Jayelwin
Member
Hello from New Jersey!
So I've been researching what knife is going to be my first foray into "real" knives. I'm going to be using it to cook food for my family, but I also just got a set of whetstones and discovered how much fun it is to sharpen knives (and shred up newspaper once you get them really sharp! FYI my wife doesn't; think the newspaper shredding part is as cool as I do however). My only decent knife currently is the 7 5/8" Cutco knife my neighbor's kid somehow convinced me to buy (not a bad knife).
So I think I really want a 210 mm gyuto and I can budget $200. Aesthetically I really like the engraved kanji and I'm thinking western handle. This knife has risen to the top of my possibles and I was wondering what people thought of the Takamura Migaki R2 Gyuto 210mm as a first foray. I know it's thin but it's never going to see any bones. It's also in budget.
Thanks guys!
-Josh
So I've been researching what knife is going to be my first foray into "real" knives. I'm going to be using it to cook food for my family, but I also just got a set of whetstones and discovered how much fun it is to sharpen knives (and shred up newspaper once you get them really sharp! FYI my wife doesn't; think the newspaper shredding part is as cool as I do however). My only decent knife currently is the 7 5/8" Cutco knife my neighbor's kid somehow convinced me to buy (not a bad knife).
So I think I really want a 210 mm gyuto and I can budget $200. Aesthetically I really like the engraved kanji and I'm thinking western handle. This knife has risen to the top of my possibles and I was wondering what people thought of the Takamura Migaki R2 Gyuto 210mm as a first foray. I know it's thin but it's never going to see any bones. It's also in budget.
Thanks guys!
-Josh