Hmm thanks, might be worth giving a try then...

My wife bought me a set of Kuraidoris from Home Hardware for Christmas... At first, I didn't think they'd be much good and was more excited about the underwear and socks.

Have to admit, I like them quite a bit. Use my Henckel when I know I'll be doing lots of prep, but do use these all the time.. I believe they hold an edge better than the Henckels do as well. Going on 17 months and they're still functioning very well considering how often I use them.

i'm currently not in town, but when i get back i'll take a couple pix for you in comparison to my zwilling set. i don';t have any wusthofs though -- when i was at my friends house she had the wusthof you are talking about i think, because when i held both that and the pc, they felt 99% similar.

also note that these sets go on sale every now and then. we bought the whole set+block for like $40 i think ... but the box was damaged so ymmv ... the knives+block were perfectly fine.

https://lh6.googleusercontent.com/-R...208_184646.jpghttps://plus.google.com/photos/11127...40107361351826

Richmond Artifex Gyuto, 210mm, AEB-L

Tamhagane San Tsubame Gyuto - Micarta, 8", VG-5 core, SUS410 clad

Tojiro DP Gyuto, 210mm, VG-10

Kasumi Damascus Gyuto, 8", VG-10

Yoshikane Hammered Gyuto - Western, 240mm, SKD core, SUS-405 clad

Shun Kaji Cleaver, 7", SG-2 Damascus

Global Santoku - GS-5, 140mm, CROMOVA 18

Chan Chee Ki Slicing Cleaver - KF1803, 205x90mm, some sort of stainless

https://scontent-sea1-1.xx.fbcdn.net...49993840_o.jpg

sidenote: i've been using the president's choice santoku. I like it. A bit heavier i use it as my tanking knive where i don't have to too careful with it. Holds an edge well.

https://foodweliketoeat.files.wordpr...s-01.jpg?w=640

https://foodweliketoeat.files.wordpr...s-02.jpg?w=640

https://foodweliketoeat.files.wordpr...s-03.jpg?w=640

https://foodweliketoeat.files.wordpr...s-04.jpg?w=640

https://foodweliketoeat.files.wordpr...s-05.jpg?w=640

you can clearly see the weight difference here, especially with the santoku.

That's super helpful thanks man.

Ifucare sent me this

YepYepImaRep comments on What is the difference between a $50 knife, a $100 knife, and a $500 knife?


The knife I use is listed with the MSRP,
It's only $52 on Amazon.
http://www.amazon.com/Tojiro-DP-Gyut.../dp/B000UAPQGS

Thanks, I actually use a Forschner 8" currently but have had my eye on the Wusthof Classic as the edge on my Vic has been chipping, hence my interest in the similar looking Prez Choice.

I'm not precious with my knives and they take abuse so I'm wary of getting a Japanese edge over German.

I'm just about to start my knife collection. Was thinking 6" chef and paring to start, then a cheap bread knife later on.

That said, I noticed that the last few guys who posted pictures seemingly had duplicate knives, or knives that looked similar but just smaller. Is this because you hate washing knives and like having a clean one available as often as possible? Is it because you're in the restaurant business and require all of the similar knives?

Thanks in advance.

m3thods, they might also just like having multiple knives.

Culverin, I guess you took that picture after you sent me my Shun Kaji, because I don't see it there. :p

Still getting used to it, and I have to caution my room mate when she's using it because she's not used to something that sharp - also have to tell her how to properly care for it, which is somewhat annoying.

Here's a picture of my new-to-me knife as recommended by Culverin - a used Shun Kaji 8" Chef's (SG2 steel) that I got for cheap off eBay. Beside it is the old dollar store knife that I used to use...

http://i.imgur.com/azWITP1.jpg

For me personally, I would start off with a 8" or a 10" chef knife instead of a 6". Not too sure how much cutting you will be doing though but I think 6" will limit how much you can cut at once.
(Assuming you don't have any knives right now) The longer knife will also make it easier for you to slice a roast/fish etc. , Where longer full strokes of the knife would be more beneficial.

No knives yet but hope to change that soon.

I was on the fence about 6 vs 8. 10 is definitely too big for me. 8 seems like it's almost there but I know what you mean. I'll have to use a few in store to see which size I end up liking.

8 is probably most common & versatile

on a related note, since i'm not a chef or anything, and just cook for fun, I don't really need 'the best' -- so I chose my set based on how it felt in my hand. The handle on my set looks kind of ghetto compared to all the newer sets, but feels waaay better to me (rounded grip as opposed to flat)

PSA good deal on the previously discussed Tojiro Chef's Gyuto Knife, $67 + free ship:

Sweet Knife Deals - Victorinox-$42+FS, Henckels-$38+FS, Tojiro-$67+FS - RedFlagDeals.com Forums

I picked up that President's Choice knife yesterday just to give it a try.

Thinking about parting with my baby.

Yoshikane Gyuto, Western Handle. 240mm
The Epicurean Edge: Japanese and European professional chefs knives
(The chef knife version of this).


https://lh3.googleusercontent.com/O4...=w1114-h829-no

https://lh3.googleusercontent.com/HF...=w1280-h853-no

https://lh3.googleusercontent.com/q_...=w568-h1103-no

https://lh3.googleusercontent.com/Br...w1612-h1072-no


Few people have such insane toys.
This thing is a monster. hahaha

Haven't posted on knife forums yet.
Original ~ $475.

Shoot me a PM if you might be interested.

My newest knife. Masakage Kumo Sujihiki 270mm. Got it as a gift from a family friend after getting my Red Seal.
https://c1.staticflickr.com/1/533/18...e669b915_c.jpg

https://c1.staticflickr.com/1/321/18...fa097aa8_c.jpg

https://c1.staticflickr.com/1/424/18...4c277a97_c.jpg

Where do people suggest for getting knives sharpened?

I was at home for the weekend so stepped into Knifewear on Whyte ave to grab myself something, and got a gift from my family for my promotion at work.
http://shop.knifewear.com/modules/pr...izusuji270.jpg
http://shop.knifewear.com/modules/pr...-koishi120.jpg
Also got a new fish scaler and knife bag. Waiting for them to arrive as I got them to ship them back to vancouver for me because I didn't want to check my knives on the plane. Cant wait to butcher some halibut and steelhead this week.:fuckyea:

I'm curious what makes those round markings on the blade of the knife. I understand that the wavy lines are a result of the folding but...what's with the circular patterns?

I believe its from hammering.

damn those are some nice gifts. I"ve been wanting to buy another knife. Not sure why i need so many but i just feel the need to. But the GF keeps being my conscious. She keeps saying.. "do you really need more than 20 knives" while rolling her eyes

Next time just hold the biggest, sharpest one you own and politely let her know you only need one :ilied:

Damn son. What is that, your 3rd Masakage?
You must be loving those carbon blades.
Let me know if you notice a difference between the Aogami #2 and the Super.



Yeah, circles are from hammering. It's called tsuchime.
Same as my big knife. You have photos of it. Just different size and depth.