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Thread: What were your first high performance knife choices?

  1. #11
    my first "japanese" knife was a Mac Superior Santoku, which i got about 1 week after i first started cooking professionally. My first real japanese knife was a 240mm Masamoto HC Gytuo given to me by my chef in Japan.

  2. #12
    Senior Member mattrud's Avatar
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    mine i guess would have to be a global (does) that count, but really it was when i started using tojiro dp, these knives still hold a spot in my heart, i only have one of them left as i have sold/given away the others, but it is one of my most prized knives seeing that it has been with me in every restaurant i have worked in

  3. #13
    wustof/henckel to global/shun to chroma/shun kramer to miyabi fusion to cck/tojiro to hiro/dt itk. now waiting on some "other" stuff.

  4. #14
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    Home cook so Wustof to Shun's first j-knife was a Takeda 240 gyuto (this past xmas gift to myself). I tend to dip my foot in the deep end when hit with an obsession. Now i'm in the market for a petty, honesuki and a slicer, recs welcome.

  5. #15
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    SpikeC's Avatar
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    I jumped right in with a Takeda 210 gyuto. It is long enough for my purposes here at home. It was quite the revelation coming from a Forschner 8" chef! Although the Forschner dies a pretty good job, and I can get a pretty good edge on it, it just doesn't last and isn't as thin as the Takeda.

  6. #16
    My first J-Knife was a Fujiwara FKH 210mm Gyuto. I still use that knife every day and is what I am learning to sharpen with.



  7. #17
    Senior Member/ Internet Hooligan
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    Masamoto KS gyuto. I had bought a few j-knives before that (Hattori HD, Shuns), but the KS changed my perception of "high performance."

  8. #18
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    I did a little online searching for a local retailer and found nothing within 30 min drive. I called David at KnifeMerchant and asked if I could come by the warehouse and check some things out. I came away with a 240 Glestain, and Masahiro MVH santoku and 150 petty. I've since given the santoku away, the petty is my wife's favorite knife along with a Shun classic santoku that a friend gave me once they saw a Shun was missing from my collection. The Glestain is my sentimental fave and it is my travel gyuto: tough, great design and responds well to steeling. I now use mainly 270 Kon HD, 270 DTITK and a 240 A-type at home along with a stainless Kon 150 petty.

  9. #19
    First knives I ever bought was a wushtof 10" heavy chef, boning and paring knife. Then after getting "lost" in my first pro kitchen, I bought another 10" wushtof. Then a friend from Bond St. In NYC (the restaurant not the street... Well technically it is on bond St.) turned me onto j knives. So I got my first 240 gyuto, a Mashahiro VG-10. Then 140mm petty or was it 160. Then I acquired a nenox 240 gyuto for a couple cases of beer and some free shifts at work. I sold it when I need some cash. Then the list goes on....

  10. #20
    Senior Member
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    First Japanese knife was a Shun 8"chef's. Then Bob Kramer Shuns. Then Artisan, knife forums, Nenox, Suisin, and on and on.
    It is better to remain silent and be thought a fool than to open your mouth and remove all doubt.

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