View Full Version : Recommendation Please!

11-14-2011, 10:23 PM
I am looking to improve the very poor kitchen knives that we have been using in our home kitchen for many years. I have always carried a quality knife and know the differnces between the many types of steels used on everyday carry knives. This knowledge does not seem to carry over to kitchen knives. Embarrasingly enough I donít even know the answers to many of these basic questions, So I am reaching out to this forum for help.

What type of knife(s) do you think you want? A good quality all around blade.

Why is it being purchased? What, if anything, are you replacing?

What do you like and dislike about these qualities of your knives already?
Edge Quality/Retention- This is the most important to me
Ease of Use-

What grip do you use? ??

What kind of cutting motion do you use? ??

Where do you store them? In a drawer

Have you ever oiled a handle? No but we would if it was needed.

What kind of cutting board(s) do you use? Synthetic and wood

For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?

Pull through NEVER! Edge Pro Apex and a Strop with the green stuff.

Have they ever been sharpened? Yes

What is your budget? 150

What do you cook and how often? 6-7 times a week. Lots of protein with fresh vegetables.

Special requests(Country of origin/type of wood/etc)?

11-14-2011, 10:41 PM
I'd go with Ashi or Konosuke stainless 210 or 240 gyuto if you want thin. If you want something a bit more substantial, I'd go with Yoshihiro or possibly a CarboNEXT in the same size. Frankly, I'd go with 240 but most newcomers think a 240 is too long until they use one for a few weeks. I'd also consider calling Jon at Japanese Knife Imports, too.

11-14-2011, 10:42 PM
Imo, due to price range and edge retention requirements I would go for the Hiromoto AS gyuto.

11-14-2011, 10:45 PM
I think the OP is comparing to what he's used before which makes the edge retention a moot point. Every knife we recommend is going to far outperform what he's using. Second, I find carbon steel (even stainless clad) aren't the greatest match for noobs.

11-14-2011, 10:49 PM
Either a 240 Carbonext or Hiro? They seem to be the popular recommendations for those looking to spend less

Eamon Burke
11-14-2011, 11:59 PM
Accessories. Board, storage, honing rod, etc. new sharps later. Or you'll need a bigger budget.

11-15-2011, 01:20 AM
Either a 240 Carbonext or Hiro? They seem to be the popular recommendations for those looking to spend less


11-15-2011, 02:48 AM
I like the Miyabi Fusion (8" or 10", but I prefer the 10"). If you have a Sur La Table near you, you can handle one and check it out in person before you buy.

Citizen Snips
11-15-2011, 02:50 AM
i dont own either but i would recommend the same as TK from what i hear

ashi hamono for a thinner knife and yoshihiro for a thicker

11-15-2011, 07:39 AM

Im very new here so please consider this casual advice.

For edge retention the Twin Cermax that i have will take some beating, its a very well made knife for the price and would be ideal for a first high quality knife.


11-15-2011, 10:48 AM
The Cermax is a nice blade for the price. I don't think it feels great in use. In my hands, most other nice J-knives feel very nimble and responsive, like scalpels, in comparison. I had the handle converted to wa on a Cermax and it is now very nice to use, although I prefer a little less curvature on the edge profile.

11-16-2011, 10:24 PM
I sincerely thank each of you for your knowledgeable recommendations. Your expertise is much appreciated. I was happy to see responces from some of you that I have been following for sometime. Now I will begin my research to make a decision. Any further recommendations will be appreciated.

11-17-2011, 12:54 PM
Good luck! Please be sure to let us know how it all turns out.