Help in choosing a knife

Discussion in 'Cooking Knife Reviews' started by mrshapiro, Oct 12, 2013.

  1. mrshapiro

    mrshapiro

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    Hello all.

    I'v been researching for a while now for a good Japanese knife....

    I'v been looking on Shun's, and tojiro's the most...cant decide between them :(

    Any tips about them? what better whats not...

    Im cutting about 3-4 hours from my shift a day so i need somthing light and very sharp to do the work...   
     
  2. benuser

    benuser

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    Both are well known brands, coming from large companies, doing a lot of marketing, being easily available, all that does cost.
    And especially Shun delivers relatively poor performance combined with great, flashy looks. The Tojiros are better value wise, but still, you may get much better.
    In both cases, avoid VG-10 if you're not an experienced sharpener AND you're not sure to get the best Heat Treatment, made on small batches.
    Have a look at Japanesechefsknife.com
    and especially at the Fujiwara, Kagayaki (their home brand), Hiromoto, Misono (the Swedish carbon and 440 series).
    Expect much better quality and value.
    Serious guys.
    But first, how do sharpen?
     
  3. mrshapiro

    mrshapiro

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    Any more suggestions? 
     
  4. petemccracken

    petemccracken

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    Very sharp implies that you DO have a sharpening process firmly in mind.

    To the best of my knowledge, all knives loose their edge when used, some quicker than others.
     
  5. chefedb

    chefedb

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    Choose any one that to you feels comforable and holds a decent edge as you are the one going to use it.
     
  6. benuser

    benuser

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    Where are your manners? You asked about knives suitable for some serious professional work. Both thin and sharp. So far so good. And you got some proposals in a large price range who wil all largely outperform what you've got in mind. And one question, about maintenance. If you really want a serious advice you could perhaps take care and answer the question, how you're going to sharpen your new blade. It may matter, you know.
     
  7. mrshapiro

    mrshapiro

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    sorry :) 

    Well i was thinking to buy a stone too...but i all so can go to a professional that sharp knives dont it? i guess most of ppl do that too 
     
  8. dhmcardoso

    dhmcardoso

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    I have to admit that I am a Konosuke enthusiast. I have the KS, HD2 and HH. They are all amazing, but on a little more expensive.

    I also have a Richmond Utimatum 52100 (245mm), which has an amazing, but I have to admit I could not bring the best of it on sharpenning. But I Will ;-)

    Also, when I got the Ultimatum, I was seriously considering the Misono swedish. I've used it once and it is a badass knife. easy to sharpen and amazing performance.
     
  9. benuser

    benuser

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    Couldn't agree more about the Misono Swedish carbon.
     
  10. kokopuffs

    kokopuffs

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    Those Misonos look beautiful and had I not already invested in my old Sabatiers.....    Hmmmm.