Mon May 07, 2012 4:07 pm
Richmond Laser or Addict 2!!! I went from Henkels to a Kyocera Ceramic Santoku, to a Kikuichi Elite Carbon Gyuto and then several other Japanese knives (Fujiwara Terayasu Nakiri, some Tojiro Shirogame knives, Hon Kasumi Deba and a few others, including more Tojiro's). They have all been nice, but I just got an Addict 2 in today, very light, thin and looks great! I've had light knives, but not this light!! Much lighter than my Kikuichi! I prefer carbon, but don't mind stainless as long as it will take a fine edge (AEB-L, CPM154). May get an Addict 2 in 52100.
Mon May 07, 2012 5:38 pm
I guess my 210 Mighty Mac would be the first...but my Moritakas definitely helped move the mac to the knife bag almost permanently
Mon May 07, 2012 11:05 pm
My first knife that was not a Henckel or Global was a Richmond Addict 1. I was so surprised knives could be like this and I have used knives on a daily basis for the last 15 years in a pro kitchen. I just reprofiled it and just can't wait to use it again.
I just recently got a 240mm Devin Thomas ITK Wa-Gyuto in AEB-L and this has caused another complete shift in thinking about the way I use a knife and of what a good knife is capable.
I have a 240mm Konosuke HD, the Addict 1, the DT, and later this week I will have a 240mm Suisin INOX Honyaki Wa-Gyuto to play with. While I expect to be surprised and pleased with the Suisin, I really can't see how it will replace my DT. I am truly in love with the DT. It just cuts better than ANYTHING I have ever held.
Wed May 09, 2012 1:29 pm
Masahiro 210mm VC gyuto.
Wed May 09, 2012 2:23 pm
First Japanese Knife was Tojiro DP 240mm, just about a year ago. Now I own 9 japanese knifes and have another on the way. The knife that has most impressed me is my Blazen 270mm Gyuto. Mark I have used the UX10 and for me I enjoy the edge retention and heft of the blazon a little bit more. As for everyone saying they are hooked on Jap knives, I will agree 100% I am never going back.
Thu May 10, 2012 7:07 pm
Sabatier. You said good not great.
Fri May 11, 2012 6:32 am
10" shun elite, the only good knife I had for 3 years then my car was stolen with it in there and lost it. When I we to replace it I found that they were discontinued, I finally found one and ordered it and some other knifes from Cktg (konosuke hd fujiwara carbon and two tojiro Itk) needless to say I sent the elite back and had a complete change of feeling about the knife I loved for three years. It was not a bad knife just not on the same level as the HD in the same price range.
Sun May 13, 2012 2:45 am
Tojiro PS 210 gyuto, Tojiro DP 120 petty, Hiromoto HC 240 gyuto. All purchased at the same time.
Sadly i have sold all but the Petty. If i could take them back, i'd do that in a second!
Mon May 14, 2012 4:47 am
Custom Murray Carter 9.3sun High Grade Gyuto, Medium Thick.
Thu May 17, 2012 6:47 am
I just read through 3 pages of replies, and all but three's "first good knife" was a Japanese blade. I concur, in that, overall the Japanese create a superior kitchen knife, but I've been using knives professionally for 21 years and I reckon that to discount the German knives 99% of us grew up on is a disservice. But hey... that's just my take on the poll.
As for me, my 20cm Wusthof Avantgarde Chef's
was the first "good" knife I wielded. I was a couple years into food service, and had always been relegated to using house knives (stamped garbage). I saved up $120, if I remember correctly, and I was so psyched when I placed the order for my first "good knife."
A week or two later, this burgeoning passion had begun...
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