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Thread: Knife for a hardworking line cook?

  1. #1

    Knife for a hardworking line cook?

    Hey guys,

    Some of you know i took a new seasonal chef job in NC but i have a mexican guy that really works his ass off 7 days a week and is actually very talented. All the knives there are well honestly ****! I mean literally hard time cutting room temp butter.

    I was thinking somewhere along the line of the TKC but wanted to get some other opinions. It has to be something that is versatile for almost anything. Ive already taught him how to sharpen and he is getting better with practice and there are stones there.

    He wants to stay under $200.

    Thanks!

  2. #2
    Senior Member labor of love's Avatar
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    tkc.

  3. #3
    Senior Member
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    Something used; Masamoto HC, Kono, Blazen

  4. #4
    something cheap.

    Fujiwara FKH I really like its just so cheap its unbelievable and edge is not bad.
    And it is not stainless.
    For under 200 could get a petty also.

  5. #5
    Canada's Sharpest Lefty Lefty's Avatar
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    Misono Swede, Fujiwara, Konosuke (all used, of course). I'm sure something will pop up in the BST!
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  6. #6
    Senior Member stevenStefano's Avatar
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    As Lefty said, I'd just keep an eye on the BST. Some great bargains about recently

  7. #7
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    carbonext, which is a tkc clone, for cheaper than the TKC. Also he can get a decent stone with what's leftover

  8. #8
    Senior Member Chefdog's Avatar
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    Masamoto VG 240. Great profile, solid knife. +/-$180.

  9. #9
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    Akifusa PM. http://epicedge.com/shopexd.asp?id=85649

    Read Gator's review here: http://zknives.com/knives/kitchen/kt...fusag240.shtml

    Just under the $200 mark, but well worth it.

    Rick

  10. #10
    Senior Member Benuser's Avatar
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    You might consider as well the Hiromoto AS, Aogami Super carbon core with stainless clad.

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