Help deciding my first knife

3
10
Joined Jan 21, 2017
Hi guys, I'm working full time in a sushi restaurant and i need a knife that can do almost everything. Mainly for prepping and cutting sushi rolls(hundreds per day). I'm looking at the miyabi 5000fcd 20cm gyuto which has fc61(no idea/img/vbsmilies/smilies/lol.gif) steel. I don't know much about other knives, only tried Global and miyabi by my colleagues and i prefer the feel of the miyabi. I also like the look of damascus pattern. I say average skill of sharpening using whetstone as i only started few months ago. Let me hear your thoughts. Thanks :D
 
1,061
44
Joined Aug 6, 2015
Handle preferences? Is full stainless a requirement? What is your location (do you have to be concerned about import/customs fees)?
 
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3
10
Joined Jan 21, 2017
I'd prefer a wooden handle. Yes should be stainless. Depends, as i said my budget is only 150€. And i don't know how to calculate the import taxes as i don't often buy outside EU.
 
1,061
44
Joined Aug 6, 2015
Have a look at Korin France - Suisin Western Inox and the different Togiharu lines. Togiharu Hammered Damascus if you like that look.
 

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