Hi everybody!
First time post on these forums. I've already done a bit of research because I was looking into buying a knife set for my new apartment, and stumbled purely by chance into this forum which quickly convinced me of the following: a. Don't buy a set, b. Buy Japanese, c. Carbon is god. I'm not comfortable enough with my experience to fully follow the carbon trend, so I'll be sticking with stainless for the moment. In any case, given the couple hours research I did browsing the archives of this forum, I've come to the following conclusion:
Hattori HD 240mm Gyuto
Fujiwara FKM Petty 150mm
MAC Superior Bread Knife
Extras:
Shun Bamboo Block
Totally Bamboo Congo Cutting Board
Tojiro Kitchen Shears
The only thing that's truly left in the air is sharpening stone recommendations.
Experience: To be completely honest really not that much, I'm not a professional and I've never had training, I just have a passion for cooking. Before somebody says "You can get pretty good stuff for much cheaper", I'm the type of person who's perfectly willing to shell out a few more bucks if it's pretty, and the Hattori HD 240mm was a beauty.
Budget: I'm aiming for a total of around $500-600. With the exception of the sharpening stone(s), the above clocks in at about ~$470.
Criticize/suggest away!
First time post on these forums. I've already done a bit of research because I was looking into buying a knife set for my new apartment, and stumbled purely by chance into this forum which quickly convinced me of the following: a. Don't buy a set, b. Buy Japanese, c. Carbon is god. I'm not comfortable enough with my experience to fully follow the carbon trend, so I'll be sticking with stainless for the moment. In any case, given the couple hours research I did browsing the archives of this forum, I've come to the following conclusion:
Hattori HD 240mm Gyuto
Fujiwara FKM Petty 150mm
MAC Superior Bread Knife
Extras:
Shun Bamboo Block
Totally Bamboo Congo Cutting Board
Tojiro Kitchen Shears
The only thing that's truly left in the air is sharpening stone recommendations.
Experience: To be completely honest really not that much, I'm not a professional and I've never had training, I just have a passion for cooking. Before somebody says "You can get pretty good stuff for much cheaper", I'm the type of person who's perfectly willing to shell out a few more bucks if it's pretty, and the Hattori HD 240mm was a beauty.
Budget: I'm aiming for a total of around $500-600. With the exception of the sharpening stone(s), the above clocks in at about ~$470.
Criticize/suggest away!