Buzzard, on angles....
So the Shun blades aren't as durable as the German blades?
On the contrary, Shuns edges are Stainless VG-10 steel. It is excellent for knives. It gets much sharper and lasts much longer. German forged steels aren't even close. Personally I like the steel in the Takayuki I just mentioned but for the proce, and price alone, the best knife in the world HAS to be the Tojiro DP 240mm here. It's made of Sandvik 19C27 steel, a cousin of AEB-L, and also outstanding for knives. Korin's retail is $56.50 and there will be a 10 or 15% off Christmas sale coming up soon. I would use this knife long before any Henkel, Wusthof, etc.
Buzz
That's a pretty good recommendation you gave. It doesn't have the handle I've been leaning towards, but like I said, I'm sure I will adapt and get to like anything I use. Maybe I'll pull the trigger on that one.
am I to think that ALL Japanese knives are forged?
After reading a little bit about technique and watching some posted vids, and knowing I have no knife technique, it kind of makes me wonder if the heavier, seemingly more durable to abuse, standard french chef's knife would be more suitable. I'm a slicer and a chopper. And a rocker. I don't know about all that gentle holding letting the knife do the work stuff (lol). Looks like I have my research cut out for me.
Thanks for the weigh-in, bullseye.
Tough choices for sure.
Just an FYI, the Forschner routinely wins the Cook's Illustrated Best Buy.
Forschner.. that's the one also called Victorinox or something like that? I think I saw that on their website.
All this knife lingo is confusing me (lol).
No argument, Buzz. I was just noting that there are knives available on the cheap that will do the job. I have had my T-I for more years than I like to count and they fit me like an old shoe, yet your other posts make me long to try some of the Japanese products. Thus far, though, it's "if it ain't broke, don't fix it."Right up my alley. Cook's Illustrated, March & April, 2007, pages 28 & 29. Chef's knives - as usual the Forschner Fibrox "wins". But on page 28 there is a sidebar re: Bob Kramer knives.
C'sI - Kramer says, "It's like comparing Twinkies to a Grand Marnier souffle." CI states, "We agree but that's one expensive souffle." The knife in question is a $475 custom, but believe me the steel and geometry of a custom like this can be had for much less. That Tojiro DP I earlier referenced is much more knife than the Fibrox for only twice the price. Why buy a throwaway when for a little more you can have a lifetime of culinary pleasure that your grandchildren will use with equal glee? Oops, we'll have laser knives ala Star Wars by then....
CI is stuck in a rut, but at least they admit there is better to be had. They should, if they even know about them (I doubt it), include knives like the Tojiros in the tests and include high volume kitchen line cooks among their testers, not just a bunch of TV/Magazine academics.