macrakis
New Member
- Joined
- Jan 19, 2013
- Messages
- 1
- Reaction score
- 0
I'm looking to step up from my good French carbon 10" chef's knife for everyday kitchen use (mostly European cooking). Though the hammered Damascus blades are beautiful, I am looking just for function here....
I'm considering the Kikuichi Performance TKC and the Kikuichi Elite Carbon Gyuto and it's not clear what the relative advantages and disadvantages of the two are, other of course than the fact that the TKC rusts less easily. I am a little chary of getting a Japanese carbon blade -- I did have one get a pit on the edge where I hadn't wiped off a drop of water for an hour or so.... Now I know, but still.
Thoughts?
I'm considering the Kikuichi Performance TKC and the Kikuichi Elite Carbon Gyuto and it's not clear what the relative advantages and disadvantages of the two are, other of course than the fact that the TKC rusts less easily. I am a little chary of getting a Japanese carbon blade -- I did have one get a pit on the edge where I hadn't wiped off a drop of water for an hour or so.... Now I know, but still.
Thoughts?