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Dylan Wood

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    Austin, Texas
  1. Hello all. I have finally upgraded my account after lurking off and on for several years and wanted some of your input on my issue. I was blessed this Christmas with a lot of family members who not knowing exactly what to get me, knew I loved to cook, and got me WS gift cards. I have about $250 all told and am starting to covet a new chef's knife. I am a cooking enthusiast but am a lawyer by trade and cannot find the time to cook nightly (plus I somehow find a way to use 4 pots/pans and multiple spoons for a simple meal and leave it all for my wife to clean - which makes her rather get take out). I have a set of Solingen knives that includes an 8" chef's knife which I have used since 1997. In looking over WS's knives and trying some out, I like the gyuto styled ones from Shun - the Classic and the Kaji. The Onion's handle was too bulky for my pinch grip although if I needed to stab something, this would be the knife I would choose. I tried the Globals too but they didn't feel quite right. I know there may be better choices in Japanese knives but I can try these Shun's out and they would essentially be free or next to free. That was a long way around to my questions. The only Shun classic they had was the 10" chef's and this knife looked more like a small sword than something I would use in the kitchen daily. If it is just that I am so used to the 8" that the 10" seems gigantic, what do those extra two inches get me in food prep to make it worth the switch? The other Shun I liked was the Kaji. The differences between the two are the handle and the base metal for the blades. One is the VG10 (classic) and the other is SG2. Is the difference in the two significant enough to chose one over the other for the home cook? I plan on taking very good care of this knife when I get it. I just ordered An Edge in the Kitchen and plan on getting stones or a sharpening kit as well. Thanks for any input. Dylan
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