Been tooling around the site for 2 weeks salivating at all these knives but just saw there was this forum to talk to you experts today.
Here goes, thanks very much in advance!:
Shopping for my own present and looking for a Gyuto to replace the dull 8" chef knife and 6" Santoku mass produced department store brands I currently use.
I am right handed, gloves are a L sometimes XL 'normal' fingers' certainly not 'fat and short sausages'.
I got tuned into this site primarily looking for a Gyuto as I use a 'chef's knife' 90% of the time but as I am quickly learning about Japanese knives, and vegs. is what I will most likely use these more delicate blads on, I really like Nakiri, or Banno Bunkas too and probably be my 2nd purchase.
210mm is all I really need at home. I love to cook but am not a professional so I don't THINK I need 240mm especially if all its going to be is for 'show' or inferiority complex. But 240mm is only 1" longer and I have demo. one and the size doesn't differ to much.
Carbon vs. Stainless,= either or. I have learned the last 2 years to always wipe dry before putting down so unless I have to diligently use mineral oils and more process, I'm ok with Carbon. I have never owned a carbon.
My preference for now is western grip especially how the bolster flows from the blade(but not bolster down to the heel's edge) sculpted as one with the handle. I do know how to sharpen but hell NO would I sharpen a Japanese knife with my current skill level. I will practice on my crap knives a lot more when I can guarantee a consistent angle before I would attempt but yes I am willing to do so, no single bevels for now please. Price= something that is a great buy for the price. First knife less than $180. Hopefully much less, and if one of the $90 knives is a great fit for me, then even better then I'll order a Nakiri with it.
My priorities are in this order:
1.I would like to finally own a really sharp knife and keeping that edge sharper longer so I don't have to get it sharpened often.
2.Gyuto's (because its a chef's knife) that have a belly and smoothly rock. I hate past knives of mine that go THUD when rocked to the heel. Jarring.
3.At least have 44mm height at the heel. My index finger at a relaxed bend on the pinch grip should not tap the cutting board and on shorter chef's or Santokus, I have to keep my index finger flexed/curved more than it's relaxed to keep it nestled in place. 45mm and much taller feels awesome so again if that means I have to go to 240mm then that is justifiable for home use.
4. Might be dumb but I would like the Kanji on the blade to be hand engraved/welded or at least the blade indented/stamped then filled in with ink. Not just black ink painted on a smooth blade that will just wipe off after a few years use. Wrong or not, I feel it gives soul and lasting character and pride when I pass it down to my daughters.
I'm staying away from Shun but I would be perfectly happy with Tojiro DP if that is a good fit for my needs. Damascus would be a bonus if it doesn't look cheap and fake. In my days at the site, my eyes are on Moritaka 210mm Aogami super steel, Hiromoto 210mm, Maruyoshi HD 210mm Damascus (and especially wow if this is the same exact knife and made by Master Hattori just etched a different name?), Tojiro DP 210mm regular or Damascus.
No one near me has a Banno Bunka to demo. Is there a way to demo one of them from this site? Or is it norm to order a few blades and return the ones that don't fit right but incur the shipping charges and 10% restocking?
Thanks very much! I look forward to your knowledgeable inputs.