We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed Aug 14, 2013 1:57 pm
First time posting here, so I hope I'm doing this alright.
I've been using the same 8" chef's knife for years, and after landing myself an internship at my dream restaurant I've decided to reward myself. I own a couple of Japanese knives, and I'm absolutely in love. Naturally I am thinking Gyuto, and 8" was a bit small, so I'm leaning towards 240mm.
4. Going to be used as a line knife, so I'm thinking stainless or semi-stainless is best. I take good care of my knives, but I want it to be okay to cut something and not IMMEDIATELY run over to the sink to wash, dry, etc.
5. Not opposed to a Japanese handle, but I am more comfortable with a Western handle.
6. Hoping to spend right around $200, but not ruling out an excellent $225 - $250 knife. Obviously cheaper is great, too.
7. I have a sound understanding of the basics of sharpening, and own 3 stones. I practice often, and am improving.
So far my top pick is the Kikuichi Performance TKC, with Konosuke HD2 and Richmond knives in a close second.
Any input is appreciated!
Wed Aug 14, 2013 2:06 pm
HD2 is going to be lighter (a lot of that's the handle/bolster difference), and perhaps a slight bit thinner overall.
Steels are very comparable.
Between the two, I'd pick based on handle preference or if you wanted a true laser with the HD2.
Richmond Laser in AEB-L would be another great laser type knife. I've heard it enough that I trust that the AS Richmond Laser isn't a true laser throughout and would likely be more in lines with the TCK.....still very thin, but not that true laser grind.
Wed Aug 14, 2013 2:27 pm
Based on your information I think you would love the TKC. The HD2 is no slouch either though if you don't mind the wa handle.
Wed Aug 14, 2013 2:37 pm
Yeah, like the other 2 said, TKC or HD2 are both great knives. The AS Laser is awesome as well and has a little more convexing than a Kono or TKC does and cuts very well. It's a workhorse grind, but a bit lighter weight wise due to the grind back towards the spine.
I think Mark needs a budget semi stainless line of his own
Wed Aug 14, 2013 6:12 pm
Thanks, guys. I'm not particularly looking for a hyper thin knife; my current chef's knife is thin without being laser thin. Sounds like the TKC is still my top choice. Any competitors to the TKC (similar geometry, price point, steel) I should be aware of?
Thu Aug 15, 2013 7:11 am
The western handled HD, which there aren't many of....but Mark get's them every now and again. There is currently a Corian handled version for sale:http://www.chefknivestogo.com/kohd24gyco.html
And there are other, quite similar versions of this style of knife available from other retailers.
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.