So - new knife (not that I need...), but your site makes me think I need...
PS: If you want me to post this question to the forum instead, let me
know - no problem (it's not super urgent with a response). (Or if
easier for you if I call you, I'll do so!)
After playing with some Tojiro's I bought from you earlier, I'm now a
self proclaimed geek and want more;
* Very happy with Tojiro DP Gyuto + Santoku + Paring. Not sharpened,
but keeping honing abt every second day of use with ceramic rod.
* Also got a MAC Superior chefs + a utility; feels lighter/thinner,
but for me performance seems similar - also great
So - where do I go now;
I don't do very advanced cooking (so instead of buying a new knife, I
should probl. take cooking classes) - but; good knifes made me cook
way more than before.
Main use is still mostly prepping meat/vegetables, not likely any
fresh tunas/wild animals will be on my chopping board, nor do I make
Sashimi... though a Yanagi would look so awesome in the collection!
Also - 210mm feels right, 240 might feel long? But probably the right step up...
I do however (for knife geeky reasons) want;
* a sharper blade (possible?)
* does that mean a thinner blade?
* Japanese/octagonal handle - to test it, looks nice
Not sure if I want;
- Yanagi (is it purely for sashimi, I'd say no...)
- Single bevel (no if too tricky for non-pros...)
- carbon (I know the draw-backs... in theory...)
Any recommendations, mainly for getting "sharper" than my Tojiros - my
wild thoughts below;
- Richmond Artifex 240mm
- Richmond Laser 240mm Gyuto (when are they back in stock? And will I
as un-skilled notice the difference to the much cheaper Artifex?)
- Tojiro ITK Kiritsuke Gyuto 240mm (ok finish? way cheaper than the
others mentioned, but hybrid shape & Tojiro didn't disappoint last
- Moritaka KS 250mm (afraid too long, but carbon + "almost" single-bevel)
- Richmond Laser 270mm Sujihiki? (is it single-bevel?)
- Konosuke HH Stainless 270mm Sujihiki
Really happy for any advice you might have