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Sun Nov 25, 2012 9:05 am
I'm trying to decide on the best chef's knife for my needs, which is usually a once-a-day task, cooking for one or two in a small home kitchen. Small meals, nothing fancy or elaborate. My average knife and sharpening skills have come from using original Messermeisters (before they went Japanese), F. Dick, with some light use of MAC Pros and Shuns thrown into the mix.
Though I'm used to the heavier German style, I don't believe the crossover to Japanese-Western would be too traumatic -- so I'm open to either. I like the looks of the Wusthof Classic, but the cost is high. The Kikuichi TKC is very appealing, but again there's the cost factor and the feeling it might be too much knife for my average needs. I guess that leaves either the F. Dick Premier Plus 8" chefs or 210mm Fujiwara FKM Gyuto at the right price point. I treat my knives well and sharpen on a regular basis, but want the knife to hold up to any beating it might receive in my amateur hands.
What would you recommend? Thanks for any feedback.
Sun Nov 25, 2012 9:09 am
If you can sharpen you are way ahead of the game. I would encourage you to try the TKC. It's better steel than anything else you listed and it will alllow you to sharpen it with a steep angle and you should get better cutting performance out of it. I love the steel in that knife and it's pretty easy to sharpen.
Have you considered a wa handled knife? Something like this would be really fun for you to try:http://www.chefknivestogo.com/satadagy210.html
Sun Nov 25, 2012 9:37 am
the tkc or the sakai takayuki would be pretty awesome.
Mon Nov 26, 2012 8:41 am
Yeah, the TKC is a really great knife and I wouldn't consider it too much for a newbie. Sounds like you know what you're doing and you'd never to second guessing the "I should have bought a better knife" a year from now.