We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Fri Mar 01, 2013 2:55 pm
Hello Chef Knives to go,
I'm looking to purchase a second chef knife but a little lost with the amount of options available. I've purchased in the past from your shop a Kikuichi Warikomi Damascus Gyuto 240mm.
My ideal chef knife would be 180mm, thin, 50/50 edge, preferably a wider body and a knife that's easy to sharpen with good retention. I have little idea about steel type, but I did enjoy sharpening a carbon steel knife I had in the past which kept razor sharp. At the moment i'm using the Kikuichi as my main work knife, but find it tedious to sharpen.
The Takeda AS Sasanoha Small 180mm has caught my eye, but the description says it's shorter than a standard Takeda gyuto, how does it compare to my Kikuichi in body?
Can you recommend some knives similar to the Takeda, is the type of steel (aoigami) easy to sharpen and does it have any drawbacks (rust)?
What's the best option for a tight budget, not exceeding $300?
Fri Mar 01, 2013 3:01 pm
Try this, it's the right size, in your price range and easy to sharpen. I like the shape of this knife too. http://www.chefknivestogo.com/funa18peocha.html
Fri Mar 01, 2013 3:54 pm
Honestly it sounds like you're after a santoku.
Haha...that's what Mark linked to.
What he linked to is about perfect, but any 180mm santoku might fit the bill for you.http://www.chefknivestogo.com/misono2.html
I really like the Misono Swedish steel kniveshttp://www.chefknivestogo.com/kikuichi- ... knife.html
A Kikuichi of a different flavor...it's a really nice knife...wish it wasn't VG10 though.http://www.chefknivestogo.com/kiswwada.html
Can't say that I've ever seen these, but looks promising.
Fri Mar 01, 2013 6:11 pm
The 195 Gyuto in the Fujiwara Nashiji line Mark mentioned will be a half inch longer than the 180s. http://www.chefknivestogo.com/funa19gyocha.html
Shaun did a video on the 210 that will give you an inkling of how the knife performs.