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"Hybrid" typically refers to a handle that is not quite a Wa handle (japanese) or Yo handle (western) like this..
If you rock chop often, then a knife with softer steel is recommended to avoid chipping. Japanese knives generally have harder steel. Western knives generally have softer steel.
Those paring knives are exactly what I was talking about, I was being lazy and not linking things. I have 2 fibrox knives that I used 90+% of the time even though I have a nice Shun that is supposed to be better. If you can I would highly recommend holding some knives to find what is comfortable for you. My hands are much larger than my SO, such that for her the fibrox handles aren't as comfortable but there's a Chicago cutlery knife that is similar that she likes better because of the handle shape.
Sorry, I didn't see this right away.
Your post was caught in reddit's spam filter because of the link for #3, specifically because of the "tag=kitchenknifeg-20" at the end. This is a referral which gives kickbacks to someone, but you can just remove it. Your link should look like this:
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Yeah I would rather stick to my shun. Aus8 is nice, but not as astounding as the kickstarter makes it out to be, and 58 isn't even that hard. [link] This is the one I have. It is harder (60-61), is VG10, and it has the japanese style thinner grind and blade angle. Yes, the kickstarter one is cheaper, but kickstarter is risky and like said above... issues. Kickstarter is all about the marketing, before the product. They aren't trying to sell this knife to knife people.
I just go to any chef supply store for clogs, but i ordered all my knifes and tools through amazon and stuff like tweezers, spatulas etc. Or at korin.com I just got this guy
This is a Kai Shun 8" (20cm) chef knife. Model No. DM0706
It is an affordable knife, in my country it is $180 EDIT: Got it on special. It is normally $260
Source: I just bought one.
That is a beautiful knife. I’ve always wanted a new one since I make decent money now but mine is still choppin’.
I have a shun and absolutely love it!! I have Wusthof and Shun. Love them both!
Shun 8" Chef's Knife. $99, normally $180.
Oh and additionally, what are your opinions of this?
edit: or this?
That’s a Shun chef knife. I have a similar one and it’s a really nice.
Deal link: Amazon
^^Note: ^^The ^^deal ^^may ^^have ^^expired ^^by ^^the ^^time ^^you ^^see ^^this ^^post.
I got one of these a few months ago. I didnt realize how much a good knife helps your cooking
I have this one and I love it.
Can't beat this price on a Shun 8-inch.
This is the exact knife I have. Shun DM0706 Classic 8-Inch Chef's Knife [link]
Ooh, and it's on sale: I paid $130.
Shun DM0706 Classic 8-Inch Chef's Knife [link]
Shun 8" Classic
The Shun Classic 8 inch chef's knife has too much upsweep.
Classic but overly upswept shapes:
Shapes designed for speed, agility, and advanced cutting:
(The Mizuno Tanrenjo and Sakai Takayuki are nearly perfect geometries overall).
It's not that bad.
You're also less likely to cut yourself with a sharp knife, because it won't skid along the edge of that tomato. And for me, one of the advantages of owning a really sharp, high-quality knife is that it makes prepwork fun. Dicing onions is no longer a pain in the ass; bunched herbs melt away into chiffonades; garlic tumbles into tiny lil' cubes.
When I cook for my friends in their kitchens, and the only knives they have are steak knives, or a truly crappy serrated-edge chef's knife from Walmart, it makes that sort of prep-work... much more work-like, because I don't trust the knife, and I don't know if the blade will snap or slip off the onion and nick an artery. One time, I made dinner for a friend in her apartment, and her knives were so cheap I ended up making dinner for her with my pocketknife, because I just couldn't cut an onion without fearing for my life.
But yes! Wusthof is great, Shun knives are gorgeous (but also about as expensive as most high-end knives). If you're looking to upgrade, get the 30-dollar Victorinox Lomotil mentioned. It's the knife I use every day and it keeps its edge quite well for a stamped blade.
If you can find a Shun or Henckels Miyabi (with a preference to the latter) for around the same price, you'll get a better edge and better handle. I personally sold my g2 to a friend recently, because I had no use of it after getting this in the 9.5 Chef's and 5-inch paring models for myself, and this for when people I have over want to help in the kitchen.
TL;DR : buy this
Shun(s) are on sale at amazon for prime day, it seems. BTW that DP looks comfy af.
Edit: an example: [link]