Japanese knives in the GTA (2013 edition)?
Happy new year all,
My beloved MAC chef's knife was dropped onto the floor on Christmas Day and the blade broke into two pieces. Now I am on a quest to find a replacement, for a reasonable price, as soon as possible.
I did sift through the older threads but the most promising leads seem to be a bit outdated. For example, The Cook's Place where I got the original knife is sadly no longer around, and some online dealers have changed what they stock or their shipping policies since.
My original knife was the MAC TH-80, and I am hoping to find the same thing or similar, a 8" gyutou, with or without dimples. Also hoping to keep to the price range of $100 or less.
Of the well-discussed brands on CH, it looks like the best bang for the buck is still MAC, and Tojiro.
For some reason, the official MAC Canada website does not even have the TH-80 anymore, only the TH-100, with a price that is about twice of what I paid at The Cook's Place years ago:
I almost made the purchase with the Tojiro DP 210mm with this sale going on, but then realized I will be paying about 1/3 extra for shipping, which does not quite make sense:
Any suggestions on where to get my replacement knife, either in store or online? Any other models recommended? Thanks a bunch!
There are two stores in Toronto that will help, but to be honest their knives are quite a bit more than what you were looking at.
This is my recommendation to you...its a knife I've bought for my sister and another coworker. Its a really good knife, especially for its budget price. Well reviewed on knife forums. IMO it will be much better than tojiro or mac.
http://www.japanesechefsknife.com/KAG... Get the 210 gyuto if thats the size you want. Its a few bucks over your budget. Shipping from Japan is quite quick and the site is very reliable.
If you'd like to buy local and have a chat with them, there is Tosho Knife Arts on Markham/bloor and Knife Toronto, on queen west close to bathurst.
Thanks, szw, that knife looks like a very good contender! Do you (or ChemicalKinetics or anyone) have advice on how well it remains rust-free, compared to stainless steel knives? Do I have to diligently wipe it dry immediately after every use (which I do not foresee I will be good at)?
<Do you (or ChemicalKinetics or anyone) have advice on how well it remains rust-free, compared to stainless steel knives?>
CarboNext is a semi-stainless steel knife. It is much more chemically stable than a true carbon steel knife, but it is not quiet as stainless as a true stainless steel knife. I lent out this CarboNext knife (Not just cowboy and Eiron... I have lent it out to my other friends). So it has seen many kitchens and have been treated by careful and no-so-careful people, and it has acquired a dull color over time. Kind of like a dull color you see in an older coin. It has never "rust" on me, unlike my carbon steel knives, but it has acquire a dull color.
If you don't care about shiny look, then I would say that you will treat it like 90-95% like a regular stainless steel knife really.
<Do I have to diligently wipe it dry immediately after every use >
I don't wipe it down after cutting different items if that what you mean. Some people do that and wipe their knives almost every 5 minutes, which is a good habit really. I don't. I do, however, wipe it down at the end of the cooking. So, if I spend 1 hour chopping my meat and vegetable, then I only wipe it dry at the end of the hour.
A longshot but try the Paderno Outlet in Scarboro. They once carried MAC at decent prices--got a few when they had a store in Mississauga several years back. Worth a try?
Junors in Shops at Don Mills carries a good range of MAC knives and they're 25% off right now. IIRC, they are a bit more than $100 but perhaps you could call them to ask.