Wanting to upgrade my santoku....but to what?
What type of knife(s) do you think you want?
Been wanting to try out a 240mm Gyuto. Very used to my Global GS-48 Santoku, hate using wife's bigger Wusthof (weight, too much curve in the blade). Dislike of the Wusthof makes me second-guess myself when trying to pick a Gyuto.
Why is it being purchased? What, if anything, are you replacing?
Wanting to give my Santoku a break and try a carbon steel blade. Not sure about what size/type of the blade to get.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Like the Global, but would prefer a wooden japanese-style handle.
Edge Quality/Retention- its meh on the Global, could be a bit better i think.
Ease of Use- I like to use my santoku for everything i cook (I am eat only fish and vegetables).
Comfort- don't care, I am a home cook. not a pro.
What grip do you use? I use all of the ones on the list, depends on what I am cutting.
What kind of cutting motion do you use? Thinking about it, I mostly push-cut and slice.
Where do you store them? Magnet strip
Have you ever oiled a handle? No, my main knife handle is metal
What kind of cutting board(s) do you use? Wooden
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
I have somebody do it for me on stones.
Have they ever been sharpened? Yes
What is your budget?
$250 or less, looking for best price/performance ratio. The less the better of course.
What do you cook and how often?
Pesceterian, cook fish sometimes, and veggies every day.
Special requests(Country of origin/type of wood/etc)?
I want a nimble blade that will work well for home cooking. I have a small 14x14" cutting area. Wondering if i need a Gyuto or a better santoku/nakiri.