Birthday Wish list - A Nice Knife

Lit

Love my Takeda. 240mm is 9.5” so it may be a little big the 210mm would be good for an all around knife. https://www.chefknivestogo.com/tagyas24.html 

littlerascal56

My Shun Kaji has a real slim handle, verses the traditional round one on most Japanese knives. Makes a big difference on feel, which is why you need to try in person.

Carolina Q

Have you considered a cleaver? Some guys use ONLY a cleaver. This one is inexpensive and seems to hold an edge quite well. For veggies and meat, but not for bones. Very thin blade (carbon steel, NOT stainless).

https://www.chefknivestogo.com/cckcleaver2.html

Watch the video of slicing a tomato with no hands.

I think I paid about $35 for mine. Then Chris Kimball recommended it and the price doubled+.

Lit

Carolina Q said:

Have you considered a cleaver? Some guys use ONLY a cleaver. This one is inexpensive and seems to hold an edge quite well. For veggies and meat, but not for bones. Very thin blade (carbon steel, NOT stainless).

https://www.chefknivestogo.com/cckcleaver2.html

Watch the video of slicing a tomato with no hands.

I think I paid about $35 for mine. Then Chris Kimball recommended it and the price doubled+.

They will even throw a nicer handle on it. Fun knife for sure. 

Botch

Carolina Q said:

Have you considered a cleaver? Some guys use ONLY a cleaver. This one is inexpensive and seems to hold an edge quite well. For veggies and meat, but not for bones. Very thin blade (carbon steel, NOT stainless).

https://www.chefknivestogo.com/cckcleaver2.html

Watch the video of slicing a tomato with no hands.

I think I paid about $35 for mine. Then Chris Kimball recommended it and the price doubled+.

I wish I had started with a cleaver.  I played with one for a couple months, and loved being able to use it as a scoop to throw the next veggie or herb into my stirfry right after chopping, but was never able to adjust RE-adjust to the higher blade, had just gotten too used to my chef's-knife motor skills.   

JMCXL

Carolina Q said:

Have you considered a cleaver? Some guys use ONLY a cleaver. This one is inexpensive and seems to hold an edge quite well. For veggies and meat, but not for bones. Very thin blade (carbon steel, NOT stainless).

https://www.chefknivestogo.com/cckcleaver2.html

Watch the video of slicing a tomato with no hands.

I think I paid about $35 for mine. Then Chris Kimball recommended it and the price doubled+.

You all are making my decision very difficult, I like this one and at a nice price. How much of a problem is rusting?

Carolina Q

JMCXL said:
How much of a problem is rusting?

What little rust I've seen was the result of my neglect and disappeared easily with a minor bit of scrubbing with a scrubbie and some BarKeepers Friend.

It does develop a patina though. Can't be helped. Same as any non-stainless knife. Personally, I like that!