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 Post subject: New Santoku?
PostPosted: Thu Oct 18, 2012 8:04 pm 
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Joined: Tue May 01, 2012 10:53 pm
Posts: 335
Location: Seattle, WA USA
In 2001 after getting divorced I got myself some new kitchen knives. At the time what I considered to be nice anyway. One of them was a Wusthof Grand Prix Santoku, 6.5 inch. It's really served me well. I like the feel of it and have come to use it quite often in the kitchen. It's being sharpened well into the hollow cuts on the side of the blade now and I think it is time for another Santoku to take over the majority of it's workload. I'll still keep it. It's an old friend that hasn't had to endure the neglect my ex wife gave me, our children or our kitchen knives. :) It also helped me begin to learn the real possibilities that decent steel in the kitchen bring to my cooking experience. It was also the precursor to my learning that German steel wasn't necessarily everything we'd been made to think it was and there were other things out there.

So I am looking at a Santoku I think 180 this time. In a perfect world I'd ask for one made from AEB-L steel. Next choice would be maybe M390? I have thought about trying a carbon or AS blade too. Budget is say $200 at the top end, less would be great too. Thoughts?

Then this morning I run across a Miyabi 7000 MC for a pretty attractive price of $149 shipped. It's made from ZDP-189 and that would be another steel I'm keen on trying out, just because. Normally I'd be over the whole Henckel thing but this one is made in Japan by a formerly independent knife maker and on the surface it sounds really good to me as a possible heir apparent to my faithful old Wusthof? I would love to hear what you all have to say. Thanks!


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 Post subject: Re: New Santoku?
PostPosted: Thu Oct 18, 2012 8:31 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2756
ZDP is a great powdered steel. Takes a very nice edge and is relatively easy to sharpen.

However, my only caution for you and that knife is that it's about on the opposite end of the knife spectrum for you. You'd be going from about as soft of steel as you can to about the hardest.

Not a bad thing really...just make sure you know what that means. No banging the knife around, trying to snap chicken bones, don't use it to pry out a roast...etc. As long as you know that....it would be a great knife I'm sure.

Other than that....if you want to try a carbon blade, the Hiromoto AS 190mm santoku is a nice dive in. Stainless cladding, with an AS core.

The Tojiro DP is a great value and no slouch of a knife.

If I could have any though:

http://www.chefknivestogo.com/bannofunayuki.html

Short of something custom made.



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 Post subject: Re: New Santoku?
PostPosted: Thu Oct 18, 2012 10:06 pm 
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Joined: Tue May 01, 2012 10:53 pm
Posts: 335
Location: Seattle, WA USA
Yes, I understand what the upgrade means. I have a couple of Tojiro DPs already and an Artifex. Looking to step up from them too with this purchase. Id guess you'd say that the old German girl just helped me get to the real fun. ;)

The Takeda is a really nice knife for sure, but it's smaller than I want and more than I can spend at the moment on this one. The $200 limit is really solid.


Last edited by Paradox on Thu Oct 18, 2012 10:15 pm, edited 1 time in total.

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 Post subject: Re: New Santoku?
PostPosted: Thu Oct 18, 2012 10:10 pm 
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Ahhh...I gotcha now!! :)

The ZDP would be a fun upgrade. Great steel.



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