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Thread: Knife for daughter

  1. #1

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    Knife for daughter

    looking for a first decent knife for my 26 yo daughter. Excellent cook. Looking for a stainless 210. Seems to be a good sale on at Sur la Table. Any comments on the Miyabi Koh or Kaizen 11? Better offering for price at JKI etc?


  2. #2
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    For best discussion fill out the "Which Knife Should I Buy?" Questionnaire in the sticky at the top of this sub-forum. That said...:

    Quote Originally Posted by mjs View Post
    ... Better offering for price at JKI etc?
    I really like the Jon's Gesshin Stainless 210mm Wa-Gyuto as a first knife. The fit & finish are outstanding, the steel is decent, and the heat treatment will be well down. (Plus, it comes with a Saya.) Ask them to do an initial sharpening for you.


  3. #3
    Look for a 210mm VG-10 Gyuto from any of the popular online shops. The will simply work much better.

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    Senior Member Benuser's Avatar
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    Quote Originally Posted by deskjockey View Post
    Look for a 210mm VG-10 Gyuto from any of the popular online shops. The will simply work much better.
    Really? In what respect would they work much better? Can you develop a bit? I wouldn't suggest VG-10 to a novice.

  5. #5
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    Quote Originally Posted by deskjockey View Post
    Look for a 210mm VG-10 Gyuto from any of the popular online shops. The will simply work much better.
    Better than what? The "popular online shops" I'm familiar with don't offer a knife I would own.

    I bought my daughter a Gesshin Ginga Gyuto a few years ago - pre Gesshin Stainless days - I think it's the only knife she owns now.
    Older and wider..

  6. #6
    Senior Member rick alen's Avatar
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    I believe he was saying any vg10 knife from an online purveyor would be a better dollar value than those from SLT. Not necessarily the best recommendation though.

    I'd second the Geshin stainless, or their Gonbei Hammered for not too much more.

  7. #7
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    I find it very tough to buy a knife for someone else. I know gift certificates are perceived as a copout sometimes but it is better than seeing a good knife go unused. I suggest a gift certificate from an online retailer so she can pick her own. Japanese Chefs Knife has a wide range of products, 7$ (very fast) shipping, frequent sales (plenty of stainless on sale presently) and rock solid service. Gift certificates available.

  8. #8
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    I usually buy things from Suisin Inox's line for gift knives. Not too thin for a J-knife novice and has decent steel. Plus, Suisin's always have good F&F in my experience.

    However, the next time I purchase a gift knife I am definitely getting Jon's Gesshin Stainless line. I'm thinking I'll probably buy one just to mess around with and give it away to a friend.

    Edit: Regarding the steel, both are AUS-8 and while it is not a very highly regarded steel on the forum, I find Suisin's Inox line to be pretty easy to sharpen for stainless and way easier than any VG-10 I've dealt with.

  9. #9
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    Quote Originally Posted by mjs View Post
    looking for a first decent knife for my 26 yo daughter. Excellent cook. Looking for a stainless 210. Seems to be a good sale on at Sur la Table. Any comments on the Miyabi Koh or Kaizen 11? Better offering for price at JKI etc?
    I have a Koh and I use it on occasion even though I have better knives in my lineup such as my Konosuke knives and others. The Koh has close to neutral but leaning to handle heavy balance. It is an integral handle/bolster that feels like a wa but has the heft of a yo. The blade is laseresque and zips through product well. It sticks a little worse than my Ginga and Kono but not as bad as my Suisin Western or Misono blades. The profile does not support rocking very well and has only a small flat for chopping. It excels at glide cuts. Fit and finish is good to great with a well rounded spine and choil. The FC61 steel, which I believe Zknives equates to 13c26 sharpens up nicely, takes to refinement well and holds an edge better than okay. All in all a good knife at a good price.

    That said, the Gesshin stainless is a LOT of knife for the money and I like dealing with Jon in general. It is not quite what I would call a laser but it is closer to that than what I call a middleweight. It has much better food release though. The F&F is great and it comes with a saya too. It feels more authentic.

    Neither of these knives compete with my Kono's, Ginga, or many other knives imo but I still use both my G-Stainless and the Koh.

    That said, when dealing with non knife nuts I tend to lean toward more commercial items. Friends and family often have no interest in my J-knives, think they are odd or are intimidated by them due to price and or perceived fragility.
    -Kit

  10. #10
    Quote Originally Posted by rick alen View Post
    I believe he was saying any vg10 knife from an online purveyor would be a better dollar value than those from SLT. Not necessarily the best recommendation though.
    My mother worked retail in the kitchen department for many years. I would take any decent Japanese Gyuto in VG-10 over anything she ever had in the display case. Henckels and Wusthof were the 'premium' brands and they were easily twice as expensive as what I could buy them for online at the time. Twice the price of a Henckels and Wusthof will buy you a nice Gyuto. Skip the price gouging at the shopping mall!

    A German knife patterned after a Japanese knife still leaves a lot to be desired when you factor in the inflated price charged for equivalent quality in a true Japanese knife.

    So yes, for value and performance, while in-elegantly stated, I would skip the overpriced SLT/Macy's/Williams Sonoma/... knives for a good Japanese Gyuto from a reputable online vendor. Is VG-10 the best blade steel, no. However, it is stainless and forgiving for a novice who may panic if they leave the carbon core stainless clad blade wet with citrus or other similar ingredients. Unless you are routinely hacking through chicken bones and prying apart frozen hamburgers with your chef knife, almost any reputable stainless Gyuto is going to perform better in most 'undefined' roles.

    Case in point, I resurrected a 240mm AEBL stainless Gyuto I bought ~4 ago that got put away during a move. Overall, I was not terribly pleased with it. However, after using a German pattern chef's knife I grew tired of 'smashing' things into submission and dug that knife out of storage. Re-edged, it perfroms much better than its German competition. Is it an ideal knife, no, however it didn't cost me anything to put it back into service and retire the German knife.

    There are a lot of good knives to choose from when you know what you want. As a gift for someone who is not familiar with carbon clad Japanese knives, I would tend to go conserative myself. For around $125, you have a lot of purchase options in a Japanese knife that would serve most people very well versus a $100 for a German chef knife.


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