Help me narrow down my choices?

2,563
538
Joined Apr 25, 2014
Both great cutters. Munetoshi is thicker at the spine and easier to thin when you have to eventually. I have the butcher from this maker and the kurouchi is not very reactive. You only have to worry about the white steel, mine built a patina and is very stable.

The itinomonn's stainless cladding is annoying to thin but makes reactivity a non issue up to the core steel.

All things considered, if I had to pick only one, I would say take the stainless clad. You have a lot to learn using your first Japanese knife, don't worry a lot about reactivity too.
 
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2,563
538
Joined Apr 25, 2014
OP was asking for an 240mm $80 knife in another thread so I would guess budget

Don't overthink it.  There is not much you can't do with a 210mm vs a 240mm .   For most everyday home cooking 210mm is nimbler, easier to control, good in tight spaces with small cutting boards, and also CHEAPER.  Every once in a while you might shred lettuce or something when you wish you had a longer knife.

Still I would prefer a quality 210mm over a 240mm from a cheaper line, just my 2 cents
 

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