Help deciding my first knife

Discussion in 'Cooking Knife Reviews' started by ericdale, Jan 21, 2017.

  1. ericdale

    ericdale

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    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
     
  2. foody518

    foody518

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    I Just Like Food
    Budget?
     
  3. ericdale

    ericdale

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    150€ max. 
     
  4. foody518

    foody518

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    Handle preferences? Is full stainless a requirement? What is your location (do you have to be concerned about import/customs fees)?
     
    Last edited: Jan 24, 2017
  5. ericdale

    ericdale

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    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.
     
  6. foody518

    foody518

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    Have a look at Korin France - Suisin Western Inox and the different Togiharu lines. Togiharu Hammered Damascus if you like that look.