hi all you guys, greetings from spain
I open this thread, because I would like to consult you about the next purchase I want to make, so that the experts of the forum, can help me choose the best option
I am not a professional, but I am a lover of cooking, and I love to look at good knives ... currently I have a global chef's knife, which I like very much, but I would like to buy something of a somewhat higher level, and I have 3 options, which are the ones I like most both aesthetically, as the shape of the blade and so on, and are the 3 that fit my budget, about 160 $ ... are these 3
takamura migaki r2 gyuto 180mm
miyabi artisan sg2 gyuto 200mm
shun premier tim malzer chef knife 200mm
the case is that I don't know for which to choose, aesthetically I like very much the miyabi artisan, but I also like very much the way of cutting so clean of the takamura, although I have read that the blade is fragile for being so fine, I don't know if it is true... the main use would be to cut fresh vegetables on a wooden board, and perhaps some meat without bone, to cut bone I already have other knives of low quality, so it would be an easy work I think, not very demanding
I have a set of natural stones epañolas of grain approximately 1000 and 4000, which have worked well, although I am not an expert in sharpening, I try to do the best I can and slowly, not to damage the knives
Thank you very much and I look forward to your response
I open this thread, because I would like to consult you about the next purchase I want to make, so that the experts of the forum, can help me choose the best option
I am not a professional, but I am a lover of cooking, and I love to look at good knives ... currently I have a global chef's knife, which I like very much, but I would like to buy something of a somewhat higher level, and I have 3 options, which are the ones I like most both aesthetically, as the shape of the blade and so on, and are the 3 that fit my budget, about 160 $ ... are these 3
takamura migaki r2 gyuto 180mm
miyabi artisan sg2 gyuto 200mm
shun premier tim malzer chef knife 200mm
the case is that I don't know for which to choose, aesthetically I like very much the miyabi artisan, but I also like very much the way of cutting so clean of the takamura, although I have read that the blade is fragile for being so fine, I don't know if it is true... the main use would be to cut fresh vegetables on a wooden board, and perhaps some meat without bone, to cut bone I already have other knives of low quality, so it would be an easy work I think, not very demanding
I have a set of natural stones epañolas of grain approximately 1000 and 4000, which have worked well, although I am not an expert in sharpening, I try to do the best I can and slowly, not to damage the knives
Thank you very much and I look forward to your response