When it comes to cook, what is awsome to own?

You can get a set of three of watanabe's knives for the same price as the Shun's. Don't compare his largest, most expensive (non-damascus) knife to a set of shuns. They are worlds apart.
Watanabe has several grades of knives. Even his lowest grade is a great value. It's still a handmade, handfinished knife. For a few bucks more you can have it made to your EXACT specs....try that with a shun.
 
I just purchased the Spyderco Santoku after reading about it on this forum. Hope I like it.. It should be here Friday so I'll post my impressions after I have used it. I was prepared to spend alot more on a Chefs knife, but Im sure spyderco wouldn't build a crappy knife so maybe I saved myself some loot.
 
love4steel

I'm looking forward to your review.

I have several of the Spyderco kitchen knives. I liked them so much I have given numerous away as gifts and have received very positive (I can almost say "Rave") comments from the users.

Victorinox also makes some wickedly sharp kitchen knives. I use a couple of their small serrated paring knives and some of the Spydie small knives with excellence results.

I have never owned the really expensive jobs so I'm not saying these are better than they are. Usually the amount of money spent on a product counts for something. The hard part is finding the sweet spot between money spent and value received. That's in the eye of the beholder.

I still am impressed with my Martha Stewart forged kitchen knives. I took a bunch to camp and I think they give me more bang for the buck (Not Chuck's Buck) than almost any other knives I have purchased. Any Super-K should have them. The big 8" Chef knife was under $10 if I remember correctly. Everyone laughs when I say this until they actually go see them. No, I'm not a K-Mart shareholder/director.
 
Gary007

Nice Buck knife (I got a couple) but I have a box of fresh oranges and grapefruit that I want to see you cut up with your Buck, hee hee!

Then we can switch over to cutting up some of my wife's sticky cinammon buns.

Then we can discuss the best way to clean "goo" out of a folder.

PS-the apple slices need some sugar and cinammon on them, IMHO. UMMM!
 
We have had a Hattori Gyoto Chef's knife for half a year and it blows Forschner and Henckels Pro S out of the water.
 
I used agrussell Shun knives for a year now .I've retired the Henckels that I've had for many years. The Shun are well worth the money.
 
For the price the Ryusen Blazen cow swords (gyuto) are nice http://www.japanesechefsknife.com/RYUSEN.html They are a bit more useful than the 3 virtues (santoku). The Tojiro powdered tool steel series is a great value http://www.japanesechefsknife.com/PowderedHighSpeedToolSteelSeries.html
Though some take and sand down the sharper corners of the handles (little 1000 grit paper and you can't tell the difference). The Hattori HD series is considerably cheaper than their Cowry KD series, and pretty too (suminagashi steel... "ink floating on water" pattern). A lot of people are quite fond of the Misono UX-10 series as well.
 
A Murray Carter can cost less than $100 and is a great value but the best value has to be some of the $10 japanese knives that you find at most asian food stores.
 
DGG said:
Gary007

Nice Buck knife (I got a couple) but I have a box of fresh oranges and grapefruit that I want to see you cut up with your Buck, hee hee!

Then we can switch over to cutting up some of my wife's sticky cinammon buns.

Then we can discuss the best way to clean "goo" out of a folder.

PS-the apple slices need some sugar and cinammon on them, IMHO. UMMM!
Click to expand...

I just got a PE pacific salt for my lunchbox knife, I don't have to worry about cleaning out the goo, but when I do I don't have to dry it off!! The blade shape reminds me of a folding santoku! I like it so much I ordered a SE one also.

In my real kitchen I just have a wustoff santoku, I have some others but this one gets the most use.
 
My philosophy has been,
since I had a decent block of well-handling western knives of medium steel quality (X40 Cr 13, Kuppels Professional Gourmet),
to take my time looking for 3-piece-set (yanagi, usuba, deba) of great and puristic Japanese knives to last a lifetime, and hence not worry too much about the expense...
Japanesechefsknives was my favorite address (it didn't use to be so easy to find original Japanese sites offering English)
and I fell for the Masamoto Honkasumi Sashimi knife for my weekly sushi duty,
and a Kobayashi suminagashi usuba as a present to my girlfriend, meant for fine vegetable work, but actually most awesome as the sharpest knife we've ever had in terms of free-floating paper-cutting test etc.
the Masamoto, which is used much more often, I've not been able to keep as sharp as out-of-the-box, however lovingly I run it up and down my Japanes waterstones - I dream of a visiting Japanese grinding expert to get it back some of the basic sharpness only they know how to give
as for the deba, my purist orientation made me go for the 24th generation "Masamune", if that means anything to anybody :-)
that, too, is used on a weekly basis at least, for its proper task of cutting down whole fish, but also for occasional carrot- and herb-cutting etc.
now I don't really mean to go beyond that holy trinity of japknives, though I know I should have two dozen of them for all the different tasks, this is the basic set for Eastern purposes, and I've got my set of 5 of the usual for the Western-style cooking prep...
I've got to say, Hattori and all the compromise versions don't really appeal to me, not to mention the affordability...
but there's one knife I still want as the perfect compromise or rather fusion of the two worlds, the
Kershaw (i.e. affordable)
of Hawaian (i.e. best of both worlds)
Ken Onion's (i.e. work of genius and unsurpassable style)
Chef's Knife, (i.e. good for most tasks, and I'm boss in my kitchen :-)

That's also the fusion of legend (since I idolize Ken Onion)
and pragmatism (VG-10 ultra-sharpness, yet you can leave it a bit before cleansing).

best., t.
 
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