Hi all, I'm looking to buy a new kitchen knife. I'm using a chicago cutlery hand-me down 8 inch crap knife, which i can sharpen very well, but obviously it doesn't keep it's edge for very long. so anything is large upgrade. I have the money now, and want to get a lasting knife with a price range of 150-250. I tend to do alot of chopping and cutting, though not as much as a professional kitchen, there are times when its close. I'm very knowledgable when it comes to knives in general, i understand the rockwell scale, angle of sharpening, the differnt steels, etc, and i'm also very good at learning how to adapt to the differnt styles, and advantages / disadvantages of differnt knives. I prefer a knife that is a little more forgiving in maintence, and i prefer japanese style knives (light, more agile, larger blades), im looking for around a 10inch blade, something that is rust resistant, or rust proof. I know, japanese knives and rust proof isnt exactly used in the same sentence.
I've researched the heck out of this, and i've really come down to 2 differnt knives. I would love to hear pro's and con's and any info on them or help you can give.
Shun VG0008 Blue Steel 10-Inch Kiritsuke Knife
http://www.amazon.com/dp/B0090YWEOC/?tag=skimlinks_replacement-20
I love the semi kiritsuke style of the blade, and i've heard great things about shun, though i also hear they are priced high vs quality then other knives. The handle is ok, but im not as much of a fan of wood.
Al Mar Ultra Chef Knife
http://www.amazon.com/dp/B001D0IWCE/?tag=skimlinks_replacement-20
Now i love the handle. I haven't been able to find much on Al Mar except i know they are near legendary in the folding knife catagory. I would love to hear any expierences on this one especially.
They both seem to be laminated VG10 (correct me if i'm wrong) with stainless steel. So i imagine it gets the best of both worlds, while sacraficing only a little sharpness. They both are harder, japanese style knifes (rockwell 62~) which is more ideal for me, as i don't do alot of bone cutting. The majority of my work ends up being onion's, tamato's, lettice and raw/cooked beef/chicken, usually boneless.
I'm also curious to people's expierence with laminated knifes, and kiritsuke style knifes. If they could combine the handle of the Al Mar with the Kiritsuke blade of the shun i would probly have a near perfect knife. Any help is appreciated.
I've researched the heck out of this, and i've really come down to 2 differnt knives. I would love to hear pro's and con's and any info on them or help you can give.
Shun VG0008 Blue Steel 10-Inch Kiritsuke Knife
http://www.amazon.com/dp/B0090YWEOC/?tag=skimlinks_replacement-20
I love the semi kiritsuke style of the blade, and i've heard great things about shun, though i also hear they are priced high vs quality then other knives. The handle is ok, but im not as much of a fan of wood.
Al Mar Ultra Chef Knife
http://www.amazon.com/dp/B001D0IWCE/?tag=skimlinks_replacement-20
Now i love the handle. I haven't been able to find much on Al Mar except i know they are near legendary in the folding knife catagory. I would love to hear any expierences on this one especially.
They both seem to be laminated VG10 (correct me if i'm wrong) with stainless steel. So i imagine it gets the best of both worlds, while sacraficing only a little sharpness. They both are harder, japanese style knifes (rockwell 62~) which is more ideal for me, as i don't do alot of bone cutting. The majority of my work ends up being onion's, tamato's, lettice and raw/cooked beef/chicken, usually boneless.
I'm also curious to people's expierence with laminated knifes, and kiritsuke style knifes. If they could combine the handle of the Al Mar with the Kiritsuke blade of the shun i would probly have a near perfect knife. Any help is appreciated.
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