- Joined
- Oct 8, 2019
- Messages
- 2
Hi
I am a professional chef using my knife on a daily basis.
I own a few Shapton ceramic stones and a few western style knives and do a lot of stropping lately.
I used to work with Misono and Yaxell as well, but my case was stolen.
My brother is in Japan on his honeymoon and I plan on ordering two handmade old style knives. By old style I mean traditional wooden handle and not a powdered steel.
He will be in Seki and also in Tokyo.
One Gyuto/Santuko 24 mm max
One Yanagiba 24-27 mm
My budget is around 600$ for both, preferably with saya included in the price.
I am looking for best VFM and edge retention, will go for better knife and less looks in the Damascus printing style.
I thought on Masamoto ks 24 sw and a cheaper Yanagiba but read in a post here that it is overpriced and there are cheaper options for the same quality.
Do you have any suggestions?
I am a professional chef using my knife on a daily basis.
I own a few Shapton ceramic stones and a few western style knives and do a lot of stropping lately.
I used to work with Misono and Yaxell as well, but my case was stolen.
My brother is in Japan on his honeymoon and I plan on ordering two handmade old style knives. By old style I mean traditional wooden handle and not a powdered steel.
He will be in Seki and also in Tokyo.
One Gyuto/Santuko 24 mm max
One Yanagiba 24-27 mm
My budget is around 600$ for both, preferably with saya included in the price.
I am looking for best VFM and edge retention, will go for better knife and less looks in the Damascus printing style.
I thought on Masamoto ks 24 sw and a cheaper Yanagiba but read in a post here that it is overpriced and there are cheaper options for the same quality.
Do you have any suggestions?