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Korin Knife

Carter_elkins_199333

any advice on a good knife? This is the one I'm scouting out now.

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Comments

Alex_311927

To be honest, I've never understood the concept of buying very expensive chef knifes other than for collectable reasons. Are you looking for Japanese steel in particular? I use nothing but my Wusthof and Zwilling knives and they work perfectly, and being lower on the Rockwell scale than most Japanese steels they're easier to sharpen, but the edge goes quicker. I've always been drawn to Japanese blades and the quality is great I'm sure, but so are my German ones, especially if you want European ground edges. Does the $300+ price difference make an appreciable difference in performance? Maybe for some, not for me.

Carter_elkins_199333

Got this one for 270, this is my first chef knifemail I've bought for myself. This is the Kurosaki Megumi 210mm Gyuto. Very light and it's hand forged. I like hand made things, they're unique.

pgcath

I'm not an expert, at all. From what I understand, the kiritsuke isn't the easiest knife to get along with, day to day. For certain uses, it's awesome... I've never used one for any period of time, that being said.

What are you looking for in a knife?

I have a Richmond Artifex that is the most used knife in my kitchen. I have a Fujiwara Denka No Hoto that makes me smile every time I touch it. Two wonderful knives. Two very different knives.