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Empgamer's Profile

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Japanese knife for fish filleting?

Well, my search for ideal knives has gone on and, as well as Global and Wusthof I am now considering Hatori, Tojiro, Misono and also Kanetsugu from the Japanese Knife Company. Thay seem much more reasonable for price and, comparing Tojiro DP to Shun, about half the money!!!

BUT, can anyone who is more familiar with Japanese knives indicate a good, slim bladed flexible knife to use for fish filleting? Can't seem to find one. If needs be I can always supplement the knives I buy with a Wusthof fish filleting. I'm not keen on most of the boning knives I've seen which seem very triangular to me. Perhaps they are better that way but most European style either seem to be long and thin or have an almost scimitar style to them Any comments appreciated.

May 27, 2007
Empgamer in Cookware

Wusthof knives - difficult to maintain?

Thanks for comments. These are for me only on pain of death to anyone who comes near them :-) It's largely a choice between Global and Wusthoff for me I think. May have to order both on apro and send back the ones I like least.

May 26, 2007
Empgamer in Cookware

Global knives - How bad is blister problem?

Thanks for that. Useful. Shun seem (claim) to have got round this problem with their bolster design although I'm not sure how effective the solution is without trying them. I'm just about to start a pro cookery course and suspect pinch grip will be a basic initial skill. On that basis there's part of me that would rather opt for pre-rounded spines. I'm not sure if rounding off Global blades will invalidate their lifetime guarantee. I may have a look for any other Japanese or even German knives that have their spines rounded.

May 26, 2007
Empgamer in Cookware

Wusthof knives - difficult to maintain?

I am trying to choose between either Global or Wusthof Classic knives. Globals I believe suffer with a problem in that some people get blisters with them (subject of separate post) and there seems to be a bit of a sway from the German knife brands for being to heavy and hard to maintain.

I have looked at a number of readily available Japanese knives in the UK and, apart from Shun and Tojiro Senkou (which seem VERY pricey for what they are - DPs with Micarta handles?) I'm not that keen. I'm not sure Shun handles will appeal and if I don't go for Globals I'll be likely to get Wusthof.

I have seen numerous comments that German knives take a ton of maintenance and I'm wondering how bad this problem is. They seem to be very popular knies and they have been around a long time so it seems they can't be THAT bad. It would just be nice to get a handle on just how much hard work and effort maintaining an edge on Wusthof Classics will be.

I like their new Ikon range also which seem to be styled on Japanese knives and lack a full bolster. They too though seem very pricey.

May 25, 2007
Empgamer in Cookware

Global knives - How bad is blister problem?

I am looking for some new knives at the moment and, while I've looked at Shun and some new Tojiro Senkou (which seem like the DP knives with Micarta handles and very expensive for what they are) I keep coming back to Global and Wushof Classic.

I like the Globals in terms of their lifetime guarantee, their reputation, the fact that they do a MASSIVE range and their looks. I am however concerned about an apparent problem they seem to have in causing blisters with prolonged use and whether the handles will be a pain when wet etc.

How bad is this blister problem and where do they tend to occur? The knives will be getting a lot of use and while I'm able to test the knives to see how they feel before buying I will not be able to test the long term heavy usage that may cause this blistering.

May 25, 2007
Empgamer in Cookware