Melampus wrote:CULVER <>
I don't know you're going to get much thinner than the 2mm spined Tanaka, but the Saji <-- link
is a well respected example of powder steel.
Yeah, the Tanaka 210 ironwood is also very, very high on the list of options.
Can anybody give me a bit more background about the Tanaka?
I remember hearing that this isn't the same Tanaka as from a couple years back.
I spoke to a knife shop that said and from what I remember, they said it's now the son or nephew that took over and quality suffered a bit and they had to send a lot of knives back as they weren't up to par.
Has the situation changed?
I would prefer not going carbon.
Having a couple carbon steel pans and roasting pans, I just don't like the idea.
I find the rate that they rust alarming. 1 drunken cooking session and I might end up leaving my knife in the sink
Damn. Those Takeshi Saji knives also look phenomenal too!
I think I do want to aim for a thinner blade.
Short of shooting for the moon and trying to acquire a secondhand Hattori KD, do you have anymore suggestions in terms of top-tier knives?
Again, I am trying to keep to these requirements.
- 210mm Gyuto
- Damascus clad
- Higher end steel (powdered?)
- Western handle, preferably with some sort of patterning.
- I like the color red. It's safe, I can see it out of the corner of my eye, and it reminds me what happens if I get sloppy.
What are your thoughts on re-handling?