We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Sep 09, 2013 8:15 am
I've been searching for a good line knife that can be used in a close quarters finishing kitchen. Essentially I want that japanese edge retention and steepness without buying a knife so hard that it'll chip if I look at it wrong. I found this guy on ebay as I'm a big fan of blue carbon steel but at $50 it seems like it may be too good to be true. Anybody heard of these "GEKKO" knives?http://www.ebay.com/itm/Japanese-GEKKO- ... OC:CA:1120
Mon Sep 09, 2013 9:35 am
I would look at the Murata Funayuki or Santoku. They are a little more expensive, but the steel and grinds seem to be very nice on them. I got to handle the Funayuki today and it was very nice! Handles on the Murata are MUCH nicer than many of the ho handles on cheaper knives.
Mon Sep 09, 2013 9:52 am
it's cheap coz it's a tosa style knife. handle's made of ho wood and has a plastic ferrule. knives like that is pretty common in japan. =D
Mon Sep 09, 2013 8:53 pm
What exactly is a tosa style knife?
Tue Sep 10, 2013 12:33 am
Tosa style means kurouchi finish with a quick hammered out shape. For the price there is not much risk. You should try it and come back and let us know whay you think.
Fri Sep 13, 2013 6:40 pm
Went for it for a knife to practice sharpening and possible use as a "beater" line knife (obviously not for cracking chicken backs but i'd be less devastated if it got dropped compared to my special edition Yuki) I'll post an update on it's performance when I receive it !
Sat Sep 14, 2013 2:46 am
looking forward to your review and lots of pix =p
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