We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Jun 26, 2012 3:18 pm
I'm in the process of filling up my shopping basket with these knives (chef, utility, santoku and sujihiki), however a lot forums poo-poo these knives for the fact they are no longer worth the money.
Can you recommend something in a similar price range that is worth the money? My key requirements are: well balanced, super sharp yet and remains sharp and has a european handle?
Thanks a lot,
Tue Jun 26, 2012 3:19 pm
Sure I can help.
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?
How much did you want to spend?
Do you mind if I post your question on our forum?
Tue Jun 26, 2012 3:20 pm
Rock rather than chop
Stainless is all I know (not interested in ceramic)
I'm happy to spend up to $250osh for a chefs knife.
Tue Jun 26, 2012 3:32 pm
We may get some suggestions from others. Here is the post:post4166.html#p4166
This Hiromoto is a little over your budget but it's a great knife and the edge retention on this knife is high. Plus the custom handle is beautiful and really makes it special.http://www.chefknivestogo.com/cuhibymast.html
This Kanehiro is an excellent knife as well and really fun to use:http://www.chefknivestogo.com/ka24wa.html
This Konosuke Ginsan Wa-Gyuto is a great knife and fully stainless. I love these knives and the steel holds it's edge well.http://www.chefknivestogo.com/kowasi24ho.html
The first 2 knives are stainless clad with carbon steel cores on the edge so they will form a nice looking patina on the edge over time. You need to wipe them dry when you're done using them or they could rust a little. The third one is fully stainless.
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