We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Fri Nov 30, 2012 3:10 pm
I’m a pretty experienced home cook and have collected a range of knives over the last 30 years. The obligatory German brands, French carbon, Global/Shuns, and some moderately priced Japanese traditional knives – deba, yanagiba, nakiri.
I most often reach for 8” French carbon, 6” Shun Fuji (Williams Sonoma knife), and the yanagiba. I also have a $20 Spyderco paring knife that sees a lot of action….it is simple and takes a good edge quickly. I do like to “choke up “ on a knife, so a rounded spine is nice.
I am looking generically for 210mm gyuto/funayuki, prefer carbon, traditional handle….would like your input on the following, in no particular order:
· Takeda 210 AS Gyuto – I do really like his 150mm Honesuki….maybe later.
· Konosuke Fujiyama White #1 Gyuto
· Murray Carter 210 Fukugozai - I realize this is at a higher price level, and that may be ok…would be willing to pay premium if there is a real difference over the 2 knives above (or others you may suggest)…..plus it is cool to have your name stamped into the blade, that’s worth a few $$.
I also like the Tanaka Ironwood, very nice looking, but that is probably a different purchase. Your thoughts are appreciated, and I am glad that I found your website…though I am spending way too much time on it.
Fri Nov 30, 2012 3:56 pm
The Konosuke Fujiyama is going to be a very well made knife. I simply can't recommend the other two over it no matter how much I like them.
Takeda's gyuto's are great.....a thing of beauty if you ask me. And very well made.
The Carter will likely be a great, great cutter.
But the Konosuke Fujiyama series are just fantastic knives. F&F second to none, and very well ground.
Sun Dec 02, 2012 8:01 am
I vote Konosuke white #1 as well. They're all excellent knives but that one stands out.