Even more confused than before...

[guga]

Hi again, i started a topic a few days ago asking advice about getting a knife, after several replies and reading a lot on this and other forums....well...I am more confused tha before.

I will tell you a little bit more about myself, I cook at home, almost every day and weekends, I started culinary school but the knife will be used at home. I wont be using it several hours a day, so I can adapt to the knife id neccesary.
I own a few Wusthof Classic Ikon knives (8" chef, 4" paring and 6" sandwich) which I take care a lot. After every use, I clean them and put them away.

Now, the japanese knife I am looking for must be a good knife that will last me a lifetime but also must beautifull, I must admit that was one of the reason that I bought the whustof ikon's beside having good reviews of course.

Also I dont have skills using the stones to sharp the knives, I was thinking of getting a sharpmaker to begin.

My budget is under $200, but if it really justifies I can go a little above that.

This is a list of the knives I have seen:

- Hiromoto AS (http://www.japanesechefsknife.com/Te...akuSeries.html)
- Fujiwara FKM (http://www.chefknivestogo.com/fufkmgy21.html)
- Masamoto VG (http://www.japanesechefsknife.com/VG...EIGHT: 181px)
- Tojiro DP (http://www.chefknivestogo.com/tojiro-dp-f-8081.html)
- Tohigaru Moly (http://korin.com/Shop/Togiharu-Molybdenum)
- Misono UX10 (http://www.chefknivestogo.com/mi.html) I liked this one a lot but I must find a really good reason to expend this kind of money.

Thanks everyone for their time and comments

 

[Bhamster]

I dont know where you live but as you are in culinary school you may want to talk to your teachers and peers, some of them may have something you can actually hold in your hands. If you are in the U.S. at the CIA then there is a great shop nearby where you can handle a large range of knives. ( At least when I lived near there 7 years ago there was)

 

[1066vik]

japanwoodworker.com has a fair selection of kitchen knives at a variety of price points.
I'm pretty happy with my low end laminated blade from there.

 

[jimnolimit]

Hi again, i started a topic a few days ago asking advice about getting a knife, after several replies and reading a lot on this and other forums....well...I am more confused tha before.

I will tell you a little bit more about myself, I cook at home, almost every day and weekends, I started culinary school but the knife will be used at home. I wont be using it several hours a day, so I can adapt to the knife id neccesary.
I own a few Wusthof Classic Ikon knives (8" chef, 4" paring and 6" sandwich) which I take care a lot. After every use, I clean them and put them away.

Now, the japanese knife I am looking for must be a good knife that will last me a lifetime but also must beautifull, I must admit that was one of the reason that I bought the whustof ikon's beside having good reviews of course.

Also I dont have skills using the stones to sharp the knives, I was thinking of getting a sharpmaker to begin.

My budget is under $200, but if it really justifies I can go a little above that.

This is a list of the knives I have seen:

- Hiromoto AS (http://www.japanesechefsknife.com/Te...akuSeries.html)
- Fujiwara FKM (http://www.chefknivestogo.com/fufkmgy21.html)
- Masamoto VG (http://www.japanesechefsknife.com/VG...EIGHT: 181px)
- Tojiro DP (http://www.chefknivestogo.com/tojiro-dp-f-8081.html)
- Tohigaru Moly (http://korin.com/Shop/Togiharu-Molybdenum)
- Misono UX10 (http://www.chefknivestogo.com/mi.html) I liked this one a lot but I must find a really good reason to expend this kind of money.

Thanks everyone for their time and comments

where are you located?

if you don't have "skills" to use stones to sharpen, what do you use to sharpen your wusthof with?

OP, ask for my email and i'll be able to help you more easily.

 

[WyoNonSmith]

Okay, my 2 cents worth for free... Stay away from japanese knives if you aren't good with a stone. You will not be able to maintain it properly.

 

[HoosierQ]

Okay, my 2 cents worth for free... Stay away from japanese knives if you aren't good with a stone. You will not be able to maintain it properly.

I assume by your statement that you mean full-fledged Japanese-style knives...not knives like Global that are more in the European tradition? I ask in order to learn. I know proper Japanese-style kitchen knives can be very hard and thus require more care, no steeling etc.

 

[Bhamster]

Good clarification Hoosierq. Instead of the term full fledged Japanese style knives how about the term traditional Japanese knives. The success of Global and other Japanese style mass market knives is based partly on their skill in selling to a non-professional market and non-knife nut market. This market often never sharpens their knives themselves if they sharpen them at all. This is not to say that some people in the commercial trade dont use them, some may. It is not any harder to properly sharpen a Japanese knife then it is to sharpen a western knife. Its different sharpening a harder steel with a very thin blade but not really harder. The thing is most people do not take the time to properly sharpen their western knives either. Since the OP is going to be in the biz then he will have to learn to sharpen knives and keep them sharp without wasting to much time. If not he may as well use the russell dexter etc.or whatever knives the employer typically provides.