We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Nov 18, 2013 8:52 pm
jeremyboudreau wrote:Another thing I'm worried about is the effect that some steels have on certain foods, such as red onions. I like the Goko and the Kohetsu, but I don't know which one is more practical for everyday kitchen use.
You won't have to worry about either of these knives tainting your food. The Goko has a great rustic look and will probably sharpen a little easier, the kohetsu has better fit& finish and will hold it's edge better but both are great knives. I believe you'd be happy with either.
Tue Nov 19, 2013 3:29 am
The Goko is a bit beefier blade wise. The Kohetsu is an awesome choice, and the Tanaka Sekiso rocks as well, but is all carbon. For $209, the AS Laser is a great deal, too!
Tue Nov 19, 2013 3:47 am
+1 for the Kohetsu, Brilliant knife...
Don't doubt it, just pull the trigger and buy it.
Tue Nov 19, 2013 1:49 pm
Indeed the Kohetsu is, but it's not for everyone necessarily. Some don't like very thin blades.
It's nice to have options. Goko and Kohetsu AS compliment each other much more so than compete with one another.
Wed Nov 20, 2013 6:19 pm
If you are concerned about your knife reacting to foods, as in red onion as you stated, just go stainless. The stainless knives on the site are just as good as the carbon stuff but less up keep. Aeb-l +1
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