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Sun Nov 18, 2012 12:03 am
I'm looking at purchasing a 8-10" chef's knife, gyuto or something along those lines and have a very strict budget of around $60. It's not much, but what would people recommend?
Also if it makes much of a difference, I have a very basic 2-step sharpener.
Sun Nov 18, 2012 12:37 am
Tojiro 210mm ITK is $60, Artifex is $70, Fujiwara carbon in $73.
Sun Nov 18, 2012 2:56 am
Yeah I saw the Tojiro ITK, thanks for the other recommendations. For someone who hasn't really owned anything of good quality and struggled with a seriously dull knife for the longest time, of those which would you say would be the best to perhaps start out with?
Sun Nov 18, 2012 5:09 am
I found the Tojiro ITK to wedge a bit. The Artifex cuts a bit better. The Fujiwaras are decent cutters, but many not hold an edge as well as the Artifex, but are a bit thinner behind the edge. The stainless Fujiwara is a little more expensive than the carbon Fujiwara.
Sun Nov 18, 2012 2:57 pm
i'd pay the extra 10 bucks or so and get either the artifex or fujiwara.
Sun Nov 18, 2012 4:03 pm
So far I take it... Artifex > Fujiwara Carbon > Tojiro ITK...
Maybe two quick last question to wrap this thread up. What are thoughts on the Tojiro DP (the vg-10 steel) in comparison?
And for another sort of comparison, what are any of these going to be like vs lets say the Forschner/Victorinox Fibrox and maybe a Wusthof gourmet?
Thanks a lot for all the help!
Sun Nov 18, 2012 4:04 pm
How are your sharpening techniques? You can get the best knife in the world but if your sharpening techniques aren't good than that knife too will become dull or not hold an edge. So some thought should be put into that, in my extremely noobish opinion.
I was in your same situation a few months ago. I went with the Tojiro Wa-gyuto 210mm but if i had to do it all over again i think i would have went with the Artifex. The AEB-L steel has a lot of good reviews and i just really like what Mark Richmond is all about. I just got the Atifex Nakiri and am super stoked! Not to say that im not happy with my DP. Im still learning to sharpen properly so i dont even know if i have unlocked its full potential. I was looking at the ITK but the carbon steel put me off due the extra attention needed to keep the blade from rusting. Carbon is in my near future just not now...
Happy Hunting Bro!!
Sun Nov 18, 2012 5:12 pm
Do you have enough space to maneuver a 10" knife? If this is for restaurrant use, I'd go with the longer length.
If this would be your only/main knife and the sharpener you currently use I would recommend the Forschner chef knifes. They're tough enough for small bones and such as to avoid chipping or damaging a harder steel knife.http://www.chefknivestogo.com/foro10ch.htmlhttp://www.chefknivestogo.com/fofi10chkn.html
Wed Nov 21, 2012 7:46 pm
Tojiro ITK is not remotely in the same category as an Artifex. The only reason the ITK is 90% of the price of the Artifex is because there aren't that many numbers below 70.
Get an Artifex.
Thu Nov 22, 2012 12:00 am
I agree. My Artifex is better than the ITK but it's apples and oranges.
Artifex is stainless with a western type handle.
ITK is carbon with a wa handle.
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