LOCATION
Singapore
KNIFE TYPE
Right handed Gyuto 210 to 240
Do you require a stainless knife? No
What is your absolute maximum budget for your knife? ~350
KNIFE USE
Home use, general prep work, from cutting vegetables to slicing protein.
What knife, if any, are you replacing?
Sugimoto stainless gyuto 210
What cutting motions do you primarily use? Push cut
What improvements do you want from your current knife? Thinner
First of, i am able to sharpen my own knife (not well, but still able to). I have 400, 1k, 3k, 5k and 10k grit stones.
So i've been looking to upgrade to a carbon steel knife (just because) and hand my current sugimoto down to another user.
I've narrowed it down to the Masamoto KS, and the Toyama Noborikoi kasumi.
Any thoughts on one over the other?
I know they're not the same knife, and therefore difficult to compare. But as a home cook who just wishes to enjoy his food prep, i don't need this knife to excel at any particular area.
Singapore
KNIFE TYPE
Right handed Gyuto 210 to 240
Do you require a stainless knife? No
What is your absolute maximum budget for your knife? ~350
KNIFE USE
Home use, general prep work, from cutting vegetables to slicing protein.
What knife, if any, are you replacing?
Sugimoto stainless gyuto 210
What cutting motions do you primarily use? Push cut
What improvements do you want from your current knife? Thinner
First of, i am able to sharpen my own knife (not well, but still able to). I have 400, 1k, 3k, 5k and 10k grit stones.
So i've been looking to upgrade to a carbon steel knife (just because) and hand my current sugimoto down to another user.
I've narrowed it down to the Masamoto KS, and the Toyama Noborikoi kasumi.
Any thoughts on one over the other?
I know they're not the same knife, and therefore difficult to compare. But as a home cook who just wishes to enjoy his food prep, i don't need this knife to excel at any particular area.