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Wasabi Knives

post #1 of 7
3/8/09 at 8:09pm
Thread Starter 
I am thinking about getting some Wasabi's. The chef at my new job has a set, and I have to get new knives (Kosher kitchen and all of my knives have been used on non-Kosher food). They seem like decent knives, and they are made by Kershaw, same as Shun. Anyone have an opinion?
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post #2 of 7
3/8/09 at 8:28pm
You're going to need at least two sets, maybe three. One fleischig, one milchig, and possibly one pareve. You can't use the same knife to cut an onion for a cheese omelette as you would for a salami omelette.

I've no personal experience with the Wasabi, but am told it is as it's priced. Bottom of the line. They sharpen faily well for inexpensive stainless, and dull quickly. My impression is that they're comparable to Forschner Fibrox and Rosewood. Acceptable work knives, but not worth dreaming about.

I'm not a fan of the Shun Kershaws, but personal taste aside they're very different and better knives than the Wasabi. Don't let the manufacturer's name confuse you.

BDL
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post #3 of 7
3/8/09 at 11:12pm
BDL what knives do you suggest in the 100.00 range? And I only cook at home, but want something that maintains an edge.

Should a person try different brands or do most people stick with the same ones they're use to?
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post #4 of 7
3/9/09 at 5:52am
BDL is right , however if the place you are going to work at is dairy you need only 1 set . Most pareve products can be cut with table knives. The place itself in some cases supply the knives to assure the upholding of the Kashruth, and no tools from outside can be used.
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post #5 of 7
3/11/09 at 3:06pm
Thread Starter 
Thanks for the tips. The entire restaurant is only Pareve, so only one set. I just decided to go with Globals. They've been ok for me so far, so I'll stick with it.
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post #6 of 7
3/11/09 at 7:04pm
Some people report hand pain from working with Globals, but if they've been comfortable to you for awhile they're a great choice. They're really agile.

Sorry I didn't get back to you on the $100 knives; I forgot all about the post and the thread until you just posted again today. If you still want low-mid recommendations I can give them, but Glolbal B. Good. More, the recommendations would be of the take it on faith variety. Compared to some of the really good knives available online, I can't recommend any lines you can pretend to try at a local retailer. That lack of availability puts off a lot of people. Until last year I would have said, Forschner Fibrox and Rosewood (same blades, different handles), especially when MAC prices went way up, because Forschners are decent. But their chef's knives have been totally superceded by a number of Japanese choices.

BDL
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post #7 of 7
3/11/09 at 11:30pm
Thanks BDL, I've been watching the other knife thread and getting an idea of whats out there, every bit helps
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