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Another "help me find a knife, i'm new" thread - Page 2

post #31 of 32
I'm a big fan of Japanese Knife Imports. The owner, Jon, is a great guy to talk to.

I have the 240mm Gesshin Uraku Gyuto and I like it. Haven't used the Gonbei, so I'm not sure how they compare.

I think its best to stick with whetstones and skip the honing rods. There are mixed opinions about this, but I was taught that you shouldn't hone Japanese steel--not even with ceramic hones.

Boards: The Boardsmith makes great end grain boards. I bought a 16"x22" end grain maple from him about 2 months ago and it is incredibly beautiful.
post #32 of 32
JKI is great if you are in the US. With shipping and import taxes, it might be too much.

@Mikkel Troelsen I got the Itinomonn stainless kasumi 210mm for the girlfriend a few days ago. It is a very similar grind to the carbon version. I think you'll like the 240 a lot
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ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Another "help me find a knife, i'm new" thread