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 Post subject: HELP!!! What knife/knives to purchase?
PostPosted: Fri May 11, 2012 2:18 pm 

Joined: Fri May 11, 2012 1:59 pm
Posts: 2
I am new into the professional culinary world, but I am quickly
starting to build a collection of knives. I love your site and I have
found a few favorites on it but I am not sure which direction to go
and would love a bit of advice from experts if possible.

I am left-handed and have previously stuck to a 50/50 blade so that I
do not have to special order, but I also just like the feel in general.

I have used, Henkels, Global's, Wushof's, Mac's, and Shun's yet to date.

My favorite knife that I have worked with is my Shun Premier Santoku 7 inch. I
love it because I am a personal chef so some days I am using it from 6
am to 12 pm. The typical chef's blade 8-10 inch that I have tried have
been too heavy and eventually make my hand sore. Not saying that I am
against them, I just seem to love the santoku shape and weight...but the
durability in the Shun is lacking (at least for what I need).

The problem that I am running into: I am burning through the Shun's
and I am out of the country a lot of the time and I do not have time
to sharpen my own knives constantly, and can not replace them easily.

Do you have a suggestion on what would work best for me? I would like
a multi-purpose and also something for breaking down proteins. I also
filet a lot of fish.

The Takeda knives on your site are looking like good options, but I am
not sure which ones would fulfill my needs. I also like the looks/description
of the Tanaka's, but is it the really worth the price difference from something
like the Mac damascus?

I am open to any and all suggestions. Price is not an issue, but I do appreciate a good value.

Basically I am looking for the perfect Japanese style knife quiver for a cut anything left-handed girl.
(minus the paring and bread knives which I already have).

Thanks!!!


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 Post subject: Re: HELP!!! What knife/knives to purchase?
PostPosted: Fri May 11, 2012 4:27 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7664
Location: Madison Wisconsin
Hi Lori,

Thanks so much for posting on our forum. I appreciate it.

Now to you.. :)

When I read detailed questions like this a knife or two often jumps into my brain. You are looking for a hard steel, santoku that will take and hold an edge for a long time. Seems like you're open to western or wa handled knives but you need it to have a 50/50 edge and octagonal handle. Looks like you are open to carbon or stainless. Did I get it right?

Here are a few I would recommend to you.

Kanehiro Santoku:
http://www.chefknivestogo.com/kasa16.html
If I could recommend 1 knife for your needs this is the knife. It's stainless clad with Aogami Super steel on the edge. It's lighter than all the knives you have (we do have lighter ones) and it's a great performing knife.

Takeda Funayuki:
http://www.chefknivestogo.com/bannofunayuki.html
This knife has everything you want. It's thin, light, nimble yet takes and holds it's edge. Shosui uses the same steel as Kanehiro and it's good stuff. It also has a 50/50 edge grind.

Moritaka Santoku:
http://www.chefknivestogo.com/moritaka6.html
These are excellent knives as well. Same steel as above. Same octagonal handles so they will work for you too. I love Moritakas and we sell tons of them for good reason.

I hope that helps. If you want some fully stainless suggestions let me know but I think you would have fun with one of these.



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 Post subject: Re: HELP!!! What knife/knives to purchase?
PostPosted: Fri May 11, 2012 5:11 pm 

Joined: Fri May 11, 2012 1:59 pm
Posts: 2
Thank you so much for your reply! The Takeda was the one that I was looking at and was the front runner.

Without being able to ship knives off for sharpening is this going to really do everything that I need, or should I get additional knives for butchering chicken and filleting?

Thanks!


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 Post subject: Re: HELP!!! What knife/knives to purchase?
PostPosted: Fri May 11, 2012 5:33 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7664
Location: Madison Wisconsin
Be careful with it around bones. Since it's thin and hard it can chip. You should be able to do most tasks with it. I would bring along an extra knife or two to use for rougher tasks. A good German beater is a perfect knife for these types of things if you still have yours.



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