We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Sep 02, 2013 10:42 am
The kono i got last week is awesome man couldnt ask for a better knife! Now im looking for a blue 2 or super suji with octo handle, what do you recomend?? Also im looking for a 150 petty that wont turn my shallots and red onions dark blue, pref. octo handle that has great edge retention.
Mon Sep 02, 2013 10:46 am
I would suggest you try different stuff. It's way more fun to try different makers. This is a good suji with blue #2: http://www.chefknivestogo.com/tskasu27.html
Mon Sep 02, 2013 10:48 am
I like this one even more but it's white #2 and one sided grind: http://www.chefknivestogo.com/yoya27su.html
Mon Sep 02, 2013 10:49 am
For a good petty that's stainless but sharpens up really well and holds an edge try mine: http://www.chefknivestogo.com/rila15pe.html
Mon Sep 02, 2013 10:56 am
A petty with a combination of quality and cool looking. http://www.chefknivestogo.com/satadape150.html
Tue Sep 03, 2013 7:35 am
For a petty:http://www.chefknivestogo.com/fujiwara4.html
It's stainless clad carbon, so it should be fine with reactivity.
For a suji within those parameters.....I'm gonna echo Mark's Kajihara recommendation. Great knives.
Tue Sep 03, 2013 10:35 am
Also what steel is the Fujiwara Nashiji 150mm Petty Octagonal Handle
And I also wanted to see what your thoughts were on the kanehiro stainless clad 270 suji?
The Fujiwara is stainless clad with white #1 core steel. The Kanehiro is a good knife. Both of these guys are famous and well established blacksmiths.
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.