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 Post subject: Good bang for the buck kitchen knives.
PostPosted: Thu Mar 28, 2013 7:06 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7895
Location: Madison Wisconsin
i am a culinary professional looking to upgrade my knives from my culinary school set as well as make the foray into japanese steel and i do not have a large budget. i need a

gyoto
petty/utility
nakiri
paring
deba
boning (honesuke)
serrated

what would be the best value in each category? i don't want "cheap", so much as affordable, well valued, best bang for the buck type of thing. thanks for your help


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peace and blessings,



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Mark Richmond
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 Post subject: Re: Good bang for the buck kitchen knives.
PostPosted: Thu Mar 28, 2013 7:09 pm 
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Location: Madison Wisconsin
Hello J,

We have 2 lines of knives that fall into the "good value" area. Tojiro and Fujiwara. Take a look at these here:

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

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

You could add my Richmond Artifex line to these too but they're made in the USA not in Japan:
http://www.chefknivestogo.com/riar.html



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 Post subject: Re: Good bang for the buck kitchen knives.
PostPosted: Thu Mar 28, 2013 7:10 pm 
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I recommend you try a couple from each line so you can get some experience using different ones with different steels.



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Mark Richmond
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 Post subject: Re: Good bang for the buck kitchen knives.
PostPosted: Thu Mar 28, 2013 7:21 pm 

Joined: Fri Jan 18, 2013 3:45 pm
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The Tojiro brand is the less expensive of them all. They are a great value, but all have their benefits. If you want to upgrade and are on a college budget then the Tojiro ITK or DP series may be your best bet. If you can swing it... do what Mark said and try a little of all three.. Don't be fooled, the Richmond Artifex series may be made in the U.S., but it can go toe to toe with any Tojiro or Fuji.


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 Post subject: Re: Good bang for the buck kitchen knives.
PostPosted: Thu Mar 28, 2013 7:43 pm 
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I would recommend mixing and matching between Fujiwara
http://www.chefknivestogo.com/fujiwara-knives.html

and Richmond Artifex knives
http://www.chefknivestogo.com/riar.html



As far as getting carbon or stainless for Fujiwara, I'd recommend the carbon, although quite reactive at first, it takes and holds a great edge. Forcing a patina on it is a lot of fun and personalized the knife also.

I say to get these 2 brands because I believe they have a better chance at standing up to anything you throw at them than most other knives while still being good performers. :)



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