Shun Kaji Chef's Knives

Newbiesaukee · 06-23-2012, 02:01 PM

Ceramics are all those things, but can chip and really can't be repaired. But some people really like them. I have a small ceramic paring knife...but no one uses it but me.

dpg · 06-25-2012, 06:23 AM

Quote:

Originally Posted by Newbiesaukee

Ceramics are all those things, but can chip and really can't be repaired. But some people really like them. I have a small ceramic paring knife...but no one uses it but me.

Exactly - I had a ceramic utility/pocket type knife. The thing could cut a finger just looking at it however I chipped the hell out of it in like a month.

SAMIAM · 06-25-2012, 09:54 AM

In my opinion,all of those knives are overpriced and no better than standard steel knives that we use daily in commercial kitchens.
There are a few basic knives that everyone should have they should be of good quality and not something you get in a discount store.

Chef's knife....8" to 10" broad rounded blade for chopping and cutting large objects
carving knife..8" to 10" narrow rounded blade for slicing ham,turkey,etc.
boning knife ...5" to 6" narrow blade for cutting around bone or fish
paring knife....for veggies and peeling
bread knife...10" or so...straight serrated knife for bread

BroadHopper · 06-25-2012, 10:14 AM

My dad had a fish market, restuarant back in the 60's. He bought commercial grade Chicago Cutlery back in the days and I have them and still use them every day! About every 5 or 6 use I would make a few pass on the sharpener.

My ex bought a Henckel set that was 60% off and she uses a coupon for an additional 25% on top of the 60%. It makes you wonder the mark ups on knive sets. For years it sits on the counter. I prefer the old Chicago cutlery. I was told CC were bought out a number of times and the new knives are cheap Walmart grade.

If you see some old CC knives at a flea market, let me know!

Happy Gourmand · 06-25-2012, 10:16 AM

Quote:

Originally Posted by SAMIAM

In my opinion,all of those knives are overpriced and no better than standard steel knives that we use daily in commercial kitchens.
There are a few basic knives that everyone should have they should be of good quality and not something you get in a discount store.

Chef's knife....8" to 10" broad rounded blade for chopping and cutting large objects
carving knife..8" to 10" narrow rounded blade for slicing ham,turkey,etc.
boning knife ...5" to 6" narrow blade for cutting around bone or fish
paring knife....for veggies and peeling
bread knife...10" or so...straight serrated knife for bread

I would add a small to medium cleaver to this list too.

BroadHopper · 06-25-2012, 10:26 AM

If you really want to know the top kinives among the top chefs, click below.

http://en.wikipedia.org/wiki/CHROMA_Cnife

From $20 to $25,000 for a knife!

Pineedles · 06-25-2012, 12:21 PM

Thanks BH, The Shun Kaji Chef's Knives were expensive enough but they were very much appreciated as a gift. Thanks again to all who contributed.

SteveA · 06-26-2012, 04:26 PM

Quote:

Originally Posted by Pineedles

Thanks BH, The Shun Kaji Chef's Knives were expensive enough but they were very much appreciated as a gift. Thanks again to all who contributed.

Jeff... Did I tell you my daughter is getting married 9/15...

06-23-2012, 02:01 PM	#1
Newbiesaukee Senior Member Join Date: May 2004 Location: Coral Gables, winter; Long Island, summer Posts: 1,353 Thanks: 947 Thanked 573 Times in 298 Posts	Ceramics are all those things, but can chip and really can't be repaired. But some people really like them. I have a small ceramic paring knife...but no one uses it but me. __________________ "You're only young once, but you can be immature forever."

06-25-2012, 10:14 AM	#4
BroadHopper Senior Member Join Date: Oct 2004 Location: Laconia NH Posts: 5,570 Thanks: 3,206 Thanked 1,101 Times in 793 Posts	Chicago Cutlery My dad had a fish market, restuarant back in the 60's. He bought commercial grade Chicago Cutlery back in the days and I have them and still use them every day! About every 5 or 6 use I would make a few pass on the sharpener. My ex bought a Henckel set that was 60% off and she uses a coupon for an additional 25% on top of the 60%. It makes you wonder the mark ups on knive sets. For years it sits on the counter. I prefer the old Chicago cutlery. I was told CC were bought out a number of times and the new knives are cheap Walmart grade. If you see some old CC knives at a flea market, let me know! __________________ Someday may never be an actual day.

06-25-2012, 10:26 AM	#6
BroadHopper Senior Member Join Date: Oct 2004 Location: Laconia NH Posts: 5,570 Thanks: 3,206 Thanked 1,101 Times in 793 Posts	CHROMA Cnife If you really want to know the top kinives among the top chefs, click below. http://en.wikipedia.org/wiki/CHROMA_Cnife From $20 to $25,000 for a knife! __________________ Someday may never be an actual day.

06-25-2012, 09:54 AM	#3
SAMIAM Senior Member Join Date: Apr 2004 Location: Moultonborough Posts: 2,893 Thanks: 334 Thanked 1,675 Times in 585 Posts	In my opinion,all of those knives are overpriced and no better than standard steel knives that we use daily in commercial kitchens. There are a few basic knives that everyone should have they should be of good quality and not something you get in a discount store. Chef's knife....8" to 10" broad rounded blade for chopping and cutting large objects carving knife..8" to 10" narrow rounded blade for slicing ham,turkey,etc. boning knife ...5" to 6" narrow blade for cutting around bone or fish paring knife....for veggies and peeling bread knife...10" or so...straight serrated knife for bread

06-25-2012, 12:21 PM	#7
Pineedles Senior Member Join Date: Aug 2004 Location: Moultonborough & CT Posts: 2,542 Thanks: 1,071 Thanked 667 Times in 366 Posts	Thanks BH, The Shun Kaji Chef's Knives were expensive enough but they were very much appreciated as a gift. Thanks again to all who contributed.