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Foo shops for a Japanese knife - Page 2

post #16 of 285
I have Misono UX-10s in various sizes and I really like them. Easy to maintain, good shape and very sharp.
post #17 of 285
it seems like the UX-10's have shot up in price over the past 2 or 3 years.
post #18 of 285
Thread Starter 
Quote:
Originally Posted by gomestar View Post

it seems like the UX-10's have shot up in price over the past 2 or 3 years.

What about the Masamoto VG? I know nothing, but it is 30% cheaper and often mentioned in the same breath.

Plus, looks cooler.
post #19 of 285
I know the NYT named it one of the best knives overall. I've also been eyeing it for awhile now- kind of regret not copping during the Korin knife sale.

Gome, what are you using right now?
post #20 of 285
Quote:
Originally Posted by mafoofan View Post

What about the Masamoto VG? I know nothing, but it is 30% cheaper and often mentioned in the same breath.

Plus, looks cooler.
I seem to remember a time when the UX-10 was the same price as the Masamoto. Perhaps a bit cheaper.

Apparently Korin explained the price increase to Manton, perhaps he can elaborate.

Quote:
Originally Posted by shibbel View Post

Gome, what are you using right now?
a Wuthof that I bought in college. It has served me very well.
post #21 of 285
Quote:
Originally Posted by mafoofan View Post

What about the Masamoto VG? I know nothing, but it is 30% cheaper and often mentioned in the same breath.

Plus, looks cooler.

The Masamoto has likewise gone up in price over the years. I bought it on a recommendation from Cooks Illustrated who liked it quite a bit.

Before the Masamoto, I'd bought a Togiharu of the same length. Togiharu was mentioned as a nicer alternative to the Tojiro DP, another reasonably well-liked budget gyotou - and outside of the blade markings, I can't discern the difference between the Masamoto and the Togiharu. Others might.
post #22 of 285
Quote:
Originally Posted by mafoofan View Post

What about the Masamoto VG? I know nothing, but it is 30% cheaper and often mentioned in the same breath.

Plus, looks cooler.

It also has a better shape.
post #23 of 285
I'm going to check out a few this afternoon. Apparently there is a decent knife store a few blocks away from me that I had no idea existed.


matt comes to town and I learn about a knife store and a truffle store.
post #24 of 285
Thread Starter 
Quote:
Originally Posted by gomestar View Post

I'm going to check out a few this afternoon. Apparently there is a decent knife store a few blocks away from me that I had no idea existed.


matt comes to town and I learn about a knife store and a truffle store.

The guy in the alley?
post #25 of 285
Quote:
Originally Posted by mafoofan View Post

The guy in the alley?

yep.
post #26 of 285
Quote:
Originally Posted by mafoofan View Post

What about the Masamoto VG? I know nothing, but it is 30% cheaper and often mentioned in the same breath.

Plus, looks cooler.

I actually have both and I prefer the Misono. This is what I paid for them in 2009 when I picked them up:

Misono UX10 Gyutou 1 $132.60
Masamoto VG-10 Gyutou 1 $116.03
post #27 of 285
Quote:
Originally Posted by Douglas View Post

I predict that this thread will illustrate, simultaneously, all that can be good about StyleForvm, and all that can be bad about StyleForvm.

This thread is about conspicuous consumption as a self-defining tool and the styleforum James Bond lifestyle (tm) of always having the best (AKA the lamest kid on the bball court with the latest dunks) but some good reviews and opinions will come out of it.

I use some cheap knife made in I dont know but then Im not much of a cook so it is waaay beyond what I need anyway...
post #28 of 285
Quote:
Originally Posted by ama View Post

I actually have both and I prefer the Misono. This is what I paid for them in 2009 when I picked them up:

Misono UX10 Gyutou 1 $132.60
Masamoto VG-10 Gyutou 1 $116.03

the Masamoto (210mm) is now $160
the Misono (210mm) is now $230
post #29 of 285
Quote:
Originally Posted by gomestar View Post

the Masamoto (210mm) is now $160
the Misono (210mm) is now $230

At the current prices, I don't think that the Misono is worth that kind of premium over the Masamoto.
post #30 of 285
Thread Starter 
Matt says that the more skilled you get, the bigger the knife you can use. However, is there such a thing as the "right" or "standard" length for a chef's knife? Is that an asinine question? What should one start with if he wants the best knife to grow into, such that there will be no dire need for upgrade later?
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