Foo shops for a Japanese knife

Discussion in 'Social Life, Food & Drink, Travel' started by mafoofan, Jan 21, 2013.

  1. ama

    ama Senior member

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    I have Misono UX-10s in various sizes and I really like them. Easy to maintain, good shape and very sharp.
     


  2. gomestar

    gomestar Super Yelper

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


  3. mafoofan

    mafoofan THE FOO Dubiously Honored

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

    Plus, looks cooler.
     
    Last edited: Jan 22, 2013


  4. shibbel

    shibbel Senior member

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    huh?
    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?
     


  5. gomestar

    gomestar Super Yelper

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    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.


    a Wuthof that I bought in college. It has served me very well.
     


  6. Thomas

    Thomas Senior member

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    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.
     
    Last edited: Jan 22, 2013


  7. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    The wild and the pure.
    

    It also has a better shape.
     


  8. gomestar

    gomestar Super Yelper

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    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.
     


  9. mafoofan

    mafoofan THE FOO Dubiously Honored

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    The guy in the alley?
     


  10. gomestar

    gomestar Super Yelper

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    yep.
     


  11. ama

    ama Senior member

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    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
     


  12. Fuuma

    Fuuma Franchouillard Modasse

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    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...
     
    Last edited: Jan 22, 2013


  13. gomestar

    gomestar Super Yelper

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


  14. ama

    ama Senior member

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    At the current prices, I don't think that the Misono is worth that kind of premium over the Masamoto.
     


  15. mafoofan

    mafoofan THE FOO Dubiously Honored

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    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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