Questions about knives

Hi Guys,

I'm looking at getting some new knives and saw the chef steps wiki page. I really like the entireTadafusa Nashiji Line. I'm locked in on the 8 inch chefs knife, but have some reserves about the santoku and paring knives. In terms of the Santoku, i'm wondering if it would be better to maybe instead get a nakiri. In terms of the paring knife, i'm debating between ChefSteps recommended 5 1/2" fruit knife and the wide petty 4 3/4".

Here is a link to the Knives:http://www.epicedge.com/shopdisplayproducts.asp?id=1210&cat=Tadafusa+Nashiji

Please Let me know what you think

Thanks

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Comments

com-chefsteps

I suggest there's no substitute for visiting a local knife shop and test driving several knives. You'll be using the knife for the rest of your life; you don't want it to rub your particular hand in that painful way. I asked my local shop if anyone had ever brought in a bag of onions to test drive with and they said "no, but that's a good idea." '

jordan_poudrier_74905

Buying the 210 mm gyuto knife and the 135mm petty would be a good purchase anything like a santoku or a nakiri are more of a redundancy since your gyuto and petty cover 95% of tasks needed. Also a side note if you are wary of carbon steel maintenance and care I suggest getting a stainless one from a brand like misono, tojiro, fujiwara FKM, or suisin. (http://korin.com/site/home.html) (http://japanesechefsknife.com/) (http://www.japaneseknifeimports.com/)

Brendan_Lee_56950

Looking back on my knife purchases, I really regret getting the santoku, it sits around and never really get's used at all. I much prefer the chef's knife and a petty to accompany it. I definitely agree with @ted though, feeling the knife in your hand makes a huge difference, we're just not good at judging by the stats.