Chef Knives

making the world a great leader of the knives?

I do not want the weekend of the opinion of the leader is …. Professionally this is the world’s most absolute elite and sought after knives head? THE BEST!

Nobody does it better. Sorry:) I do not want to choose a Kitchen Knife, because it uses some head. But if you want the trend today, then Nenohi Nenox knives are used by lots of iron heads, starting with Morimoto. But they are not the best, or perhaps more accurately there are other knives that cut better and last longer or have something better elsewhere. The same Morimoto uses these knives Nenox only during the show. It has lots of Japanese knives from other manufacturers, as Aritsugu, Masamoto and dunno who else. My opinion (a collector of knives, and frankly, I’d trust very few heads of Choice Knife) Kitchen Knives more “efficient” are made by Japanese officials – Masamoto, Shigefusa, Aritsugu, Watanabe, Tadatsune, Hattori to name a few. They are more expensive than the basic knives West but compared to the lines of Wusthof and Henckels premium they are not very or sometimes cheaper. As regards the cut goes, Japanese knives cut much better. It Nenox is not cheap, head knife 240mm (Gyuto) can go up $ 600-800. Aritsugus Very good and Watanabe are much cheaper and better results, even if they seem less fanciful. Hattory KD line is over $ 1000 room for the largest up to 2K. I saw German kitchen knives tailor prices well beyond $ 1,000, the yield is far much Japanese knives, but you look pretty. Phil Wilson is exceptionally good kitchen knives, also custom. You can get Top Notch Custom Japanese kitchen knives for 1000 or more if you want … performance difference will be that much compared to, say 300-400 $ Knife. Are you tempted to buy? If so, there many questions you need answer:) The best is whatever works best for you, after all. Check this link for some info on kitchen knives and choices – zknives.com/knives/kitchen/misc/articles/kkchoser/index.shtml PS Regarding the cup goes, Japanese kitchen knives to cut German (and any kitchen knife in the West) on several occasions. They cut better quality and they are the sharpest. I have owned two and enough sharpening too. Simple facts – Knife through the western edge is 45-50 degrees. Japanese chef’s knife through – 20-30deg. Much thinner, thus cutting a lot better. Average steel is hardened to the West 54-56HRC on the Rockwell scale. Average 62HRC Japanese kitchen knife and more. quality parts to go 64-67HRC. Because Japanese knife metal disk can hold much thinner than the softer edges Western knives. I have a little on the edges 8-10 degrees, 4 times thinner from the edge of the plant on the western knives, which is thinner than razor.