Reccomendations...

Tony8179 · Mar 29, 2011

I was going to put this in the Kitchen Cutlery section, but it just doesn't get enough traffic and I figured I wouldn't get an answer so here it goes. My wedding is rapidly approaching. I decided to go the knife route for my Best Man and my two Groomsmen. So I've already got the knives I'm giving to my Best Man and one of my Groomsmen. My other Groomsman is an established Chef and while I'm sure he has his own knives, I would like to get him another. I'm thinking an 8" Chefs Knife or Santoku, but I know nearly nothing of good kitchen cutlery and need some suggestions.

I've got about $300 to play around with and I'm hoping to get something a bit special. I don't want to buy him something that can be found at any retail store that sells kitchen knives. So hopefully you guys can help me out and make some good suggestions.

thegeek574 · Mar 29, 2011

See what you think of the Shun offerings. they have some pretty different chef knives.

Tony8179 · Mar 30, 2011

I checked out the Shun knives a while ago. Right now they are at the top of my list, but I'm hoping for a few more suggestions.

Noctis3880 · Mar 30, 2011

How about a nice Miyabi 7000MC 8" Chef's Knife?

Steel is laminated ZDP-189 at Rc 66(under the name MC66).

Handles appear to be stainless steel and wood-pattern black micarta.

Out of box sharpness is simply unreal. I'm ashamed to say that it's sharper than anything I've managed to achieve(if only by a hair

), and I'll be sorry once it dulls. It cuts the stem of the broccoli with little more than the weight of the knife. And check out the perfectly flat lines:thumbup:.

foxx · Mar 30, 2011

Ban Tang just did a very thin Santuko in CPMS35VN, it's looks awesome.

Otherwise, several custom makers here make great looking kitchen knives. Many with san mai, hammons, and awesome handles. Do a search, you'll find lots of examples.

neuron · Mar 30, 2011

Two words: Murray Carter.

Tony8179 · Mar 30, 2011

Excellent suggestions gentlemen. Thanks for the info. I'm looking in to all suggestions right now. Noctis, that Miyabi 7000MC looks amazing.

ono724 · Mar 30, 2011

Tony8179 said:
Excellent suggestions gentlemen. Thanks for the info. I'm looking in to all suggestions right now. Noctis, that Miyabi 7000MC looks amazing.

Man, you aren't kidding! I'm drooling just looking at it, and I know it's not from the chopped celery

How much would something like that run? cha-ching!

ono724 · Mar 30, 2011

neuron said:
Two words: Murray Carter.

Was checking the Murray Carter website. Says the blade steel is "white steel laminated w/stainless steel. Anyone know what that means? Thanks!

If this needs it's own thread, I apologize..was just a bit curious

neuron · Mar 30, 2011

The name "white steel" (as well as "blue steel") refers to the color of the paper Hitachi wraps the steels in. Basically, it's a high-purity, high-carbon, low alloy steel that can be heat-treated to a high hardness. From Murray Carter's FAQ:

Murray Carter FAQ said:
White steel, my personal favorite, is an amazingly pure steel and therefore the carbides in the steel allow for the keenest edge possible. So, when a surgically clean cut is required, such as in some type of food preparation (sushi, etc.), or in woodcarving, White steel reigns as king.

Blue Super steel is basically White steel with chromium, tungsten, molybdenum and vanadium added. This results in oddly-shaped carbides in the steel, so keenness is sacrificed somewhat. However, the new carbides enable this steel to retain its edge longer than any other grade of cutlery steel. Therefore, Blue Super steel is the king of edge retention.

As far as lamination, again from the FAQ:

My san-mai is a 30%/40%/30% combination. The 40% is my core. You need to experiment to find out what combination and forging techniques work best for you. It took me approximately 10,000 blades to figure it all out. What works for one will not necessarily work for another. As with most things, experimenting and gaining experience is the best route to success. If the steel is in the center of your laminate, it will always be in the middle, regardless of hammering or rolling. The only problem that can happen is that you grind metal away from one side or the other. I never grind the flats of my blades and therefore the steel always remains in the middle.

Hope that helps. I have one of Murray's kitchen knives in laminated Super Blue, and it's an amazing piece of work!

Noctis3880 · Mar 30, 2011

ono724 said:
Man, you aren't kidding! I'm drooling just looking at it, and I know it's not from the chopped celery

How much would something like that run? cha-ching!

I believe I paid $175 after shipping, which is a bit cheaper than the folders I usually buy, and ended up being used more as well

.

Carter's stuff looks nice, but I suspect they'll be more high maintenance than my Miyabi.

M3mphis · Mar 30, 2011

If you want something with a very special and exclusive touch, I'd say go custom. I think if it were me, and the timetable was tight I would first hit the makers for sale thread and check it out. If I didn't find anything, I would throw it out on the makers "shop talk" thread to see if anyone has one available or can make one in the needed time frame. Early congrats by the way!