Another Which Knife Thread
Senior Member/ Internet Hooligan
This forum doesn't allow direct linking to CKTG. But most of us know what those two knives are anyways, even without the links.
I would get the tanaka or the tojiro dp.
I'd probably go with the Sugimoto but you really ought to offer more information. This is really just a vote with each person making assumptions on what kind of user you might be. Tojiro is chippy, Miyabi has a lot of curve to the profile, and the others rust easily.
Well if chippyness is an issue stay clear of the miyabis because they chip worse than the tojiros. Atleast of the half dozen I've sharpened for friends.
A little info as requested.
I'm just a novice cook, but want something better than my thick bladed, hard to sharpen Hoffritz Cuttlery Chef's knife.
I mainly intend to use it for veggies, fruit, cubing meat, etc.
I'll also buy a smaller Petty later.
Paramount in my requirements are that the blade be easy to sharpen.
I have a Spyderco Sharpmaker, and an Edge Pro.
Hopefully the Sharpmaker will be all that I'll need for a very long time.
In the same price range, have you considered Carbonext?
Don't know much about them.
Originally Posted by slowtyper
But I really want a knife with a Wa handle.
You may want to look at the Kagayaki @ JCK.
Originally Posted by OneEyeMan
Originally Posted by Duckfat
Unfortunately the 240 Wa Gyuto is sold out.
The 270 is longer than I want.
I think 210 or 240 is as long as I'd be willing to go.