Chef Forum banner
1 - 4 of 4 Posts

· Registered
Joined
·
164 Posts
Discussion Starter · #1 · (Edited)
I prefer either a western handle or a D handle. I live in a very humid area so i want to shy away from pure carbon knives. Budget is $300. Right now i'm looking at maybe a Misono UX10, Togiharu Pro. But really open to other options. But really open to other suggestions. Also really hard to find out the qualities of these different knives.
 

· Registered
Joined
·
2,557 Posts
How about this full stainless G3 steel tanaka? As I understand the ginsanko version is thinner than the blue 2 versions.

http://www.knivesandstones.com/tanaka-ginsan-nashiji-gyuto-240mm-lite/

The 'lite' version doesn't have the spine rounded but you can do that yourself in 3 minutes and save $40

Also I liked all the togiharu from korin that I've seen. Good thin grind for a factory knife. The hardest steel from that house brand is still affordable.
 
1 - 4 of 4 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top