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Looking to buy a chefs knife - Page 2

post #31 of 39

As far as the MAC Pro goes, in considering the handle, blade profile and grind, and the steel, our former knife Guru BDL picked the MAC of his highly coveted Masamoto for a stainless knife.  He felt the stainless of the MAC was better (not that it was astounding as stainless goes), as well as the shape of the handle, and that trumped what was for him the Masamoto's preferred profile.  That's saying a lot for the MAC.  And that being said his goto knives were a Konosuke HD and a Richmond Ultimatum in 52100 steel that had been thinned some (semi-stainless laser and midweight carbon gyutos).


To answer another question you had, from 0-$300 I'd pick a 240 suji in SRS-15 or preferably HAP-40 steel, unfortunately neither are available at this time.  The super-fine grain, toughness, wear resistance, good edge stability and reasonable sharpening ease of these CPM alloys is just too appealing to me to consider spending a large chunk of doe on anything else.  I'm not particular about handles myself, outside of something you'd find on an NSF knife of course, I just need a good flat spot on the edge profile.




post #32 of 39
Within your budget I'd probably be tempted by this:
post #33 of 39

Wow, that does sound like a bargain.  I've heard nothing on the Takamura myself though you'd likely get some feedback from kitcheknivesforum .




post #34 of 39
In my personal opinion the shun sora line is perfect for work. I was Pretty hesitant to get one at first but I've had it for 6 months now and can't say enough about them. They are extremely sharp out of the box and hold an edge well. Don't get me wrong I think the classic shun is superior and will probably last longer but your looking at $70.00 for the sora rather then $150.00 for the classic. In the end it really comes down to your preference in how a knife feels and preformes but if your looking for bang for your buck it's definitely worth looking in to.
post #35 of 39
Rick, I have a 210 from their hana line and I like it loads.
The only issue is that they don't go bigger. They have a 240 from a different line down here in Sydney, but its aud700.

Here's a canadian outlet that may appeal to Jason:
post #36 of 39
Originally Posted by BrianShaw View Post

Would you buy a car, or marry someone, sight unseen? If you have money to risk ending up with something your not compatible with then taking the advise of random Internet folks rather than trying for yourself is ok. Not too many people would agree that trying a knife leads to a wrong impression.
The point is well taken, but trying out a knife requires a lot more than waving it around in a shop. If you get the opportunity to work with a given knife, properly sharpened, for an hour or so of appropriate cutting, then yes, you should by all means do this before buying. Otherwise, I tend to agree with Benuser that you get very false impressions.
post #37 of 39

Back to the question. In this price range, I would get a Watanabe Professional 270mm direct from the maker or JKI's Kochi 270mm gyuto.  Why?  Because I've tried enough knives to know exactly what I want.  I've decided I like substantial knives not fat but not lasers, with a good grind and thin behind the edge, carbon steel for easy sharpening, wa handles preferably octagonal.

post #38 of 39

And no those knives aren't going to be in stores unless you live in LA then you can try the Kochi.  But at this level, you can resell the knives you don't like.  Also if you buy it used and sell used, you won't lose much $ at all.

post #39 of 39
Originally Posted by notquiteachef View Post

Atatax, how long have you had it for, and so far what do you think of it?

Sorry it has taken me so long to reply, work has been kind of crazy.


I've had it for a little less then 2 months. I like it a lot, the weight is fine, doesn't feel noticeably heavier then my 8" wusthof chef's knife, which has a huge bolster, but the weight is noticeably farther forward, which i like. The handle is comfortable and has that classic aesthetic that i quite like. As for the blade, i found the profile quite intuitive, and the blade is sharp enough where when you try to cut with it, it cuts.... Yeah, i mean today i got kinda screwed by the prep guy and wasn't told none of the charcuterie prep was done, and got an order as an appetizer, and cut out wedges from wheels of cheese, and then cut off very thin slices of cheeses and meats to put on the board, with my chef's knife, and it worked flawlessly with the firm, the semi soft, and the soft cheeses. I hadn't seen better looking slices from me or other cooks when we weren't in such a time crunch.  Only real complaint is it didn't come with a saya.

Edited by Atatax - 4/2/15 at 10:13pm
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