Imagine you want to upgrade dinner prep, which would you choose?
A: Sypderco Funayuki (Super Blue/SUS410)
B: Benchmade Station Knife (CPM-154)
C: Microtech Santoku (M390MK)
by -ChimpDaddy-
Imagine you want to upgrade dinner prep, which would you choose?
A: Sypderco Funayuki (Super Blue/SUS410)
B: Benchmade Station Knife (CPM-154)
C: Microtech Santoku (M390MK)
by -ChimpDaddy-
4 Comments
https://preview.redd.it/7bxulr1lqpcg1.png?width=1220&format=png&auto=webp&s=706a6dacd0a80179e25c1ebf8660c88024ac2d21
My one and only kitchen knife – cold steel kitchen classic. Why? Because I like cold steels. That’s it.
This is by far my most used kitchen knife
https://www.chefknivestogo.com/kohaho15.html
The spyderco looks closest, but I’d still take what I have over any of those.
https://preview.redd.it/bp5x618wypcg1.jpeg?width=3024&format=pjpg&auto=webp&s=f9eacc8e7b9571874341c79ac72e7339acccbc43
LT Wright Wild Harvest Chef Knife.
I’ll stick with what I have. My long-time chef knife is an 8″ Japanese Vernco from around the ’70’s. What it lacks in looks its made up for in function. It’s served me so well for so long I’ve rarely given thought to replacing it, though I’ve considered getting a full set from the secondary market.
Favorite paring knives are Victorinox. Great value and super sharp.
https://preview.redd.it/d0cgdonpypcg1.jpeg?width=615&format=pjpg&auto=webp&s=7ac924470c25442676d36d043f718af2f5863654