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Need good workhorse knife ! pls help

post #1 of 5
Thread Starter 

Hello.

 

This is my first thread and I need some professional opinion. What I am looking for is a Multipurpose one sided chef's knife, blade lenght between 18-20 cm, relatively light allowing me greater control over the cutting process. I prefer the spine to have medium thickness. It would be preferable for the knife to need sharpening no more than once per month and to retain its sharpness whatever I am cutting with it, from vegetables to fish bones. If you can give me some directions that would be great and I will appreciate it.

 

Thank you

 

P.S I am looking for something in the price range around 100 $. I can spend a bit more but I need a tool not a fancy toy.

post #2 of 5
Thread Starter 

I've been looking around and a Tojiro DP gyouto 808 caught my eye. It is a double sided knife but is closest to what I am looking for. Should I go for it or is there something more suitable ?

post #3 of 5
You should be happy with the knife, I only hear good things about them.
The other option routinely mentioned is the fujiwara.
What's your sharpening regime ?
You'll want to have a plan for keeping it sharp smile.gif
post #4 of 5
Thread Starter 

Well I have a 4000/8000 grid J wetstone and it should suffice. I am curently using a wenger santoku and I am sharpening it once every two weeks. If not I am open to suggestions.

 

Thanks

post #5 of 5

That knife has 1.9 mm. at the spine (heel). If you go through fish bones there's a certain risk of chipping it.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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