Quick question

[aaronbdolla]

Hi just a quick question Im new to the culinary knive world and I heard that Japanese knives are where its at right now real question is which one would you recommend for a culinary school environment not that high price range just a tester thank you in advance-Aaron B.

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[ThEoRy]

Fujiwara fkm 240mm gyuto

Suisin Inox 240mm gyuto

Gesshin stainless 240mm gyuto

All western handle knives between $85-$130

[CoqaVin]

Agreed on all the above choices

[CoqaVin]

Or even a little bit above that price range not by much a good choice would be a Hiromoto AS since it is made from Aogami Super steel it will hold a edge for a while if your not going to be sharpening it that much or do not have an interest in sharpening

[aaronbdolla]

Thank you very much will take a look at the right away also which would you recommend with a a Japanese handle for the look that is at a decent price range thank you again -Aaron

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[wenus2]

Gesshin Uraku 240mm gyuto.

What's a good price?
(Take the number in your head and double it)

[EdipisReks]

Or even a little bit above that price range not by much a good choice would be a Hiromoto AS since it is made from Aogami Super steel it will hold a edge for a while if your not going to be sharpening it that much or do not have an interest in sharpening

AS holds an edge pretty well for carbon, but it's going to be pretty inferior in that regard to the knives otherwise suggested.

[aaronbdolla]

Thanks again I'm looking at all of them and I don't know which to chose but thank you again

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[JBroida]

mods... seems this was meant more for the general area... can we move this thread?

[aaronbdolla]

Yea sorry about that I just thought it would have to be in here I don't know how to move it or I would sorry about that

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