A server expressed interest in working behind the line. She's a decent person, I think she can do it, so now, first things first, she's gotta get a knife. She's pretty good with not touching my babies, but she's gotta get her own knife anyways. IMO, owning a good knife always pushes people to be more interested in cooking. Her budget is $200, and she's never used a "good" knife before.
Aiming for stainless, but, personally, I'm not a huge fan of AUS-8/10 (or any other stainless steels that sit around 58-59 HRC), AEB-L, VG10/VG1, so trying to avoid those steels. So far my list is:
210 Kaeru SLD
210 Takamura Chromax
210 Tsunehisa Ginsan
210 Hitohira SG2
210 Yoshimune Stainless Clad/Shiro2 (maaaaaybe)
Am I missing anything?
Aiming for stainless, but, personally, I'm not a huge fan of AUS-8/10 (or any other stainless steels that sit around 58-59 HRC), AEB-L, VG10/VG1, so trying to avoid those steels. So far my list is:
210 Kaeru SLD
210 Takamura Chromax
210 Tsunehisa Ginsan
210 Hitohira SG2
210 Yoshimune Stainless Clad/Shiro2 (maaaaaybe)
Am I missing anything?