Help in choosing a knife

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

  1. mrshapiro

    mrshapiro

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    Sous Chef
    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. mrshapiro

    mrshapiro

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    Any more suggestions? 
     
  3. 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.
     
  4. 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.
     
  5. 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 
     
  6. 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.
     
  7. kokopuffs

    kokopuffs

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