We highly encourage our customers to ask product questions about knives here. To help you, we need a few questions answered so we can tailor a knife recommendation to your specific needs and requirements. When you ask about a knife please include as much as you can but at minimum answer these simple questions:
1. Are you right handed?
2. What type of knife are you interested in (gyuto, nakiri etc..)
3. What size knife are you looking for?
4. Do you prefer carbon or stainless steel?
5. Do you prefer a western handle or a Japanese handle?
6. How much did you want to spend?
7. Do you know how to sharpen?
Please post your requests for a recommendation as a new topic and either I or other forum members will give you their opinion on which knife to buy.
Hopefully it will generate arguments that will entertain and inform you.
1. I am right handed
2. The gyoto sounds fine. I used to have a regular chef’s knife double-bevel which I gave to a friend and am now using a KAI single bevel large knife like a deba but much longer
3. Knife size should be a blade of 200-210mm, handle length 130-ish mm but not too less than that…125 mm min. 51mm blade depth current knife. Definitely need that much at least…some more is OK provided it does not make the knife ungainly and difficult to control.
4. I prefer both…carbon AND stainless
Actually, it is somewhat of a myth out there. From a metallurgical standpoint, carbon contributes to hardness and chromium contributes to stainless-ness. Carbon/chromium and vanadium/chromium can combine to form carbides which means less chromium available for stainlessness but ultra high chromium means it can be high carbon and yet be stainless AEB-L (13c26 Sandvik), s30V and M390 are perfect examples of high-carbon knives that are stainless. Stainless is a must for me, I do not want to deal with rust in any way shape or form.
5. I am ok with any handle as long as it is a substantial handle and allows control of the knife. I do not like thin handles.
6. I don’t WANT to spend…lol…but I do want value…If the knife is not right, even a dollar is a waste…if the knife is right…different story. This is the first time I am spending more than 30 bucks on a knife so I want to be sure I do not spend too much…but not the cost of compromise. If you make the suggestions, I will make a choice.
7. I do not have any good stones. I do want to learn how to do this but my stuff is all around woodworking gear. I do sharpen chisels and can even make my own angle guides if I have to.