Fri Apr 27, 2012 2:21 pm
Shun Ken Onion 8" chef
Fri Apr 27, 2012 9:44 pm
First 'good' knife was the Shun Classic Santoku. It was so much nicer than the knives I grew up with. Then got a Carter Large Wabocho and redefined what I thought of good was.
Fri Apr 27, 2012 11:47 pm
Yes "good" is a moving target.
Sat Apr 28, 2012 5:45 am
Tanaka 270 Yanagiba. Stared at it a lot for the first year.
Sat Apr 28, 2012 12:55 pm
If you mean NOT FROM THE GROCERY STORE,a 3.5 inch Henkel parer my wife gave me as a gift about 40 years ago.I only got interested in Asian cutlery a few years ago after a trip to San Francisco and wandering in the shops of Japantown. It's been French/German before that.
Tue May 01, 2012 10:02 pm
Mine was a Global GS-37, I still have it, but I hardly ever use it. I started looking for a larger chef's knife, discovered the world of Japanese and Japanese influenced knives on the internet and the rest is history.
The first knife that actually made me go "Wow!" though, was a Carter funayuki.
Tue May 01, 2012 10:14 pm
First knife that got me to switch to japanese was the tojiro dp santoku. Shortly after i bought a masahiro carbon sujhiki and was blown away. The tojiro sold me on japanese knives. I'll never go back!
Tue May 01, 2012 11:19 pm
My first good knife and my first ever Japanese knife is my Tojiro Shirogami nakiri. Although it is not a even close to any anything high end, this is the knife I use every single day and it is the knife that taught me how to sharpen. I've used it so much that all the kurouchi finish is gone from it.
Sat May 05, 2012 10:55 pm
What is the colour of the Bester 1200 Water Stone.
I believe I may have misidentified two stones I have...as they are not marked.
Please help and verify for me .
Thanking you in advance.
Mon May 07, 2012 3:28 pm
Not a fair question! I remember moving from grocery store knives to a Chicago Cutlery knife, and from that to a Henkels, and from that to a Tojiro DP. Each time I "moved up" I remember saying "Wow this is a nice knife." The Tojiro was my first real "OK, I see what the fuss is about" knife, but I know it is pretty much entry level. My point is that as I was exposed to different options my understanding of "good knife" has evolved, so much that this is hard to answer. For example, where do I go next to have the "WOW, is this better than the Tojiro" moment?
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