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Help me aquire a Chef Knife.

Discussion in 'Kitchen Cutlery & Tools' started by FOG2, Dec 27, 2018.

  1. FOG2

    FOG2 Gold Member Gold Member

    Nov 1, 2007
    It what my Mundial that ive been using for years is, so I guess its a comfort and knuckle clearance thing.
     
  2. FOG2

    FOG2 Gold Member Gold Member

    Nov 1, 2007
    Pics of the Shiro Kamo R2 that I received today.
    This is a light saber! Easily able to cut through the fabric of time into a new dimension..lol
    20190408_180646.jpg
    Choil pic.
    20190408_181013.jpg
    Distal Taper.
    20190408_181328.jpg
    A beautiful Rosewood and Ebony handle.
    And is wayyyyyy sharper right ootb than any knife I've ever handled.
    I am seriously stoked!
     
  3. 420 Stainless

    420 Stainless

    32
    Mar 5, 2019
    Check Health Dept. and your work kitchen specs about wood grips. Most kitchen cutlery has molded synthetic handles for sanitation reasons.
     
  4. FOG2

    FOG2 Gold Member Gold Member

    Nov 1, 2007
    After using it a week or so ( in a professional setting)I could see a bit of light glinting in some spots, so I sharpied the edge and basically Stropped it on 1500 and then 2500 sandpaper.

    Holy Cow! I only thought it was sharp before.
    It now equals or surpasses any edged tool I've ever used.
    Its light ,thin ,sharp and holds it's edge well.
    I would recomend this knife to anyone.
    And the price is reasonable IMO for what you get. (Under $300.00)
    Which is the most I've spent on any knife. And I would buy it again w/o hesitation after experiencing it.
     
    Last edited: May 2, 2019

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