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Re: New Chef's knife wanted.

Thu Jul 25, 2013 3:17 pm

+1 on the Kikuichi, unless...

(A) Your default is the French style "gliding" chopping action (as opposed to rock or push cut)[ and/or (B) You really like the Sabatier type blade profile; then (C) go with the Masamoto. You'll get slightly better edge taking and retention with the Kikuichi (not that it matters much for someone using a WE), but the Masamoto has a sweeter profile.

I know you said stainless but if you can live with carbon and afford the extra bucks, think about the Masamoto HC and Misono Sweden. Exceptional knives both. The HC has the same great profile as the VG but gets sharper. In the world of mass-produced yo-gyuto, there's nothing better at any price -- only different. The Misono Sweden is arguably as good. It also gets very sharp, has one of the world's best handles, and let's not forget the dragon.

Also, 240mm is significantly more productive than 210mm, and once you learn how to hold a knife correctly it handles as easily.

BDL

Re: New Chef's knife wanted.

Fri Jul 26, 2013 2:19 am

That Masamoto HC looks great. I've never owned a knife with a 70/30 bevel.

I think I have it narrowed down to the Kikuichi and the Masamoto HC.

Re: New Chef's knife wanted.

Fri Jul 26, 2013 2:26 pm

Kikuichi..... :)

Re: New Chef's knife wanted.

Fri Jul 26, 2013 5:12 pm

boar_d_laze wrote:+1 on the Kikuichi, unless... You really like the Sabatier type blade profile
BDL


+1

Re: New Chef's knife wanted.

Fri Jul 26, 2013 11:18 pm

Kikuichi

Re: New Chef's knife wanted.

Fri Jul 26, 2013 11:30 pm

Kikuichi it is! Now I wait for them to come in stock. Should be right around my birthday. Perfect.

What kind of grind and bevel do these come with? I had never heard of 70/30 grinds/bevels until I looked at gyutos. I'm sure I will have some sharpening questions as well.

Re: New Chef's knife wanted.

Sat Jul 27, 2013 12:38 am

50/50, I think you are going to love it. I am an amateur sharpener and the first time I took the steel of this knife to the stones I achieved the best edge up to that point the fastest I ever have and I finally realized the three essentials to a quality knife; STEEL, STEEL, and STEEL!!! No, but in all seriousness steel is huge as well as geometry and thinness behind the edge which is somewhat workable with experience in sharpening.

Re: New Chef's knife wanted.

Sun Jul 28, 2013 6:54 am

I have the kikiuchi tkc and a horomoto as and I will give a thumbs up to both. But I always prefer mark to get every sale but a sabatier is another choice it comes in different handle colors and several different steels u can take your pick from. Ill see if I can find my catalogue but if you google, bing whatever there is a K sabatier store In South Carolina who have the new ones including the original and the newer stainless with different handles and some with no bolster. But the kikiuchi is a workhorse I love mine it's 3am on the easy coast and I can't sleep so I just put a new jmbullman edge on it and shaves hair and cuts paper towel along with the over ripe tattooed just fine but so does the others after sharpening. Hope I helped, jmbullman
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