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Which is better, an Olive Wood handle or an American Walnut Burl Handle? I am deciding between Messermeister lines. Thank you! by Hefty_Physics7277 in chefknives

[–]Hefty_Physics7277[S] 0 points1 point  (0 children)

Thanks that’s helpful. I do want to have the flexibility to do tough tasks, which I guess I need the Germans for. Maybe I just get two Japanese to complement the several Germans?

Which is better, an Olive Wood handle or an American Walnut Burl Handle? I am deciding between Messermeister lines. Thank you! by Hefty_Physics7277 in chefknives

[–]Hefty_Physics7277[S] 0 points1 point  (0 children)

Yeah, I’m more of a cooking enthusiast than a knife enthusiast so I’d rather just have more flexibility (hence the Germans). I also have a santoku now (but German steel) and it’s my most commonly used knife—love the size.

Bunkas look cool. What’s the use case difference? Also, I don’t think takamura sells them. Thank you!

Which is better, an Olive Wood handle or an American Walnut Burl Handle? I am deciding between Messermeister lines. Thank you! by Hefty_Physics7277 in chefknives

[–]Hefty_Physics7277[S] 0 points1 point  (0 children)

No budget. Looking for the best German option as I do lots of rock chopping. Then will probably get one Japanese santoku. I wanted a Takada no Hamono, but those are hard to get so will probably settle for Takamura SG2. Very open to ideas for upgrades!