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Stainless Steel

need a versatile knife, suggestions


Cookware 10

need a versatile knife, suggestions

panoz | Dec 20, 2006 04:46 AM

I recently moved across the country, and had leave all my cookware behind in storage. One of the equipment being a forged Global 8.25" Chef's knife. My roommate has one of those $20 for a 15 piece plus block knife set. As you can imagine, you get what you pay for. No matter what I do with the steel (we don't have any whetstones), it does not get and stay sharp.

I want to get a good versatile knife in the interrim. I'm already very happy with my Global chef's knife, and I've had a lot of "chop time" with a Henkels, which I find to also be an excellent knife. But I don't want to spend nearly as much on something I already have.

At first, after doing a lot of research, I found a comparison of several German vs. Japanese style knives on a site called "cooking for engineers". While not the highest performer, one was deemed one of the best value. The knife was a Japanese made western style chef's knife called "Tojiro F-808 8.2-in Gyuto". In the testing it performed better than the Tojiro professional line. I even found a place locally where I can get it at a decent discount, less than $45.

I went to take a look at it, and to get a feel for it. It is lighter than my Global (180g vs 268g), but it has a comfortable grip. Like many Japanese knives it's very thin, made of a hard steel (60-61 rockwell), and very sharp.

But as I was looking, I still couldn't shake the feeling that I'm unnecessarily buying something I already have. Should I get a completely different kind of knife that is just as versatile as a chef's knife, like purchasing a santoku instead?

What would you do in my position? I'm interested in hearing about other decent but inexpensive brand/line knives should I look at?

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