Switch to full style
We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Post a reply

Richmond Fanatic Thin

Thu Aug 15, 2013 3:45 pm

Hello Mark,
I live in Bangkok, Thailand, which is built on a tropical swamp. I could probably survive with a go-to knife that's carbon steel but I do find that rust is always an issue (no aircon in my kitchen!). Thus I'm thinking AEB-L would be the ideal steel for my go-to knife.
My first and most important question is this: What are the differences between your Fanatic Thin and the rest of teh Fanatic line? is it just the western handle? I think the Fanatic may be the perfect knife for me as its flat profile will also be useful for making noodles, and I like the spatula-like aspect of Chinese cleavers generally.
Alternatively, I may chicken out from having a cleaver as my go to knife and get either an Artifex or Konosuke HD2 gyuto. Do you think HD2 would be corrosion-resistant enough? I don't mind patina but i'd hate to go out of town for a couple of weeks only to find my knife had rusted. Rust is really an issue here. Even some stainless pots have occasional rust issues.
I'm waiting for confirmation that I have a new job; once I have that I'd like to get my go-to knife, and a MAC bread knife. Any idea when the rest of the Fanatic line will be in stock?
Sincerely,
Jeff

Re: Richmond Fanatic Thin

Thu Aug 15, 2013 3:47 pm

Hi Jeff,

Stick with stainless. The HD may react if it's in a salty air environment that is very humid. The Fanatic and Artifex should be fine.

Or if you like the Konosukes try the HH line. That one is fully stainless.

Re: Richmond Fanatic Thin

Fri Aug 16, 2013 3:51 pm

Next question: is there any difference between the Fanatic thin and the rest of the Fanatic line besides the handle? in other words, how similar thickness, hardness and profile between them?
Post a reply