Author Topic: What is your favorite chefs knife ? (Read 7583 times)

Nick Niacaris · « **Reply #40 on:** February 16, 2014, 10:34:15 PM »

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Nick, you're starting to resurrect my knife obsession that quieted down when my CI obsession began!

How do you like the Shun Premier santoku? I'm shopping for a santoku, and I've been going back and forth between the Shun (Classic) and the Wusthof Ikon.

Regarding your cleaver question ... I have no experience with cleavers, but it reminded me of a story. I was in a locally owned cooking store a few weeks ago, and was talking with a worker who had worked a number of years in a large Chinese restaurant. He told me that they did not have ONE knife in the kitchen, everything was done with cleavers. He told me he could filet a chicken breast into something like 40 pieces in under a minute with a cleaver. I guess they're pretty useful when you know what you're doing!

Karen I've been doing allot of research on the santoku knives. There are snobs out there who do not like Shun because they are more mainline/mainstream etc. But they are very sharp, hold a great edge and the Premier is just a gorgeous knife to look at which is another reason I went with that knife. There are more expensive knives and less expensive knives but one of the reasons for my choice was the 2 piece set which also came with a premier 4 inch paring knife for $179. The only knife I do not have yet that I would like is a Gyuto. And the TP Tojiro is the one I would get after reading all the comments from varios chefs and reviews on the knife forums.

Karen Kale · « **Reply #41 on:** February 16, 2014, 11:58:11 PM »

Nick, this was really helpful. I just did a bit of reading on the Tojiro gyuto. That may actually be more what I'm looking for, a thinner Japanese style blade, but with the chef's knife shape I'm used to. Plus, it's longer than the typical 7" santoku, and Tojiro's price is right.

But that Shun premier looks darn nice. Where did you find the 2 piece set for that price??

Jim Glatthaar · « **Reply #42 on:** February 17, 2014, 12:00:33 AM »

Nick & Karen, since you both appear to have a knife fetish (not a criticism, I have it also), next time you are in NYC visit a store named Korin. It has the most amazing selection of Japanese knives. Every time I go these I spend too much time (and money). You won't regret it. 8-)

Karen Kale · « **Reply #43 on:** February 17, 2014, 12:06:41 AM »

Hey Jim, where in NYC? I occasionally go there for work. Probably couldn't bring any knives back on the plane, but at least could do some in-person shopping!

Jim Glatthaar · « **Reply #44 on:** February 17, 2014, 12:30:09 AM »

Karen, it is at 57 Warren Street in Manhattan, in the Tribeca neighborhood. My wife took me there where they customized my Gyutou(s) since I am left handed. It is quite an experience to shop there. I highly recommend a visit. And, I hesitate to say this, but they ship 8-)

Karen Kale · « **Reply #45 on:** February 17, 2014, 12:46:37 AM »

They ship?? Uh oh ... :D

Bob Henrick · « **Reply #46 on:** February 17, 2014, 06:18:49 AM »

I just looked at their web page, and it looks like one would need a wheelbarrow full of money to shop for all they would want. Guess I'll just have to hit the lottery now!

Bob Henrick · « **Reply #47 on:** February 17, 2014, 06:23:05 AM »

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If you can afford it, I'd go with the Deluxe Diamond set. Check around for prices. Here is one for $79
http://www.sharpeningsupplies.com/Lansky-P157C57.aspx?gclid=CJ7c4NbZsrwCFStgMgodgEwARg

Gary, I have ordered the diamond four hone set from Walmart for $63 including shipping. Can't wait to get it in hand.

Nick Niacaris · « **Reply #48 on:** February 17, 2014, 10:19:16 AM »

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Nick & Karen, since you both appear to have a knife fetish (not a criticism, I have it also), next time you are in NYC visit a store named Korin. It has the most amazing selection of Japanese knives. Every time I go these I spend too much time (and money). You won't regret it. 8-)

I've seen it online. If I ever get to NYC I will surely stop in their shop.

Nick Niacaris · « **Reply #49 on:** February 17, 2014, 10:23:13 AM »

This is the next knife I'm pulling the trigger on below;

http://www.chefknivestogo.com/tojiro-dp-f-8081.html

Nick Niacaris · « **Reply #50 on:** February 17, 2014, 10:25:00 AM »

I just noticed Amazon has the same knife for $64 ;D

Karen Kale · « **Reply #51 on:** February 17, 2014, 09:29:06 PM »

This all reminded me of a knife I had almost forgotten about. I bought an earlier version of this knife years ago in a grocery store on a whim; it was displayed in the produce section.

http://www.amazon.com/Pure-Komachi-Series-Tomato-Cheese/dp/B0029XHR02/ref=cm_cr_pr_product_top

Despite the comic book appearance, this knife actually works really well, at least for what it's meant for. This $10 knife cuts my tomatoes way better than a chef's knife, and no way am I buying an expensive tomato knife. It's sharp enough that it once took a hunk of my thumb pad while I was slicing grape tomatoes ... and that's when I started learning better knife skills.

Guess my point is, there are decent inexpensive options out there for specialized tasks. I save the big bucks for workhorse knives!

Nick Niacaris · « **Reply #52 on:** February 17, 2014, 09:40:23 PM »

Karen if you have an asian market nearby take a look at the KIWI knives made in Thailand. They are unbelieveable and they can also be ordered online at the Wok Shop out of San Francisco. I picked up a Nikiri and Osabu for only $4.99 each and they are really sharp and can slcie veggies really well. I just ordered a chefs choice manual japanese knife sharpener that came in today from Amazon. I'm going to see what that will do to the edges on these to make them like razon blades lol.

Karen Kale · « **Reply #53 on:** February 17, 2014, 10:00:13 PM »

Nick, I'm starting to worry about you a little ... have you forsaken CI for Japanese knives? ;D

I actually have a few Asian markets nearby, but I haven't been to one in a while. I don't remember them selling knives, but things may have changed.

An Asian market is selling $4.99 knives? :-/

Nick Niacaris · « **Reply #54 on:** February 18, 2014, 09:32:04 AM »

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Nick, I'm starting to worry about you a little ... have you forsaken CI for Japanese knives? ;D

I actually have a few Asian markets nearby, but I haven't been to one in a while. I don't remember them selling knives, but things may have changed.

An Asian market is selling $4.99 knives? :-/

These are the ones here ;D

http://wokshop.stores.yahoo.net/inshkiknfrth.html

I bought c and d locally but I might order a and b in the above link from the wok shop or maybe drive there as it takes me 1 1/2 hours to get there from where I live. ;)

Karen Kale · « **Reply #55 on:** February 20, 2014, 07:30:23 PM »

Nick - have you seen this gyuto? If you haven't yet pulled the trigger on the Tojiro, this might also warrant consideration.

http://www.chefknivestogo.com/fufkmgy21.html

Jim Glatthaar · « **Reply #56 on:** February 21, 2014, 12:49:35 AM »

Karen, I have the Masamoto 8.2" & 10.4" gyuotos, which are customized for left handers. They are great knives, much more expensive though. I love the gyuoto knives.

Nick Niacaris · « **Reply #57 on:** February 21, 2014, 02:12:48 AM »

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Nick - have you seen this gyuto? If you haven't yet pulled the trigger on the Tojiro, this might also warrant consideration.

http://www.chefknivestogo.com/fufkmgy21.html

Thanks I'll do some more research before I pull the trigger.

Karen Kale · « **Reply #58 on:** February 21, 2014, 09:47:49 PM »

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Karen, I have the Masamoto 8.2" & 10.4" gyuotos, which are customized for left handers. They are great knives, much more expensive though. I love the gyuoto knives.

I just watched a little video demo of a Masamoto in action, really nice knife! It was the VG model, and while it IS a different price point than the Tojiro or Fujiwara, the price isn't outrageous when you compare it to some other options.

I'm not left handed, but I'm curious as to how they customized your knives for you. I had assumed that meant they changed the handle and the angles of the bevel, but these look like the whole blade is actually convex to the right. Are they able to adjust that, or does that not really matter? I was thinking that the curve of the blade would affect how the bevel was ground, but I know zilch about knife grinding so I was just interested in how that worked.

Sorry if I've gone too far into the weeds for this topic ... sometimes I do that. :-[

Nick Niacaris · « **Reply #59 on:** February 22, 2014, 11:21:43 AM »

Take a look at these videos. The sharpest knife out of the box.

http://www.youtube.com/watch?v=6EFvGXv9V1A

http://www.youtube.com/watch?v=dNrHj82gZqg

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Author Topic: What is your favorite chefs knife ? (Read 7583 times)