it was mentioned that trainee almost bent other knives with wrong technique , so recommended a beater.
Yes for the budget you should get a tojiroA 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?
just to clear things up, what I consider a beater is any knife that’s cheap and I’ll use it without really feeling remorse if I damage it. So my chromax is my current beater, I still baby the edge, but I have no problem lending it out.IDK what other ppl consider “beater” knives are, I mainly used my beaters for chopping bones and doing some other tougher tasks when I don’t want to risking my Lasers to do so.
I definitely won’t consider my Takamura Chromax as beater, but it is excellent and fun knife to use, it’s great choice out of that list if she don’t chopping bones or frozen products.
I was gonna something similar, but focusing not so much on the fragility, I think laser-ish knives are a little harder to use for a beginner than a workhorse-ish knife. I think of your initial list, the Kaeru looks most intriguing. If you are going to teach any methods like rock chopping, maybe throw a Wusthof Icon on the table, I still use my old Wustof Le Cordon Bleu (sadly, a discontinued line) to rock through a ton of garlic the way I was taught way back when.you’d be surprised, I’ve been beating my chromax left and right, Ike turner style and the edge is still straight and intact, and it can still cut paper towel. Insane. The R2 line is a bit more fragile though. She used my coworkers Takamura r2 gyuto and twisted the edge from doing heavy “palm assisted” cuts aka slamming your palm down on the spine to get through dense ingredients. She did the same with my chromax when I wasn’t looking. Breathed a sigh of relief when I looked at the edge and it was a-ok haha