/ck/ - Food & Cooking

Favorite is second from the left - Gesshin Ginga 240mm on W#2.

Gesshin Ginga 240mm in W#2, second from the left, or the CCK (right) if I'm doing a meal that requires less finesse but lots of bench scraping.

The Gesshin is famously thin and falls through food like it's not there, and is a dream to sharpen. It was right in the range I was looking to spend at the time so it was a no brainier.

>>14956985

Ask me how I know the only Japanese knives you've ever looked at were in the 40-60 USD price range on Amazon.

For real, though, I would love to buy a Western knife in the 200-300 USD price range that could outcompete J knives in that same niche, but it doesn't exist. My go to is my 240mm Gesshin Ginga (second from left) and even handling the Yoshikane (leftmost) after that feels like wielding a wedge, let alone anything Wusthof has ever put out.

Also, I don't get where your point on sharpening us coming from. Do you realize how autistic people get about sharpening J knives? Folks will spend 1k+ on natural stones without batting an eye.

Victorinox is the king of budget knives. I stay away from Wusthof and other German department store knives but that's because I like thinner geometries and different steels.

They need sharpening but I haven't been able to find the time.

>casual home cook with more knife than he needs checking in

At the end of the day, I'm a firm believer in the idea that the best tool is the one you actually want to use, and I have that in spades. Can't recommend the Gesshin Ginga enough. CCK is fun and really nice as a bench scraper double. The Masakage Koishi petty is getting a lot of use recently for small tasks. Tojiro DP Honesuki I haven't been using much as I'm eating less meat overall, but it's still great for those times that I get a whole chicken. Yoshikane has been in the middle of thinning forever now. I really need to get on that.

Been getting a lot of use out of the petty for small tasks that I'm doing more of these days. It's actually about time to sharpen everything up.

>>14044382

I won't buy one but I am actually curious about the Misen. Kenji shilled it a while back and he tends to not endorse random bullshit. He even defended it over on KKF when folks were shitting on it before it came out

Anyway, here's my shit.

L -> R : Yoshikane (W2 clad), Gesshin Ginga (W2), Shun Sora (VG10 I think), Masakage Koishi petty (AS clad), Tojiro DP Honesuki (VG10), CCK 1303 (who fuckin knows).

>>13950112

This is my total collection minus a non-pictured Dexter meat cleaver.

At this point the thinner the better for me. I'm reaching for the 240mm Ginga or the CCK depending on what I'm doing basically every time. The petty gets occasional use for brief tasks or tip work, honesuki is just for boning, bread knife for bread etc etc.

>>13625812

Picture among my other knives. Leftmost has been halfway through thinning for months now and the petty and honesuki get occasional use.