Hello ChefTalk Forum,
it's my first post here, so I hope I didn't miss any rules.
I will be in Tokyo in a month or two (and I come from Germany, if that should be relevant in any way). My plan was to buy a single chef knife to build a "collection" around it. I do have all basic knifes, so this is supposed to be a significant upgrade from my http://www.wuesthof.com/germany/products/Product-details/cook-s-knife-4582-20.
I'll just go right at it.
Price: aprox. €150-200/$162-215 (excluding sharpening stones)
Handle: German style preferred
Blade form: Leaning towards western chef knife (I mostly cut in a rocking motion)
Blade length: 20cm/8inch
My current favourite is the Shun Premier 8 inch ().
I love almost every aspect of this knife (VGmax, beautiful finish, hammered, nice handle), but then again, I am a total newbie when it comes to Japanese knife.
Is there an actual benefit to a hammered finish? I am hoping less food will stick, but I have no experience with hammered knives. If that is not the case, I suppose it just adds to the maintenance.
Would you guys consider this knife a worthwhile investment or would you advise me to reconsider my choice? I am aware of the extensive care such a knife requires, in fact I am looking forward to getting into the process of proper sharpening and maintenance and taking care of such a beautiful piece for the years to come.
Also, since I will buy in Japan, how will the price be influenced? There are supposed to be small, non-chain retailers who sell them for a lower price, so maybe I could also look in knives above €200?
Thanks already for your help & best regards
Dalai Lamer
it's my first post here, so I hope I didn't miss any rules.
I will be in Tokyo in a month or two (and I come from Germany, if that should be relevant in any way). My plan was to buy a single chef knife to build a "collection" around it. I do have all basic knifes, so this is supposed to be a significant upgrade from my http://www.wuesthof.com/germany/products/Product-details/cook-s-knife-4582-20.
I'll just go right at it.
Price: aprox. €150-200/$162-215 (excluding sharpening stones)
Handle: German style preferred
Blade form: Leaning towards western chef knife (I mostly cut in a rocking motion)
Blade length: 20cm/8inch
My current favourite is the Shun Premier 8 inch ().
I love almost every aspect of this knife (VGmax, beautiful finish, hammered, nice handle), but then again, I am a total newbie when it comes to Japanese knife.
Is there an actual benefit to a hammered finish? I am hoping less food will stick, but I have no experience with hammered knives. If that is not the case, I suppose it just adds to the maintenance.
Would you guys consider this knife a worthwhile investment or would you advise me to reconsider my choice? I am aware of the extensive care such a knife requires, in fact I am looking forward to getting into the process of proper sharpening and maintenance and taking care of such a beautiful piece for the years to come.
Also, since I will buy in Japan, how will the price be influenced? There are supposed to be small, non-chain retailers who sell them for a lower price, so maybe I could also look in knives above €200?
Thanks already for your help & best regards
Dalai Lamer