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So after reading through all the responses in this thread and spending way too much time researching I've changed my criteria. I want a slimmer 210mm stainless gyuto or a sujihiki with a western handle. I'm intrigued by the 210 ginga petty but I still worry about how thin it is and I would...

Thanks for the replies guys! The hiromoto santoku in Ginsanko was sold out on jck but there was a 180mm gyuto available so that might be an option. As for the gingas I think the blade is a little slim for me. I would worry about knuckle clearance. Also, I think I would be a bit scared to...

Hello all, So I'm looking to make my next knife addition and I'm searching for a sturdy stainless knife that I can use when I'm on the line and space is at a premium and something a little smaller would be easier to maneuver in close quarters. I was thinking a 180mm would be about right but...

Just get the hattori fh that you really want and call it a day. Yeah its a good chunk of change more than some others but if its the one you want its really not that big a deal when you think about how often you will use it and how long it will last you for.

Thanks for clearing that up. Didn't intend to pass on any false information. Would you mind sharing what improvements/changes you made to the knives and what the benefits of such changes are?

So I went to a local Japanese knife shop (Bernal Cutlery in SF) and looked at 3 of their knives: an Ohishi VG5, Sakai Takayuki Grand Cheff, and the Ashi Hamono (which actually is the same knife as the Gesshin Ginga). I really liked the Ashi knife as the grind was notable thinner which will be...

There's always the Victorinox 10 1/4 inch bread knives. They have a curve to it and I haven't had any problems with knuckle clearance the couple times I've used one. They also come in a Rosewood handle option if you don't want the Fibrox handle (which I find quite uncomfortable), but at that...

Thanks for the suggestion Rick! My main worry is that I wont be able to do a knife this expensive justice when using it. I wont be using end grain solid wood boards, I'm not as vigilant about cleaning my knives in the heat of battle as I could be (although my only experience up to this point...

Help I'm already being swallowed in.... :IMOK: So I filled out the "Which knife should I buy" questionnaire. Hope it's not too difficult to read! LOCATION What country are you in? United States KNIFE TYPE What type of knife are you interested in? A Gyuto and a Petty but the petty...