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 Post subject: new recommendation
PostPosted: Wed May 22, 2013 10:33 am 

Joined: Wed May 22, 2013 10:20 am
Posts: 3
hello :)
1. Are you right handed? Yes
2. What type of knife are you interested in (gyuto, nakiri etc..) petty, gyuto
3. What size knife are you looking for? 15-20cm
4. Do you prefer carbon or stainless steel? carbon
5. Do you prefer a western handle or a Japanese handle? western
6. How much did you want to spend? doesn't matter
7. Do you know how to sharpen? not sure I'm good, pretty sure I'm bad, but I will train, have a 1000 and 5000 Chosera stones

hello
I'm a French wonderful husband who loves cooking, not professionally, and who happens to love knives (and have a big ego but I would say like all frenchs :lol: )

So far I got a Masamoto VG-10 if I remember correctly, this is the one I like the least, except its size, it's a petty 15cm I think.
My favorite, but blade is a little big I find, is a Aritsugu gyuto in Hagane steel if I remember correctly that I brought from their Kyoto shop.
Recently I added 2 little 12cm petty, a Misono in swedish steel and I would place it second, and a Hiromoto in Aogami that I like too, so 3rd place :)
From this small "collection" all I can say is that 12cm is a little bit too small for my taste, the 15cm seems like a sweet spot.
I cut only vegetables as I'm vegetarian.
If I'm missing something relevant that would help you to see what I may like don't hesitate to ask !
Thanks


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 Post subject: Re: new recommendation
PostPosted: Wed May 22, 2013 1:04 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2391
<Yoshi> Welcome to the CKTG community! Can you tell us what you specifically like/dis-like about your knives to rate them in a particular order?

Handle?
Blade profile?
Blade height (heel to spine distance)?
Weight/balance point?
Looks?

What is the blade length (from tip to heel in a straight line) of your Aritsugu?

You might be interested in a 180mm Gyuto, but that will severely limit you choices - not too many companies make that size. I use a 150mm petty for some things, but I would strongly argue that a 6" knife is just too short for many veggie/fruit cutting jobs. You'll have the widest array of choices in a 210mm Gyuto size.

Another question - do you use a pinch grip most often? If you do, I think that you'll find a WA (Japanese) handle equally comfortable. With a good pinch grip, the handle seems less important (as least to me). If you expand your options to include WA Gyuto/Petty you'll find even more available choices.

Depending on your knife skills and needs, you might be interested in thinner, more laser-like knives like the Sakai Takayuki Grand Cheff. This is available in Yo (Western) or Wa versions and the 210mm versions will handle like a smaller knife because they are so light (especially the Wa version).

Steve


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 Post subject: Re: new recommendation
PostPosted: Wed May 22, 2013 1:11 pm 
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Posts: 2821
Yeah, I'd love to know the size of the Aritsugu gyuto before I commented much.

Like Steve, I'm thinking a 180mm gyuto might be a good fit.



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 Post subject: Re: new recommendation
PostPosted: Wed May 22, 2013 5:44 pm 

Joined: Wed May 22, 2013 10:20 am
Posts: 3
http://ptpimg.me/e7d705.jpg
From top to bottom:
*Masamoto
*Hiromoto
*Misono
*Aritsugu

The Aritsugu has a 21cm blade.
I'll try to answer as best as possible your questions, hoping my English will be good enough to explain what is often hard to describe: tastes, what you like / dislike, but well let's go !

Handle: this part is easy, I dislike a lot handles that are not western style. I'm not sure I even touched a true Japanese knife. Now it's not that I like a LOT western style handles, it's just I think that those handles make me think immediately : this is a kitchen knife. All I can say is that it's not a 100% no-go but I would really prefer a western style handle.
Blade profile: among those 4 the Masamoto has the blade style I like the most the Hiromoto is the one I like the least.
Blade height (heel to spine distance)? not sure to be honest on this one, it's not really the question but I dont like not having a bolster on the Masamoto, to me the height isn't that important as long as it's proportionate with the distance between G and H in that photo (I dont know if there is a name for that)
http://zknives.com/images/knives/kitchen/jbladeant.jpg, for instance I find that distance too short relative to the blade height in the Hiromoto while comparatively I like the proportions better on the Misono. On that topic I prefer when it's short between the bolster and H on the above image.
Weight/balance point? Misono is too light I find, the Masamoto has the weight I like the most, Hiromoto > Misono to me on comparable sizes, and Aritsugu is a little bit too heavy for my taste but to be honest I'm less sensitive to that. Balance point I can't tell you franckly, it may sound weird I know.
Looks? not a fan of damastuff on the blades if that's what you are talking about.
pinch grip ? I didn't know what it is so no, now that I googled it I may try it, it's cool to see new techniques, thanks !


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 Post subject: Re: new recommendation
PostPosted: Wed May 22, 2013 8:21 pm 
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Posts: 2821
Your picture is not working.

A couple of things first....

You mention that you don't like the lack of a bolster on the Masamoto. Without the picture working, are we talking about this knife:

http://www.chefknivestogo.com/masamoto1.html

If so, it does have a bolster, but not the typical European full bolster. Are you after a knife with a full bolster like this knife would have:

http://www.sabatier-shop.com/kitchen-kn ... 15pol.html

If so, the Sabatier knives might fit your liking pretty well.



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 Post subject: Re: new recommendation
PostPosted: Sun May 26, 2013 2:39 pm 

Joined: Wed May 22, 2013 10:20 am
Posts: 3
sorry I hope this time the picture works :
http://imgur.com/XdbzlNe


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 Post subject: Re: new recommendation
PostPosted: Tue May 28, 2013 5:04 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2850
Location: CT
Just found this:
http://www.chefknivestogo.com/buwegy18.html

No bolster on this one, Carbon core clad in stainless steel:
http://www.chefknivestogo.com/dojogyuto180mm.html

I use a Funayuki a lot if I have to prep just veggies. They are usually Wa handled, but a touch longer and taller than a petty, but much more versatile in my opinion! I have a few 150mm Petty's, and pretty much never used them since I got the Funayuki. I liked it so much, I ordered another Funayuki in a different brand! The taller and heavier blade gives it more weight up front. I will get a pic of a Funayuki compared to my 150mm Petty's in the next day or two.

It's an OK Wa handle, but the blade is ground very nicely and works very well on veggies. Not much will stick to the blade, either!
http://www.chefknivestogo.com/yawh1fu16.html

This one should arrive in the next day or two, but it looks like the handle is a lot nicer:
http://www.chefknivestogo.com/tskakufu16.html

A nicer looking one, polished sides:
http://www.chefknivestogo.com/tskafu16.html

I used to prefer Western style handles and tried a few Wa handles. Now the only Western handled knife I use is a Tojiro ITK Bread Knife! Everything else has been sold or converted to a Wa style from the Western handle!


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 Post subject: Re: new recommendation
PostPosted: Tue May 28, 2013 1:08 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2821
OMG, what's up with all the new knives.



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 Post subject: Re: new recommendation
PostPosted: Tue May 28, 2013 1:13 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2850
Location: CT
Mark was in Japan :)


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 Post subject: Re: new recommendation
PostPosted: Tue May 28, 2013 1:18 pm 
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I reckon.



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