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re: High Carbon Steel Chef's Knife recommendations

Posted on 12/8/17 at 12:19 pm to
Posted by Breesus
House of the Rising Sun
Member since Jan 2010
66982 posts
Posted on 12/8/17 at 12:19 pm to
quote:

Go to chefknivestogo.com and pick your favorite out of the authentic Japanese stuff. You won't regret it.


That's a pretty cool idea.

Are they all good quality?
Or am I taking a chance in an amateur knife maker?

Not trying to be an arse, just don't know how that site works. They have some really awesome looking knives on there.
This post was edited on 12/8/17 at 12:32 pm
Posted by Vdrine
Big Bad Baz
Member since Jun 2014
888 posts
Posted on 12/8/17 at 2:40 pm to
quote:

That's a pretty cool idea.

Are they all good quality?
Or am I taking a chance in an amateur knife maker?

Not trying to be an arse, just don't know how that site works. They have some really awesome looking knives on there.


I just bought this knife from them Dojo Hayashi AS Nakiri 165mm. Ordered it Sunday got it Thursday, and I had the sharpening service done.
It came straight razor sharp. Sliced and chopped a half bag of onions last night playing with it.
Posted by HebertFest08
The Coast
Member since Aug 2008
6395 posts
Posted on 12/8/17 at 4:24 pm to
quote:

Are they all good quality?


Pretty sure the guy who owns it goes to all of these shops. All of the measurements aren’t usually exact due to them being handmade.
I have a kohetsu gyuto and everyone who uses it loves it. That all being said, the jap gyuto is for cutting veges and slicing stuff. You can’t do any “heavy lifting” with them. You will need to get a jap clever or a German knife to go through bone etc...
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