New kitchen knife

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After using the Carter pretty much exclusively for a few weeks, it is great. Silly sharp out of the box, has held its edge well, and very well balanced.

For some background, I own several kitchen knives ranging in price from about $25 to about $200. The Carter was over double the cost of my most expensive kitchen knife.

The Carter will now be my go to knife for just about everything, and it is replacing a kitchen knife made by one of his apprentices.

Is it worth the money? Solely as a cutting tool, probably not. Murray has about 4 knife makers that work under him, making knives under the “Muteki” line, and the knives made by his apprentices cost about half as much and are nearly the equal of my new Carter. If I just wanted an amazing kitchen knife, I doubt I’d notice the difference between my Muteki and the Carter, so I’d highly recommend the Muteki knives.

I briefly had the opportunity to meet Murray several years ago. Super nice guy, down to earth, and I’ve always liked his knives. I have a decent knife collection, much of which sits in a display case, so I’m pleased to add a knife to the collection from a maker I like and that will get daily use. From the “usable art” perspective, it was worth every penny.
 
THAT IS a beautiful knife. In the last 20 years I find myself switching more and more to Asian style knives. The wife uses a Santoku for everything (and she lets me know when it starts losing its edge) and I use a Nakiri I made from an old Chicago chef's knife. Do you know what kind of steel the blade is?
 
Hitachi White Steel? Well that's about as good as you can get (in my opinion). Nice knife dude. BOTH of them.
 
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