Kitchen Knives

Discussion in 'Social Life, Food & Drink, Travel' started by Manton, Sep 15, 2007.

  1. kwilkinson

    kwilkinson Having a Ball

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    Who said anything about 390? Why would you need a 15 inch knife?
     


  2. Dmax

    Dmax Senior member

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    270mm may be too big for a first "better" chef's knife. I would look at 210mm Gyutou or a smaller Santoku. Sight unseen, the Tojiro DP ($68 at Korin for 210mm) and Togiharu molybdenum ($59 at Korin for 210mm) are solid entry level Japanese chef knife choices.

    If you have to see it in person, outside of NYC and San Francisco, you may be limited to Shun. The Shun Classic 8" chef's is $120 at W-S and is a very good knife. You also get Shun's excellent support and free lifetime send-away sharpening.
     


  3. kwilkinson

    kwilkinson Having a Ball

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    Would you really advise someone to get a Santoku? That just strikes me so.... Food Network-ey.
     


  4. Roikins

    Roikins Senior member

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    I'd get a Masamoto VG Series Gyuto.
    Personally I'd get the 210 mm knife, but you may want to opt for the 240 or 270 depending on personal preferences. 270 mm is just over 10.5 inches, 240 is about 9.5, and 210 is 8.25.



    And that's why with that rec, I think you need to actually eat at Church & State next time you're in LA.
     


  5. goodwill

    goodwill New Member

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    Goodwill Hydraulics Pvt. Ltd. is one of the leading manufacturers of Hydraulics fittings, Minimess Test Point Hoses and Fittings & Hose Assemblies.
     


  6. Trompe le Monde

    Trompe le Monde Senior member

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    Wusthof's are great knives. Sharpen them up and they'll be good as new. Like Thomas said, if the cooking is good, who gives a fuck what type of knife you use? I split time between a $30 Forschner and a $120 Global and I've found no difference except for the handle shape and weight.

    SAME.

    Across my Forschner and my solingen full forged knife, due to maintenance and upkeep, they cut the same. difference obviously being balance and comfort


    good rec on the masamoto up there... masahiro a good alternative too
     


  7. Thomas

    Thomas Senior member

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    I'd get a Masamoto VG Series Gyuto. (...) The entire VG series is hyper molybdenum vanadium stainless steel. Full tang, with black handle. The knives get incredibly sharp, but also hold an edge through a lot of wear and tear, in case you don't know how or are intimidated about sharpening your own. It's not exactly "entry level" but it's very nice for the price.
    Masamoto is getting a lot of good press lately; now I can't find one. [​IMG] Although, there is still the Misono UX-10: highly regarded.
     


  8. Dmax

    Dmax Senior member

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    Would you really advise someone to get a Santoku? That just strikes me so.... Food Network-ey.
    What's wrong with Santokus? Do they promote them a lot there? I don't really watch TV much. I'm suggesting a Santoku as an option. It all comes down to personal preferences, what size knife you are comfortable using and how large your cutting board is. Santokus mostly come in shorter sizes so if the standard 210mm Chef's is too large a 190mm Santoku may just fit the bill. I use my 190mm santoku all the time when using a smaller cutting board. Is there a reason you recommended Masamoto over less expensive knives? I hessitate to recommend "mid-range" knifes to first time Japanese knife buyers fearing a price shock.
     


  9. Manton

    Manton RINO Dubiously Honored

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    Who said anything about 390? Why would you need a 15 inch knife?

    Check the link. For just over $500, you could get one of your own!
     


  10. edmorel

    edmorel Quality Seller!! Dubiously Honored

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    I almost circumcised myself with my bargain basement Calphalon chef's knife (marshall's, about $10) the other day. Thing is so heavy and sharp, think I am putting it away and sticking with my Costco henckels.
     


  11. kwilkinson

    kwilkinson Having a Ball

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    What's wrong with Santokus? Do they promote them a lot there? I don't really watch TV much.
    Yes, basically. I use mine from time to time, but everytime you turn on the food network every "chef" is using a santoku for every kitchen task, and that's when EVERYONE in America started using santokus for everything from breaking down sides of beef to getting a brunoise on celery.

    Just for the sole purpose that I've used one and absolutely loved it.
    Check the link. For just over $500, you could get one of your own!

    [​IMG] NICE!
     


  12. Thomas

    Thomas Senior member

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    Yes, basically. I use mine from time to time, but everytime you turn on the food network every "chef" is using a santoku for every kitchen task, and that's when EVERYONE in America started using santokus for everything from breaking down sides of beef to getting a brunoise on celery.

    Yeah, Mrs. Thomas
    Only wanted the Wusthof -
    "Rachel uses it"

    It's statements like that
    makes me doubt my choice in wives
    ..."does Rachel approve?"
     


  13. Roikins

    Roikins Senior member

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    Yes, basically. I use mine from time to time, but everytime you turn on the food network every "chef" is using a santoku for every kitchen task, and that's when EVERYONE in America started using santokus for everything from breaking down sides of beef to getting a brunoise on celery.

    I use one to cut shoes in half.
     


  14. foodguy

    foodguy Senior member

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    i tried santokus and really didn't like them. they seemed too small and light to use as a chef's knife. some really good cooks disagree, so .... of course, they're all girls (no, i mean literally ... maybe it's a smaller hand thing). i love my japanese knife, but as I posted earlier, over a period of years i've gradually reverted to my old wusthoff for everyday chopping.
    eta: one advantage of wusthoff is that it is so commonly available that you can easily compare lengths and find the one that fits you best.
     


  15. HitMan009

    HitMan009 Senior member

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    I find santokus to be a feminine knife. The chef knife/gyutos have a nice curve to blade so slicing is easier and can support a rocking motion.

    A santoku has a flatter curve so think it's better for a push cut and slicing. Since it's shorter, it can be more managable for most people.

    Whatever my viewpoints are, a santoku is traditionally an all-purpose knife so who is one to argue it's merits. It was the japanese version of a chef's knife
     


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