Foo shops for a Japanese knife



itsstillmatt said:

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.

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start threak in dt, plaiz

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itsstillmatt said:

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.

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i'm interested.



itsstillmatt said:

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.

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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.



itsstillmatt said:

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.

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A new cheese shop would appreciate your contribution.



Douglas said:

start threak in dt, plaiz

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I am above DT.

gomestar said:

i'm interested.

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None is 210, afaik.

Thomas said:

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.

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

Cary Grant said:

A new cheese shop would appreciate your contribution.

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Sorry, I don't have a long strand of wire to send, but I would.



itsstillmatt said:

None is 210, afaik.

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any slicers?



gomestar said:

any slicers?

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



itsstillmatt said:

I am above DT.

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

Me, me, me- pick me!



itsstillmatt said:

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

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Yes, actually - although the Sabatier is considerably shorter (7"). I hardly reach for anything other than those three.

ok but seriously if you have any small gyutos (like 6") I am curious to try them out.

[slinks away shamefully, Gollum-like]



itsstillmatt said:

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

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Since Foo stared this thread and is looking for a knife...

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.