Which Chefs knife would you use?

M

MatthewJN

Joined
Jun 27, 2016
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12
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well, since you asked Ill show a pic of a knife i should be getting in the mail tomorrow.
A harukaze 186mm (7.3") stainless clad, aogami super core, Wa handle knife.
Its what i would say is high performance, low cost at the sake of shiny aesthetics. To me though, i like the simple looking stuff.
I think its a great deal too.

harukaze-as-wa-gyuto-180mm-2.png
 
Of the ones you posted, I think I like the profile of the Mcusta a little better. The SG2 of the Miyabi may be a better steel.
 
You could get a No frills carbon steel knife from a custom maker for around that price maybe a smidge higher. As a former pro chef, im not a fan of the unicorn "super steels" 52100 or 1095 mono steel blade that is well made is hard to beat. If you held a gun to my head i would choose the miyabi with hopes that the grain may be tighter and potentially a marginally better performing knife.
 
timos- said:
well, since you asked Ill show a pic of a knife i should be getting in the mail tomorrow.
A harukaze 186mm (7.3") stainless clad, aogami super core, Wa handle knife.
Its what i would say is high performance, low cost at the sake of shiny aesthetics. To me though, i like the simple looking stuff.
I think its a great deal too.

harukaze-as-wa-gyuto-180mm-2.png
Click to expand...

Nice one! What's the Rockwell hardness on that? I'm curious to see the choil as well.
 
rc 63 supposedly, i have not had a chance to use it yet. ill show ya the choil and tip later...it is really well ground!
 
gabe4183 said:
You could get a No frills carbon steel knife from a custom maker for around that price maybe a smidge higher. As a former pro chef, im not a fan of the unicorn "super steels" 52100 or 1095 mono steel blade that is well made is hard to beat. If you held a gun to my head i would choose the miyabi with hopes that the grain may be tighter and potentially a marginally better performing knife.
Click to expand...

Im interested in a custom knife, any suggestions where i could get a good custom knife?
 
timos- said:
well, since you asked Ill show a pic of a knife i should be getting in the mail tomorrow.
A harukaze 186mm (7.3") stainless clad, aogami super core, Wa handle knife.
Its what i would say is high performance, low cost at the sake of shiny aesthetics. To me though, i like the simple looking stuff.
I think its a great deal too.

harukaze-as-wa-gyuto-180mm-2.png
Click to expand...

i dont think i would like the handle on that. looks good, but i want to stick with a more western handle
 
As Scott said this site has a purchase area. You could find a custom maker who's work you like and see if they have available stock or if they will custom make you a knife to your specifications. There are other sites that cater to handmade items like etsy. But I would shop wisely, there are alot of pretty looking blades that are made in pakistan... most of it is just fancy looking mild steel. I had a guy with one ask me to sharpen it for him. I told him i can sharpen a credit card... but it may only cut once lol.. Needless to say i suggested that he put it in a case to look at and to get a real knife :P
 
If you really want to get into higher end kitchen knives, take a look at kitchenknifeforums.com and ask your questions there. Much more active than this subforum and focused specifically on kitchen knives.
 
jc57 said:
If you really want to get into higher end kitchen knives, take a look at kitchenknifeforums.com and ask your questions there. Much more active than this subforum and focused specifically on kitchen knives.
Click to expand...

im signed up on that site to, just havent really used them
 
just out of curious, what are you using now for a kitchen knife? are you getting a new knife because your present one doesn't perform?
scott
 
I'm really enjoying my Phil Wheeler 9" chef's knife and 6" utility knife with AEB-L steel, curly koa and curly maple scales, and a curly maple Saya.

 
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scott.livesey said:
just out of curious, what are you using now for a kitchen knife? are you getting a new knife because your present one doesn't perform?
scott
Click to expand...

im using a miyabi fusion 8 inch chef chefs knife, dalstrong 8 inch german steel knife, and a mercer 8 inch knife. im in my schools culinary arts program and i have a year left and would like to get a good chefs knife for when i graduate. i want to get a longer blade because they can be more helpful than the common 8 inch. i have the miyabi because its cuts very easily, i have the german blade because they are more durable and is more all purpose than the miyabi. the mercer blade came with the kitchen set i had to buy from my school. my current knives are all fine, i just want a longer blade and also a nice gift to myself when i graduate.
 
heres a shot of the distal taper and choil of that harukaze. Im seriously impressed with the grind on this one. Mathew, I now prefer the wa style but the nice thing about the harukaze knives is they have western handle versions too. They are priced really well if you want an aogami super core steel.

0802160758.jpg

0802160757.jpg
 
timos- said:
heres a shot of the distal taper and choil of that harukaze. Im seriously impressed with the grind on this one. Mathew, I now prefer the wa style but the nice thing about the harukaze knives is they have western handle versions too. They are priced really well if you want an aogami super core steel.

0802160758.jpg

0802160757.jpg
Click to expand...

Looks like that's right up there with Tadatsuna for thinness behind the edge! Nice.
 
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