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 Post subject: First good knife for an amateur chef
PostPosted: Thu Oct 31, 2013 9:27 pm 

Joined: Wed Oct 30, 2013 7:34 pm
Posts: 5
i'm a prep chef, currently working in the industry and also in culinary school looking to get my first good chef knife. All I own are Dexters (Bleh- culinary school made us get them) and a few Cutco's (job when I was 17...i'm 24 now)


1. Are you right handed?
Right
2. What type of knife are you interested in (gyuto, nakiri etc..)
Gyuto or Santoku (I like Santoku's but I think a Gyuto would be more useful)
3. What size knife are you looking for?
240mm for a Gyuto.
4. Do you prefer carbon or stainless steel?
Stainless Steel- maybe with a carbon core.
5. Do you prefer a western handle or a Japanese handle?
No preference- I have yet to try Japanese style handles but I love the look of wa-gyutos.
6. How much did you want to spend?
~$200
7. Do you know how to sharpen?
Not really, I've watched the vids and have a basic 1k stone at home and want to learn.

I've been looking at the Richmond line at chefknivestogo... The Laser Aogami Super really has caught my eye. and seen some other stuff like the Togiharu or suisin on Korin.

Any advice would be much appreciated.


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 Post subject: Re: First good knife for an amateur chef
PostPosted: Thu Oct 31, 2013 9:56 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7362
Location: Madison Wisconsin
This kohetsu wa gyuto 240 is stainless clad with an aogami super core and it's in your price range.
http://www.chefknivestogo.com/rikoaosu24gy.html

Going to this from a dexter is going to freak you out.....

My laser is a good choice as well but we're out for about 2 weeks. I have 40 more on the way and they're excellent performers.

If you have questions on sharpening please come back and ask us. Practice on your current stuff.



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Mark Richmond
Chefknivestogo

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 Post subject: Re: First good knife for an amateur chef
PostPosted: Thu Oct 31, 2013 10:47 pm 

Joined: Wed Oct 30, 2013 7:34 pm
Posts: 5
Thank you.

I might also add that this is a knife that I'll probably mostly keep at home- but that it'll still get plenty of use- I love to cook.

If I do get this Kohetsu, does it come with a sheaf and what stones would you recommend I purchase and use to sharpen the blade?


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 Post subject: Re: First good knife for an amateur chef
PostPosted: Fri Nov 01, 2013 4:03 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2732
Location: CT
The Kohetsu may be a better fit; the AS Laser is a bit thinner behind the edge, spooky thin! I would get the Rika 5K. Strop after the Rika 5K and you will have a very sharp edge with some tooth left for slicing.

See if Mark has any saya's that fit the Kohetsu 240mm.


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 Post subject: Re: First good knife for an amateur chef
PostPosted: Fri Nov 01, 2013 6:34 pm 

Joined: Sun Dec 02, 2012 8:14 pm
Posts: 133
Get the Kohetsu. It will introduce you to Japanese lasers, carbon steel, and it should be relatively easy to keep sharp with minimal reactivity.


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 Post subject: Re: First good knife for an amateur chef
PostPosted: Sat Nov 02, 2013 8:04 pm 

Joined: Thu Jul 11, 2013 6:36 am
Posts: 116
I cannot speak for the Kohetsu other than the fact it is raved about just as much as the Richmond AS Laser. I love my Laser, that thing is my go to knife currently, who knows after I get my hands on one of the HAP40s. You can't go wrong with either knife, if you can wait for the Lasers to be back I'd get that personally.


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