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Fri Jan 18, 2013 9:40 pm
So im a bit torn between these two knives and was hoping a few of you could weigh in on it. I really like them both but wanted to know if anyone has an overall opinion on which one may be better. I love the steel and the handle on the laser and was about to just get when i came across the grand chef. Found some reviews but not much that was helpful is swaying me one way or the other. I do like the handle on that one as well, plus the kanji is cool for looks but that is not at all important to me. Edge retention, sharpness, f&f, and overall durability are far more important. So yea, if anyone has experience with either of these please let me know. Especially any of you who use these in a pro kitchen. Thanks.
Fri Jan 18, 2013 10:56 pm
Richmond Laser would be my choice. Really a fantastic knife...I was very impressed with it.
Not a pro kitchen either.
Tue Jan 22, 2013 11:01 pm
I bought a 210MM Laser from Mark about a month ago. Love it! It's very lightweight, well balanced with great steel. Has a nice Wa handle in Rosewood which I like.
I posted a review.
Both have Swedish stainless steel.
The Lasers have Wa handles, the grand chef comes either Wa or Western, it's all how you roll...
I would say the most significant thing at least in the 240MM version is the height of the blade
The grand chef is 51MM high, I believe the Laser is 48MM
3MM is about a 1/16th of an inch.
So if knuckle clearance above the cutting board is a concern, all else being equal, The Grand Chef is your choice.
If the blade height does not matter, I would go with the Laser, which is exactly what I did.
Adam Marr hits the nail on the head.
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