josemartinlopez
我會買所有的獨角獸
I started a thread about grail knives and received many thoughtful answers, but the thread sounded like it was asking the unanswerable question of how to buy the one knife to end all knife buying. But really, I was hoping to get some benchmarks and frames of reference on what the good knives with a certain characteristic are so I have some points of reference on the knife journey. Yes, I could buy a couple of knives and try them for several weeks, but it would be better to do that with an understanding of what the good starting points are.
Let me try to rephrase the question.
What would you recommend as a good benchmark or reference classic 240 mm wa-gyuto knife, assuming budget is not an issue and assuming decent sharpening skills? This means a generalist, middle-of-the-road gyuto that would generally feel good in hand for both someone knew to Japanese knives and veteran line cooks. Nothing too thick and heavy, nothing too thin. Basically, what are good knives to compare new knives against?
Let me try to rephrase the question.
What would you recommend as a good benchmark or reference classic 240 mm wa-gyuto knife, assuming budget is not an issue and assuming decent sharpening skills? This means a generalist, middle-of-the-road gyuto that would generally feel good in hand for both someone knew to Japanese knives and veteran line cooks. Nothing too thick and heavy, nothing too thin. Basically, what are good knives to compare new knives against?