Hi all! It seems that like many in this forum, I came here wanting to upgrade my knife and got sucked into the vortex! I’m looking for a 240mm workhorse Gyuto (it’ll be my first for this style) that is capable of handling pretty much all veggie prep in the kitchen, but (importantly) can get extremely sharp, slice extremely thinly and retain its edge well, won’t wedge, and doesn’t have issues with food sticking to it. I’ve never used a wa-style handle to it, but am open to the concept. I'm left-handed, but would prefer an ambidextrous knife. My sharpening skills are limited, but I have acquired water stones and have other knives to practice on.
After a lot of research, I’d more or less settled on the following knife:Kanehiro 240mm Wa-Gyuto http://www.chefknivestogo.com/ka24wa.html
Aogami super steel clad in stainless steel
It had good reviews and seemed to fulfill all my criteria. Then I saw on its description that it was a “wa-handled equivalent of the popular Hiromoto knives.” The version it was referring to seemed to be this one:Hiromoto Gyuto 240mm Gyutohttp://www.chefknivestogo.com/higykn24.html
Aogami super clad in stainless steel
Now it appears this isn’t strictly true, as it’s made by a different blacksmith, but I read decent things about this knife. Of course, the glaring difference is the price. It’s almost literally half the price of the Kanehiro. Now I don’t object to spending money on a good knife, but if I can get a comparable knife for such a drastically lower price, it would definitely merit consideration, despite the fact that I seem to have latched on to the Kanehiro for some reason.
This lower-price-yet-still-good gyuto now made me begin my investigations anew, and I turned up two other knives, also western-handled, one with an even lower price point, and one in the middle. Respectively:Richmond Artifex 240mm Gyutohttp://www.chefknivestogo.com/riar24gy.html
$90 Kikuichi Performance TKC 240mm Gyutohttp://www.chefknivestogo.com/ic24gy.html
Both of them have great reviews, and it’s difficult for me to find what objective differences I might encounter. Furthermore, I liked the idea of the Aogami, but am seeing great things about the AEB-L, and no complaints about the semi-stainless in the Kikuichi.
Now, I’m thoroughly overwhelmed and am having a great deal of trouble deciding. I’m sure that it’s hard to go “wrong,” but I’d also like to get a knife that I’m going to be happy with for a very long time. Essentially, I’d appreciate some input from the community on how my experience might differ between the four of them.
Thank you so much!