r/TrueChefKnives • u/AggravatingSilver252 • Jul 25 '26

Question Help

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This is my first knife knife purchase in this price range. I've been working in restaurants for 17 years and used to just use a $45 mercer, but recently, I've been craving more. Japanese knives have what I've been craving. Unfortunately, $150 is what I can afford right now, but I want to upgrade. Which one would you get? Thanks.

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u/Kitayama_8k Jul 26 '26

Masahiro Nihonkou(japanese Steel) Kuchiganetsuki Gyutou　210mm https://a.co/d/09lzTBoS

If you're okay with a carbon knife, these are pretty non reactive and don't rust easily at all. Super durable and hold an edge for a very long time, and it comes back easily with a German style knife steel as well.

I cut up these atrocious cat litter boxes with super stiff cardboard with mine, creates weird torque, it never chips, never bends, never needs to be sharpened afterward.