And having some trouble deciding, so I thought I'd open the discussion up to suggestions.
We recently had a slight remodel in the kitchen, and the old crappy undercounter in my station got yanked to make room for a shiny new prep-top. As thrilled as I am to have my mise accessible from above now--no more ducking in and out of that cooler every 2 minutes--it meant loosing my full sized cutting board. Having a 270mm knife on a 6 inch wide board is awkward as all get out (I either hang off the back of the board, or bump into the lid of the cooler), so I think I need to invest in something smaller.
What I'm looking for:
Any suggestions? I'm currently checking out the Misono 440, the Mac Pro, and the Masamoto VG, though I'm sure there are other (and possibly better?) options out there.
Thanks!
We recently had a slight remodel in the kitchen, and the old crappy undercounter in my station got yanked to make room for a shiny new prep-top. As thrilled as I am to have my mise accessible from above now--no more ducking in and out of that cooler every 2 minutes--it meant loosing my full sized cutting board. Having a 270mm knife on a 6 inch wide board is awkward as all get out (I either hang off the back of the board, or bump into the lid of the cooler), so I think I need to invest in something smaller.
What I'm looking for:
- Stainless, not semi or carbon. I can care for carbon all day long when prepping, but my coworkers are seriously disrespectful towards my knives when they're on the line, and they get mucked up. People grab them without asking, set crap on them, chop with them and then throw them in the bleach bucket. So I think I need to resign myself to stainless.
210mm should be the right length. Most of the German 8" knives at work are fine in the new station.
- Western Handled, because of the aforementioned abuse at the hands of my peers, I'd rather not deal with ho wood stained with blueberry juice.
- Monosteel would be ideal, as a matter of personal preference. "Stainless clad with stainless" doesn't click, for me.
- Flat Profiled, or as flat as possible, no big bellies like our German knives.
- Thin is in, though it needs enough legs to stand up to some abuse.
- Easy Sharpener, which may be a bit much to ask with everything else I'm looking for. But since it's going to get a ton of abuse, I need to be able to get it back into action quickly.
Any suggestions? I'm currently checking out the Misono 440, the Mac Pro, and the Masamoto VG, though I'm sure there are other (and possibly better?) options out there.
Thanks!