My wife is finally ready to upgrade from her Victorinox knives and has been looking at knives with me and we have narrowed it down to two. I realize there are more than a few other knives that fit into the price range and are similar in many other ways but these seem to be the two that speak to her the most so I was looking on some input of which way to lean.
She is looking at the Fujiwara FKM 240 and Suisin Inox Western 240. These knives seem to be rather similar in most every way but I am unsure of things like how thin they are at and behind the edge, distal taper and fit and finish. As these two are a bit softer I think either will make for a decent introduction into J-knives for her. Later on down the line I have some knives she can take her pick of if she so chooses (she likely won't progress beyond this, though.).
Can someone maybe compare these knives and help me to understand which is the better buy? There seems to be a lot of data on the FKM and videos but I have only found more basic info on the Suisin line. Unfortunately we live in cow country and can not check them out first hand.
(Relevant data: She does not sharpen but I do. She likes to have a flat spot at the heal thus the 240 as I have found most 210s have very little. She does a lot of push cutting rather than rocking. Mostly veggie prep.)
Thank you.
She is looking at the Fujiwara FKM 240 and Suisin Inox Western 240. These knives seem to be rather similar in most every way but I am unsure of things like how thin they are at and behind the edge, distal taper and fit and finish. As these two are a bit softer I think either will make for a decent introduction into J-knives for her. Later on down the line I have some knives she can take her pick of if she so chooses (she likely won't progress beyond this, though.).
Can someone maybe compare these knives and help me to understand which is the better buy? There seems to be a lot of data on the FKM and videos but I have only found more basic info on the Suisin line. Unfortunately we live in cow country and can not check them out first hand.
(Relevant data: She does not sharpen but I do. She likes to have a flat spot at the heal thus the 240 as I have found most 210s have very little. She does a lot of push cutting rather than rocking. Mostly veggie prep.)
Thank you.