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New Chef's Knife Recommendation

Discussion in 'Social Life, Food & Drink, Travel' started by KJT, Mar 29, 2012.

  1. KJT

    KJT Senior member

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    I was going over our wedding registry last night and noticed that I didn't have any knives on there. I've got a number of decent gyuto style knives, from 210mm to 260mm, so I don't really need a new knife, but nor do we need crystal stemware or china. I'd like to hear what people's favorite knives are, to guide me in my little research. Price isn't really an issue, but no one is going to buy me a custom Bob Kramer.

    A good example would be the Nenox Gyuto - [​IMG]
    http://korin.com/Corian-Gyutou I know MM and some others have it, and by all accounts it's a fabulous knife.

    So - let's hear what you like to use!

    Along the same vein, any steak knife recommendations? I was thinking these laguiole knives
    [​IMG]
    http://www.williams-sonoma.com/prod...TSEARCH||Category-_-Cutlery-_-NoMerchRules-_-

    or these
    [​IMG]

    http://www.williams-sonoma.com/prod...TSEARCH||Category-_-Cutlery-_-NoMerchRules-_-
     
  2. indesertum

    indesertum Senior member

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    what gyutos do you have now?

    and those laguiole knives are nice
     
  3. ehkay

    ehkay Senior member

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    Kuhn Rikon nonstick watermelon knife
     
  4. blue collar

    blue collar Senior member

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    I really enjoy my Shun collection. Razor sharp edge (anmd keeps that edge for a long time) next to some of my german knives.

    My $0.02
     
  5. KJT

    KJT Senior member

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    2 Shun Classics, 8 & 10 inch, Honsho-Kanemasa E-series Gyuto 210mm, Togiharu hammered damascus 210mm, some old, heavy wusthoff I use to cut bones and stuff.

    I really like the Honsho-Kanemasa http://japan-blades.com/chef-knives/355.html it takes an awesome edge and has developed a sweet patina at this point.
     
  6. KJT

    KJT Senior member

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    It's stunning.

    [​IMG]
     
  7. indesertum

    indesertum Senior member

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    how good are you at sharpening and maintaining your knives?

    if you dont really care too much that nenox you posted is great. i've always wanted a misono ux10 myself.

    i was going to talk about honyaki, but imo honyaki is a little wasted on most people and not really suited for a gyuto. if you really wanted i've heard great things about this. otherwise even just a hon kasumi knife from masamoto like this should be a nice enough upgrade

    dunno if you want a japanese handle. you should prolly go to a knife shop tho and get a feel for what knives you would like to use

    that nenox is the prettiest tho
     
    Last edited: Mar 29, 2012
  8. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    I use a paring knife twenty times more than a chef's knife, so maybe look at a really good one.
     
  9. indesertum

    indesertum Senior member

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    ^that's great advice. it doesnt seem like you really need a new gyuto. that nenox is not a massive upgrade from the knives you have currently alhtough if somebody else were footing the bill i would be in a bit of a pickle
     
    Last edited: Mar 29, 2012
  10. ehkay

    ehkay Senior member

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    Same except with 5-6" petty knife.
     
  11. Crat

    Crat Senior member

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    I also use my petty the most for all everyday things.
    Its a 150mm kanetsugu. Great knife for the price!
    [​IMG]

    For the more serious work I bring out my Watanabe Gyuto and Yanagi. Love these knives but they do need proper care. The petty I can abuse...
    [​IMG]

    [​IMG]
     
  12. ama

    ama Senior member

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    Misono UX-10 here.

    Agree on the petty remark as well.
     
  13. Manton

    Manton Senior member Dubiously Honored

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    Who even makes a really good paring knife?

    I will dissent a bit on the UX10, I looked into it not long ago and played with it a while and while I loved the handle I found the profile a bit narrow and low. I also think it's overpriced for what you get, i.e., $325 for a stamped knife?
     
  14. ama

    ama Senior member

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    Its up to $325 now? Yikes... I've had mine for years and did not pay nearly that much for it. I'm pretty sure mine was less than half that actually.
     
  15. Crat

    Crat Senior member

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  16. indesertum

    indesertum Senior member

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    wow you have a fucking watanabe gyuto AND a yanagi
     
    Last edited: Mar 29, 2012
  17. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    http://www.chefknivestogo.com/ryblpakn11.html

    I am not much of a knife geek, but I have this and it is just wonderful.
     
  18. Manton

    Manton Senior member Dubiously Honored

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    That's really long ...
     
  19. salisboss

    salisboss Well-Known Member

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    My fiance and I have a darn near full set of Wustoff Classics. Not nearly as stylish as the knives in this thread but they are dependable.

    Sent from my SCH-I510 using Tapatalk
     

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