Cookware 2

kitchen knives

marin | Apr 21, 201212:11 PM

We are finally going to upgrade our kitchen knives and realize it brings up more questions than answers. My wife is not a professional chief but is an amazing cook and enjoys having the proper tools. She needs a good set knives for her everyday preprepation. Like most products there is a wide range available. Each brand whether it is German, American or Japanese all have their strenghts and weaknesses. We were thinking of somewhere in the middle. I'm just learning to use a stone and have a long way to go.
I think we have narrowed our choice down to the following to brands and would love some guidances. Weight is also a factor and some knives see to heavy and not balanced properly for her needs.
My wife is left handed but has always used a right handed knife. I might get one (150mm?) that is left-handed but the rest will be conventional
120mm, 180mm, 210mm.

Here are our two choices and thoughts would be greating appreciated. I'm out of my league.

Fujiwara FKM or JCK Kagayaki

Thank you,


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