Looking around for a 10" Chef knife

[kuan]

Originally Posted by Frayedknot

You'd be amazed at how many things you can do with a good knife, punch holes in cans, open jar lids...sure wish I knew how to do the quote thingy...

Yikes... that's kinda like taking the deck off the back of the house with my F-250 isn't it?? Talk about taking a "tool" to a different level. Then again I am not Flay...

Hah good thing SOMEONE got the joke!

Just hit that quote button at the bottom right of your post.

[Frayedknot]

Originally Posted by kuan

Hah good thing SOMEONE got the joke!

Just hit that quote button at the bottom right of your post.

Thanks for the advice on the quotes...

[jonowee]

Originally Posted by expertsharpener

Hi

I notice that your choices only contain European knives.

Have you considered a true Japanese knife - not a 'Gaijin' knife like Global or Shun?

The really good ones are sharper, staay sharper longer aand are faar easier to resharpen - and there are thousands available in Stainless

Sorry about the late reply, came back from my first holiday in two years and didn't realised there were more replies for my thread....

Well most of my experience is with European style knives so I'm used to them but Japanese knives lose my confidence with their usually too narrow handles and 'weird' balance (difficult to proper judge balance because of their lightweightness). More often than not it's those two comfort issue that shy me of Japanese knives.

Yet I loved to have a Japanese knife from what I've experienced like wonderful alloys (stays bloody sharp), thin blade, lightweight and I find food tends to stick less.
I'm lucky my Dad have a nice handful of Japanese knives (no 'showy' Global in sight) which I'm not exactly sure what brand they are but a little Googling. The indentation on the blade matches that of Masamoto's Yanagi and Deba knives which I very rarely use because they're so specialised for their task and the one I use the most of his Japanese knives is a Gyuto-type knife with a wooden handle but the markings are more or less faded on the double bevel but Japanese grind style blade.
Well for that Gyuto knife while sharp, thin blade, stick-less and good but has a narrow handle which is strange because the smaller 6" Henckels Twin Gourmet has a similar width handle but it feels more comfortable to hold. Sadly the Gyuto profile of the edge doesn't suit my cutting style, so that explains why I prefer the French bladed knives.

So more research to be done.

Any ideas on a 10" Cook's knife with:
- Japanese blade (stay-sharp alloys and cladding, thin blade)
... but with a...
- French cook's knife profile for the blade (top slopes down gently from midway out and edge tapers up slightly then quite alot at the tip)
... with a...
- European handle (pronounced 'pinky-knotch' at the end of the lower side of the handle and 'bulged' center of the handle)

[shipscook]

Originally Posted by expertsharpener

Hi

I notice that your choices only contain European knives.

Have you considered a true Japanese knife - not a 'Gaijin' knife like Global or Shun?

The really good ones are sharper, staay sharper longer aand are faar easier to resharpen - and there are thousands available in Stainless

I am a female cook with fairly small hands, but strong. Lost all my tools in a ship sinking in December, so had to replace them. Been Wusthof for so long but they have lightened them up. Missed the weight--who has it--any way, picked up the 10" Shun and OMG was made for my hand and arm. Been test driving it at home, Wow!
Got a Wustof slicer, boning, and paring.
Shun also has left and right handed, am left handed, but the right handed one seemed more comfortable?

[RSteve]

Originally Posted by johnarmr

I would get a tojiro 270mm gyuto from http://www.japanesechefsknife.com/DP...EIGHT:%20174px shipped to you from japan for less than $90 us dollars! these are the best bang for the buck harder steel than any german knife which supports a thinner edge which gets and stays sharp better than a german knife!

The entire line on the linked web page is extraordinary at twice their listed prices. I've been a very fickle knife buyer for years, dealing with carpal tunnel long before C.T. had a name. While I enjoy my Globals and others, I love these Japanese blades from www.japanesechefsknife.com/

[cookie jim]

I have a very large colection of wustoff and I couldn't be happier.expensive but a knife for life.You have already gotten good advice from the forum but what I want to address is others taking Your work tool.bull turkey.anyone touching my knife only did it once.hope i'm not getting out of hand but your not there to suplly knives.I have a 10" wustoff with a broken tip.course no one owned up to it. excuse the banter i'm having a senior moment...lol...good cookin...cookie

[thehungryfox]

I couldn't find the style you specified on the website. Can you help me find it?

Thanks!
Debbie

Originally Posted by johnarmr

I would get a tojiro 270mm gyuto from DP Swden Steel Wooden Handle Series Japanese Knife,Japanese Kitchen Knife,Japanese Chef's Knives.Com shipped to you from japan for less than $90 us dollars! these are the best bang for the buck harder steel than any german knife which supports a thinner edge which gets and stays sharp better than a german knife!

[RSteve]

Originally Posted by thehungryfox

I couldn't find the style you specified on the website. Can you help me find it? Thanks! Debbie

Debbie, it's identified as F-810 for $74.70 Link



These are magnificent knives for the money.

[thehungryfox]

I appreciate your help. This looks to be a beautiful knife.

Debbie

[RSteve]

Originally Posted by thehungryfox

I appreciate your help. This looks to be a beautiful knife.Debbie

The knife that's become one of my all time favorites is the 165mm Nakikri F-502.

[RSteve]

Originally Posted by RSteve

The knife that's become one of my all time favorites is the 165mm Nakikri F-502.

I forgot to add in the last post that the F-502 is only $45.00.