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Another plea for advice on knives

5K views 24 replies 10 participants last post by  captainbligh 
#1 ·
I'd be more apologetic for making another request to provide input on knives but people like talking knives anyway. For starters, I've been using old school German and French knives. They are great but I'm looking for a Japanese knife that is thinner. I want the knife to be as traditionally western shaped as possible. I want it to be at or close to ten inches. And I don't want anything that is going to be a challenge to sharpen. I want a 50/50 edge since I suck at sharpening. I will entertain carbon steel but everything I own currently is stainless. In terms of price, I would prefer to keep it at or under $200. A little over is fine too. I've read that Shun knives are ok but overpriced for what they are. Amazon has the Shun classic for about $150. What options might fit my preferences and ring in at my price range?
 
#4 ·
#6 · (Edited)
@OCDshaver I have the Tojiro DP which is a western handled knife with VG10 core steel - my first Japanese Knife. I do not own a Tojiro HSPS or the K-Sabatier 200 series (though it's probably the most likely series of Sabatier I'd buy due to the lack of a fingerguard to grind down) because I buy almost entirely carbon steel knives, and both lines I linked are pretty price competitive to carbon knives much more interesting to me :)

A few other western handled stainless options I was thinking about in this price range are almost definitely not ground symmetrically.
 
#10 ·
Try a carbon with stainless cladding or white steel. Check out chefknivestogo, to see some reasonably priced japanese steel. Shuns and Miyabi are great knives to get start in japanese profile knives. Both have good edge retention, weight, balance a good HRC (over 61). I think they're comparable in quality and price. Once you rock carbon you'll see they hold edges longer and can be sharpened to a finer edge.
 
#20 ·
#22 · (Edited)
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