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Fri Dec 28, 2012 7:37 pm
I'm looking for a chef knife for (frequent) home use and was wondering if you could help me decide. I've tried a Miyabi Kaizen 8in and it felt very nice and seemed sharp but I've heard it can chip easily. I was also looking at your comparably priced German Henckels (and Wusthof). I've been told they are not on the same level as the Japanese Miyabi but will hold up really well. I also don't like sharpening knives myself and have heard that the Miyabi will hold it's edge longer. How long can I go between sharpening with either knife?
Thanks in advance!
Fri Dec 28, 2012 7:40 pm
I don't think I've recommended any of the knives on your list in a while but if I had to choose I would get the Miyabi Kazen. They're pretty good knives with descent steel and nice looks.
You could save yourself some money and get a Fujiwara or a Tojiro and they would be every bit as good.
Tue Jan 01, 2013 9:19 pm
Get the Kaizen, solid knife for someone not highly familiar with Japanese stuff and a way better introduction to Japanese style knives than a Shun in sense of profile. Fit is great, damn sharp and will stay that way for a long time. No idea where you heard the chipping stuff because its a sturdy blade. Tojiro DPs are spotty in finish though Fujiwaras are always a good cheap bet.
Tue Jan 01, 2013 10:33 pm
The kaizen 240mm was my first Japanese style knife and I recommend it 100% over a german blade. It can take a very sharp edge and hold it. Ive been using it everyday as a workhorse for over a year now and havent had one chip yet. The damascus look is also very sexy but fades as time goes by due to sharpening/thinning the blade and just regular wear and tear. A quick acid etch bath will bring it back tho.
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