Joined
·
18 Posts
2 years ago I came here and learned a ton about knives. I wanted to learn everything and I think I learned most from the info available here. I went from ignorantly using dull dollar knives to purchasing a Misono Swedish carbon gyuto and a larger Tojiro Gyuto, as well as picking up a set of stones to learn on. Since then I’ve (IMO) gotten highly proficient at sharpening- sharpening everything I could: my dollar knives, my expensive ones (one is a 50/50 grind, the other 70/30), a butter knife, strait razor, and my family’s knives. I’ve really learned a lot in this forum, and it’s proof that the internet is awesome when it doesn’t suck.
Well, now it’s time for Korin’s July 15% sale and I’m itching again. I would like to get another carbon steel blade (the Misono has made me a permanent convert, and I’m really only interested in carbon from this point on) and I think I either want a thinner gyuto or maybe either a Chinese cleaver or nakiri. I remember reading about lasers and the Konosuke got thrown around a lot, but when it’s in stock, it’s prohibitively expensive. I’m just not dropping more than $250 for a knife ever. Are there any laser thin blades out there, in a good reactive carbon, that are sub $200 or below? I’m not concerned with handle style- only thickness, carbon alloy, and price. (I like ordering from Korin, but really for the sale.) This will likely be a 210mm, though I’m ok with 240. (I don’t really need a large blade, as my Tojiro is just fine for large work. I considered thinning my Misono, but as it’s my first and favorite quality knife, I’m not keen on experimenting with it. I know knives go through cycles of trendiness and availability, and since I’ve been out of touch for 2 years, that’s why I’m asking for your opinions.
As far as the Chinese cleaver/nikiri thing, what are yalls opinions on the two? I assume there’s no need for both, but have been interested for a while. I assumed after some reading that for a Chinese cleaver, cheaper is better, but why does that seem to only qualify for Chinese cleavers? What’s with Kiwi knives?
Thanks a bunch y’all
Well, now it’s time for Korin’s July 15% sale and I’m itching again. I would like to get another carbon steel blade (the Misono has made me a permanent convert, and I’m really only interested in carbon from this point on) and I think I either want a thinner gyuto or maybe either a Chinese cleaver or nakiri. I remember reading about lasers and the Konosuke got thrown around a lot, but when it’s in stock, it’s prohibitively expensive. I’m just not dropping more than $250 for a knife ever. Are there any laser thin blades out there, in a good reactive carbon, that are sub $200 or below? I’m not concerned with handle style- only thickness, carbon alloy, and price. (I like ordering from Korin, but really for the sale.) This will likely be a 210mm, though I’m ok with 240. (I don’t really need a large blade, as my Tojiro is just fine for large work. I considered thinning my Misono, but as it’s my first and favorite quality knife, I’m not keen on experimenting with it. I know knives go through cycles of trendiness and availability, and since I’ve been out of touch for 2 years, that’s why I’m asking for your opinions.
As far as the Chinese cleaver/nikiri thing, what are yalls opinions on the two? I assume there’s no need for both, but have been interested for a while. I assumed after some reading that for a Chinese cleaver, cheaper is better, but why does that seem to only qualify for Chinese cleavers? What’s with Kiwi knives?
Thanks a bunch y’all
