Chat with M.M. - Knifeforums.com - Intelligent Discussion for the Knife Enthusiast

Location: Main Index » Forum Index » Knives, Cooking, and Life in the Restaurant/Home Kitchen » In the Kitchen » Chat with M.M.

��

Sponsor

Recent Members
Welcome them to our community! Niachemoi CANTEXPLAINIT knight_rider18

Sponsor

FEATURED LINKS

Recent Pictures

Current Quote
"Vampires have their stakes and werewolves have their silver bullets, but there is nothing man has yet devised that can kill a government program." ~ Bob Krumm

Sponsor

540 Online Now

146 viewable users (MadPhoenix, chazmtb, Seb, Bigstoney, Switchback, Pensacola Tiger, Flagg, The General, smersh, silverbullets, darkwaters, yoke, Surffreak, 9mmbhp, mhlee, FiletOfThumb, GLE1952, powerman, WildBoar, bobtcook, marcinek, verdantone, farmerjohn, matt z, slysir, ivankerley, nukesc, el duderino, tannhd, Wooden Heart, RContre81, K.V. Collucci, tbuddha, stressmaster5000, norcalflat, Gunfighter123, Mattias504, MikeStewart+, oivind_dahle, dictatorwanabe, jonnachang, Zaxdad, Big and Hearty, Dublinia123, BleedingPowers, echerub, nvllified, maxim207, RiverRatMatt, ptradeco, & more...) and 0 hidden plus 394+ guests are online now.

Commission on Sales

Page 1 of 4

Username

Post: Chat with M.M. (Topic#863637)

markr37
Master Member KnifeNut!
markr37

Loc: Madison, WI
Reg: 06-11-08

10-30-09 12:01.15 - Post#1969655

So I got cold called by a nice woman from Money Magazine today. She was looking to do a short piece on a great bang for the buck kitchen knife or set.

After talking her ear off (hey I was excited) I mentioned our little group and told her to come by for some insights on the subject.

Tell her what you think. Her readers are home users, 30-60 years old and most likely not spending their days and nights dreaming about steel. They are regular home cooks looking for a good deal on some good knives.

I suggested she try out an entry level, starter Japanese Stainless knife and detailed the benefits that we all know about harder steel, sharper edges etc...

I recommended Mac, Shun, Tojiro and Global.

In the ultra budget area we talked about Forschner Fibrox.

What do you think? What's a great deal for some regular folks that want a good value knife?

Knife Sharpening Service

5% Off Coupon Sharp
New Arrivals

willspear
Master Member KnifeNut!

Loc: maine
Reg: 09-08-09

10-30-09 12:14.01 - Post#1969669
In response to markr37

Shun with the sharpening service is probably the best bang for avg home cook who wants something better than a forschner. I like a lot of knives better but Shun are very serviceable mass produced and available.

Eggplant tastes like eggplant and meat tastes like murder
But murder tastes pretty god damn good doesn't it?
Yes it does

Crazy Cutter
Master Member KnifeNut!

Loc: UK London
Reg: 03-06-09

10-30-09 12:30.04 - Post#1969682
In response to markr37

Global G-2 very under rated and often over looked knife, 99% of home cooks (not like us guys) need never buy another knife.

I'd probably got for a Tojiro DP if I had to make a first choice all over again.

+1 on the Shun though, if you're in the US, not gonna spend your time "dreaming about steel", want a functional, sharp, comfortable and great looking knife it's a no brainer really especially with the sharpening service.

Jim

chazmtb
Master Member KnifeNut!

Loc: Mouse Town
Reg: 11-14-07

10-30-09 12:36.28 - Post#1969687
In response to willspear

The tojiro, macs are realy nice and budget friendly. Also, how about the VG10 hammered finished knives like the variants of the Gekko or Togliharu. They are usually around 100. I gave a 210mm to a cousin and he really liked it. The quality and the nice wood handle had better fit and finish than the the old tojiro dp. Also the hammered textured finish is very exotic, a pretty cool factor.

JBroida
Master Member KnifeNut!
JBroida

Loc: LA
Reg: 11-12-08

10-30-09 12:46.23 - Post#1969695
In response to chazmtb

i, for one, would take a MAC pro any day over a shun or a global. However, there is also something about the tojiro and togiharu knives that make them good contenders for low-cost knives. Fujiwara might not be bad to throw in the mix.

-Jon

Japanese Knife Imports
Bringing you high-end hand-crafted Japanese kitchen knives

Find us on Facebook

Crazy Cutter
Master Member KnifeNut!

Loc: UK London
Reg: 03-06-09

10-30-09 13:04.08 - Post#1969707
In response to JBroida

Agreed....

But I think the point here is people really are not going to be looking into types of steel, geometry, fit, finish etc etc.

"Bang for buck" and easily accesssible / available equipment is the order of the day.

Are Tojiros and Macs easy to find in the US? Because those brands are not easy to find here without a lot of digging or going to very high end stores where they command more of a premium than a Shun or Global because people do not know what they are.

Jim

markr37
Master Member KnifeNut!
markr37

Loc: Madison, WI
Reg: 06-11-08

10-30-09 13:04.55 - Post#1969708
In response to JBroida

I thought about telling her about Fujiwara but almost no one sells them. I would be wiped out in a day and so would koki and then no one would be able to buy them for 4 months. Also, in the "no warranty" categorie I still prefer the Tojiro in that general price range.

Knife Sharpening Service

5% Off Coupon Sharp
New Arrivals

Edited by markr37 on 10-30-09 13:06.39. Reason for edit: No reason given.

JBroida
Master Member KnifeNut!
JBroida

Loc: LA
Reg: 11-12-08

10-30-09 13:07.39 - Post#1969710
In response to markr37

@mark- whats wrong with moving some inventory? plus... you know at those prices, 4 months down the road, they will sell again.

Can you request that she include something about sharpening the knives in the article (and maybe a stone rec. or two... i.e. king 1000, bester 1200, etc.)?

@jim- Doesn't everyone shop online now days anyways?

-Jon

Japanese Knife Imports
Bringing you high-end hand-crafted Japanese kitchen knives

Find us on Facebook

Edited by JBroida on 10-30-09 13:09.04. Reason for edit: No reason given.

chazmtb
Master Member KnifeNut!

Loc: Mouse Town
Reg: 11-14-07

10-30-09 13:10.41 - Post#1969712
In response to JBroida

My suggession for stones would be for a 1000/6000 king and one of the $12 guides that Dave Martell sells. That's is pretty much 95% of what all home cook needs in terms of sharpening, and it can all be had for under $40.

rockbox
Master Member KnifeNut!
rockbox

Loc: Longhorn Country
Reg: 02-20-06

10-30-09 13:12.53 - Post#1969714
In response to markr37

I don't think you can beat the Tojiro DP for value. It relatively inexpensive, stainless and low maintenance. My wife has left mine in the sink for days without any ill effects. The Shuns would be my second because of the sharpening service and fit and finish. Shuns are also very aesthetically pleasing to the average person.

-----

Tom

Page 1 of 4

Icon Legend

Permissions

Topic Options

Report Topic

Report Post

Quote Post

Quick Reply

Print Topic

Print Topic

Email Topic

582 Views

Location: Main Index » Forum Index » Knives, Cooking, and Life in the Restaurant/Home Kitchen » In the Kitchen » Chat with M.M.