We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Fri Jan 04, 2013 3:26 pm
I've been thinking of taking my plunge into Japanese knives for sometime now and had been eyeing the Tojiro DP Chef Knife 210mm. I was about to pull the trigger when a friend suggested I ask you about Carbon steel knives.
What would be your recommendation in the sub $100 range - the Stainless or Carbon Steel? I will have no problem caring for the Carbon Steel (wiping etc) on a regular basis, so that's not an issue for me. I do a lot of home cooking and looking forward to getting a good knife recommendation from you. Apparently the Carbons hold a better edge and are easier to sharpen?
Thank you for your help,
Fri Jan 04, 2013 3:30 pm
The Tojiro DP is one of my go to suggestions for a good value Japanese knife. It has a durable handle, good steel and nice grind. For the money it is hard to beat. The other 2 that compete well with this knife are the Fujiwara FKM and my Richmond Artifex.
If you want to go carbon there are a number of good options in that price range. My favorites are the Yamashin white #1 and the Tanaka Kurouchi Blue #2.http://www.chefknivestogo.com/yawh1gy21.htmlhttp://www.chefknivestogo.com/taku21wa.html
Fri Jan 04, 2013 5:07 pm
The Fujiwara carbon series is a good entry level carbon knife:http://www.chefknivestogo.com/fufkhse.html