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Discussion in 'The Kitchen Knife' started by karloevaristo, Aug 11, 2015.
If i gave you $500 to spend on a knife and had 2 minutes to buy it, what would you get?
270mm Toyama Noborikoi Gyuto and the leftover cash for a handle.
240 Tanaka R2 from Chubo knives.
Harner Nakiri or whatever harner i could get my hands on
Is SG-2 Steel the same as R2? I can only see SG-2 Tanakas on Chubo.
Knives and Stones semi-custom Tanaka ginsanko. (I'd pocket the rest. :biggrin
yup, it is the same.
There's been a few threads on it.
My Takeda rehandled and spine/choil rounded.
Probably would do the same (well, maybe I'd grab Wakui/Yamawaku instead of Tanaka, but I'd definitely pocket the rest ).
Gengetsu, Heiji, Marko or a Tanaka r2
I want a Shiggy gyuto 240 or 270.
If somehow I could just trick the knife into thinking I live in Australia, it would be much easier.
Konosuke Fuyijama White#2 Kiritsuke 240 mm or Takamura Uchigumo Suminagashi Gyuto (probably 210 mm). 450 euros available so ~ 500 dollars but may be little over budget.
Right now, I would probably go for a Takamura Pro Sujihiki
Devin ITK, Catchside mono or a Marko
I was eyeing the konosuke ginsankos pretty hard.
Whatever Huw is selling:cool2:
Kochi Kochi Kochi kochi
Marko for me please or a Hide blue.
Catcheside monosteel for me!
240 Tanaka R2 sounds good to me too
210 gyuto made by elder shig son. Missed the acquisition the first time and waited two years for it to show up again. Amazing little knife; kind of thin shig with great profile
Tilman Leder, Heiji or Shigefusa
Laguiole steak knives...
Just joking! Yoshikane Damascus or Masashi SLD for me.
It's the only knife I own which gets used every day.
Like Stain resistant Wa's these days.
Gesshin Heiji Semi Stainless 240mm
Masashi Kobo 240mm
Heiji, Kato or Tansu.
Yoshikane SKD or Mizuno Tanrenjo Hontanren (Blue)
+And enough change for a couple of bottles of malt.
For none Gyuto I would go Dave Martell Nakiri
For Gyuto I would go Gesshin Heiji Semi Stainless 240mm
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