I wanted to buy at 270mm Massamoto Sujihiki but it is out of stock at chefsknivestogo. Should I wait or just go for the 240mm? Does 3cm make a big difference?
I am am not a professional but do home cooking virtually all the time (never eat out b/c I grew up with a mom who was a chef and pastry chef). I have decent knife skills - soft pinch grip (small/medium hands) with good basic classic cuts...
Spent a lot of time looking on this forum and finally upgraded my knives to the following last month:
10" Kikuichi 270mm Moly Pro Gyuto -- love this knife!!!
10" Forschner Rosewood Bread Knife
6" Mac Pro Petty -- also really like this guy as well.
3-1/2" Forschner Fibrox Parer
So I'd like to get a slicer now. Other options rather than the Massamoto Sujihiki which costs around $200...would like to spend around that much at most.
Sharpening -- very very scared about this part. I currently do not have anything and have read as much as I could about stones and such on this forum. But...maybe I can start with the Chef's Choice Trizor for a year and then think about the Edge Pro? I bring this up because BDL wrote a review on the Trizor back in 2010...that was titled "Best Choice for Many People" -- if I go that route should I still get a 12" Idahone?
Probably dumb question -- best way to store the knives? Tiny kitchen so I have no drawer space...block? Magnetic strip is a little hard (very little wall space too) but if that's better than a block I'll find a way...
Thanks for any advice.