My parents stayed with my small family (me, my wife and my 2 years baby girl) for a few months and they had to leave back to China. So I have to come back to kitchen. This time I want to be better equipped so I did some research on how I should upgrade my kitchen knives.
Since located in Europe, then Henckles is naturally the first choice. I bought a set with three knives professional S with discount. 200mm Chef's knife, 200mm slicer, 100mm pairer. I found out that the western style chef's knife is totally different with what I was used to before which means Chinese cleaver and one Pollux Santoku. The blade is too curved not suitable for push cut I like most.
Then I surf some Chinese kitchen knife posts and learned something from there. Then I choose Hiromot AS 190 Santoku by someone's recommendation from JCK. I like it very much. But I still find with some food materials, Santoku is not so fit against my old Shibazi low end Chinese cleaver.
So I order one Sugimoto CM4030 from JCK. I like this knife wholeheartedly, especially the handle and the perfect size. But there are some small glitches. Such as the choil is not rounded, the tip is too sharp and too low, the blade ootb is too thin so that a lot of tiny curves appeared after a few chopping and mincing.
But after a few refine, CM4030 is now my favorite knife. I rounded the choil and part of the spine close to the handle. I grounded off about 2mm blade from the tip so that the blade will not dig into the board now when I am doing the push cut. Now the tip will glide on the board in the way I was used to.
The handle is such greatly designed. For example, the two grooves are located exactly where the middle finger and ring finger will curve back when you are holding the knife in a correct way so that the grasp is most confident. And the golden yellowish color is beautiful to see.
Since located in Europe, then Henckles is naturally the first choice. I bought a set with three knives professional S with discount. 200mm Chef's knife, 200mm slicer, 100mm pairer. I found out that the western style chef's knife is totally different with what I was used to before which means Chinese cleaver and one Pollux Santoku. The blade is too curved not suitable for push cut I like most.
Then I surf some Chinese kitchen knife posts and learned something from there. Then I choose Hiromot AS 190 Santoku by someone's recommendation from JCK. I like it very much. But I still find with some food materials, Santoku is not so fit against my old Shibazi low end Chinese cleaver.
So I order one Sugimoto CM4030 from JCK. I like this knife wholeheartedly, especially the handle and the perfect size. But there are some small glitches. Such as the choil is not rounded, the tip is too sharp and too low, the blade ootb is too thin so that a lot of tiny curves appeared after a few chopping and mincing.
But after a few refine, CM4030 is now my favorite knife. I rounded the choil and part of the spine close to the handle. I grounded off about 2mm blade from the tip so that the blade will not dig into the board now when I am doing the push cut. Now the tip will glide on the board in the way I was used to.
The handle is such greatly designed. For example, the two grooves are located exactly where the middle finger and ring finger will curve back when you are holding the knife in a correct way so that the grasp is most confident. And the golden yellowish color is beautiful to see.