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 Post subject: Buying my first Japanese Chef's knife.
PostPosted: Sat Dec 29, 2012 2:00 am 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7895
Location: Madison Wisconsin
Hello,

I found your site through the forum on cheftalk.com, and heard a lot of positive reviews about your business. I have been working with a Henckel’s basic knife set from Costco for the last 10 years, but am doing a lot more cooking lately and wanting to upgrade to something nicer. I am new to the details of what makes a good knife, but from what I’ve read online, I am attracted to the Japanese style and quality. Because of my budget, I’m looking at starting with a chef’s knife and working my way from there. I read some reviews about the Kikuichi TKC Gyuto 210mm, but wanted to make sure it is right for me. Is this a knife that I can use as an all-purpose workhorse? I would primarily use the knife for vegetables and cutting boneless meat. I don’t have any specialized sharpening tools – would I need to get some for a knife like this? Would you recommend a better option? I wouldn’t want to spend any more than $175.

Thanks for your help!

Ben



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Mark Richmond
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 Post subject: Re: Buying my first Japanese Chef's knife.
PostPosted: Sat Dec 29, 2012 2:05 am 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7895
Location: Madison Wisconsin
Hi Ben,

In general the answer is yes that's an excellent knife. If you want a western handled knife with good semi stainless steel it's an great choice. There are a group of them in that general price range that are good. Masamoto VG, Takayuki Hammered Damascus and the Hiromoto AS are all good alternatives in that same general price range.



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 Post subject: Re: Buying my first Japanese Chef's knife.
PostPosted: Sat Dec 29, 2012 4:42 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2961
Location: CT
You can get an Artifex 210mm, Bester 1200 and Rika 5K for your budget I believe and you would have a great knife and the stones to put a crazy edge on it!

Mark listed other good choices, too! Lots of good 210mm gyutos out there!


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