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Discussion Starter · #1 ·
hey guys, looking for advise on a new chefs knife. I currently use a shun classic 8 inch but I am now looking for something bigger. I use my knife for everything from cleaning salmon to dicing dense root veg such as celeriac. Also would prefer it to be less high maintenance. Price range under 300.

What do you think guys??
 

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270 Hiromoto NS-10 is one of the better bargains going on now.. Stainless, no faux damacus or decals to concern yourself with, nice and thin behind the edge, unlike your Shun Classic, will fall through what was a struggle for the latter. Better steel and a killer price.

http://www.japanesechefsknife.com/Hiromoto.html#Hiromoto

You could pay $300 and get something even better, but it's my bed time now so I'll sleep on that for now. Are you open to carbon?

Rick
 

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What do I need for the conversion process? Bench grinder? do you have any pictures of the tang before you insert the handle?
I had a nice metal cutting band saw at my old job, but I did a lot of work on the grinder and belt sander. Just have to keep it cool with water. Not a Forgecraft, but another vintage blade I converted. I draw the profile then work out the conversion on paper, transfer that to tape and go to work.




I use the same pattern to work out the handle. I grind in a choil and machi on conversions.
 

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Discussion Starter · #13 ·
Hey! Thanks for the response guys. I'm not apposed to carbon. I did however buy a knife that was blue Steel recently and that required far two much constant care for use at the work place. Imo. So that is what I meant by "high maintenance"
 

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I did however buy a knife that was blue Steel recently and that required far two much constant care for use at the work place
Do you mean edge touch up, or constant wiping dry? Blue paper steel should take and hold a very keen edge through many services with just a quick stropping at the end of your shift.

Wiping the blade clean and dry is just the nature of the beast.
 
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