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 Post subject: What are your 3 best Santokus?
PostPosted: Mon Oct 14, 2013 6:41 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7577
Location: Madison Wisconsin
Thanks for your reply.

I would like to know what are the top three knives santokus? I now use Global knives, but I would like to use something much better because I'm a cook and heavy use, that if preferably having a blade that is not complicated to sharpen , since it does not use sharp stones.

I had recommended Misono, but idk if there will be knives best.

Jorge!



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Mark Richmond
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 Post subject: Re: What are your 3 best Santokus?
PostPosted: Mon Oct 14, 2013 6:43 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hi Jorge,

Do you want stainless or carbon steel?

Are you willing to learn to sharpen with stones?

How much did you want to spend?

Did you want a western type handle or a Japanese type handle?

Kind Regards,
Mark Richmond



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 Post subject: Re: What are your 3 best Santokus?
PostPosted: Mon Oct 14, 2013 7:28 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
I’ve no preference on the type of knife handle on the type of metal for the truth I think carbon are better knives that cut it? If so prefer this material.
About the sharpening stone in principle prefer to avoid it, mostly because I don’t like to spoil a good knife.

And the price they would have no problems in principle, that if I would like to have a knife for the rest of my job, without having to keep looking ...

Clearly I need to be better than global, it is imperative and as you tell me about Misono good but don’t know if there are better brands or handmade knives.

And finally I would like to have a knife too fragile and break with a fall to the ground, such as an example ceramics knives.

Thank you again!



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 Post subject: Re: What are your 3 best Santokus?
PostPosted: Mon Oct 14, 2013 7:34 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7577
Location: Madison Wisconsin
Here are a few I would recommend for you. Misono is ok but it won't hold an edge long enough for you if you don't know how to sharpen. They would be better if they heat treated the steel a little harder.

Try one of these three I picked for you. I think you would enjoy all of them. Each one uses aogami super steel and this steel holds an edge exceedingly well.

http://www.chefknivestogo.com/koaosusa18.html
http://www.chefknivestogo.com/kasa16.html
http://www.chefknivestogo.com/moritaka6.html



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