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Help in choosing a knife

post #1 of 10
Thread Starter 

Hello all.

I'v been researching for a while now for a good Japanese knife....

I'v been looking on Shun's, and tojiro's the most...cant decide between them :(

Any tips about them? what better whats not...

Im cutting about 3-4 hours from my shift a day so i need somthing light and very sharp to do the work...   

post #2 of 10
Both are well known brands, coming from large companies, doing a lot of marketing, being easily available, all that does cost.
And especially Shun delivers relatively poor performance combined with great, flashy looks. The Tojiros are better value wise, but still, you may get much better.
In both cases, avoid VG-10 if you're not an experienced sharpener AND you're not sure to get the best Heat Treatment, made on small batches.
Have a look at Japanesechefsknife.com
and especially at the Fujiwara, Kagayaki (their home brand), Hiromoto, Misono (the Swedish carbon and 440 series).
Expect much better quality and value.
Serious guys.
But first, how do sharpen?
post #3 of 10
Thread Starter 

Any more suggestions? 

post #4 of 10

Very sharp implies that you DO have a sharpening process firmly in mind.

 

To the best of my knowledge, all knives loose their edge when used, some quicker than others.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #5 of 10

Choose any one that to you feels comforable and holds a decent edge as you are the one going to use it.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 10
Where are your manners? You asked about knives suitable for some serious professional work. Both thin and sharp. So far so good. And you got some proposals in a large price range who wil all largely outperform what you've got in mind. And one question, about maintenance. If you really want a serious advice you could perhaps take care and answer the question, how you're going to sharpen your new blade. It may matter, you know.
post #7 of 10
Thread Starter 
Quote:
Originally Posted by Benuser View Post

Where are your manners? You asked about knives suitable for some serious professional work. Both thin and sharp. So far so good. And you got some proposals in a large price range who wil all largely outperform what you've got in mind. And one question, about maintenance. If you really want a serious advice you could perhaps take care and answer the question, how you're going to sharpen your new blade. It may matter, you know.

sorry :) 

Well i was thinking to buy a stone too...but i all so can go to a professional that sharp knives dont it? i guess most of ppl do that too 

post #8 of 10

I have to admit that I am a Konosuke enthusiast. I have the KS, HD2 and HH. They are all amazing, but on a little more expensive.

I also have a Richmond Utimatum 52100 (245mm), which has an amazing, but I have to admit I could not bring the best of it on sharpenning. But I Will ;-)

 

Also, when I got the Ultimatum, I was seriously considering the Misono swedish. I've used it once and it is a badass knife. easy to sharpen and amazing performance.

post #9 of 10
Couldn't agree more about the Misono Swedish carbon.
post #10 of 10

Those Misonos look beautiful and had I not already invested in my old Sabatiers.....    Hmmmm.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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