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 Post subject: Need a good alternative to Misono.
PostPosted: Tue Jun 26, 2012 3:18 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 6600
Hi,

I'm in the process of filling up my shopping basket with these knives (chef, utility, santoku and sujihiki), however a lot forums poo-poo these knives for the fact they are no longer worth the money.

Can you recommend something in a similar price range that is worth the money? My key requirements are: well balanced, super sharp yet and remains sharp and has a european handle?

Thanks a lot,

Michael



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Mark Richmond
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Richmond Laser
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 Post subject: Re: Need a good alternative to Misono.
PostPosted: Tue Jun 26, 2012 3:19 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 6600
Hi Michael,

Sure I can help.

Are you right handed?
Do you know how to sharpen?
Do you like to rock the knife or push cut primarily?
Do you want a stainless knife?
How much did you want to spend?

Do you mind if I post your question on our forum?




Kind Regards,
Mark Richmond
ChefKnivesToGo.com
(608) 232-1137



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Mark Richmond
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 Post subject: Re: Need a good alternative to Misono.
PostPosted: Tue Jun 26, 2012 3:20 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 6600
Right handed
Can hone
Rock rather than chop
Stainless is all I know (not interested in ceramic)
I'm happy to spend up to $250osh for a chefs knife.

Cheers,

Michael



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 Post subject: Re: Need a good alternative to Misono.
PostPosted: Tue Jun 26, 2012 3:32 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 6600
Hi Michael,

We may get some suggestions from others. Here is the post:
post4166.html#p4166

This Hiromoto is a little over your budget but it's a great knife and the edge retention on this knife is high. Plus the custom handle is beautiful and really makes it special.
http://www.chefknivestogo.com/cuhibymast.html

This Kanehiro is an excellent knife as well and really fun to use:
http://www.chefknivestogo.com/ka24wa.html

This Konosuke Ginsan Wa-Gyuto is a great knife and fully stainless. I love these knives and the steel holds it's edge well.
http://www.chefknivestogo.com/kowasi24ho.html

The first 2 knives are stainless clad with carbon steel cores on the edge so they will form a nice looking patina on the edge over time. You need to wipe them dry when you're done using them or they could rust a little. The third one is fully stainless.

Kind Regards,
Mark Richmond
www.chefKnivesToGo.com
(608) 232-1137



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