first knife recommendation.

Discussion in 'The Kitchen Knife' started by thermophile, Feb 16, 2020.

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  1. Feb 19, 2020 #31

    thermophile

    thermophile

    thermophile

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  2. Feb 19, 2020 #32

    dafox

    dafox

    dafox

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    Get the knife from JCK, not a crazy expensive way to get started. See what you think of the k tip, profile, and size. The steel is AUS10, a good introductory steel, stainless, sharpens fairly easily, and is forgiving something that you may appreciate with that rather vulnerable tip.
    Listen to your heart, have fun!
     
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  3. Feb 19, 2020 #33

    Nagakin

    Nagakin

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    If you want to be convinced into the cheapest knife, there's a lot of merit here. They're all similarly thin (2mm) with the profile you want. Suisin and JCK are made of VG10 and AUS10, which are equal.

    Mcusta is SG2, a better steel, but is only 43mm tall. That's closer to a slicing knife than a chef's. Adjusting your technique to use it as an all around knife will take time. If you have big hands you won't have knuckle clearance for rocking. In the long run this won't matter, but it does if you want more wow factor out of the box with your first knife.

    Buy the cheaper knife, get addicted to what sharp is, and save your $$ for a beast.
     
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  4. Feb 23, 2020 #34

    Qapla'

    Qapla'

    Qapla'

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    It'd be cool to see what you end up getting; I don't think there are that many western-bunka users around here.
     
  5. Feb 23, 2020 #35

    thermophile

    thermophile

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    I went with the third kiritsuke on the list. I'll post pictures when it comes in. :)
     
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  6. Feb 26, 2020 #36

    captaincaed

    captaincaed

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    Way to go with what makes you happy
     

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