We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Thu Aug 08, 2013 6:01 am
What country are you in?
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
What length of knife (blade) are you interested in (in inches or millimeters)?
Do you require a stainless knife? (Yes or no)
What is your absolute maximum budget for your knife?
$500 incl delivery, hopefully will have change for a cutting board
Do you primarily intend to use this knife at home or a professional environment?
What are the main tasks you primarily intend to use the knife for?
All-round chef knife, wont be cutting bone or anything. will probably get a deba and petty in due course.
What knife, if any, are you replacing?
whustoff chef knife
Do you have a particular grip that you primarily use?
What cutting motions do you primarily use?
Open to learn better technique
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
I am after a beautifully crafted piece that will make cooking even more of a joy. it should have good edge retention as I have not yet learned to use japanese stones (have pro *** knife sharpeners nearby) and would Ideally be not too fragile.
I like octagonal handles and particularly like the look of burnt chestnut but I am open to anything really.
I do not like damascus but I really like that 'hamon line' look that you get from cladding or other manufacturing techniques.
I was originally looking at the Gengetsu 240mm Gyuto until they all sold out.
I am open to full carbon knives but would like some advice as it will be a knife I use every other day in the kitchen
I must stress that the most important thing to me in this knife will be the level of craftmanship.
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I will purchase a good board to use this knife with
Do you sharpen your own knives? (Yes or no.)
No, there is a professional japanese knife sharpener nearby
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes. verry. just not on this knife, maybe on some old junky knives
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes in the future
Thanks for any suggestions you could make for me.
Thu Aug 08, 2013 7:01 am
Maybe Aogami Super for its edge retention? Or maybe Blue #2? (if you're not interested in having your own stones in the long-term)
How much are you planning to spend on a board? And end grain board will also help your edges last longer. I find having a large board (15" x 20") very convenient for workspace, even at home. It just makes it easier when there is more space to work with--it makes it easier to have large and/or multiple piles at times. Of course it depends on how much space you have.
Fri Aug 09, 2013 1:11 pm
Dave - I'm going to go in a different direction from Adam and recommend this:
Katsushige Anryu 240 Blue #2 Gyuto: http://www.chefknivestogo.com/kaanasgy24.html
Check out Shaun's video on the product page. This would be a killer knife with the performance of carbon and the ease of maintenance afforded by the stainless cladding. It's a great performer (compared to the Wusthof, it'll rock your world) and you would have money left over for a nice cutting board, a strop or two for maintenance, etc.
Note: this knife has an oval handle, but IMO you'll find very little difference in everyday handling versus an octagonal handle. I have knives with both styles and it is of no consequence to me - at all.