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What were your first high performance knife choices?
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Thread: What were your first high performance knife choices?

  1. #1
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    What were your first high performance knife choices?

    What did you chose as your first knife upgrades and how did you get there?

    I was lucky enough to have an experienced friend hold my hand on a trip to Korin.




    Tojiro slicer, Masamoto VG10 Gyuto and Tojiro Honesuki and petty. I later added a Minsono parer.

    This served me well for a year and a half when I started to upgrade.

    What was your process like?

  2. #2
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    My first Japanese knife was a shun... I gave it to my dad.

  3. #3
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    WildBoar's Avatar
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    If Shun counts, then it was a 10" chef's knife I bought for my wife (then girlfriend). She would not use it, as it was too long and too sharp :-) My first real J-knife, purchased afer joining that Forum of Which We Do Not Speak, was a 210 Hiro AS gyuto -- a 'second' with uneven scales. It was okay, but a bit short for my tastes. I moved from there to a Shige nakiri, then ordered 3 knives from Piere. Just before they were finished, I scored a DT ITK 240 gyuto from the initial batch, followed by a DM turned/ rehandled 240 Hiro gyuto.
    __________
    David (WildBoar's Kitchen)

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    Dave Martell's Avatar
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    Real budget buy here for my first. I got a used Dojo

  5. #5
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    I don't consider Shuns, but they were the first for about 2 years. I wanted to get into sushi making at home so I found the forums, and got a tojiro dp. A watanabe order came soon after. It has been a sick money pit after that. Good thing there is buying and selling.

  6. #6
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    First one was a JCK Kagayaki VG-10 24cm gyuto. It's the knife I used as I learned to sharpen. It's in my knife drawer, scuffs and all, waiting for some TLC with Micro-Mesh.

  7. #7
    Senior Member Avishar's Avatar
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    I bought a Shun Steel 8" Chefs that was on clearance with a 15% professional discount that I tricked the manager at SLT into giving me, and a lamson knife guard to go with it. I noticed someone on food network was endorsing them heavily and figured he knew something, but I was afraid to use it for near a year because I thought I would ruin it. My common sense also told me that running a regular steel across it didn't seem like a good idea!

    I quickly realized I didn't like the ridiculous curve on the blade and my curiosity ended me up on the forums where I got my first real J knife, a Hattori HD 270. I was afraid the HD was going to be too big, based on my experiences with heavy German knives, but now the size seems to be the current size preference amongst many (including me). My first sharpening rig was a spyderco sharpmaker... I think I've come a long way since >.<

  8. #8


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    Kagayaki VG-10 240 mm gyuto, MAC MTH-80 8" chef knife and 5" MAC petty. All three have since been given away as gifts, with the hopes of spreading the jknife fever. Less wallet friendly (but more fun) knives have taken their place.

  9. #9

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    Hmm lets see. First was a Shun Elite 8" Chef (so much belly it feels closer to a 6" usable) and a Global GS-5 (handy little knife I still reach for). Then added a Fujiwara 240 FKH Gyuto and a CCK 1303 to play around with some new shapes and carbon. All within about 3 months of each other. Once you get the itch its all downhill lol.

  10. #10
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    First 'upgrade' from standard Fibrox / EU style knives was to a Global G2 (which I still really rate) closely followed by a Global GF35. These were a revalation at the time and I ended up getting 5 more Globals before I realised I couldn't sharpen them..... :o

    I can sharpen them really well now and they are done on the EP, the G2 is the 'bread knife's' knife which she really loves and the GF35 is relegated to being used as an awesome slicer for hog roasts etc.

    First upgrade from the Globals was to a 270mm Hiro AS and the rest as they say is history, (and a bloody big hole in my bank account)


    Jim

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