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 Post subject: Which knife?
PostPosted: Thu Jun 06, 2013 2:24 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 9002
Location: Madison Wisconsin
Hello staff of CKTG,

I am a preparatory cook in a professional kitchen seeking some advice on what knife to purchase. I am RH, willing to spend up to $250 or more, prefer western handles, carbon or stainless, interested in clad. I am interested in Masamoto, Hiromoto, Tojiro, and Kikuichi. I need a workhorse and prefer heavier taller knives. Any suggestions or recomendations would be greatly appreciated. Thanks in advance for any help.


Mark Richmond

Chefknivestogo New Arrivals
 Post subject: Re: Which knife?
PostPosted: Thu Jun 06, 2013 3:53 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 3327
Jason -

Without knowing 100% sure what constitutes a heavy/tall knife to you....

Of those you listed, Masamoto does not make a clad gyuto that I'm aware of....the other three do.

Of those makers, and a western handle....the Kikuichi TKC is my favorite. Simply an awesome knife:

Out of stock at the moment though.

It's got a reasonably wide profile, but nothing like a Takeda gyuto or some of the other very wide knives out there.

The Hiromoto AS probably fits your description the's clad carbon....reasonably wide as well.

Tojiro....can't recommend anything from them over the other 3 makers.

Masamoto makes their VG series, and the two carbon western handled versions. All good knives, typically well made. They use kind of blah knife steels though. Not bad by any means, but for the price I think you can do better. You're paying a little for the name.


The Misono Swedish is rather much like the Masamoto HC, but $30 cheaper and has the dragon engraving.

Another would be the extra tall Artifex:


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