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Discussion in 'Cooking Knife Reviews' started by choppsman, Jan 28, 2006.
Anyone have any suggestions?
Misono is one of the best Japanese brands, particularly their UX10 line.
yeah i was thinging about a 6" utility by hattori, misono or kersahw-shun. Which company makes the best utility knife?
To cut sushi bar I use a knife for bread.
While I was in Tokyo last May, I picked up several wonderful Japanese knives at the Takashimiya store in Ginza. With the advise from our Japanese friends, (talented home cooks), I bought the Aritsugu brand. The Yanagi is for Sushi. The blade length is 30cm, and as sharp as a razor blade. These are pricy in the US, but relatively affordable in Japan. I think I paid USD $180 for that one.
i was a sushi-chef for a year and a half, and i continue to cater sushi parties and teach sushi classes. I use bunmei knives, they are inexpensive (around $100) and very nice vanadium/moly steel. i am reasonably sure that they are made in the same forgings that the global forged line are made in. i prefer the 12 inch yanagi, i have smaller french knives if i want something smaller. I have a 12 inch tako knife as well, same make, but i do not like it as much. the tako style is popular in some parts of japan.
scrowl down on the left side: "Equipment"
I have a few links to help you...
let me know if you find one...
thanks for the link, i think i am going to go with either the 135mm or the 150 mm hattori
Looks like I'm in a rut today...