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My God All of These Knives!

After much pouring through Kokis site (mind numbing mind you!) I think I am starting to get a better grasp over the situation. Here are some I am looking at...

http://japanesechefsknife.com/KAGAYAK...

http://japanesechefsknife.com/KAGAYAK...

http://japanesechefsknife.com/Page4.html

http://japanesechefsknife.com/SHIKITs...

http://japanesechefsknife.com/SaiunDa...

and the tojiro

http://www.cutleryandmore.com/tojiro-...

Can anyone attest to any of these knives? Is there any special care needed for damascus blades? How about the alloys?(vg1, vg10, g3) Does the mirror finish on the Shiki change anything?

Thanks!

Jan 09, 2013
abouttheedge in Cookware

My God All of These Knives!

All very good suggestions thank you! I am leaning more towards the Fujiwara or the Tojiro. However that hardness seems a tiny bit soft or am I imagining things? Wouldn't something 60 or more be better for longevity sake? Also the fujiwara are solid not clad correct?

Jan 09, 2013
abouttheedge in Cookware

My God All of These Knives!

Hello all,

I recently just got married and my wife and I are looking into getting good knives that will last for years as we love to cook everything and anything. I am pretty much settled on the Japanese style of blades in a stainless if possible. While I know Shuns and Macs are out there, I feel as if they are too pricey and you are paying for a name from what I have read (Henck's and Wust's as well!). Our budget is roughly ~500$ and we need a just a few knives that will cover all the bases but won't break the bank. I would ideally also like to grab two knives that could substitute as steak knives (non-serrated) so probably around 5 knives total?

I know about JCK and chef-knives-to-go but my god navigating these sites is mind numbing! In addition, I do not care if it is knife-porn or a twig with a piece of metal sticking out of it. If it is sharp and holds its edge for a good while before needing sharpened then I am a happy camper; everything else is just gravy.

Thanks!

Jan 06, 2013
abouttheedge in Cookware