you want a stainless knife?
Do you want to get a western handled knife or Japanese handle?
How much did you want to spend? (250-375)
Do you mind if I post your question on our forum? There will be others that will offer you some suggestions.
Mon Aug 27, 2012 2:19 pm
please post it on the forum....
I'm right handed, i tend to push i guess, rather than rock... one fluid motion is usually my style.
I have never sharpened, but I'm of all trades and a matter of most.... So i could learn or have it done until I'm proficient at it.
I guess stainless, what would be other options.
And as far as western handle or Japanese.. i guess i like the look of the Japanese... western is usually wood?
Mypricee range is $250 to $375 if i have to go that high.
Mon Aug 27, 2012 2:24 pm
You're on a tight budget for a set of knives but you can get an excellent set for that price point.
Richmond Artifex 210mm Gyuto
Fujiwara FKM Stainless Petty knife
Tojiro ITK Bread Knife
Shun Knife Block
Idahone Ceramic Rod
That would be a good starter set and it would hit your price point. You could add to the set with a few other knives over time.
Mon Aug 27, 2012 3:14 pm
Ok i noticed that nobody seems to have knife sets, just individual knives
Mon Aug 27, 2012 3:16 pm
and i guess individual knives makes more sense rather than having 17 knives that you might only use 6 of them.
Mon Aug 27, 2012 5:15 pm
Most people tend to get away from block sets since most just sit as you said! A gyuto is the meat slicing knife and general purpose knife. The set Mark recommends is good; the only thing on there I either don't have is the Idahone and I built up the Fujiwara FKM petty for my buddy with custom handles. The petty knife is useful for the smaller tasks and can be used to trim meats and other tasks. The Tojiro ITK is an awesome knife and can be used for other stuff besides bread!! Great for slicing down pineapple, watermelon, etc! I have one of the Shun blocks and I really like it.
Japanese style "Wa" handles are more of a tubular/oval or Octagon shaped handle with wood all around. A Western handle can be different material, but they are known as a Full Tang knife since the tang of the knife is visible all around the handle where the Wa handled knives have a thinner, narrower tang that is inserted into the handle and not visible.
Tue Aug 28, 2012 4:56 am
Ok that set looks good. What about a pairing knife? ceramic??? or any or of the other knives in the $35.00 price range will do?
Tue Aug 28, 2012 5:52 am
The petty is the Japanese version of the paring knife. 150mm is 6" long and nice and slender, the 120's are around 4.5" long. If you need something smaller, most people just get a cheap, plastic handled one. there are also some smaller petty knives (90mm), but they don't have the versitility of the 120/150mm pettys.
Wed Aug 29, 2012 12:17 am
Those are solid suggestions from Mark. Except I hate knife blocks.
As for the paring knife, I'd pick any of them that you like, including a ceramic one. I have never used a paring knife and felt like it was brilliant, and to this day, I find that odd.
One of the things that is good about Mark's suggestions is that the Idahone rod will keep up all of them well. If you get a different knife, even a different stainless knife, it will require different maintenance to be it's best. The Artifex is some well-treated AEB-L steel and responds to a honing rod a lot like carbon steel.
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