Russ Jackson
member
- Joined
- Dec 17, 2009
- Messages
- 564
I own a lot of Kitchen Knives old and new. I only use two when I cook. One is a Japanese Knife called Mac the ones I use are from the 80's and can be bought for about $20 to $40 each. Here is an example. http://www.ebay.com/itm/Used-MAC-KN...157?pt=LH_DefaultDomain_0&hash=item564f76a97d
These old ones are no longer made and are considered the best kept secret in knives by many chefs. You can find great examples on ebay if you watch. Easy to sharpen and really hold an edge. You might think they have an odd shape but feel great in hand. I have tried just about every knife available and these are the best.
The other one I use can be bought at Sam's club. Its a 10 inch Santoku Knife sold in a two pack for under $20 bucks. They are indestructible and hold an edge very well. I know you are not supposed to put knives in a dish washer but in the real world I do and these ones work great.
These old ones are no longer made and are considered the best kept secret in knives by many chefs. You can find great examples on ebay if you watch. Easy to sharpen and really hold an edge. You might think they have an odd shape but feel great in hand. I have tried just about every knife available and these are the best.
The other one I use can be bought at Sam's club. Its a 10 inch Santoku Knife sold in a two pack for under $20 bucks. They are indestructible and hold an edge very well. I know you are not supposed to put knives in a dish washer but in the real world I do and these ones work great.