Hello all I could some help. How to make such a complicated topic short!? I am a bit new to Japanese knives and all I can say is that this could be a bit of a rabbit hole!
I purchased a Shun Premier 149mm Nakiri Knife recently and I am happy with it as it does pulverize small veggies very well. I have a set of nice Wusthof knives that have given me good service for many years but I have ventured into Japanese and Chinese cooking, along with gardening, and it is time to make things a little less of a hassle when it comes to food preparation. I now would like a Gyuto, or Kiritsuke/Gyuto, in carbon steel, 210mm or 240mm. I am leaning to the 240mm since Japanese designs the knives are lighter and hopefully well balanced.My wish list so far
- Aogami Super Steel. I picked this steel for the ability to take an edge but also it seems that this steel is tougher and would give good service. I am not wed to this ideal but it seemed like a good place to start.
- Something that is not a featherweight, but something lighter than my Wusthof that has enough meat on the spine that gives it a little authority.
- A grind that has a good bevel that is not a hassle to sharpen and would be in the 15 degree range and yet would have an edge that is robust.
- I do not care for western handles.
- I would like to go to a clad design that would make the knife a little easier to take care of if possible without breaking the bank.
Knives that I have in mind so far are that are in Super Steel;
Moritaka Gyuto 240mm with a Kurouchi finish ($207) I REALLY LIKE THIS KNIFE!
Moritaka Damascus Gyuto 210mm ($331)
Masakage Koishi Gyuto 210mm ($299)
Moritaka Gyuto 240mm with Kurouchi finish ($207)
Moritaka Kiritsuke 240mm with Kurouchi finish ($223)
I do not want to spend the $300 that it seem to come with cladding but I do understand one gets what one pays for. I really would like to keep the purchase under $250 so any suggestions would be appreciated.
I have a nice full size Maruka, Nakayama Asagi stone and all the Nigura that is necessary to hone most things including sword, if necessary, along with selected Shapton stones and DMT plates to get a bevel going. I would really like to keep maintenance to a minimum when it comes to putting the steel to the stones. I have found through using straight razors I enjoy "using" more than I enjoy "honing". I have a fair amount of experience sharpening knives but would like to stay away from double bevels if at all humanly possible.
Thanks in advance,