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If you're still thinking about a Misono 440 — as I would tend to encourage — why not having a look at Duikelman, Ferdinand Bol / Gerard Doustraat?
Budget western stainless 180mm gyuto: Misono, Takamura, or...?
- Thread starter Boynutman
- Start date
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I love the takamura 180 and have it in both r2 and vg10. Actually prefer the vg10 version - cuts the same, easy to sharpen, no chippiness. MAC HB-70 is a great option for something cheaper and tougher.
Thanks, that is useful feedback! I handled the VG10, felt good and seemed like good value.
Might just do that if I have the time. They used to carry all Misono lines if I recall correctly.
Looks really good but would rather get something budgetty and locally. Although now you have me thinking I could use one of these...
If you do go Takamura, for the knives in the 180 range I much prefer the Santoku to the gyuto. The 180 gyuto is so short height wise. Santoku is noticeably taller. I like a flatter profile on a short knife too.
Ended up buying the Takamura 180mm gyuto in vg10. Hope the vg10 is decent! Feels comfortable and well made.
Expensive enough for a first knife, let's see how this holds up.
(when I was her age I didn't even know you could buy knives > 25 bucks).
Expensive enough for a first knife, let's see how this holds up.
(when I was her age I didn't even know you could buy knives > 25 bucks).
drrayeye
Senior Member
Great knife, but probably pretty exotic for your daughter. Most daughters in Japan would be likely be getting a santoku for less than $50.
Be careful smashing your garlic with your knife as you will bend it over time. Almost every knives that I sharpen has a bent tip from garlic abuse. Also when you smash the garlic you release the flavour of the garlic, if you cut it finely with a sharp knife you can retain more flavour for your dish.
tostadas
Hobbyist / Craftsman
I'm a little confused here. Maybe if you swing your knife like a hammer or something, but is that how people normally do it? I place the flat part of the blade on top of the garlic, then press down directly on top of it with my weight. I cant see that causing any permanent deformation to the blade, even if done say, 1000s of times.
Jovidah
I'll make you a sponsor offer you can't refuse...
I think when people ruin the knife with smashing garlic it's because they had some part of the handle still on the board. As long as you keep the entire handle off the board I don't think it's a problem.
Releasing the flavor is the whole point and can actually be desirable - you need to actually bruise cells to develop certain properties in garlic. The taste comes out different when you just cut it finely with a really sharp knife.
Releasing the flavor is the whole point and can actually be desirable - you need to actually bruise cells to develop certain properties in garlic. The taste comes out different when you just cut it finely with a really sharp knife.
drrayeye
Senior Member
Solution. I buy my garlic pre-sliced in a small jar--and spoon it out into my sauces. No possible damage to my knives. Once in awhile, I fine slice a peeled clove or two just for fun--or testing/comparing.
Most knives that come through my sharpening shop have a bend from garlic abuse, I do a little magic trick where I tell them if they are left or right handed depending on which way the knife bends.
San Mai blades bend easy, carbon monos bend with a bit more force, mono stainless bends over time and is a Pitta to straighten.
@Jovidah has a great point with flavours and different techniques of preparation, I use different techniques for different flavour release ( whole not peeled/whole peeled/ crushed with something that's not a knife/sliced /diced/confit etc.)
She loves the knife and is super proud!
Have sofar restrained myself and have not appropriated the knife for test cuts.
Have sofar restrained myself and have not appropriated the knife for test cuts.
which one did you end up getting her?
The Takamura 180 gyuto in VG10.
