- Joined
- Oct 22, 2012
- Messages
- 314
I'm looking to buy my first high(er) end kitchen knife, namely a Tojiro 150mm Petty or 165mm Nakiri from their affordable ITK Shirogami series.
What I'm wondering is the dps on the factory edge, and if it will perform well with an edge from the lowest setting on a DMT Aligner (~16-18dps). I have also heard that the Gyuto is fairly thick, and part of the reason I was going for Japanese style knives is the thinness of the blades. Can anyone comment on the thickness of the 150mm Petty, 120mm Petty, or 165mm Nakiri?
I am upgrading from a RADA brand "Utility" knife as my main kitchen blade, which is made to resemble a liberally modified Santuko.
Picture:
The RADA has done well as a slicer over other knives, it is very thin (~1/16th") and very stainless, and sharpens quickly and easily, all of which have been valuable in my kitchen, where not everyone is a connoisseur of fine blades and their maintenance. Now that I am gaining some confidence in the kitchen, I feel I am ready to upgrade a bit to something more authentic and higher quality.
I'm also considering a stainless option in the Zhen kits, likely a Nakiri. They're made from VG-10 and tout themselves as 66-layer Damascus clad, but I don't know much else about them, however.
Picture:
I don't know many other comparable options under $50.
What I'm wondering is the dps on the factory edge, and if it will perform well with an edge from the lowest setting on a DMT Aligner (~16-18dps). I have also heard that the Gyuto is fairly thick, and part of the reason I was going for Japanese style knives is the thinness of the blades. Can anyone comment on the thickness of the 150mm Petty, 120mm Petty, or 165mm Nakiri?
I am upgrading from a RADA brand "Utility" knife as my main kitchen blade, which is made to resemble a liberally modified Santuko.
Picture:
The RADA has done well as a slicer over other knives, it is very thin (~1/16th") and very stainless, and sharpens quickly and easily, all of which have been valuable in my kitchen, where not everyone is a connoisseur of fine blades and their maintenance. Now that I am gaining some confidence in the kitchen, I feel I am ready to upgrade a bit to something more authentic and higher quality.
I'm also considering a stainless option in the Zhen kits, likely a Nakiri. They're made from VG-10 and tout themselves as 66-layer Damascus clad, but I don't know much else about them, however.
Picture:
I don't know many other comparable options under $50.
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