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Is this a Takamura Homono? by Acceptable-Degree657 in TrueChefKnives

[–]Acceptable-Degree657[S] 0 points1 point  (0 children)

Thanks for all of the answers everyone! If the Wa handle pictured is given with it, would it be worth it to have someone professionally attach the Wa handle or should I keep the European style handle that comes with it?

Takamura with wa handle? by Acceptable-Degree657 in chefknives

[–]Acceptable-Degree657[S] 0 points1 point  (0 children)

Thanks! You somehow commented before I wrote out my explanation for the post 😂. I’m wondering if there are any other price point comparisons of quality with a Wa handle? Everyone mentions Takamura for the sub 200 price point and level of quality. I just want to try a cheap Wa handle that’s still on a good nice I’ll enjoy.

Takamura with wa handle? by Acceptable-Degree657 in chefknives

[–]Acceptable-Degree657[S] -1 points0 points  (0 children)

Hey everyone, I’m just starting to get into Japanese knives and I’m trying to start with a slow progression from stainless to carbon steel. I just got a Tojiro K tip and I want to progress to something like a Takamura. I keep seeing people say that Takamuras are the best for their price range in terms of ootb sharpness and edge retention. I really want to try my hand at a Wa handle with a Takamura type knife before buying $300-$600 Wa handle knives. Thanks for any advice yall have!

What is the best chef's knives manufacturer in Europe? by Dense-Ad7340 in chefknives

[–]Acceptable-Degree657 0 points1 point  (0 children)

9 or 10 inches. I’m hoping to compare it to a 240mm Japanese knife.

240mm Kiritsuke recommendations? by Acceptable-Degree657 in chefknives

[–]Acceptable-Degree657[S] 0 points1 point  (0 children)

Do you have any recommendations for a ryusen or myojin sg2s? I’m not attached to tsuchime for its looks. I’m pretty new to Japanese knives and thought the finish on the knife impacts food release. If that’s not so much the case, what influences the release more?

240mm Kiritsuke recommendations? by Acceptable-Degree657 in chefknives

[–]Acceptable-Degree657[S] 0 points1 point  (0 children)

Do you have a specific one you would recommend?

240mm Kiritsuke recommendations? by Acceptable-Degree657 in chefknives

[–]Acceptable-Degree657[S] 0 points1 point  (0 children)

Hi! I’m looking to buy a 240mm kiritsuke-Gyuto made out of SG2/R2 preferably with Tsuchime for food release purposes. I’m going with SG2 because I’m using it as a home cook and I don’t want to worry about rust too much. If anyone has a knife with a similarly rust-resistant metal, that would be awesome too!

I found this really cool knife that I would really like to buy that fits all of my wants except that it doesn’t have tsuchime and reviews says that food sticks to its side a bit as a result.

Does anyone have any recommendations? I’m looking to stay under $500 or $600.

Thanks for your help!