After almost 20ys away from professional kitchens, I require your assistance with finding new knives.
I had a custom set of 6 masamoto blades from japan, so, familiar with the care.
At the moment, we cook for friends and home use only.
For now, looking for a good large nakiri and a 240 gyuto.
Good edge retention and sharpness is a must.
Thank you.
No recommendations, but a few questions:
Do you have a steel type preference?
Do you have a handle style preference?
If you had a custom set, you must've liked them, so why not more Masamoto?
If they were Masamoto KS they are getting hard to come by. Goko makes a really nice gyuto in stainless clad white #1 with a pear skin finish. I have one and are very nice for the price.
I have my lifetime rotation. Three Hiromotos gyutos, one Carter 165mm petty, a Goko stainless clad white #1 gyuto, a Dell Ealy paring knife, a Yoshihiro 130 petty, a Tojiro 150mm petty, a Mac superior 270 bread knife, Tojiro 270 Sujihiki, a boning knife I made from an Alabama damascus blank and some Sabs. When one ration needs sharpening and I don't have time I swap out until I do.
Last week I sharpened a dozen knives including three EDC's plus my wife's knives. (Shun santoku and 4" paring I gave her).
How much you want to spend? You can get just about everything you need in a knife for about $600 these days (Blue #1 steel knife I considered buying a few years ago went from $250 to over 600), but a a couple hundred can come reasonably close.
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