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Upgrade my Henckels

Thu Feb 14, 2013 5:33 pm

Hi,

I am looking to upgrade my cooking knives and would appreciate some guidance. I currently have a Henkels set which I purchased at BB&B. The set has been decent, but doesn't hold an edge well and so I would like to find other alternatives. I have seen a friend who recently bought Japanese steak knives and was impressed with the quality. I am not looking to buy a set, unless there is one which is worthy.

I like a heavy blade. Both my GF and I cook, and I am unsure where to do the research on purchasing what. Your site, while informative does not give me the kind of information I am looking for. Like weight, thickness, ease of sharpening, etc.

Ultimately, I would like to get 3-4 knives which I could use for a variety of stuff around the kitchen.

Your help will be appreciated. Thanks.

lee

Re: Upgrade my Henckels

Thu Feb 14, 2013 5:34 pm

Hi Lee,

Are you right handed?
Do you know how to sharpen?
Do you like to rock the knife or push cut primarily?
Do you want a stainless knife?
Do you want to get a western handled knife or Japanese handle?
How much did you want to spend?

Do you mind if I post your question on our forum?

Re: Upgrade my Henckels

Thu Feb 14, 2013 5:34 pm

Hi Mark,

I am right handed
I know how to use a steel and have sharpened with a stone, but not in a long time. I don't mind doing the work and relearning
I typically push cut
I don't have a preference re Stainless or not. I really want something that cuts well and has some heft to it. Although reading your board, it seems the Japanese knives are typically thinner. So I'm willing to try doing something different
No preference on handle as long as it fits my hand (I'm 5'9, so my hand size is normal for an American)
I'm ok spending money on high quality

In reading your board, it appears the most recommended knives are all out of stock. When do you expect to get back in stock the Takeda, Moritaka, and Tanaka Gyuto 270mm? Presuming these are your recommendations based on the above.

What I would like to start with are 3 main knives I use. One is comparable to the Gyoto's (A chef knife), the other two are a fillet knife and a paring knife. I have others but don't use them as often as the ors listed. I think I would also like a cleaver like knife. I love the look of the Damascus steel and the designs on these, and have read and seen these done with steel in the middle wrapped with stainless. I'm learning enough to be dangerous! :) What I don't want to do is buy something expensive and not like it. I don't mind spending money, but don't like wasting it.

No problem posting in the forum. That said, I appreciate the personal touch and I'm sure with knives, like opinions, everyone has one.

Thanks.

lee

Re: Upgrade my Henckels

Thu Feb 14, 2013 5:36 pm

If you like damascus with some heft I really like this knife for you: http://www.chefknivestogo.com/hosada24gy.html

Re: Upgrade my Henckels

Fri Feb 15, 2013 1:18 am

I think a 270mm Gyuto is pretty big for a home kitchen...

Japanese knives are quite different from German knives. They are cutting instruments and a pleasure to work with but are at their best inside certain parameters. Really you need both types which is what I finally did.

Sharpen the German blades for certain tasks and get some Japanese knives for the pleasure of how they feel cutting tomatoes and onions....

Re: Upgrade my Henckels

Fri Feb 15, 2013 2:14 pm

Yeah, the Hokiyama might be a good choice.

There are really a lot of great knives out there.

I still really like the TKC as an all around great knife:

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

For a paring knife, the Richmond Artifex line has a few good choices:

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

Unfortunately, the soft Henckels from BB&B don't really have a Japanese equivalent. They are heavy, obtuse, full bolstered monsters. :) Nearly any Japanese gyuto is going to be light, hard, and thin in comparison. Within that sect there are knives that are thinner/thicker or lighter/heavier....but all are likely to be lighter, thinner, and harder than what you're used to.

A lot of people want to jump into the Japanese knife world all guns a blazing, which is fun as heck. But at the end of the day, trying something like a carbon Fujiwara for $83.00:

http://www.chefknivestogo.com/fujiwara2.html

And finding what you like, don't like about it and then scoping in on a couple of great knives based on that information will likely find you happier at the end of the day. :) Then, use that $83 for friends, or as a beater, or resell it for a $15.00 loss and it'll be the best $15 you ever spent. :)

However, if that's not for you...the TKC is a great knife....as is the Hokiyama....as is a Hiromoto AS....as is.....you get the idea. :)
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