Hey /ck/, anyone here used both chef and santoku knives?

[Anonymous No.10841861]

Which would you recommend for a general main knife, and what brand?

Looking for anything <$100 and ~7-8 inches

[Anonymous No.10841980]

If yo have enough room and are not afraid of big pointy knives go for the chef's knife. Once you get used to having a long blade it is so much more comfy to work with, and you can plough through prep a lot faster if you know how to take advantage of the blade length.

Anything on this page here is worth a recommendation, very good knives for a reasonable price. The Fujuwara FKM and FKH sold by this shop are just as good.
https://japanesechefsknife.com/collections/jck-original-kagayaki

[Anonymous No.10842098]

>>10841980
I've heard good things about victorinox and wusthof chef knives, how are Japanese made ones different?

[Anonymous No.10842119]

I use both, my santoku i use for veggies and fish, chef is used for meat mainly, but thats because i like a bigger knife for that, and smaller for other stuff
Chef knife is called rhat for a reason, it can do anything a santoku can, and then some.
A santoku is food, but not as versatile at all

[Anonymous No.10842127]

>>10842098
Harder steel, and sometimes a different blade shape, pros and cons to each

[Anonymous No.10842136]

>>10842098
There's nothing special about the victorinox. It's commonly recommended because it's excellent value for money, not because it's particularly good. Or should I say it WAS good value for money back when they were $20. These days the Vic costs double that. It's not a bad knife, I just don't know if it's worth $40 or more. If I wanted a knife like that I'd buy a Mercer, Bakers and Chefs, or Dexter--basically any of the other NSF industrial knives; their prices haven't gone up like the Vic.

Compared to that the Wusthof will be heavier, thicker, softer steel. Softer isn't necissarily bad--it means the knife can withstand abuse better.

And compared to the Vic the average Japanese knife will be thinner, lighter, and harder. That means it will keep its edge longer and will seem "sharper" but it is also less tolerant of abuse.

To use a car analogy, the Wusthof will be like a pickup truck and the Jap will be a sports car.

[Anonymous No.10842141]

Spend over 800$ for a proper knife or don't even waste your time.

[quiche !!T2UdrWkLSWB No.10842579]

>>10841861
>general
>main
yep, for me it's the CCK

[Anonymous No.10842591]

>>10842141
This.

[Anonymous No.10842685]

>>10842591
>rust
>brand new $800 knife

[Anonymous No.10842689]

>>10842685
>rust
Lay off the LSD bro, you're hallucinating.

[Anonymous No.10842721]

Lately I've become fond of this shape.

[Anonymous No.10842736]

>>10842689
oh right, it's expensive so it's "patina"

[Anonymous No.10842862]

>>10842579
I already have one, but it's a cheap cleaver from Chinatown

[Anonymous No.10843000]

>>10842736
Different kinds of rust. The kind that fucks up the metal is Fe2O3 or hematite. The one in that knife is black oxide or magnetite (Fe3O4) which actually makes the knife more corrosion-resistant by preventing the bad kinds of rust from forming

[Anonymous No.10843037]

>>10843000
Get your eyes checked

[Anonymous No.10843045]

>>10843000
It may not even be that. It's common for blacksmiths to apply a coating of wax or oil to the steel and "bake it on".

>>10843037
doesn't look like rust to me

[Anonymous No.10843087]

>>10843045
It's rust. And it doesn't speak well to the F&F for Master Sensei Fujiwara-san that he's shipping knives in that condition. The thing is to remove that you need to apply some strong acids like naval jelly, or use strong abrasives, and that will "ruin" the pretty wabi-sabi finish. Lots of owners of k-u and nashiji knives treat them like this. That is why nashiji is for idiots. What it's supposed to do in practice, and what really ends up happening, are two different things. Doesn't have to be mirror but at least leave the bare metal exposed so it's not so much work when it inevitably rusts after being in the same room as a glass of water.

[Anonymous No.10843198]

>>10843037
Shut the fuck up GAIJIN, that's 100,000 yen plus 8%