Search results

Sorry for the newb question but I don't fully get the petty. I get the petty for meat when one does not want a giant knife. Seems like 150 mm is the popular size for veg but wouldn't a 165 nakiri or even santoku be better choice? Please school me on the subject. Thx

wondering if anyone can comment on the differences of these two cleavers read the FF on the ShiBaZi is nicer but some *feel* the geo of the CCK might be better along with the metal used in the blade thoughts?

I see a lot of love for the 1303 on the forum. Is this the better choice over the bigger 1103? isn't bigger better :P 1103 weight: 14.5oz blade length: 227mm overall length: 330mm spine thickness at heel: 2.8mm spine thickness at front: 1.1mm 1303 weight: 9.8oz blade length...

Can't find much info on this series. Specifically the Nakiri. http://www.epicedge.com/shopexd.asp?id=324 Blade length: 6.50 in. Total length: 11.25 in. Blade width: 1.80 in. Blade thickness: 0.07 in. Item weight: 4.90 oz. Shipment weight: 7.7 oz. Blade: Stainless steel...

Choices 1) $50 - Tojiro Shirogami Nakiri 165mm - White #2 2) $80 - Dojo Hayashi Nakiri 165mm - AS covered in stainless 3) $85 - Tanaka Kurouchi Nakiri 165mm - blue Since my other thread trying to talk me out of a nakiri didn't work I figure I should get it the desire out of my system as...

The opposite of many posts here. I just got a nice gyuto. I have the urge to buy another knife. Tell me why I don't need a nakiri and save me some money :)

I have been watching videos of nakiri/clever use on the web. What I am wondering is how much of a difference there is in using these types of knives for straight up and down motion as opposed to the flat part of the gyuto shape. Most comments I read about these say the gyuto is the best all...

Was asking about this in another thread but thought I might get more feed back in its own thread. Searching the forum and the web doesn't bring up too much info. Some info here: http://www.knifenetwork.com/forum/showthread.php?t=27537 Been trying to read about this steel. Looks nice but...

Basically looking at: Maskage Mizu - http://www.knifewear.com/knife-family.asp?family=19 - unclad blue #2 - $230 with a new handle - local buy (I hate the cheapo handle it comes with) Masakage Yuki - http://www.knifewear.com/knife-family.asp?family=18 - white #1? Shirogami clad with...

Can anyone school me on the major differences between these two materials? one is white #1 and should be less prone to rust because of the stainless clading? thx jon

So AS carbon seems like a great choice to me. Comparing the 240 mm gyuto one is $320 while the other is $161 http://www.knifewear.com/knife-family.asp?family=35 http://www.japanesechefsknife.com/TenmiJyurakuSeries.html To my novice eye it seems like the handle and look are the...

Hi all, sorry for starting so many threads today. I tried searching but couldn't find a thread about this. I know there is a lot of love for gyutos in this form but was just wondering if anyone uses a santoku as their primary knife and if so why the santoku over the gyuto. :)

Hi all, Just found this knife online. So cheap! Thoughts on this knife? too good to be true? Cheap handle but that is easy enough to replace. Zakuri 165mm Blue #1 Kurouchi Tosagata Bocho...

Another newb question... I see some nice carbon knives from $150-200ish that are not stainless clad and for $100 more some nice that are clad with stainless. So the price is $100-150 more or almost 2x the cost. Is this premium really worth it for the piece of mind? I know with money its...

Hi all, Just looking for some input into which is a better all round, do it all knife. The 240 to me looks huge but I see people on this forum tend to list it as the standard go to chefs knife. My current go to knife is a 7" santoku which works great for me. Is the 240 worth it if I want...

Looking for some input on these two knives. Checked out the masakage today in a shop and it was very nice but at $300 is a bit pricey (I am a student / home cook). http://www.knifewear.com/knife-family.asp?family=35 also looked at the Masakage Mizu but the handle seemed a bit cheap :(...

I was in a knife shop in toronto today and the owner raved about roselli knives. I came in looking for a high end hand made japanese knife but he said these were much more durable, flexible, and over all better for work in the kitchen. http://www.ragweedforge.com/RoselliCatalog.html #R755...

looking for a recommendations on which knife to choose the shun non-hollow ground 7.5 " santoku http://www.amazon.com/Shun-DM0702-C... or the calphalon katana 7" hollow ground santoku http://www.cheftalk.com/products/ca... thanks!