Hi BladeForums!
My girlfriend is a fabulous cook, cooks daily, and does so in great variety (mostly Asian cuisine, though). Despite this, her knives are awful, plastic, dull piles of metal. Her birthday is coming up, and I thought it a fabulous idea to improve her knife game.
Here is the thing, I have a budget of ~$200, I want a knife (or two; longer; shorter) that is aesthetically wowing, and also usable. Right now, I am leaning toward the Eastern style (Jap.) blades. Some of the producers I am looking at are Miyabi, Konosuke, and Tojiro. Also, she is meticulous with just about everything, and I think she would quite enjoy learning the proper way of sharpening a knife using a whetstone.
I am personally getting very excited about all I am learning, so I may be sticking around on this forum, but as a start, can I get some suggestions based on the above criteria?
Thanks!
My girlfriend is a fabulous cook, cooks daily, and does so in great variety (mostly Asian cuisine, though). Despite this, her knives are awful, plastic, dull piles of metal. Her birthday is coming up, and I thought it a fabulous idea to improve her knife game.
Here is the thing, I have a budget of ~$200, I want a knife (or two; longer; shorter) that is aesthetically wowing, and also usable. Right now, I am leaning toward the Eastern style (Jap.) blades. Some of the producers I am looking at are Miyabi, Konosuke, and Tojiro. Also, she is meticulous with just about everything, and I think she would quite enjoy learning the proper way of sharpening a knife using a whetstone.
I am personally getting very excited about all I am learning, so I may be sticking around on this forum, but as a start, can I get some suggestions based on the above criteria?
Thanks!