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Thu Dec 19, 2013 9:26 pm
I am wanting to buy my parents a chef knife that they will actually enjoy using. My budget has me considering the $100 range. Because, they don't have sharpening skills or a known preference to any chef knife I am looking for the knife that has the best Sharpness OOTB as well as edge retention abilities. My thoughts were down to these three, but also curious if there are others. These would all be 210mm
- Fujiwara FKM
- Torjiro DP
- Richmond Artifex
Thanks for the help! I have been learning a lot by following your site and I will be making my own chef knife purchase once I survive through the holidays!
Thu Dec 19, 2013 9:26 pm
Give them a Tojiro DP. I think they would enjoy it.
Thu Dec 19, 2013 9:53 pm
All three would be great choices. The Tojiro is probably most similar to Western style cutlery so it appeals to people familiar with that aesthetic. But all are good.
Thu Dec 19, 2013 9:54 pm
I dunno how old your parents are, but from my recent experience with the Tojiro DP I think they'd be nothing less than ecstatic about it once they use it. It might look unassuming, but once blade hits product... lol
Yeah, I think they'll love it.
I'd be tempted to get one for my Dad, but I'm afraid the next time I saw him he would be missing a limb or finger or something... lol
Fri Dec 20, 2013 1:55 am
Another vote for the Tojiro dp, just got my mom a 210 gyuto & I destroyed a few sheets of paper making sure it wasnt "defective" before wrapping it..... SHARP!!!
Fri Dec 20, 2013 3:14 am
Slater wrote:Another vote for the Tojiro dp, just got my mom a 210 gyuto & I destroyed a few sheets of paper making sure it wasnt "defective" before wrapping it..... SHARP!!!
You gotta check the edge for chips, right?
Thu Dec 26, 2013 2:46 am
The DP is really nice. I just sold mine to a dude I work with who gave it to his father as a Christmas gift. I miss it already haha.
It was nice OOTB and once it was put to the stones it was righteous lol. I can't imagine what really expensive blades are like.
I also have the Wa-Gyuto handled Artifex which has the FKM steel. I got to tell you, I thought that it was a tad dull OOTB but now that I've used it for a couple days of prep since getting rid of my DP, it's impressive. Definitely nice and toothy and relatively glides through food. I'm gonna take it to the stones later this week to see what it's really got.
Truthfully, that is the knife I think I'd recommend. It's sexy looking, very light, it's nimble and has nice steel, but you can't go wrong with the DP either, that knife is a pure workhorse. I personally prefer the Wa handles to Western ones though.
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