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Thread: Starting My Collection

  1. #1

    Join Date
    Jan 2013
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    San Mateo, CA
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    Question Starting My Collection

    Hello! I'm new to the forum and would love some input from everyone.

    I've grown up with Western style knives, (mostly older professional Henkles from my grandmother's old cutlery store). I've decided that the craftsmanship going into Japanese style knives is far more to my liking. Never having owned a true Japanese made knife (closest thing would be Shun Classic) I want to know where everyone recommend I go, brand, type (Gyuto vs Nakiri), etc.

    I cook at home, and usually preparing enough food for 6-8, so a lot of vegetable prep work. Santuko has been my go-to for years. So far I've been considering Tojiro Dp, Moritaka, or Masamoto. Price limit is at or below $140.

    Suggestions?

  2. #2

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    Welcome to the forum

  3. #3

  4. #4
    Senior Member quantumcloud509's Avatar
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    Keep an eye out on the B/S/T here. A nakiri is simply a must try imo.

  5. #5

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    B/S/T?

  6. #6
    Senior Member quantumcloud509's Avatar
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    Buy sell trade

  7. #7
    Senior Member quantumcloud509's Avatar
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    After the nakiri, natural progression is to chukabocho style vegetable cleaver, but thats a different story

  8. #8

    Zwiefel's Avatar
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    Same confusion for me when I first joined.

    BST: http://www.kitchenknifeforums.com/fo...Buy-Sell-Trade
    Remember: You're a unique individual...just like everybody else.

  9. #9
    Senior Member
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    I think the Tojiro DP 240 mm gyuto is a great place to start. That is a really solid budget knife that holds a good edge too. You can do pretty much everything with that thing and it is sturdy as well. I started out with that knife and still have it. In fact, it is the only knife of mine that I let my wife use.

  10. #10
    Start with a gyuto, Japanese style chefs knife 240mm is a great size. After that you can try your luck with nakiris or other more exotic knives but you will find there very little you can't do with a gyuto.

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