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Thread: howdy. help!

  1. #1
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    howdy. help!

    Gidday all. In the grand scheme of people in this forum i am an absolute amatuer, albeit a n enthusiastic one. Im a kiwi living in melbourne australia. Only been cooking for about 5 years but loving it more and more, starting to become a bonafide hobby. And with that i am starting to aquire some better tools. Just got a big boos block. Never realised you could get this much enjoyment from inanimate objects!
    Now, Knives. Just got the one decent one, global 8 inch. Was very close to buying a set of shun premiers but upon reading am thinking of individuals. now i know you all get this alot, but someone please just tell me straight up what i should get. i need a chefs knife, paring, medium/utility, a bread knife, and a honing steel. (ill get onto whetstones after). I can get all that in the shun premier for around 600, so thats my budget. i prefer japanese, (takedas especially). ive been looking for ages, they all have good reviews, and all are probably good enough for me, i just want the best for the money i have. I suppose the chefs knife is most important so could skimp on quality in the others... Thanks!

  2. #2
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    If it was me I'd start with a high quality gyuto and some stones to sharpen it with. Japanese knives really don't respond to a traditional homing steel and while others have found success with borosilicate rods I don't see the need especially for a home cook. You don't need to go crazy on a bread knife so you should be able to save some money there. I think Del Ealy still has some small paring knives available at the moment, I'd check out his thread if you want to pick one up. Utility I'd leave till later because you gyuto should be able to do anything a utility can with minimal extra effort.

  3. #3
    Senior Member Benuser's Avatar
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    Get a middle of the road gyuto, and get used to sharpening. And above all: welcome!

  4. #4
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    sachem allison's Avatar
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    welcome!
    I haven't lived the life I wanted, just the lives I needed too at the time.

  5. #5

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    Welcome! There are a lot of choices out there... that's part of the challenge and the allure
    Len

  6. #6
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    Welcome to KKF!

    I think you'll find that the shipping charges on knives bought in the US will be exorbitant, to say the least, so I suggest that you take a look at what Japanese Chefs Knife http://www.japanesechefsknife.com offers, as the shipping will be considerably less. Some knives you may want to consider are

    Stainless:
    - Fujiwara FKM (Entry level) http://www.japanesechefsknife.com/FKMSeries.html
    - Hiromoto G3 (Entry level) http://www.japanesechefsknife.com/Page4.html
    - Hattori FH http://www.japanesechefsknife.com/Ha...efsKnives.html
    - Masamoto VG http://www.japanesechefsknife.com/VGSeries.html

    Semi-stainless:
    - Kagayaki CarboNext http://www.japanesechefsknife.com/KA...extSeries.html

    Carbon:
    - Fujiwara FKH (Entry level) http://www.japanesechefsknife.com/FKHSeries.html
    - Masamoto HC http://www.japanesechefsknife.com/HCSeries.html

    Carbon clad in stainless:
    - Hiromoto AS http://www.japanesechefsknife.com/Te...akuSeries.html

    I agree with the recommendation to forego the honing rod and get a medium (1000/1200 grit) and fine (5000/6000 grit) waterstone.

    Rick

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  8. #8

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    welcome!

  9. #9
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    mmmm back to the drawing board

    thanks all. i have officially opened a can of worms now!
    definately going to go with a good gyuto. and should have enough for waterstones and a parer. Do people reccomend classes for sharpening or is say a youtube lesson enough? Is there a chance i could riun the blade being a learner? Also, sre shun premiers ok at least, not much shun love in here...

  10. #10
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    There are better knives for less money them a shun. Some find that the steel is a little brittle and the profile not well suited to Japanese knives. That said I have a few that I bought before I got into "actual" Japanese knives. They aren't bad just not as good as you could buy for the same kind of money.

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