What type of knife(s) do you think you want?
I want a 24 cm Gyuto that is very sharp and a 27 cm slicer that also is very sharp.
Why is it being purchased? What, if anything, are you replacing?
I first start by listing what I already have, and then explaining what i need:
I have taking two pictures of my knives:
Image 1, from the top:
1) 30 cm Carbon Yanagi knife (Not stainless): This used for finely slicing fish and alike.
2) 27 cm Tojiro Heavy duty Chefs knife: This is used for cutting bony fish and chicken
3) 21 cm Henckels. Mostly used for meats. My first quality knife and really like it, it never looses it sharpness.
Image 2, from the left:
1) Cheap boning knife, really sharp though (and can be replaced when warn)
2) Cheap fish fileting knife, same as above
3) Zwilling pairing knife, used for cleaning potatoes mostly
4) Zwilling pairing knife, used for cleaning small vegies
5) Hammered Damascus pairing knife, really sharp also used for vegies
6) Hammered Damascus nakiri knife, really sharp also used for vegies
7) Hammered Damascus santuko knife, really sharp also used for vegies and smaller cuts of meats
What I want the 24 cm Gyuto knife for is to have a really sharp chefs knife I can use to both vegies and boneless meats. It must be really sharp and I would also like a lighter and thinner blade than the 21 cm henckels. Then i can use the henckels for more coarse duties and the 24 cm when a really sharp knife is needed. I like it to be 24 cm because I think 21 cm is too short for many chopping and slicing duties.
The 27 cm slicer is mostly for slicing meats, but maybe it can also be used for chopping longer vegies.
What do you like and dislike about these qualities of your knives already?
Aesthetics - I really like the damascus look and is willing to pay more for it as long as the quallity is also there
Edge Quality/Retention - I try to have knifes that are sharpened to retain the edge and also others who are sharpened to be very sharp, but quicker loose there sharpness.
Ease of Use - A good knife must be easy to use of course
Comfort - I'm a home cook so I don't use my knives for hours and hours each days, but comfort is nice though
What grip do you use?
Most of my knifes are western style grips, but don't think a wa grip is out of the picture.
What kind of cutting motion do you use?
I mostly use the rocking motion, but if my new knife work better with another type of cutting i'm willing to learb.
Where do you store them?
As you can see on the pictures they are stored on wooden magnetic holders.
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
A homemade wood board and a synthetic high quality HDPE board
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
I use a honing rod for the heavy duty knifes and not for the others. All knifes are sharpened on water stones of grit 1000 and 6000 (i'm willing to by more stones if needed). I also have a 200 grit stone if the knifes need a completely new edge.
Have they ever been sharpened?
I've often sharpen my knifes
What is your budget?
Thinking like at max 400 $ each
What do you cook and how often?
Home cook, but like advanced dishes
Special requests(Country of origin/type of wood/etc)?
Here is the knifes I'm currently looking at:
Gingami No.3 Damascus Gyuto 240mm
I'm interesting in what you people thinks of the listed knives, especially the sharpness and quality of the blade (do i need HRC above 64 to get really really sharp edges or is the standard 60-61 ok?), and of course also recommendations for other knives (I really like the damascus look, also I must say that stainless and semi-stainless is a must.).
This is my first post, hope I've have given enough information for you people to help, else ask and I will answer more questions. Thank you al so very much in advance, hope you can help me.
ps. I've read that the Slicing (Gyuto) Knife - Damask is a poor knife and it is too thick, is this true?