We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Sun Dec 29, 2013 1:59 am
I have done a lot of research on buying a new chef's knife and have decided on a MAC Pro. I am a beginner home cook with evolving knife skills but still a novice. What I can't decide on is the size. Given my skills and usage, would I be better off with the 8.5" or should I go ahead and get the 9.5"? Through my reading, it would seem best to go ahead and get the larger one but would appreciate any advice you could give.
In my order I am going to get the 1k/6k combo stone and a MAC bread knife as well.
Sun Dec 29, 2013 2:01 am
In general most home users tend to like the smaller one and most pros tend to like a larger chef knife.
Most of the guys on the forum I call "enthusiasts" and they usually like the larger one.
Personally I use the 9.5 inch but it took me some time to get used to the larger size (this was years ago).
Sun Dec 29, 2013 2:43 am
You should do like the rest of us and buy several of each size in different brands and then you will always be able to find one you like!
Sun Dec 29, 2013 3:30 am
I think Mark would call me an Enthusiast
My first knife from CKTG was a 180mm Mac santoku. My second was a 240mm gyuto. I still have the santoku...and 7 240mm gyutos
Sun Dec 29, 2013 4:06 am
Thanks everyone. 7 240mm chef knives?? Wow, definitely an enthusiast! Very impressive.
Sounds like the 9.5 is the one for me. I've done a lot of reading and it seems like a MAC Pro is a good choice. Any other recommendations that I might be overlooking in terms of a good all-arounder?
Sun Dec 29, 2013 5:34 am
personally, it depends on where you're gonna use the knife.
if it's for prepping, definitely the 240mm.
but for a line knife, i would go for a 210mm petty, like a hiromoto ginsanko petty
Sun Dec 29, 2013 3:54 pm
Well, I'm a home cook, not a professional that will be doing a ton of prep. I do want a high quality knife that I can use for years. I will sharpen it myself. I have a 6" Wustoff Classic Santoku but I don't like the profile and lack of point (bought it years ago). So tentatively decided on the MAC but not married to it. Others I have considered are Masamoto, Kikuichi, and Hiromoto. Any help would be appreciated.
Sun Dec 29, 2013 6:03 pm
Usual suspects for entry level are the Tojiro DP, Fujiwara FKM, and Richmond Artifex. There have been some recent additions to the site that may offer more at the same price, but I don't know as much about them...I try to post some of those thoughts later...I am headed out the door at the moment.http://www.chefknivestogo.com/fufkmgy24.htmlhttp://www.chefknivestogo.com/todpchkn24.htmlhttp://www.chefknivestogo.com/riar24gy.html
Sun Dec 29, 2013 6:04 pm
clewlor wrote:....Others I have considered are Masamoto, Kikuichi, and Hiromoto. Any help would be appreciated.
I would buy any one of these before the Mac. All three makers make great knives that you will keep for a lifetime. A Mac, eh.......
Mon Dec 30, 2013 1:53 am
Not familiar with these guys, but some other thoughts you may look at:
Japanese handled, good value for the money, thinner grind than most you are looking at, new to site
Tanaka Ginsan: http://www.chefknivestogo.com/tagigy24.html;
Japanese handled, mid weight, new to site, visit this thread for some additional information: tanaka-ginsan-handles-t4422.html?hilit=tanaka%20ginsan&start=10
Suisin Inox: http://www.chefknivestogo.com/suisingyuto1.html;
Western handled, very thin grind
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.