I would second the 240 gyuto and 210 petty/suji.
Consider these lines for your gyuto:
I know it's a western handle, but it's a sweet line IMO: http://www.japaneseknifeimports.com/...x-western.html
(thinner, nice cutting, in my limited experience)
(thicker, but if I remember correctly, Jon described these as tougher. I liked mine for a pro kitchen, not sure I need the toughness at home)
For the 210 petty...
Gesshin Ginga, Konosuke, etc. all make pretty thin ones.
There's a Tojiro DP one. I haven't ever tried or seen one, but they're always recommended for noobies.
There's Sakai Yusuke from bluewayjapan on eBay. You could get a gyuto and 210 petty both from Sakai Yusuke if you want something really thin...
I would recommend 240mm gyuto(Hiromoto AS) & 165mm santoku(Shigefusa Kurouchi Wa santoku):biggrin:
Originally Posted by bishop27
Hey! thanks for all the suggestions (and glad someone else shares in my noobness!). actually, i saw one of your other threads and saw this Kumagoro Hammer Finish Gyuto and thought it was just beautiful:
Originally Posted by theorange
I really like that "hand made" or "hand hammered" look (even if the hammering is done by machine). maybe i just have the mindset of "hand hammered is the best" from my days as a drummer (hand hammered cymbals always produced the best sound).
As for the smaller knife, i'm thinking the Deba is too.... fat? not sure what the correct terminology is there but i'm probably looking for something more like the petty. I'm thinking something that has a smaller blade height for the smaller knife.
I think as far as sizes go, i like the 210mm size for the Gyuto. Sounds like i'm looking for about a 180mm petty or something similar for the smaller knife.
Originally Posted by heirkb
Thanks for all your help so far! if anyone else has specific knives to recommend, please let me know!
I do have one other question, it seems that Japanese is most recommended. what about non-Japanese brands (European brands)? i'm way more partial to Japanese anyway but am curious, are they not as good? don't mean to start any European vs. Japanese wars here, was just wondering.
You could look at Sabatier (French) which seem to have the magic profile, many here (me included) enjoy them but the steel is not the same as the Japanese knives--meaning softer and more likely to roll so you treat with a steel on a daily basis as opposed to stropping. German knives can be bulky and have rather large belly's which some people like--think Shun for profile. The one alternative you may want to look at is American knives made in the Japanese style. There are quite a few makers on this board (http://www.kitchenknifeforums.com/fo...rs-Knifemakers) who make fantastic knives here in the states (and Will Catchside in England)...and of course there is Murray Carter (Oregon) who is not on the board but makes some of the best cutting blades available. :2cents:
Originally Posted by bishop27
Thanks again for everyone's advice so far. After browsing for way too long, I've found some knives that are the general lengths i am looking for and have an aesthetic that i find very attractive. I'd love to hear any opinions or alternatives that people might have out there. As what usually happens with these types of purchases, some are a little over my initial budget but i had a feeling that would happen anyway. I'd love to hear some feedback because some of these knives are out of stock and I'd love to hear if you have any alternatives.
Also, I haven't decided on the exact size but the Gyuto will most likely be a 210-240mm depending on the maker (apparently some measure the blade differently) and the Petty will likely be 150-180mm.
Kumagoro Hammer Finish Chef's Knife - Love the hammer finish here. Seems like a good price too.
Gesshin Ginga 240mm Stainless Wa-Gyuto - Probably like the least looks-wise
Kochi 210mm Kurouchi Wa-Gyuto - Really pretty knife. Love the finish and the dark handle (seems like i'm partial to darker handles rather than lighter). A bit on the pricey side though.
Gengetsu 150mm Stainless Clad White #2 Wa-Petty - Again, beautiful knife, love the finish and the handle is really nice too. Don't think i can bring myself to pay that much for a 150mm petty.
Asai Aogami Super Damascus Slicing Knife - love the hammered finish and the dark handle. Price is pretty good too.
Gesshin Ginga 180mm Stainless Wa-Petty - Again, probably the one i like least looks-wise.
The only one that I can speak to from personal experience is the Kochi and it performs incredibly well. As to the handle I find the color irrelevant but that is personal I guess; as to how it performs there seems to be something special about the grip you get out of burnt chestnut even when your hand is covered in fat and should be in danger of slipping, the grip makes it easy to hold and use the knife. It is super thin behind the edge and sharpens up easily. Patina forms rather quickly and smells are almost non-existent except after a fresh sharpening session. I would feel really good about recommending this knife! I just sold my 240 and have plans of buying a 270 at some point in the near future.
I'm not going to make any recommendations (or maybe I will), but Jon (JKI) is leaving for Japan, tomorrow, so get your order in ASAP, if you're looking a Kochi or Gesshin.
Nah, no recommendations, after all. Talk to Jon and you're in good hands :)
FWIW, I got chinacats' 240mm Kochi as a move up in size from 8", and he is moving to 270mm. Rock-cutting with 8" on anything bigger than garlic feels a bit "dramatic" to me. Still, that doesn't stop me from using it every day.
Yeah get your order in with Jon at JKI BEFORE 3pm West Coast time or wait at least one month before he is back.