Help me buy two knives

[TheCaptain]

So spent the last week with my family renting a cabin in TN. OF COURSE I brought a few of my knives.

Sissy (my sister) got to use my knives when helping me with some prep, and has now decided she needs to upgrade.

So she wants me to recommend a chef's knife and a paring (petty) knife for her.

I won't do the full questionnaire, but here are a few points.

1. She's a lefty. I believe most mass produced knives don't have a bias (correct me please if I'm wrong) but I'd like to get knives with a lefty bias for her.
2. Stainless only.
3. Shorter petty and Santoku sizes for her please, she's like 5 foot nothing. Cooks only for herself and her husband but has recently gotten into canning.
4. Knives will likely only be sharpened twice a year when I go to visit.
5. Western Handle.
6. She will not be kind to the blade. It will get used on plastic boards and probably glass on occasion as well. Don't judge. :wink:

She is not a knife nut, and will not become one (too cheap!). But I still want to get her nicer knives than the trusty Henkels she currently has.

So I will not be insulted if someone throws out a Mac or Victorinox.

I'm half tempted just to call Jon and see what he recommends and maybe if he can find something that has a lefty bias.

 

[Pensacola Tiger]

Take a look at Misen. It's not an enthusiast's knife by any means, but the 8" chef's and the paring tick all of the boxes you mention. I have one for guests to use and it is a decent knife for the money. Serious Eats did a review:
http://www.seriouseats.com/2015/09/best-cheap-chefs-knives-misen-equipment-review.html

Cyber Monday discount today.

https://www.misen.co

 

[laxdad]

Since the knife will only be sharpened a couple times per year, perhaps a powdered steel blade would be appropriate for extended edge retention. Epicurean Edge has their Cyber Monday sale going on. Various Akifusa blades have popped up during the sale.

 

[StonedEdge]

Global or MAC ftw

 

[TheCaptain]

Thanks guys. I'm looking at the Misen and can't find anything about the length? OH - they just messaged me back. 8.2 inches which is just shy of 210 so just a bit longer than she's used to. Not a bad looking set. Is the tip a bit more up-swept (as opposed to flat) or is that just the picture?

On the Akifusa - good buys AND the profile tip is a little flatter from what I can see. Still a bit more expensive than the Misen. Lot to think about.

 

[Pensacola Tiger]

Yes, the tip is upswept on the Misen to accommodate those who like to rock.

 

[bookgeek97]

For knives that are just going to abused, my personal inclination is match on price. The Victorinox is a great choice, the Tojiro DP 210mm is a great bang for the buck, and they also offer a 7inch santuko if your sister definitely wants a smaller knife: https://www.amazon.com/dp/B00BSVYX4Y/?tag=skimlinks_replacement-20.

Tojiro also offers 2-knife set for $99 for a gyuto + paring knife both in VG10: https://www.amazon.com/dp/B00GHN6T40/?tag=skimlinks_replacement-20

 

[laxdad]

Still a bit more expensive than the Misen. Lot to think about.

For a low cost powdered steel knife, there is the Tojiro SG2. Cutlery and More has the santoku on sale for $120 - 20% (Cyber Monday sale).

 

[TheCaptain]

Sweet deal on the Tojiro at Cutlerty and More. They have the same two piece set as Amazon for an extra 20% off...maybe I get her that set plus a nice santoku...

 

[HRC_64]

That sg2 in 210 or santoku looks like a winner all around for ~$100-ish bucks.

If you want something more robust, shorter, and pointy,
there is always this guy: global gf-32

http://cdn2.bigcommerce.com/server1...169/GF_32__34724.1357676702.1280.1280.jpg?c=2

The convex edges cut short of a "proper knife", but are much stronger.
(but, re-sharpening = 3m papers on eva foam or mousepad)

 

[panda]

http://www.cutleryandmore.com/mac-superior/starter-asian-knife-set-p110136

 

[Benuser]

Are lefties comfortable with MAC's?

 

[JaVa]

What guys here say about the Gesshin stainless line I can't think of a more suitable case for them then this?

 

[Marcelo Amaral]

Suisin inox western looks like a good match for your requirements: http://www.korin.com/Knives/Inox-Western-Style_2

 

[shownomarci]

+1 on the Tojiro DP set + get a ceramic honing rod and show her how to use it. Not the flashy way, like most chefs/ butchers do, but the proper way, like Bob Kramer does it.
What you can also do is buy a fine grit sandpaper and round the handles a bit.

 

[Benuser]

VG-10 + rod is asking for wire edges, due to the tenacious burr.

 

[Chef Doom]

The tojiro is a good choice for this situation.

Also making a leather strop with a strip of leather and a wood block and powder solution. Even if she doesnt want to sharpen stroping is quick and simple and little cleanup to speak of.

 

[shownomarci]

VG-10 + rod is asking for wire edges, due to the tenacious burr.

Okay, you're right, forgot to mention to keep the cork (after having a wine/champagne - i assume it's gonna be a present) to deburr the edge after honing.

 

[Benuser]

Okay, you're right, forgot to mention to keep the cork (after having a wine/champagne - i assume it's gonna be a present) to deburr the edge after honing.

With VG-10 the burr is to be abraded or it will leave a dull edge behind.

 

[DitmasPork]

Mac or Misono 440 Santoku.