Hey Folks!
I'm super excited to have just found this forum to start learning more about knives and perhaps get some advice.
I'm a home cook that has always used cheapo $5 "kiwi" knives from the Asian market and have been happy until recently. I would like to have a higher quality knife that I keep for many years and learn to keep it really sharp. I'm looking for an everything knife that can do most things in the kitchen (outside of heavy bone and meat chopping).
So today I went down to a local kitchen store and handled some Shun and German knives in many different styles but they all felt so small and, well...wimpy (i know they aren't "wimpy" they just felt like something was missing). The only thing my hand liked was the Shun Chinese chef knife but it seemed over priced and it had a belly that seems to defeat the purpose of a cleaver. I then went to the Asian market and handled the cleavers which were cheap and uncomfortable.
I've looked online and found many Chinese cleavers but the good ones seem to be very pricey (which makes sense as there is so much metal). And the average ones don't look very good to me; very heavy and an uncomfortable looking handle.
The one that I fell in love with online was of course way out of my price-range (of ~$150-200) but the handle and blade looked perfect to me. It was a Devin Thomas "HOSS" Cleaver. Here is a video of it :
http://www.youtube.com/watch?v=YQZl5Y8niK0
Are there any other kinds of knifes out there that are wider than a traditional chef knife or gyuto? The santoku and Nakiri bocho looked promising but they also were too small for what I want. I found one more that looked very wide and well made but of course it was another very expensive knife: Shosui Takeda knife (Aogami Super)
Anyone have any ideas? I'd like to stay away from stainless I think.
Thanks in advance!
I'm super excited to have just found this forum to start learning more about knives and perhaps get some advice.
I'm a home cook that has always used cheapo $5 "kiwi" knives from the Asian market and have been happy until recently. I would like to have a higher quality knife that I keep for many years and learn to keep it really sharp. I'm looking for an everything knife that can do most things in the kitchen (outside of heavy bone and meat chopping).
So today I went down to a local kitchen store and handled some Shun and German knives in many different styles but they all felt so small and, well...wimpy (i know they aren't "wimpy" they just felt like something was missing). The only thing my hand liked was the Shun Chinese chef knife but it seemed over priced and it had a belly that seems to defeat the purpose of a cleaver. I then went to the Asian market and handled the cleavers which were cheap and uncomfortable.
I've looked online and found many Chinese cleavers but the good ones seem to be very pricey (which makes sense as there is so much metal). And the average ones don't look very good to me; very heavy and an uncomfortable looking handle.
The one that I fell in love with online was of course way out of my price-range (of ~$150-200) but the handle and blade looked perfect to me. It was a Devin Thomas "HOSS" Cleaver. Here is a video of it :
http://www.youtube.com/watch?v=YQZl5Y8niK0
Are there any other kinds of knifes out there that are wider than a traditional chef knife or gyuto? The santoku and Nakiri bocho looked promising but they also were too small for what I want. I found one more that looked very wide and well made but of course it was another very expensive knife: Shosui Takeda knife (Aogami Super)
Anyone have any ideas? I'd like to stay away from stainless I think.
Thanks in advance!