Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Page 4 of 4 FirstFirst ... 234
Results 31 to 34 of 34

Thread: Blue 2 knives- Mizuno and Tanaka

  1. #31
    Senior Member
    Join Date
    Oct 2016
    Location
    Southern NSW Australia
    Posts
    2,196
    Quote Originally Posted by labor of love View Post
    Your miz looks way sweeter than mine. Mine was a lot thinner. I'm very jealous!
    As I mentioned in another post, I call it "Zucchini Slayer" because of it's good food release.

    I'm sad to hear that yours wasn't as suitable.

    You may find yourself in a beautiful house, with a beautiful knife
    You may ask yourself, well, how did I get here?

  2. #32
    Senior Member
    Join Date
    Oct 2016
    Location
    Southern NSW Australia
    Posts
    2,196
    Quote Originally Posted by khashy View Post
    I have been thinking about this a lot for the past few days.

    I couldn't find any stainless clad that was in stock and I really liked, so I figured I'd just start looking for a normal clad knife.

    My conundrum has been, do I go for a cost effective solution, which seems to be the Tanaka, by a mile, or do I save a bit more and shoot for a more 'high end' knife. Of the 'high end' stuff that could be within my means, the miz hontanren stood out to me (hence why I revived the thread).

    What would you do?
    Kinda similar reason to why I started this thread TBH. Obviously I ended up going for the Miz because of the excellent handle and price that James had on Cyber Monday. However, I'm still interested in understanding the similarities and differences of the knives in this category.

    You may find yourself in a beautiful house, with a beautiful knife
    You may ask yourself, well, how did I get here?

  3. #33
    Senior Member
    Join Date
    Oct 2016
    Location
    Southern NSW Australia
    Posts
    2,196
    Quote Originally Posted by khashy View Post
    I think the biggest problem is that my actual experience with different knives is pretty limited. So even though I know the pros and cons of the options you listed and I know aesthetically which ones appeal to me, I don't actually know what is practically suitable.

    I have never for example used a wide bevel gyuto in anger and have not had an opportunity to handle a true laser.

    I guess it's one of those cases where you just have to pick something and see how it feels, no way around it.
    And then pick another. And then another. And then another.... do you see where this is going? :-)

    More seriously, though, I think you are right. I used to think that lasers were fantastic. Then I got a bit sick of my knife getting stuck (by surface tension) halfway through an onion, so I quite like knives with good food release now. Only way to find out is to try a few, see what you like and what you don't like.
    You may find yourself in a beautiful house, with a beautiful knife
    You may ask yourself, well, how did I get here?

  4. #34
    Senior Member khashy's Avatar
    Join Date
    Nov 2016
    Location
    UK - London
    Posts
    930
    Quote Originally Posted by Nemo View Post
    And then pick another. And then another. And then another.... do you see where this is going? :-)

    More seriously, though, I think you are right. I used to think that lasers were fantastic. Then I got a bit sick of my knife getting stuck (by surface tension) halfway through an onion, so I quite like knives with good food release now. Only way to find out is to try a few, see what you like and what you don't like.
    Downing a tequila shot to this right now. Cheers

Posting Permissions

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