fire34fighter
Cook
So I've decided to finally make the jump to japanese knives, and i'm already lost. I'm looking to spend no more than $400...just curious to some of the better knives out there?
It'll be 1, maybe 2 knives.Check these sites:
Also, what shapes and sizes are you interested in? How many knives do you want to buy for your $400?
It'll be 1, maybe 2 knives.
If I had to choose a shape/size this is pretty much what i'd be going for:
http://www.japanesechefsknife.com/images/Img883.jpg
Gyuto 170mm
Total Length:285mm Blade Thickness:2mm
The best non-ceramic blade I've ever used has been the Kasumi Titanium line. And the blue color is pretty sweet looking, as well.
Runner-up would be either MAC or Shun.
You specifically state "non-ceramic" - do you have a preference for ceramic blades? I'm curious, as I've never tried one.
There are plenty of people here who have also bought quality ceramic knives and did not like them either.I do, but I would be in the minority here simply because I buy higher grade. A lot of people here (and you can find it in a multitude of threads) go out and buy a cheap entry level blade, use it, and then proclaim the entire material inferior, which I don't get. That'd be like me going out and grabbing a cheap "Chef Tony Special" at the local grocery store and proclaiming steel worthless as a result. It's apples and jet skis.
Yeah, if you go out and spend 40 dollars on the cheapest knife Kyocera makes, or spend 10 dollars on a ceramic pare knife from BB&B....odds are pretty good it's not going to perform as well as your $140 Shun. People expecting miracles or something, I guess.
I've heard the Yoshi is a real bear to sharpen, supposedly clings pretty stubbornly to the burr. Have you found that to be the case, Buzz?
Stefan does some nice work! One day I'll get one of his handles...
Funny you mention the brass for deburring- I started a thread at a different forum about just that. I find a brass rod very handy for deburring, too.
[FONT="]I've heard the Japan’s Yanagiba knife , I have only one word to describe this knife. Amazing![/FONT]