We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Thu Feb 07, 2013 2:38 pm
I hope you are doing well.
I am a right handed
I use Professional Model Edge Pro System to sharpen my knives
Stainless is preferred
Any handle (western or Japanese)
I am willing to spend more for a really good knife
Yes fill free to post my question on your forum.
Thu Feb 07, 2013 2:39 pm
I've been eyeing this one myself....http://www.chefknivestogo.com/hias15pewicu.html
Great blade, excellent steel and a sweet custom handle. I'm surprised it's lasted a week.
Thu Feb 07, 2013 3:03 pm
That's certainly not a bad choice.
Another nice option:http://www.chefknivestogo.com/rila15pe.html
Thu Feb 07, 2013 4:07 pm
I can't put it down. The G3 is awesome; confidence inspiring feel, takes any edge you can give (admitedlly, I only go up to 8K-12K), holds said edge admirably, nice stiffness, Rc is not too brittle, it has the most absolutely perfect Wa relative to blade size/profile that I've ever used. I love it.
I have 3 Kanehiros, and every one of them impresses the shiite outta me...
Thu Feb 07, 2013 6:02 pm
That kanehiro has caught my eye, too.
I'm angling toward a new stainless/clad 150mm petty purchase at some point, too. I'll use it some myself, but I'd really like for it to be something that my wife will choose over her trusty 6" Wusthof chef/cooks. Obviously, the Wusthof is a cudgel compared to any of these, but the profile is really great for lots of light prep work. The blade is deep enough to do real chopping, with a good slim tip and not too much belly. A lot of the good wa petties are too slim for that kind of general purpose use. I'd prefer a minimum depth at the heel of 30mm, and closer to 35mm would be nice.
The things that have caught my eye:
the Kanehiro Melampus has suggested
the Masakage Yuki or Koishi
a small Carter Funayuki
maybe the Fujiwara-Nashiji or Tetsuhiro
Fri Feb 08, 2013 6:28 am
Ah, you snake! I've not only been eyeing that, I stuck the link on my browser toolbar.
Very much looking forward to seeing how you like it.