Quantcast
Looking for knives (Nakiri, Santoku, Gyuto) for home cook with good edge retention
Page 1 of 2 12 LastLast
Results 1 to 10 of 20

Thread: Looking for knives (Nakiri, Santoku, Gyuto) for home cook with good edge retention

  1. #1

    Looking for knives (Nakiri, Santoku, Gyuto) for home cook with good edge retention

    I am moving back to India from the US in a few months. The knives back home...suck.

    I won't be able to take any sharpening tools back with me, but want to take some good knives home and continue keep my cooking up.

    I am sure, I can find something for their sharpening but having a knife that gives good edge retention would be a good priority.

    I am looking for a Santoku and Nakiri (for myself) and a 210 mm Gyuto (present for a friend)

    Both Japanese and western handles will be considered.

  2. #2
    Senior Member
    Join Date
    May 2011
    Location
    Boston
    Posts
    596
    budget?

  3. #3
    Sorry, forgot that. 200-300$ each

  4. #4
    I've always wondered about the knives in India. Ancient country with a huge population. There must be some traditional patterns there but I certainly haven't found any mention of them.

  5. #5
    Senior Member Seb's Avatar
    Join Date
    May 2011
    Location
    Sydney
    Posts
    498
    Quote Originally Posted by Noodle Soup View Post
    I've always wondered about the knives in India. Ancient country with a huge population. There must be some traditional patterns there but I certainly haven't found any mention of them.
    Gonna go out on a limb and guess that the shelves are full of MICs (Made in China).

  6. #6
    Senior Member Seb's Avatar
    Join Date
    May 2011
    Location
    Sydney
    Posts
    498
    OP, I would suggest something you can hone/steel: Masahiro MKV/MKB, Fujiwara-Kanefusa FKM/FKV, Sakai Yusuke, MAC Pro (all if these can be shipped to India direct from Japan, btw).

  7. #7
    Senior Member Mrmnms's Avatar
    Join Date
    Oct 2012
    Location
    Long Island
    Posts
    974
    Curious why you can't bring a stone or 2 with your knives?

  8. #8
    Senior Member Brad Gibson's Avatar
    Join Date
    May 2013
    Location
    San Diego, CA
    Posts
    842
    Quote Originally Posted by Mrmnms View Post
    Curious why you can't bring a stone or 2 with your knives?
    I would recommend a stone mounted on a plastic base. Super lightweight and comes in varieties of grits
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  9. #9
    Quote Originally Posted by Seb View Post
    Gonna go out on a limb and guess that the shelves are full of MICs (Made in China).
    Every country in the world with anything close to free trade including Japan has racks of Chinese knives. But before those, there must have been some traditional patterns in India.

  10. #10
    Quote Originally Posted by Mrmnms View Post
    Curious why you can't bring a stone or 2 with your knives?
    Weight is going to be a big issue, I have been in the US for 10.5 years now, moving back home. 2 bags, 23 pounds each. Every 0.5 lb counts

    If I can fit it in at the end, I will take one.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •