Hi everyone-
first time post having been reading for some time.
I'm going to be visiting Seoul with work later in the year- I was wondering if anyone had any knowledge about decent kitchen knife retailers over there?
From what I've read elsewhere on this forum, there doesn't seem to be as much of a tradition/prestige of knife making in Korea as there is in Japan, but I thought as in relatively the right corner of the planet i may be able pick something up without been murdered on shipping fees.
Googling for knife shops turns up this place- http://www.knifegallery.co.kr/ which doesn't seem to do kitchen knives at all. (I'm sure i'll end up paying them a visit though).
I'm looking for a fish knife- filleting and also to carve cured raw fish. I have a Zwilling 7" santoku blade that I use for most slicing work, along with a cheapo workhouse chef knife, but neither of them are up to the job. The Zwilling can just about get to sharp enough to do it, but the blade being so wide makes it a real struggle to fillet.
Anyway- there is plenty on the forums about which knife to choose so i'll keep reading, but if anyone happens to have insider knowledge on somewhere in Seoul to purchase knifes, or any hidden korean knife maker knowledge, it'd be great to hear. (I much prefer going into an actual shop and holding things before i buy them, otherwise i'd just go online right away)
Thanks!
first time post having been reading for some time.
I'm going to be visiting Seoul with work later in the year- I was wondering if anyone had any knowledge about decent kitchen knife retailers over there?
From what I've read elsewhere on this forum, there doesn't seem to be as much of a tradition/prestige of knife making in Korea as there is in Japan, but I thought as in relatively the right corner of the planet i may be able pick something up without been murdered on shipping fees.
Googling for knife shops turns up this place- http://www.knifegallery.co.kr/ which doesn't seem to do kitchen knives at all. (I'm sure i'll end up paying them a visit though).
I'm looking for a fish knife- filleting and also to carve cured raw fish. I have a Zwilling 7" santoku blade that I use for most slicing work, along with a cheapo workhouse chef knife, but neither of them are up to the job. The Zwilling can just about get to sharp enough to do it, but the blade being so wide makes it a real struggle to fillet.
Anyway- there is plenty on the forums about which knife to choose so i'll keep reading, but if anyone happens to have insider knowledge on somewhere in Seoul to purchase knifes, or any hidden korean knife maker knowledge, it'd be great to hear. (I much prefer going into an actual shop and holding things before i buy them, otherwise i'd just go online right away)
Thanks!