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Thread: Help!!!

  1. #1
    Senior Member rdpx's Avatar
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    Help!!!

    Hi there

    I recently decided it was time to buy a new kitchen knife as my 10 year old Sabatier, though still sharpening nicely, is getting a bit chipped and should perhaps be retired to become a general purpose chicken bone chopper/knife to be abusd etc....

    I thought it would be straightforward but once I started looking into it I am totally lost. It seems the more you find out, the more you find there is that you don't know. I would love to just be able to go spend £150 (I am in UK) but realistically budget is under £100.

    So maybe I can throw myself on your mercy with a few options that I have been looking at, and see what that throws up.

    Here is what I have found so far that seem like nice deals...

    1. Zwilling JA Henckels Four Star 200mm chef's knife [£49.95 including a pair of scissors & sharpener! This just seems like a great deal.

    http://www.hartsofstur.com/acatalog/...35176_004.html


    2. Wusthof Classic 20cm chef's knife [- £60 reduced from £90 in a local store.]


    3. Tojiro 210mm gyuto - £55 - pretty sure this is the DP knife F-808?

    http://www.millyskitchenstore.co.uk/...uct-15932.html


    4. Suisin high carbon steel gyuto - around £75 delivered

    http://www.korin-france.fr/nos-colle...el-gyutou.html


    5. Togiharu Inox Steel Gyuto - around £85 delivered

    http://www.korin-france.fr/nos-colle...el-gyutou.html

    6. KC141 180mm Gyuto - £89

    http://www.japaneseknifecompany.com/...NIFE180MM.aspx

    7 Zanmai PRA - £59 - seems like I might not love cheap looking plastic handle?

    http://www.japaneseknifecompany.com/...nife180MM.aspx


    So there you go. Leaning towards the number 6, but also tempted by 1 and 5.

    [FYI - I have a japanese whetstone 240/1000]

    I generally use a pinch grip if that is relevant.


    Any thoughts greatly appreciated. Especially if any of you are familiar with any of these knives.

    Thank you

    Robert

  2. #2

    Zwiefel's Avatar
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    Welcome to the forum!
    Remember: You're a unique individual...just like everybody else.

  3. #3
    Senior Member rdpx's Avatar
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    Quote Originally Posted by Zwiefel View Post
    Welcome to the forum!
    Thanks!!

    I meant to say this was a first time post. I guess you all can tell though. It was always finding google links to this site that made me think it might be worth asking on here!


  4. #4

    knyfeknerd's Avatar
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    Welcome, you are in the right place. Take a look around on the "Buy Sell Trade" threads here. You may find an incredible deal that's close to home. I believe Bieniek has a good looking Glestain for around 100us dollars.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  5. #5
    Senior Member Benuser's Avatar
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    Chipping with Sabatier, carbon or stainless, is far from common. How do you sharpen, and would you care to show some pix? I think we should clear this up before even thinking about another knife.

  6. #6
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    Just to throw another spanner in the works, have a look at http://www.japanesechefsknife.com/ Your knife will reach you in the UK in about 4 working days with no customs hold up. Choice number 6 is from japaneseknifecompany.com which are regarded to be quite an over priced business (just like most uk pages!).

  7. #7
    Hello and welcome! Of the options you listed #3 Tojiro DP and the #5 Togiharu would be my choices of value and performance. The handle of the Tojiro will be perhaps a hair larger, so great if you have large hands. the handle of the Togiharu perhaps a bit less bulky, but the difference is slight. Both have high quality materials and workmanship. Togiharu perhaps a tad nicer, but definitely not 30.00 of difference.

    You might also need to factor in some extra budget for water stones....I would suggest following your 1000 grit stone with a Besuton/Bester 2000 grit and Suehiro Rika 5000.

  8. #8
    Senior Member stevenStefano's Avatar
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    I'd stay the hell away from UK knife vendors to be honest, they are all a total rip-off. I'd recommend something from JCK due to the cheap shipping, or other European vendors. Can you explain a little more what you'd like? I'd recommend you get a gyuto that is at least 240mm

  9. #9
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    Quote Originally Posted by Benuser View Post
    Chipping with Sabatier, carbon or stainless, is far from common. How do you sharpen, and would you care to show some pix? I think we should clear this up before even thinking about another knife.
    Although I don't know much about Sabatiers, I agree that it could well be the sharpening rather than the knife.

  10. #10
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    Quote Originally Posted by stevenStefano View Post
    ..............I'd recommend you get a gyuto that is at least 240mm
    Why? Gyutos that size don't chip?

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