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 Post subject: three different knives
PostPosted: Sun Jun 15, 2014 2:53 pm 

Joined: Sun Jun 15, 2014 2:29 pm
Posts: 14
Hello. Been lurking around on the site for a few months, now. I have always loved sharp steel tools, and I am about to get some serious kitchen knives. I currently own some decent German stainless knives, and a 8 inch shun that was the best I could find in my local hardware store. The selection offered here is much better! So here's what I want. 1) a 240mm guyoto for all around duties. 2) a nakiri for vegetables 3) a dedicated meat and poultry knife. I want them all to be high carbon, reactive blades. I want them to be rough and have the handmade look and feel. I would prefer them to be of different steel and optimized for their specific task (the guyoto not so much..) I find myself pinchgrippping and rocking most of the time, and I am handy with the stones. I have some money to spend.So, my question is of course... What would you pick? Thank you for your time.


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 Post subject: Re: three different knives
PostPosted: Sun Jun 15, 2014 3:09 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2612
Given your description, I think you might really like these knives:

Moritaka AS 240 Gyuto: http://www.chefknivestogo.com/moritaka8.html

Anryu Hammered Nakiri: http://www.chefknivestogo.com/kaanasna1 ... 5211n-9KK0

Gassan Blue #2 Nakiri: http://www.chefknivestogo.com/gabl2na.html#.U522Gn-9KK0

Kato Nakiri: http://www.chefknivestogo.com/kika18na. ... 522bX-9KK0

Takeda Claasic AS Honesuki: http://www.chefknivestogo.com/taho15.html


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 Post subject: Re: three different knives
PostPosted: Tue Jun 24, 2014 12:43 am 

Joined: Sun Jun 15, 2014 2:29 pm
Posts: 14
Thank you for your input Steve. Its a jungle out there and I value your input. This research is intoxicating, and addictive. Must buy knives so I can get back to my normal life. If I ever will.


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 Post subject: Re: three different knives
PostPosted: Tue Jun 24, 2014 12:57 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4750
Excellent all around stainless 240mm gyuto. http://www.chefknivestogo.com/kogi24gy. ... 6jLl7GmVfA
The Kato Nakiri that Steve recommended would be great. http://www.chefknivestogo.com/kika18na. ... 522bX-9KK0
I like the Konosuke HD2 150mm Honesuki too for poultry. http://www.chefknivestogo.com/kohd15wa. ... 6jMi7GmVfA



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 Post subject: Re: three different knives
PostPosted: Tue Jun 24, 2014 1:04 am 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1715
Nope, you won't. All whiskey, ritalin and blades from here on out. There's a Shig nakiri with a custom handle that looks like it has your name all over it : http://www.chefknivestogo.com/shigefusa.html#.U6jNrPnIY2U.



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 Post subject: Re: three different knives
PostPosted: Tue Jun 24, 2014 1:51 am 

Joined: Sun Jun 15, 2014 2:29 pm
Posts: 14
ChipB. I was afraid of that. But I have found that sometimes I can switch from one obsession to another.


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 Post subject: Re: three different knives
PostPosted: Tue Jun 24, 2014 3:10 am 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1715
Was kidding a bit. Jeff said something similar to me (sans the substances), not too long ago. I won't opine on the longevity of your, or my, obsession with cutlery, but if your interest is more than a curiosity, you'll probably find there is enough depth to the subject to keep you hooked for a while. Side note: Rangers could have used a couple more Swedes (Lundqvist, Hagelin, Stralman were outstanding) vs. the Kings...



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 Post subject: Re: three different knives
PostPosted: Tue Jun 24, 2014 5:29 am 
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Joined: Mon May 19, 2014 1:52 am
Posts: 355
Location: Philly
Answering these questions should help get us started

1. Are you right handed?
2. What type of knife are you interested in (gyuto, nakiri etc..)
3. What size knife are you looking for?
4. Do you prefer carbon or stainless steel?
5. Do you prefer a western handle or a Japanese handle?
6. How much did you want to spend?
7. Do you know how to sharpen?



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 Post subject: Re: three different knives
PostPosted: Tue Jun 24, 2014 6:00 am 

Joined: Sun Jun 15, 2014 2:29 pm
Posts: 14
1. Are you right handed?
2. What type of knife are you interested in (gyuto, nakiri etc..)
3. What size knife are you looking for?
4. Do you prefer carbon or stainless steel?
5. Do you prefer a western handle or a Japanese handle?
6. How much did you want to spend?
7. Do you know how to sharpen?

I think I started with clarifying 2,3,4 & 7 in my first post. As for the rest,1 yes, 5 Japanese, 6 (this is the hardest question) I am not in a hurry and would rather save for the better item then place a rushed order......so maybe 300 for the gyuto, 170 for the nakiri and another 170 for the boner....but I am flexible.
Thanks for taking your time.


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 Post subject: Re: three different knives
PostPosted: Tue Jun 24, 2014 6:47 am 
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Joined: Mon May 19, 2014 1:52 am
Posts: 355
Location: Philly
$330 gets you this gyuto
http://www.chefknivestogo.com/tagyas24.html

or how about the
http://www.chefknivestogo.com/kaanasgy24.html

I think they fit your hand made look and are both rockers.

Boning knive:
http://www.chefknivestogo.com/moho15.html

Nakiri I can't help with



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