Which knife x 2
YAWG (yet another which gyuto) question.
Second day on the forum and here I go, a bit more in free form because it's a more specific question.
I want to get a new knife for my parents, specifically a Gyuto 21 cm. Since my fathers idea of sharpening is pulling the edges of two knives together against each other a la Gordon Ramsey, and since I can't expect him to sharpen with or without a jig, I intend to give him a mino sharp which as pull throughs go, is not the worst.
So, a 21 cm stainless steel Gyuto 50/50 bevel for up to $150 with a western handle. I will tell them to hand wash it, but I need something that can withstand occasional washing in a dishwasher.
I live in the UK.
And about that - I have a 21 cm stainless steel Gyuto, one of the freebies handed out by Korin on occasion when you spend more than $500 (hmm, which I did..). That one is 70/30, do you think it's possible to make that into 50/50, it's brand new and I think of sufficient quality for my purpose ?
Q2 - not sure if protocol requires another thread. Suppose I wanted a flashy damascus R2 knife, say a Gyuto 21-24cm, which of the following is actually the best knife overall
Itou, Tanaka, Saji, Takamura. I have to admit I don't find the Itou handles particularly attractive, I prefer the ironwood ones, but from quality point of view, which one stands out, or are they all more or less the same ?
These are just my two cents, but for your parents I really would look at a k sabatier ss chef's knife. They are soft so they respond really well to a steel (and with that in mind a pull through sharpener) and they aren't too expensive, but still good knives. They have the 50/50 grind and a western handle. If your dad isn't sharpening then having the bolster shouldn't be an issue. In this same vein, if you're dead set on Japanese Gyuto maybe a Sakai Takayuki Grand Chef, they come in right around your price point. AEB-L is a good steel and these knives are not quite as hard as some of the other J knives, though it still hurts to think of one going through a mino sharp, or the dishwasher, ha.
Edit, added link to the Grand Chef, free international shipping for orders over $100
GLOBAL, MAC or Furi. I would pick the Furi based on the dishwasher criterion.
Forschner knives might be worth some consideration.
Talk about beater knives...I bought a full set of Victorinox knives for school and they are a care free knife for me....sharpen it up every so often on my JNS but when I don't have the time diamond steel is where its at stays a lot sharper than other knives that people use at school (Mercer)
Originally Posted by unkajonet
Now Globals, why didn't I think of that. I've got a k sabatier carbon slicer, really nice, I will look also at the stainless steel chef knife.
I don't recall seeing MAC or Sakai Takayuki grand chef knives in the UK, but I see there are a lot of good options in this price range, all better than what they have now.
I think that if I try I can persuade them not to use the dishwasher, it's just one knife..
Any takers on the second question ?
The only R2 I have heard people rave about are the Tanaka's
Victorinox Forschner or the Tramontina damascus set at Amazon or Ebay. Both will run you less than $100 for a full set of what they need.
K-Sabatier, as most blades, will respond badly at frequent dishwasher use. Expect the POM handle to age much faster and become a little brittle; the rivets to oxidize and seem to retract -- in fact they're partially solved; the edge to become weak and chippy.
Yeah, dishwasher is bad, I can probably talk them out of it... I probably forgot to mention, since it's for my dad's birthday I will probably want to give them/him a Japanese knife, I think actually a Global will do just fine, they sure look smart, and they are two heads and three shoulders above what they've got now I believe. I would , as suggested consider MAC, but I don't recall seeing any in the UK.