Hello, another newbie here:
I've been using Tojiro DP a friend bought 18 months ago, and finally decided I deserve a good knife (after 45 years!). I cook at home with some basic prep experience, poor technique (never had a class) but lots of practice (can handle knife without cutting myself).
What would be the closest to my ideal knife?
Shape like Kotetsu R2 Bunka 180mm
http://www.chefknivestogo.com/shkobu17.html
of HAP40 steel like Kohetsu HAP40 Wa Bunka 175mm
http://www.chefknivestogo.com/kohabu17.html
with Tsuchime finish like Kurosaki R2 Wa-Bunka 165mm
http://www.chefknivestogo.com/kur2wabu16.html
or Kosey HAP40 Tsuchime Santoku 180mm
https://www.japanische-kochmesser.c...ohsey-HAP40-Tsuchime-Santoku-180mm::3896.html
Here's why:
Shape:
Grew up in Chinese restaurant and comfortable with Chinese cleaver (worked front of house, but also helped bone chickens and chop veg by the case). Gyuto and santoku shapes a bit pointy and narrow for how I'm used to shoveling masses of food around.
HAP40:
Love the upgrade to Tojiro DP so am excited about HAP40! Would happily choose R2 / SG2 steel but concerned about toughness -- read somewhere a blade was bent slicing sausage that had a tough tendon / cartilege, with chipping, and tips broken pretty easily? Also saw feedback that after flexing SG2 boning knife a little, it doesn't always go back into shape? Not that I'd be flexing a blade like this, but was surprising to read.
Tsuchime:
Food sticks to Tojiro DP, and tired of stuck veg accidentally re-chopped, or shoving food away after slicing. Anticipate entertaining more frequently for about 6-8, so volumes increasing.
? Are R2 / SG2 blades so easily bent and fragile, despite careful use?
? Does food stick to Kohetsu HAP40 Wa Bunka 175mm or Kotetsu R2 Bunka 180mm?
? Does Tsuchime on Yu Kurosaki work like "magic" as some claim?
I almost purchased Yu Kurosaki R2 Wa-Bunka 165mm (sadly now out of stock), but found thread about fragility of SG2 / R2. Its a beautiful finish, right shape, and not had problems with equally-fragile Tojiro DP, but now wondering whether a HAP40 is wiser for longevity, due to increased toughness?
So which of the 4 knives I've discovered so far, or if there's another, that might be closest to my ideal goto bunka? I do have other knives, found bargain clearance of Top Gourmet made by Solicut, bought about 7 for less than £15 each
I've been using Tojiro DP a friend bought 18 months ago, and finally decided I deserve a good knife (after 45 years!). I cook at home with some basic prep experience, poor technique (never had a class) but lots of practice (can handle knife without cutting myself).
What would be the closest to my ideal knife?
Shape like Kotetsu R2 Bunka 180mm
http://www.chefknivestogo.com/shkobu17.html
of HAP40 steel like Kohetsu HAP40 Wa Bunka 175mm
http://www.chefknivestogo.com/kohabu17.html
with Tsuchime finish like Kurosaki R2 Wa-Bunka 165mm
http://www.chefknivestogo.com/kur2wabu16.html
or Kosey HAP40 Tsuchime Santoku 180mm
https://www.japanische-kochmesser.c...ohsey-HAP40-Tsuchime-Santoku-180mm::3896.html
Here's why:
Shape:
Grew up in Chinese restaurant and comfortable with Chinese cleaver (worked front of house, but also helped bone chickens and chop veg by the case). Gyuto and santoku shapes a bit pointy and narrow for how I'm used to shoveling masses of food around.
HAP40:
Love the upgrade to Tojiro DP so am excited about HAP40! Would happily choose R2 / SG2 steel but concerned about toughness -- read somewhere a blade was bent slicing sausage that had a tough tendon / cartilege, with chipping, and tips broken pretty easily? Also saw feedback that after flexing SG2 boning knife a little, it doesn't always go back into shape? Not that I'd be flexing a blade like this, but was surprising to read.
Tsuchime:
Food sticks to Tojiro DP, and tired of stuck veg accidentally re-chopped, or shoving food away after slicing. Anticipate entertaining more frequently for about 6-8, so volumes increasing.
? Are R2 / SG2 blades so easily bent and fragile, despite careful use?
? Does food stick to Kohetsu HAP40 Wa Bunka 175mm or Kotetsu R2 Bunka 180mm?
? Does Tsuchime on Yu Kurosaki work like "magic" as some claim?
I almost purchased Yu Kurosaki R2 Wa-Bunka 165mm (sadly now out of stock), but found thread about fragility of SG2 / R2. Its a beautiful finish, right shape, and not had problems with equally-fragile Tojiro DP, but now wondering whether a HAP40 is wiser for longevity, due to increased toughness?
So which of the 4 knives I've discovered so far, or if there's another, that might be closest to my ideal goto bunka? I do have other knives, found bargain clearance of Top Gourmet made by Solicut, bought about 7 for less than £15 each