Thinest Kitchen Knives

Thin does not equate to a great cutter. There are robust knives that have thicker spines, but are thin near the edge that spank any flat ground laser every second of every day. Back when I was working in pro kitchens and using knives for most of the day I often settled for med weight j knives for comfort and ease of cutting. The thinnest kitchen knife I have used was from Carter,but at the end of the day the lasers always got replaced.
 
kalaeb said:
Thin does not equate to a great cutter. There are robust knives that have thicker spines, but are thin near the edge that spank any flat ground laser every second of every day. Back when I was working in pro kitchens and using knives for most of the day I often settled for med weight j knives for comfort and ease of cutting. The thinnest kitchen knife I have used was from Carter,but at the end of the day the lasers always got replaced.
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Agreed. My Phil Wilson South Fork cuts better than my Tojiro Flash which has a spine roughly 1/3 the thickness. Still, I believe if the laser in question has both a thin spine and is thin behind the edge, the cutting performance would be unmatched.
 
I was embarrassed to own up that I have a Rada chef knife and a paring knife from them as I picked them up on impulse at a state fairground. That said they are in my regular lineup for using. The steel keep an edge and is sharp, super thing blade compared to other brands like Wustof, Henckels, Global and the Chinese no names that I get from Chinatown in NYC.

Rada performs admirably though it doesn't have a big name attached to it and I was really surprised. I've been using the chef knife weekly for 3 years now.
 
The thing I'd like to see are nice comfy handles with RADA style blades. They are thin, they get really sharp, I've never had one rust, and they're inexpensive. However, the handles can be a bit narrow, and even though the spine is thin, they can have a lot of friction when doing deep cuts on thick vegetables, like potatoes.
 
me2 said:
The thing I'd like to see are nice comfy handles with RADA style blades. They are thin, they get really sharp, I've never had one rust, and they're inexpensive. However, the handles can be a bit narrow, and even though the spine is thin, they can have a lot of friction when doing deep cuts on thick vegetables, like potatoes.
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I prefer a petty or slicer over a chef's knife, for things like potatoes, beets, cucumbers. Their narrow blade has less resistant and doesn't allow the food to stick to the blade.
 
Set of seven for 30 bucks on Amazon. Any one can make a thin, cheap knife from junk steel. Frankly, I'm dumbstruck that you guys are wasting time discussing this garbage. LOL
 
As a chef I use misono slicer @270mm and it is an incredible performing knife.

extremely thin, fast, sharp and since its carbon has very very good retention.

ive tried many knives to be happy with a misono swedish suji.
 
I think what you will like will be a laser gyuto...something like the Konosuke HD in White #2 or Fujiyama in White # 1 or Blue #2 will leave you in love.

[video=youtube;iN0CuN7jCk4]http://www.youtube.com/watch?v=iN0CuN7jCk4[/video]
 
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