kwilkinson
Having a Ball
- Joined
- Nov 21, 2007
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Who said anything about 390? Why would you need a 15 inch knife?
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I'd get a Masamoto VG Series Gyuto.
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 **** 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.
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.
Would you really advise someone to get a Santoku? That just strikes me so.... Food Network-ey.
Who said anything about 390? Why would you need a 15 inch knife?
What's wrong with Santokus? Do they promote them a lot there? I don't really watch TV much.
Just for the sole purpose that I've used one and absolutely loved it.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.
Check the link. For just over $500, you could get one of your own!
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.
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.