or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Foo shops for a Japanese knife
New Posts  All Forums:Forum Nav:

Foo shops for a Japanese knife - Page 4

post #46 of 285
Quote:
Originally Posted by itsstillmatt View Post

I have a big box of good knives I am trying to get rid of. Not even looking to sell, just get out of my house. Maybe I will accept essays from members as to why they should be the recipients.

start threak in dt, plaiz
post #47 of 285
.
Edited by aravenel - 1/22/13 at 12:22pm
post #48 of 285
Quote:
Originally Posted by itsstillmatt View Post

I have a big box of good knives I am trying to get rid of. Not even looking to sell, just get out of my house. Maybe I will accept essays from members as to why they should be the recipients.

i'm interested.
post #49 of 285
Quote:
Originally Posted by itsstillmatt View Post

I have a big box of good knives I am trying to get rid of. Not even looking to sell, just get out of my house. Maybe I will accept essays from members as to why they should be the recipients.

I can only imagine. I wound up with a Sabatier one day after reading an unusually rapturous post you'd written. And I don't regret it.
post #50 of 285
Quote:
Originally Posted by itsstillmatt View Post

I have a big box of good knives I am trying to get rid of. Not even looking to sell, just get out of my house. Maybe I will accept essays from members as to why they should be the recipients.

A new cheese shop would appreciate your contribution. wink.gif
post #51 of 285
post #52 of 285
Quote:
Originally Posted by Douglas View Post

start threak in dt, plaiz

I am above DT.
Quote:
Originally Posted by gomestar View Post

i'm interested.

None is 210, afaik.
Quote:
Originally Posted by Thomas View Post

I can only imagine. I wound up with a Sabatier one day after reading an unusually rapturous post you'd written. And I don't regret it.

Don't you find teh masamoto and sabatier shapes are almost the same?
Quote:
Originally Posted by Cary Grant View Post

A new cheese shop would appreciate your contribution. wink.gif

Sorry, I don't have a long strand of wire to send, but I would.
post #53 of 285
Quote:
Originally Posted by itsstillmatt View Post

None is 210, afaik.

any slicers?
post #54 of 285
Quote:
Originally Posted by gomestar View Post

any slicers?

Most definitely slicers. I have to inventory, and think of a good way to do this.
post #55 of 285
Quote:
Originally Posted by itsstillmatt View Post

I am above DT.

then start it here. it will end up there soon enough.

bounce2.gif
post #56 of 285
Me, me, me- pick me!
post #57 of 285
Quote:
Originally Posted by itsstillmatt View Post

(...)
Don't you find teh masamoto and sabatier shapes are almost the same?
(...)

Yes, actually - although the Sabatier is considerably shorter (7"). I hardly reach for anything other than those three.
post #58 of 285
ok but seriously if you have any small gyutos (like 6") I am curious to try them out.

[slinks away shamefully, Gollum-like]
post #59 of 285
Quote:
Originally Posted by itsstillmatt View Post

Most definitely slicers. I have to inventory, and think of a good way to do this.

Since Foo stared this thread and is looking for a knife...
post #60 of 285
Actuually, I want the 240 not the 270. I have a very nice 240 as it is but I like the handle of the Misono soooo much ....

Foo, for you I would recommend a 210 or a 240. you have to try them out but if you like the Masamoto VG then you can't really do alot better, for quality or price. I think I prefer the Misono handle ever so slightly but I have very large hands. Misono over masamoto is a large premium and the profile of the latter is superior, though the steel in the former is better (or at least more expensive).

Depending on what kind of work you do, I would also recommend a german chef's knife, or, if you must have Japanese, then a Deba. You won't want to risk your gyuto on anything too hard or large. Anything that requires a great deal of pressure to cut, even a large squash, could damage the knife.

The other brand to look at is Mac. roughly on par in quality with masamoto. Those two seem to be restaurant workhorses for what that's worth: good enough for intricate work, not so expensive that you cry if something happens to it.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Foo shops for a Japanese knife