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Cookware

Help Choose New Japanese Chef's Knife

uvahustla | Apr 5, 200812:26 AM     13

I'm a line cook and just recently started at a Japanese Restaurant. My 8" Global is too short and also just isn't good enough to get the job done, even after being sharpened.

Here is what I'm choosing between:
Misono UX10: Swedish stainless, rust-resistant, easy to sharpen
- $240.30
- Thickness: 2mm
- Weight: 275g
- Hardness: 59-60
Ryusen Blazen: Powdered Steel, Damascus
- $232.50
- Thickness: 3mm
- Weight: 315g
- Hardness: 61-63
Hattori HD: VG10 & Nicken Damascus, Stainless, High Carbon
- $209.95
- Thickness: 3mm
- Weight: 310g
- Hardness: 60-61
Masamoto VG: High carbon & Molybdenum/Vanadium
- $207.90
- Thickness: 2.5mm
- Weight: 287g
- Hardness: 60
Nenohi Karin: Stain Resistant & High Carbon Steel Pressed Wood Handle
- $370.00
- Hardness: 60-61
- Ease of Sharpening, Performance

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