Thraingaar
Assistant Cook
- Joined
- Jul 16, 2009
- Messages
- 10
Hello all,
I am seeking help on a purchase of a new chef's knife.
I currently use a Global G-2 and (for the most part) it made it through school intact. I perfer the Japanese Gyuto knives with western style handles. I have narrowed my selection down to a few knives and am unsure where I should lean to and why. I know almost zero about the various makeup of the blades and all the carbon and steel ratings. Here's what I am looking at.
1. Hattori (HD-8) Damascus Series
2. Hiromot Tenmi-Jyuraku Damascus series
3. Misono UX10
Sharpening will be done as needed by a professional. I am looking for balance, edge retention and durablity to use professionally.
I am asking for any advice that can be given, including recommending other knives. Thanks.
I am seeking help on a purchase of a new chef's knife.
I currently use a Global G-2 and (for the most part) it made it through school intact. I perfer the Japanese Gyuto knives with western style handles. I have narrowed my selection down to a few knives and am unsure where I should lean to and why. I know almost zero about the various makeup of the blades and all the carbon and steel ratings. Here's what I am looking at.
1. Hattori (HD-8) Damascus Series
2. Hiromot Tenmi-Jyuraku Damascus series
3. Misono UX10
Sharpening will be done as needed by a professional. I am looking for balance, edge retention and durablity to use professionally.
I am asking for any advice that can be given, including recommending other knives. Thanks.