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 Post subject: Looking for a smaller
PostPosted: Tue Nov 27, 2012 4:54 pm 
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Mark

I have a classic wusthof 160 that I use daily and love. That knife could probably go the grave with me. That being said one of my daughters’ and I watched a show on Damascus last week and were very excited about the process and the knives. So my daughter decided that she secretly wanted to get me a knife for Christmas, not knowing that Kramer knives are 10K. Not wanting to disappoint her I have begun to research some knives that may work as a gift that my girlfriend and her can help with.

I was reading on some of the knife forums about different style knives and their maker and saw some of Pierre’s knives and liked them. I spoke with him last night and he suggested that I speak with you about recommendations even if it is not him. He has convinced me out of Damascus because I want a French cook style knife that will hold the best edge possible and the Damascus is not always the strongest? (I love the look but want a strong edge) He is pushing the CPM S35VM material with a thinner blade then I am use to (I have concerns that a thin blade will dull quicker) he thinks not. I also do not want to go any longer than 175-180. I will be using an edge pro sharpening system. What do you think? I would think the price range would be up to 700. I am also not sure if Pierre can get a knife in time for Christmas.

Thanks



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 Post subject: Re: Looking for a smaller
PostPosted: Tue Nov 27, 2012 4:55 pm 
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Let me ask you a couple short follow up questions and then I will give you some suggestions.

Are you right handed?
Would you prefer stainless or carbon steel?
Are you sure about the size? Most people use a slightly larger blade (200-210mm) and there are some more choices if you want to go a little larger. Since Japanese knives are thin and lighter they are easy to control at this length.
Would you like to use a western type handle or a Japanese handle?

Once I get these answers I'll give you a few to check out.



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 Post subject: Re: Looking for a smaller
PostPosted: Tue Nov 27, 2012 4:55 pm 
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I am right handed.

No opinion on the steel, just the least amount of maintenance and the best steel possible. What are the pros and cons of each?



The length is difficult for me because I have a whustof 8” that is just too big and heavy



Either handle is fine, Pierre said the Japanese handle is very versitle.



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 Post subject: Re: Looking for a smaller
PostPosted: Tue Nov 27, 2012 4:56 pm 
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Here are a couple to look at.

The Takeda is hand made by Shosui Takeda who is a great blacksmith from Nimi Japan. The knife uses top of the line aogami super steel. It will rust if you don't keep it dry so to care for this knife just use, wash and dry. It takes a wicked edge and you can sharpen this at 10 degrees on each side and the steel should hold that edge without much trouble.
http://www.chefknivestogo.com/bannofunayuki.html

This knife by Takashi Saji is also hand made in the same region as Shosui. The steel is stainless, hard and takes a great edge. This knife is heavier than the Takeda with a large western handle that many people like. Beautiful knife and performs great.
http://www.chefknivestogo.com/takeshisaji1.html

This knife by a small company called Hokiyama uses a great damascus pattern on their knives. The steel is hard and performs well. Nakiris are fun to use and great for chopping lots of veggies:
http://www.chefknivestogo.com/hosada16na.html

This Itto-Ryu is another small shop that hand forges their knives. The cladding on the knives is very unique and the carbon steel blades are easy to sharpen and perform well.
http://www.chefknivestogo.com/rehafowh1sa1.html

If you have questions after you check these out let me know. I think you would enjoy any of these.



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 Post subject: Re: Looking for a smaller
PostPosted: Tue Nov 27, 2012 7:11 pm 
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Mark has some good recommendations and I may throw a few in here too, but I'd more like to discuss a few of your worries/thoughts.

First, a knife that is damascus through and through (not just clad in damascus like many are) will perform differently than a knife made of one steel. The multiple (typically 2 to 3) steels used to make the damascus each have their own characteristics and so the edge will be a combination of them. It's not bad nor is it good....it's just what it is.

Pierre is a very knowledgeable person, and I don't disagree with him that I know of....but I don't know for sure how the "strongest" part comes across. Perhaps his thought is that a damascus blade won't typically hold an edge as well as some of the great steels out there which I do agree with. But good damascus steel is certainly strong and more than capable of being a solid performer in the kitchen.

S35V is supposedly a great kitchen knife steel...I've not used it yet though so I can't comment directly. However, I can't imagine you'd be unhappy with it.

A thin blade will not dull easier than a thick blade. If you want to discuss why, let me know. Or just take my word for it.

You're coming from a Wusthof, so it's very likely that any knife we recommend here will hold an edge much longer than the knife you're used to no matter it's thickness.

Since most of the knives we discuss here are thinner and typically do not have a full bolster like your Wusthof, it will feel much lighter than it's size will make you think. I definitely recommen a 210mm gyuto....but if you're stuck on that size a santoku might be a better option. I don't like the shape necessarily, but a lot of people do and you'll have more options in that size with that shape. Hopefully that rambled sentence made sense.

Now, that said:

http://www.chefknivestogo.com/muca81sunkus.html

Gets you a good blade and a great handle. (Can't believe I just recommended a Carter though) But it does seem to meet a lot of your criteria.



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 Post subject: Re: Looking for a smaller
PostPosted: Wed Nov 28, 2012 2:19 pm 
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Adam, I don't know who you are anymore. :)



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 Post subject: Re: Looking for a smaller
PostPosted: Wed Nov 28, 2012 2:19 pm 
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I am almost ready to order. What angle will the Takeda come in at? And if the rusting is an issue for me, what would the alternative be? I am good with the light knives going a little above 7” and I do not care for the Takashi Saji style knives as they do not work for meat, too blunt at the front.

Thanks



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 Post subject: Re: Looking for a smaller
PostPosted: Wed Nov 28, 2012 2:21 pm 
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Don't trust estimates I give for angles. Take your Edge Pro and match the angle to the edge on the knife the first time you sharpen it. The easiest way to do this is to mark the edge with a sharpie and then test the angle on the machine until the stone removes the mark on the edge.



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 Post subject: Re: Looking for a smaller
PostPosted: Wed Nov 28, 2012 2:24 pm 
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Also, Takashi makes a small gyuto that I forgot to mention.
http://www.chefknivestogo.com/tasa18gy.html



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 Post subject: Re: Looking for a smaller
PostPosted: Wed Nov 28, 2012 3:04 pm 
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LOL....I know Mark I couldn't believe my own words. :)



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