dalai_lamer
Member
Hi,
quick question. As per the title, I'm looking for a specific type of Santoku, roughly around €150 or $180. Flexible on the price though. The knife will be for a novice knife user, not myself, so the edge retention and rust resistance makes these types of high-tech steels ideal IMO. Also, the only drawback of being annoying to sharpen is irrelevant, as he won't be sharpening by himself.
I already asked for recommendations over at cheftalk, but the only knives we were able to identify, and which match these criteria, are the JCK CarboNext and the Mac Professional Santokus. I'm leaning towards the CarboNext, but before I pull the trigger I quickly wanted to make sure whether these two choices really are the only two options out there.
For completeness, please find the Questionnaire in the spoiler below.
So anyway, really not looking to open a discussion on the ins and outs of this choice, so if you could just quick fire suggestions in case any knives come to mind, that'd be great. I'll do the rest.
Best,
Lamer
quick question. As per the title, I'm looking for a specific type of Santoku, roughly around €150 or $180. Flexible on the price though. The knife will be for a novice knife user, not myself, so the edge retention and rust resistance makes these types of high-tech steels ideal IMO. Also, the only drawback of being annoying to sharpen is irrelevant, as he won't be sharpening by himself.
I already asked for recommendations over at cheftalk, but the only knives we were able to identify, and which match these criteria, are the JCK CarboNext and the Mac Professional Santokus. I'm leaning towards the CarboNext, but before I pull the trigger I quickly wanted to make sure whether these two choices really are the only two options out there.
For completeness, please find the Questionnaire in the spoiler below.
LOCATION
Germany
KNIFE TYPE
Santoku
Right handed
Western handle preferred, although every handle is fine as long as it's not raw wood (no oiling, ease of maintenance)
Regular Santoku lengths
Stainless required
€200/$240
KNIFE USE
Home use
Everything for your average home cook would do, so no bones or fish filleting
IDK, probably some crappy ones
Pinch grip
Thrust cutting
Better edge retention and general performance is the main intention behind the purchase, as well as to have a knife you can give away to have sharpened and not have it go dull within a month of home use (hence high HRC tool steel)
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Yes
Do you sharpen your own knives?
No, professioal sharpening service
If not, are you interested in learning how to sharpen your knives?
Maybe later down the line
Are you interested in purchasing sharpening products for your knives?
Maybe later down the line
SPECIAL REQUESTS/COMMENTS
As above
Germany
KNIFE TYPE
Santoku
Right handed
Western handle preferred, although every handle is fine as long as it's not raw wood (no oiling, ease of maintenance)
Regular Santoku lengths
Stainless required
€200/$240
KNIFE USE
Home use
Everything for your average home cook would do, so no bones or fish filleting
IDK, probably some crappy ones
Pinch grip
Thrust cutting
Better edge retention and general performance is the main intention behind the purchase, as well as to have a knife you can give away to have sharpened and not have it go dull within a month of home use (hence high HRC tool steel)
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Yes
Do you sharpen your own knives?
No, professioal sharpening service
If not, are you interested in learning how to sharpen your knives?
Maybe later down the line
Are you interested in purchasing sharpening products for your knives?
Maybe later down the line
SPECIAL REQUESTS/COMMENTS
As above
So anyway, really not looking to open a discussion on the ins and outs of this choice, so if you could just quick fire suggestions in case any knives come to mind, that'd be great. I'll do the rest.
Best,
Lamer