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Looking for some input for a Christmas gift - Chef knife/Gyuto - Page 2
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Thread: Looking for some input for a Christmas gift - Chef knife/Gyuto

  1. #11

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    Quote Originally Posted by DanB View Post
    I have the CarboNext knife and love it. It's not stainless, but it's also not fussy. I've had mine for I guess 8 months or so and nary a patina. Sharpens very nicely. Go 240 mm.
    Thanks for that input. If you knew nothing about the knife, would you have assumed it was stainless?

    -AJ

  2. #12
    Senior Member Lucretia's Avatar
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    Black Friday is right around the corner--EE had some pretty good deals last year. Just something to keep in mind.
    Now is not the time to bother me. And it's always now. Wiley Miller

  3. #13

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    Quote Originally Posted by Lucretia View Post
    Black Friday is right around the corner--EE had some pretty good deals last year. Just something to keep in mind.
    Good to know. I have never thought of them for after Thanksgiving sales. Unfortunately I am not familiar with many of the brands they sell.

    -AJ

  4. #14

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    Looking at Epicurean Edge is a little overwhelming. These seem like they might fit the bill:
    9.5 in Henckels Miyabi
    9.5 in Might Chef MAC
    10 in Shun Classic
    9.5 in Kumagoro
    9.5 in Akifusa

    I don't recognize any of these names from reading this forum other than the Miyabi which seems to be 50/50 love/hate here.

    -AJ

  5. #15

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    I know Blueway Japan has been spoken of highly here. What about this knife though I have serious doubts it is honyaki?:
    http://www.ebay.com/itm/Japanese-MAS...item35bad9fb0a

    -AJ

  6. #16
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    Quote Originally Posted by ajhuff View Post
    I know Blueway Japan has been spoken of highly here. What about this knife though I have serious doubts it is honyaki?:
    http://www.ebay.com/itm/Japanese-MAS...item35bad9fb0a

    -AJ
    Seems as though the top line might be called "honyaki", though not truly made as such.

  7. #17
    Quote Originally Posted by ajhuff View Post
    Thanks for that input. If you knew nothing about the knife, would you have assumed it was stainless?

    -AJ
    Well, I'm not sure. If you read the web blurb on japanesechefknives, it's clear that it is a semi-stainless (the Japanese characters on the blade say 本鋼, which means something like "raw steel," probably a tool steel of some kind). But like I said, as you as you don't do something stupid like put it in a dishwasher or leave acidic juice on it for hours on end, I think it behaves pretty close to a stainless steel knife. Hope this helps.

  8. #18

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    One of my concerns is knife maintenance. As I said, she has a friend do it for her, I am pretty sure on belts. She is not one who is going to pick up a set of water stones. I don't want to get her too much knife that sharpening is an issue. I think many Japanese knives would fall in this category. I just want to get something that is noticeably better. I don't know if that is an F. Dick or a CarboNext or what? I know it's not a Devin Thomas, a Gesshin Hide, etc.

    Thanks,

    -AJ

  9. #19
    The alleles created by mutation may be beneficial


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    Suisin Inox Western or CarboNext IMO. You don't need to spend any more than that.

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