Good Stainless Contenders for Cook-in-training
- Thread starter Chang
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ouuuu, this looks like a good one. Can you take a choil shot of yours for me?
Kaeru
it was mentioned that trainee almost bent other knives with wrong technique , so recommended a beater.
and also that they might need to upgrade their knife when their skills increase, which i disagree with.
so, yeah, ive read the posts.
Yes for the budget you should get a tojiro
Jason183
Senior Member
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 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.
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.
I am obviously not a pro cook but I have a Tsunehisa gyuto and nakiri in Ginsan and really, really like them.
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Jovidah
I'll make you a sponsor offer you can't refuse...
The Sukenari Ginsan that was brought up in another thread is also worth considering IMO.
You might want to dig through the 'gateway knives' thread from a while back as well; it might have more suggestions that we missed here.
You might want to dig through the 'gateway knives' thread from a while back as well; it might have more suggestions that we missed here.
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.
Oh, there’ll be an upgrade!
ampersandcetera
Well-Known Member
I think semi-stainless offers more options at this price range. SLD is tough, doesn't need any babying, and will be more satisfying to learn how to sharpen. So +1 here for the Kaeru in SLD
deskjockey
Senior Member
Is the Takamura Chromax in a different "class" from Tsunehisa Ginsan, Hiragatake SLD, TADAFUSA HK-4 GYUTO SLD, and the Harukaze G3?
I see strong recommendations for all of these but, not a lot of contrasts between them. I get there is a lot of personal preference but, for someone who is not a "PRO" in the kitchen with a limited budget (<= ~200USD), how would you contrast the differences?
I'm thinking of things like food release, stain/rust resistance, "toughness" for less skilled hands, and similar things. Or, special concerns like living in a high humidity location versus a dry one or knuckle clearance and grip comfort for non-Pro's.
Personally, I like a LAZER 240mm Gyuto for most things in my kitchen like potatoes, thin-skinned squash, tomatoes, and similar. I have the classic "German" chef knife for sweet potatoes and similar hard veggies and don't work with a lot of boned meats unless they are on the grill or in the smoker.
If you want to talk smokers, I'm into WSM (Smokey Mountains), and offsets primarily but, I have most of the more common forms in my arsenal.
I see strong recommendations for all of these but, not a lot of contrasts between them. I get there is a lot of personal preference but, for someone who is not a "PRO" in the kitchen with a limited budget (<= ~200USD), how would you contrast the differences?
I'm thinking of things like food release, stain/rust resistance, "toughness" for less skilled hands, and similar things. Or, special concerns like living in a high humidity location versus a dry one or knuckle clearance and grip comfort for non-Pro's.
Personally, I like a LAZER 240mm Gyuto for most things in my kitchen like potatoes, thin-skinned squash, tomatoes, and similar. I have the classic "German" chef knife for sweet potatoes and similar hard veggies and don't work with a lot of boned meats unless they are on the grill or in the smoker.
If you want to talk smokers, I'm into WSM (Smokey Mountains), and offsets primarily but, I have most of the more common forms in my arsenal.
KnightKnightForever
Banned
Zwilling rocking santoku is my recommendation
