+
Cookware

Advice needed - looking for HIGH quality Japan knife-series

CHSeifert | May 26, 201711:26 AM     24

Hey,

I already own a good deal of Global SAI, Ni and Classic knives and 4 Zwilling Twin Cuisine.
I almost bought 3 Miyabi 5000MCD 67, but in the last minute regeret it, and then almost bought 3 Yaxell Rou instead, because it features a mikata handle instead of a wooden handle.
My girl friend don't share my interest in watching out for our (my) kithcen knives and often I find them in the kitchen sink, so wood handles are out.
I can accept Mikata handles if they look nicer than the Yaxell Rou handles. The Rou Mikata handles look a bit cheap to be honest.

My needs:
Sharp edge, an edge you don't have to sharpen constantly (though I now have my own 4 sharpening stones and 2 Minosharps) and a blade, that don't need a Rockwell of 88 (just kidding), but really I don't need a ultra stiff blade, but a nice solid quality blade with a good edge on it.
I use my Zwilling Twin Cuisine foir the harder jobs - so these Japan knives will be mostly for the fines meat and vegetables jobs.
I cook 5-6 days a week, and use a lot of vegetables and meat/fish daily.

I love the look of some wooden handles, but they are just not practical in the long run.
I also like a bit of heft in my handles, but still a nice balance, and wood handles are foten too light for my preferences.

There is a reason why you rarely see wooden handles in professional kitchens (my work place cooperates with a hotel/restaurant chain, so I get to see a lot of pro kitchens and talk to a lot of chefs). They get pale in the long run and often shrink a bit from getting wet constantly.

Thanks for taking the time to give me your personal advice.

Best regards
Claus from Copenhagen, Denmark

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Lockdown in Florence: How One Italian Family Is Coping by Cooking
Food News

Lockdown in Florence: How One Italian Family Is Coping by Cooking

by Amy Schulman | Over the past month, life as we know it has been irrevocably altered. The new normal, as we’ve been...

5 Mistakes You're Making When You Bake Bread
Guides

5 Mistakes You're Making When You Bake Bread

by Heather Reid | Whether you're attempting to make bread for the first time and want to be sure you get it right, or...

The Ultimate Guide to Canned Tomatoes
Recipe Round-Ups

The Ultimate Guide to Canned Tomatoes

by David Klein | OK, so your pantry is suddenly jam-packed with industrial sized canned tomatoes. Luckily there is...

The Ultimate Ground Beef Guide with 15 Essential Recipes
Recipe Round-Ups

The Ultimate Ground Beef Guide with 15 Essential Recipes

by Chowhound Editors | Ground beef is one of the supporting pillars of mainstream food worldwide. It’s cheap, readily available...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.