I am an avid home cook. I have a few OK knives (Shun, Sabatier....) but it's time to step up and see what a good Japanese knife can do for me...and I can do with it
I cook and cater a lot so it will be used as much as anyone does in a home environment.
First off ......a nice Gyuto. Probably 240?
My goto right now is a Shun Reserve Chef 8". But I think I want something longer, thinner and certainly lighter.
I want to end up with a nice and sensible complement of usable knives. No interest in becoming a "collector".....at this time!!!!!!
1. Are you right handed? - YES
2. What type of knife are you interested in (gyuto, nakiri etc..) - GYOTO
3. What size knife are you looking for? - 240
4. Do you prefer carbon or stainless steel? - I live near the ocean so semi or full SS is preferred.
5. Do you prefer a western handle or a Japanese handle? - JAPANESE
6. How much did you want to spend? - about $200-$250.
7. Do you know how to sharpen? - Learning, I have he CKTG basic 3 stone kit and I'm getting the feel of it.
I admit that I do like a good looker (Damascus etc!)....also fit and finish are important attributes. Not to the detriment of performance though.
I use 20x15 end grain BOOS Blocks.
I cook with a lot of vegetables and fish. Meat yes...but not as much.
I have pretty good knife skills.
Some of the knives I have seen mentioned on the forum are.....
Richmond Laser Aogami Super 240mm Gyuto
Konosuke HD2 Gyuto Ho 240mm
Masakage Yuki Gyuto 240mm
Konosuke HH Stainless Wa-Gyuto 240mm
Thoughts and and other suggestions would be really appreciated.
Mahalo and aloha!