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Mon Oct 22, 2012 11:12 pm
-Since I'm turning toward Victorinox for most of my meat knives, I just want a great Japanese chef and pairing knife.
-While I wouldn't have a problem taking care of carbon knives, my wife isn't as meticulous as I am.
-For sharpening, I was considering the Edge Pro Apex 5… but I'm open to other suggestions and/or additional stones.
-I've never used a knife with a wa handle, I'm open to it.
-I don't tend to rock much. Plus, I'm strong, but my hands are small.
I've narrowed my chef knife choices down to the following (with the top three being serious contenders) ....
I'd appreciate any advice, opinions, and pros & cons. Thanks!
- Konosuke HD
- Konosuke White #2
- Kikuichi TKC
- Masamoto KS
- Takeda AS
- Akifusa Ikeda
- MAC Pro
-Sakai Takayuki Grand Chef:
- Misono UZ10
- Tojiro DP
- Richmond Ultimatum
Tue Oct 23, 2012 7:05 am
Several of those are carbon, but you elude to not wanting carbon with the wife comment.
Konosuke HD is a great knife. I really have no argument against getting it.
I prefer Hitachi white over almost every other steel, but I think the HD is just a little better for you and your wife.
TKC is an amazing knife and one of very few production knives I still own. It's just a cousin of the HD though...very similar knives.
My vote goes to the HD.
The rest down the list are great too, Masamoto might very well take my cake...but again, it's carbon and you have a wife.
Tue Oct 23, 2012 5:59 pm
I'm open to carbon. haha we'll see
BTW, when you say Masamoto, I assume that you're referring to the Masamoto KS?
Wed Oct 24, 2012 7:44 am
Yeah, the Masamoto KS is a killer knife.
Fri Nov 02, 2012 3:50 pm
While we've narrowed down our choices, my wife is hesitant to get anything longer than an 8" chef, but I do.
Option 1: replace her 8" calphalon with an 8" Mac Pro, and I'll get a stainless (or semi-stainless) 270mm laser gyuto for myself
Option 2: just get a less thin 240mm such as a Mac 9.5", Masamoto 9", Yoshikane 240mm or Kikuichi TKC 240mm (but, you're out of stock - when's the soonest you could get another one in?
-1) How does the Konosuke HH compare to HD? (Does it chip more? harder to sharpen? longer edge retention? etc)
-2) How does the Konosuke HD 240mm custom curly koa handle feel compared to the ebony or ho?
(Aesthetically, I like the ebony & koa better...but, I've never used a wa before...should l stick with a yo handle?)
-3) Konosuke HD2 vs HD vs Konosuke extra tall vs Richmond Addict HD By Konosuke?
(I don't tend to rock much, but rather slice)
- 4) Suisin Inox Honyaki wa vs Gessgin Ginga yo vs Konosuke HH wa? What's better?
(Is the Suisin a little tougher than the Kono?Is it worth the extra cost?
We also need a decent Petty
- Mac Pro Utility 6":
- Masamoto VG: 6"
- Fujiwara stainless 150mm
- Tojiro DP Utility Knife 150mm (out of stock)
- Richmond Artifex 150mm:
- Gesshin Ginga 150mm:
- RysunBlazen 150mm:
(but I don't think I want to go over $100, though)
Thanks...this will really help us decide...
Fri Nov 02, 2012 10:27 pm
SILVER <> If there's a choice, I'd always take the option of having an available 210 & 270 both near my board as opposed to just a 240. Two are more versatile... period.
You're style of pull cutting (ie., "slicing" as you put it) is more fitted to the flatter belly provided by the Masamoto KS, Konosuke Funayuki, Morimoto KS...
Im not sure you're aware your selections are ergonomically inconsistent. Be aware a knife like the Suisin Honyaki Inox 240 is around 48mm tall; whereas another you reference, the Konosuke 240 Tall, is 57mm tall. These knives are like night & day.
I'm not claiming you are comparing them apples to apples... just raising a point it appears you might not be considering.
Sat Nov 03, 2012 3:32 pm
Hi, Thanks for responding.
Yes, I was aware of the height difference - I assume the taller knife would be
better for rocking...a style that I haven't really developed. (Then again, my
cutting style can probably go either way... same for my wife.) Thus, would
a taller knife be more versatile? Then again, if I get the Mac Pro 8" & a 270mm laser,
that might not be an issue.
The Masamoto KS & Morimoto KS seem like great knives, but it's probably best that we don't get carbon.
(I find it very frustrating that I can't actually hold these knives in person.)
Sun Nov 04, 2012 7:34 am
SILVER <> The belly or curvature of the cutting edge is more pertinent regarding a rocking style... the height not so much. Height does allow for " knuckle clearance" to the board allowing a rock, but extreme heights like the KonoTall, Takeda, Addict are not necessary for some one who rocks.
"Versatility", I reckon comes down to comfort. I feel you're more versatile with a knife you're more comfortable wielding... period. Height is a preference; something developed over time with experience. An Asian cook might gravitate towards an extremely tall cleaver while an American might be more comfortable with a moderately tall French style cooks knife. They both can achieve the same results... just different means to an end.
Knives are very intimate additions in your life. Research carefully...
Sun Nov 04, 2012 1:27 pm
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