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 Post subject: Upgrading my Henckels. Shun, Mac or other?
PostPosted: Fri Nov 15, 2013 8:48 pm 
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Need some suggestions please.
Have some henkels for everyday use but been wanting to get my other half some quality knives that are still somewhat durable.
Was contemplating Shun Classics but a friend & chef suggested the The MACS were better quality & also recommended a 12inch cermic steel only for them?
Suggestions or recommendations in the similar price point. only looking at a 5.5 sanoku & an 8inch chefs knife.
Thanks
Rob



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 Post subject: Re: Upgrading my Henckels. Shun, Mac or other?
PostPosted: Fri Nov 15, 2013 8:50 pm 
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Hi Rob,

I'm going to make assumptions on what you want from your post. If I'm wrong please tell us.

You want:

Japanese knife
Stainless
You don't know how to sharpen
8" Chef and Santoku
Western handle or maybe Japanese
About $200 for both knives.



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 Post subject: Re: Upgrading my Henckels. Shun, Mac or other?
PostPosted: Fri Nov 15, 2013 8:56 pm 
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For the Chef Knife try this Tojiro. I prefer it over the Shun and the Mac: http://www.chefknivestogo.com/tojiro-dp-f-8081.html

Try a Japanese handled Santoku. You will have fun with it. I would recommend you try something like this Kohetsu. It's stainless clad with really good carbon steel on the edge. You need to wipe it dry after you wash it but it's a cool knife and very different from the Tojiro: http://www.chefknivestogo.com/koaosusa18.html

If that's a little outside your comfort zone here is another suggestion for a western handled, fully stainless santoku you should like:
http://www.chefknivestogo.com/fufkmsa18.html



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 Post subject: Re: Upgrading my Henckels. Shun, Mac or other?
PostPosted: Fri Nov 15, 2013 10:25 pm 
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What are the main reasons you recommended the 2 different brand knives over the MAC?
Any video links on proper & easy methods on correctly shapening knives?
So youre not recommending getting a ceramic rod for this type of knife?



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 Post subject: Re: Upgrading my Henckels. Shun, Mac or other?
PostPosted: Fri Nov 15, 2013 10:42 pm 
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No big reason other than I prefer them a little over the mac. The Tojiro is a comperable knife at a somewhat large discount to the Mac chef. The Kohetsu has superior steel to either the Mac or Tojiro and I think it would be a fun knife for you to try since it's very thin, light and gives you a good look at a premium Japanese knife at a reasonable price.

Yes we have a bunch of tutorial videos I did on knife sharpening on the site. http://www.chefknivestogo.com/knshforne1.html

We also have an entire sharpening section here in our forum that helps guys get started sharpening.
sharpening-q-a-f5.html



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 Post subject: Re: Upgrading my Henckels. Shun, Mac or other?
PostPosted: Sun Nov 17, 2013 2:34 am 

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I do not have any experience with the Shun, but for a lesser price I would be inclined to get the MAC, Tojiro, or Fujiwara...in fact I bought all three :)

Of the Tojiro and Fujiwara: The Tojiro is heavier and clad (VG-10 wrapped in a second layer of steel) vs the lighter monosteel Fujiwara. One is not better, just the main difference I see.

The MAC is pretty similar to the above two, but has a fairly utilitarian aesthetic, ie no bolster. I understand the MAC steel is less highly though of than the other two, but I haven't seen much difference in home use.

The Kohetsu Mark mentioned is on another plane. The steel takes a finer edge and has a killer grind. The only issue to bear in mind is the Kohetsu is a carbon steel edge with stainless cladding, so the edge requires a bit more TLC.


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 Post subject: Re: Upgrading my Henckels. Shun, Mac or other?
PostPosted: Sun Nov 17, 2013 4:32 pm 
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I think the Fujiwara FKM:

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

Are a great introduction to Japanese blades. They still have the western handles, but the blades are much thinner. Still stainless. Steel is nice too.

The Kohetsu series Mark linked to are incredible knives. Well worth the price....a great value. I don't know if I'd jump into Japanese cutlery with them or not. If you do, just know that you're dealing with a fine instrument, not a baton!! :)



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 Post subject: Re: Upgrading my Henckels. Shun, Mac or other?
PostPosted: Sun Nov 17, 2013 11:19 pm 
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Nothing wrong with getting a ceramic honing rod. Some guys like them some don't. I have the 12" Idahone fine and use it alot and love it. http://www.chefknivestogo.com/sharpeningrod.html The leather sheath is a good option.



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 Post subject: Re: Upgrading my Henckels. Shun, Mac or other?
PostPosted: Mon Nov 18, 2013 1:27 am 
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The Idahone (and similar) work well....but I do like them best on the softer steels than the harder steels....especially when we're talking super thin edges and super hard steels.

For something like an FKM, they work well. For a Takeda, I wouldn't personally recommend it.



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 Post subject: Re: Upgrading my Henckels. Shun, Mac or other?
PostPosted: Mon Nov 18, 2013 2:49 am 

Joined: Mon Nov 18, 2013 1:05 am
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So many options!
At this point im thinking japanese style handles on both knives so im leaning towards getting two Kohetsu's...
But then again as this is new to us not sure if wiping the Kohetsu after use will end-up bieng a big deal or not.
Looks like ill be getting some stones & practice on the Henkels which have been professionally sharpened over the years.


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