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Thread: Recommendation Please!

  1. #1

    Join Date
    Nov 2011
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    Recommendation Please!

    I am looking to improve the very poor kitchen knives that we have been using in our home kitchen for many years. I have always carried a quality knife and know the differnces between the many types of steels used on everyday carry knives. This knowledge does not seem to carry over to kitchen knives. Embarrasingly enough I don’t even know the answers to many of these basic questions, So I am reaching out to this forum for help.

    What type of knife(s) do you think you want? A good quality all around blade.

    Why is it being purchased? What, if anything, are you replacing?

    What do you like and dislike about these qualities of your knives already?
    Aesthetics-
    Edge Quality/Retention- This is the most important to me
    Ease of Use-
    Comfort-

    What grip do you use? ??

    What kind of cutting motion do you use? ??

    Where do you store them? In a drawer

    Have you ever oiled a handle? No but we would if it was needed.

    What kind of cutting board(s) do you use? Synthetic and wood

    For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?

    Pull through NEVER! Edge Pro Apex and a Strop with the green stuff.

    Have they ever been sharpened? Yes

    What is your budget? 150

    What do you cook and how often? 6-7 times a week. Lots of protein with fresh vegetables.

    Special requests(Country of origin/type of wood/etc)?

  2. #2
    Senior Member

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    I'd go with Ashi or Konosuke stainless 210 or 240 gyuto if you want thin. If you want something a bit more substantial, I'd go with Yoshihiro or possibly a CarboNEXT in the same size. Frankly, I'd go with 240 but most newcomers think a 240 is too long until they use one for a few weeks. I'd also consider calling Jon at Japanese Knife Imports, too.

  3. #3

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    Imo, due to price range and edge retention requirements I would go for the Hiromoto AS gyuto.

  4. #4
    Senior Member

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    I think the OP is comparing to what he's used before which makes the edge retention a moot point. Every knife we recommend is going to far outperform what he's using. Second, I find carbon steel (even stainless clad) aren't the greatest match for noobs.

  5. #5
    Senior Member stevenStefano's Avatar
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    Either a 240 Carbonext or Hiro? They seem to be the popular recommendations for those looking to spend less

  6. #6

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    Accessories. Board, storage, honing rod, etc. new sharps later. Or you'll need a bigger budget.

  7. #7
    Senior Member
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    Quote Originally Posted by stevenStefano View Post
    Either a 240 Carbonext or Hiro? They seem to be the popular recommendations for those looking to spend less
    +1

  8. #8

    JohnnyChance's Avatar
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    I like the Miyabi Fusion (8" or 10", but I prefer the 10"). If you have a Sur La Table near you, you can handle one and check it out in person before you buy.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  9. #9
    Senior Member Citizen Snips's Avatar
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    i dont own either but i would recommend the same as TK from what i hear

    ashi hamono for a thinner knife and yoshihiro for a thicker
    It's like my ol' grandpappy used to say; "The less one makes declarative statements, the less apt he is to look a fool in retrospect"

  10. #10
    Senior Member welshstar's Avatar
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    Aug 2011
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    Hi

    Im very new here so please consider this casual advice.

    For edge retention the Twin Cermax that i have will take some beating, its a very well made knife for the price and would be ideal for a first high quality knife.

    Alan

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