As the year wraps up, I'm thinking of the less expensive knives that I've been really happy with. I thought of two that I've been pleasantly surprised with.
1. Murata santoku
My first Japanese knife was a Murata nakiri, which I liked at the time as it was such a contrast with Victorinox, Winco, etc. I eventually traded it to a coworker for a TV. After trying a bunch more, I came back around and realized just how easy it was to sharpen, and what a nice edge it took, and how well it held the edge compared to some other steels.
I bought the santoku, and found my memory from 4 years ago was the same. I'm very happy with the steel, and with a coffee patina, I don't get discoloration or off-flavors in my onions.
It took serious accidental abuse and lived to tell about it. After making an amateur mistake with frozen galangal root, the edge bent like a ribbon instead of breaking or chipping. So now it's in for repairs instead of off to the morgue.
On the downside, the grind was thick out of the box. On the plus side, since it has the wide blade road, and so was easy to adjust. It's not a svelte knife, but it's a hard worker.
2. Rinkaku honesuki
I eat a lot of chickens and make a lot of stock. After trying several other chicken and boning knives, this is the one I've settled on for now. Has the nice flat back without the delicacy of a true single bevel, comes in righty and lefty, steel holds an edge better than most others. The tip is fine enough for details like easily carving out the oyster. The heel is just tall enough to do what it needs (although I'd love a really tall one like the Yoshi one day).
Basically, it's finished nicely, rounded spine, nice handle fit-up, doesn't come close to breaking the bank, and the profile and grind are as they should be. Really nice after a couple that were much less capable overall.
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What's pleasantly surprised you this year?
1. Murata santoku
My first Japanese knife was a Murata nakiri, which I liked at the time as it was such a contrast with Victorinox, Winco, etc. I eventually traded it to a coworker for a TV. After trying a bunch more, I came back around and realized just how easy it was to sharpen, and what a nice edge it took, and how well it held the edge compared to some other steels.
I bought the santoku, and found my memory from 4 years ago was the same. I'm very happy with the steel, and with a coffee patina, I don't get discoloration or off-flavors in my onions.
It took serious accidental abuse and lived to tell about it. After making an amateur mistake with frozen galangal root, the edge bent like a ribbon instead of breaking or chipping. So now it's in for repairs instead of off to the morgue.
On the downside, the grind was thick out of the box. On the plus side, since it has the wide blade road, and so was easy to adjust. It's not a svelte knife, but it's a hard worker.
2. Rinkaku honesuki
I eat a lot of chickens and make a lot of stock. After trying several other chicken and boning knives, this is the one I've settled on for now. Has the nice flat back without the delicacy of a true single bevel, comes in righty and lefty, steel holds an edge better than most others. The tip is fine enough for details like easily carving out the oyster. The heel is just tall enough to do what it needs (although I'd love a really tall one like the Yoshi one day).
Basically, it's finished nicely, rounded spine, nice handle fit-up, doesn't come close to breaking the bank, and the profile and grind are as they should be. Really nice after a couple that were much less capable overall.
++++++++++++++++++++++++++++++++
What's pleasantly surprised you this year?
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