We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Mar 11, 2013 12:26 pm
I bought a takeda from you a few months ago. The knife is amazing and I love the very steep angle it is sharpened at. My girlfriend is afraid of the knife and usually uses a 12cm utility knife from whustof. What would you recommend to replace that knife. The carbon steel will probably not work for her because of the staining issues.
Mon Mar 11, 2013 12:27 pm
This maker uses a similar techniques to Shosui Takeda except he does a line of knives in stainless (ginsanko) steel which is really nice stuff. This is a small petty that he makes that is 150mm in length so it's a little larger than what your girlfriend is used to but it's light so I think she may like it:http://www.chefknivestogo.com/kagipe15.html
Mon Mar 11, 2013 12:35 pm
Another option might be to get her a 165mm santoku. Something a little bigger and more meant for bigger prep.http://www.chefknivestogo.com/kagisa16.html
Mon Mar 11, 2013 12:47 pm
Ya, that kanehiro is a good santoku. I love that knife.
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