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Knives

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Thread replies: 43
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Hands down what is the best santoku knife I can buy under 250 dollars?
>>
what's it like living in 2003?
>>
>>7069002
Its great, your mom still has her figure
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>>7069007
That seems unlikely since she was already in her 60s
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>>7069014
Don't fucking judge me.
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>>7069014
and she still had a smokin' bod
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>>7069007
middle school called etc
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>>7069007
>>7069020
>>7069040
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>>7069007
Just help me with the damn knives
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>>7068999
just buy regular knives from the grocery store and sharpen them regularly. i sharpen every time after they come out of the dishwasher.
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>>7069124
so just stick with Calphalon?
>>
>>7069126
>Calphalon
had to google that. but yeah seems fine.
>>
This. I've been using it for two years and it's one of the best knives I've ever had.
http://www.surlatable.com/product/PRO-1356492/Victorinox+Rosewood+Hollow+Edge+Santoku
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>>7068999
You will forever regret wasting money on a knife. You will find yourself trying to justify it to yourself anyway you can, because you know it was a bad idea, a bad purchase, a waste of money. You'll never live it down. It'll be one of the things you think about while lying awake in bed, wondering why you can't go to sleep as easy as other people.

You literally cannot get $200 worth of money out of a knife. It won't make your food taste better, it won't make you cook faster, it won't do anything except make you FEEL a little better...until you realize it didn't fix anything in your life, then it actively detracts from your feelings.
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>>7068999
Would recommend a gyuto over a santoku desu
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>>7068999

>santoku
>250 dollars

>>7069605

This and OP are bait, and this is probably just OP baiting even harder to get replies.

Regardless, your first knife should be $100 at most, and then you have to factor in sharpening/honing.

My first decent knife was a G2, and almost a decade later I still use it every day, and go to sleep thinking about what I want to make tomorrow, and the pleasure I'll get out of the one knife I bought that does almost everything and makes prep work something to dream about.
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I use Henckels. My father used Henckels. His father used Henckels. I don't need a samurai sword to chop greens or meat and they're a decent quality and price.
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>>7069605
>>7068999
I received a super-high-end Japanese/Western hybrid knife (15degrees on both sides). That thing is so sharp, the first time I took it out of the box and started cutting with it I had issues because it was getting stuck in our cutting boards (we buy good cutting boards)
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>>7070143

>we buy good cutting boards
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>>7070146
I'm sure someone would have given me shit about how I buy shit cutting boards and that's why the got cut
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>>7070143
>impressed by out of the box sharpness
Full pleb
>>
>>7068999
Itinomonn 180mm Santoku.

http://www.japanesenaturalstones.com/itinomonn-kasumi-180mm-wa-santoku/?setCurrencyId=3

Hand forged the old fashioned way by a very skilled blacksmith in Sanjo. Great steel carbon steel core, nice stain-less cladding, perfect distal taper, and nice height for all the chopping action. Best santoku you can get within your budget without a doubt.

Worldwide free delivery is also a plus.
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>>7070103
Pretty much this.

There is a sweet spot for price when it comes to buying knives, and Henckels + Wusthof fit their price bracket - especially if you can get them on sale.

I only sharpen my Henckels once or twice a year, regularly use a honing steel and they easily stay sharp enough.
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>>7070421
>I sharpen my knives once a year
Either you don't cook, or you don't have standards. Probably both.

I don't know where people get this idea that modern knives made of modern high quality steel are prohibitively expensive. Like, do you guys not have internet? Was your only brush with a Japanese knife the glass display case at Sur La Table?
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>>7070421
fucking morons settling for mediocrity every single time

>once a year

I'd like to see you do onion and carrot brunoise.
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>>7070433
> implying the true test is not a tomato brunoise
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>>7070152
Unless you are swinging your knife like a hatchet it should not be buried in a cutting board under any circumstances.
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>>7070453
I figured onions and carrots would be more then enough of a challenge.
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>>7070456
He's probably just in the habit of using way too much force because he's used to insanely dull knives
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>>7070425
>>7070433
I cook at home. I don't cook for a living so I am only preparing 1-3 meals per day, not dozens, but this still means I cook far more than average.

My knives can easily handle onions, carrots, tomato or whatever else you want to whine about. With any decent knife regularly honing is far more important than full sharpening every month.
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>>7070496
"handle"

Yeah, I don't think you can do onion brunoise with your annually sharpened german butter-steel knife.
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>>7069605
>forever regret $200
Where in Mali do you live?
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>>7069605
Must be hard being this poor, I bought individual knives over about a month period off of eBay for 670$ with a block to set them in, they are 20 wusthof classic knives with a lifetime warrenty, the retail value is over 1600$ but hey have fun with your set of kitchen aid knives from target poor fag
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>>7070989

>20 wusthof classic knives
>a block to set them in
>the retail value is over 1600$ but hey have fun with your
>670$

Ayy lmao
>>
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>>7070385
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>>7068999

Buy a Tojiro DP Gyuto and for God's sake, learn how to sharpen.
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>>7071396
i dont know what that is
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>>7070523
Don't let anyone stop you from chopping onions with your 1000-fold katana.
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>>7071842
What is that supposed to be
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>>7071842
congrats, you can ruin an onion
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>>7071842
>bolster

please, let me off the ride. i'm sick
>>
>>7071477
the kids these days recite cartoon dialogue to communicate.

it's not worth trying to understand.
>>
http://www.macknife.com/kitchen/products-by-style/santoku-knives/1-msk-65-professional-series-6-fq-santoku-with-dimples.html
Thread posts: 43
Thread images: 8


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