Hi all.
Totally new here. My wife is the cook in the family, and as such is the main user of the knives. Right now we have a random array of garbage, and her favorite knife is a little knife that looks like a 5.5" Santoku style knife. She is very small (4'11") with very small hands.
I have wanted to get her a real knife for quite awhile, and while we were at the State Fair, saw a Cutco dealer. She tried them out, and really like them. So we bought a Santoku style knife, a cheese knife, and some shears. Total was just under $200.
I normally research everything well before I buy things, but these were for her, and she liked them. Well, I got home, and fired up Google, and read many bad things about Cutco, but some good things as well. But most say I overpaid for the knives. Well, we had a 15 day return policy, so we are returning them. I then learned all about Wusthof, Shun, MAC, Global, Victorinox Forschner, and Kyocera. I was really interested in the Victorinox Forschner because of the price, but I wanted her to try some out.
Most said Sur La Table had a good selection, so we just went there tonight. We looked at 8" chef's knives (too big), 7" Santoku (too big), and 5.5" Santokus (just right). We (She) tried the Global, Shun, Myabi, and Wusthofs. She also tried a Kyocera and a ... forgot the name, but it was a bright color and very cheap (like $10)...Rikon something. She loved loved loved the Myabi Kaizen knife. It wasn't totally outrageous at $120, but still was more than the $30 Forschner. I know she won't like that one compared to the Kaizen.
I have looked at Kaizen info, and it is sparse. Seems like a Sur La Table only model (which I'm leery off). The Sur La Table rep there said they couldn't sharpen it in house since it was ... I think an 11 degree edge.
A couple questions. My wife and I aren't the best at doing the dishes right away, and it might be difficult for us to remember to clean it right away (just being honest). Is it worth getting this good of a knife for us? Is this that good of a knife to begin with? Is it bad that only Sur La Table sells this? I see they have a knife class and after the class you get to keep a Shun 6" knife. Seems like a great deal (seeing as my wife wanted to take the class anyway). Has anyone taken this? Do you think they would let us switch out knives? * I found out that our area doesn't have the Shun class, so it's less money, but you don't get the Shun at the end *
My friend says she has some Fiskar knives (which seem not to be sold stateside) and said she loves them because she has left food on them for 24 hours, and they are still sharp and rust free after 8 years. I was thinking ceramic might be the route for us, but unfortunately she liked the Miyabi, and said it was way sharper.
Sorry about the long post and so many questions.
Totally new here. My wife is the cook in the family, and as such is the main user of the knives. Right now we have a random array of garbage, and her favorite knife is a little knife that looks like a 5.5" Santoku style knife. She is very small (4'11") with very small hands.
I have wanted to get her a real knife for quite awhile, and while we were at the State Fair, saw a Cutco dealer. She tried them out, and really like them. So we bought a Santoku style knife, a cheese knife, and some shears. Total was just under $200.
I normally research everything well before I buy things, but these were for her, and she liked them. Well, I got home, and fired up Google, and read many bad things about Cutco, but some good things as well. But most say I overpaid for the knives. Well, we had a 15 day return policy, so we are returning them. I then learned all about Wusthof, Shun, MAC, Global, Victorinox Forschner, and Kyocera. I was really interested in the Victorinox Forschner because of the price, but I wanted her to try some out.
Most said Sur La Table had a good selection, so we just went there tonight. We looked at 8" chef's knives (too big), 7" Santoku (too big), and 5.5" Santokus (just right). We (She) tried the Global, Shun, Myabi, and Wusthofs. She also tried a Kyocera and a ... forgot the name, but it was a bright color and very cheap (like $10)...Rikon something. She loved loved loved the Myabi Kaizen knife. It wasn't totally outrageous at $120, but still was more than the $30 Forschner. I know she won't like that one compared to the Kaizen.
I have looked at Kaizen info, and it is sparse. Seems like a Sur La Table only model (which I'm leery off). The Sur La Table rep there said they couldn't sharpen it in house since it was ... I think an 11 degree edge.
A couple questions. My wife and I aren't the best at doing the dishes right away, and it might be difficult for us to remember to clean it right away (just being honest). Is it worth getting this good of a knife for us? Is this that good of a knife to begin with? Is it bad that only Sur La Table sells this? I see they have a knife class and after the class you get to keep a Shun 6" knife. Seems like a great deal (seeing as my wife wanted to take the class anyway). Has anyone taken this? Do you think they would let us switch out knives? * I found out that our area doesn't have the Shun class, so it's less money, but you don't get the Shun at the end *
My friend says she has some Fiskar knives (which seem not to be sold stateside) and said she loves them because she has left food on them for 24 hours, and they are still sharp and rust free after 8 years. I was thinking ceramic might be the route for us, but unfortunately she liked the Miyabi, and said it was way sharper.
Sorry about the long post and so many questions.
