We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Thu Sep 13, 2012 5:47 pm
I have used a MAC knife before but it’s been 8 years since I have bought a new knife, I really like the knife but don’t know which type it was. I am intrigued by the Japanese blades but really don’t know the difference but need a new knife or two! I am open to any suggestions!!!
Thu Sep 13, 2012 5:48 pm
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?
Do you mind if I post your question on our forum?
Thu Sep 13, 2012 5:48 pm
I'll help. – THANK YOU
Are you right handed? YES
Do you know how to sharpen? YES
Do you like to rock the knife or push cut primarily? Good Question – wow, never thought about it. I guess it would be different depending on what I am doing, I love the rocking motion for most apps though
Do you want a stainless knife? OPEN
Do you want to get a western handled knife or Japanese handle? OPEN
How much did you want to spend? OPEN
Do you mind if I post your question on our forum? Please do!
Thu Sep 13, 2012 5:58 pm
You're giving me a lot of leeway which makes it difficult to narrow down our huge selection.
If you want a stainless knife try the Konosuke HD2. It's thin, hard and light. Really fun to use and has a little belly so you can push or rock the knife:http://www.chefknivestogo.com/kohdwa24.html
Check out the customer reviews at the bottom of the page to get a feel for the knife.
Takeda's knife is one of our best selling gyutos. It's big with lots of knuckle clearence and it's thin and uses excellent carbon steel called aogami super steel. It's reactive but easy to maintain. Just wipe it dry after you use it.http://www.chefknivestogo.com/tagyas24.html
The Takayuki hammered is an excellent knife. We just got these with wa handles and I really like them. Lots of bling and good steel:http://www.chefknivestogo.com/satadagy240.html
I have about 20 other knives that might work for you so please feel free to ask follow up questions. Hopefully some of the other guys will jump in and give you their ideas.
Fri Sep 14, 2012 12:24 pm
Yeah, there are a ton of knives out there much nicer than the MAC's!!
I picked up a Tanaka Sekiso Damascus gyuto and it blew me away. Sharpest knife OOTB, but it cuts phenomenally well. From dicing onions and potatoes, slicing mushrooms, carving a chicken, trimming and slicing steaks and chicken breasts, carving a pot roast, it just does an awesome job. It literally blew everything else that I had away except the Tanaka Kurouchi #2 Nakiri, which did a hair better in some veggies. It's all carbon steel, wonderfully convex ground to a stupidly sharp edge (it still sticks into my cutting board after using it for a few weeks) and takes a cool patina. If you like carbon, give it a try!
Fri Sep 14, 2012 12:43 pm
Did you say how much/often you would be using the knife. Are you a professional line cook,an executive chef,in between or just a seriuos home chef? Is would seem to matter in the choice to me.
Fri Sep 14, 2012 3:37 pm
He's a pro chef.
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