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Thread: What Next?

  1. #1
    Senior Member skiajl6297's Avatar
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    What Next?

    So here goes. I now am the proud owner of the following knives:

    1. Blazen 240 Gyuto (Western handled)
    2. Ealy Paring (custom handled)
    3. Zakuri 100mm Blue #2 Kurouchi Damascus Utility (amazing little knife)
    4. Zakuri Special Order 270mm Aogami Super Kurouchi Yanagiba (wa handled)

    1,2, and 4 have all come from the BST thread - thank you all! I still have quite a few of my older knives that I use, including an amusingly large cutco set purchased from brother in-law many years ago, a shun santoku, and a super flexible henkels boning knife.

    My question is this - I am looking for a tidy line up of really nice Japanese style kit, and I feel like I am missing one or two knives to fill this out. I am thrilled with all four of these knives. I also recently was given a Gesshin 5000 stone for Christmas, and boy does it cut well. Still working on my sharpening, and having fun with it.

    What am I missing from my upgraded lineup? I do not have any single bevels, and am wondering whether a deba is next? Are there any other obvious items the community thinks belong in this kind of lineup? I want to keep my collection compact and constantly in use, and do not want to collect knives to sit unused. If I do decided to get a new knife in a style I already have, I intend to sell my existing one. As always, thanks for your input!

  2. #2
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    ask yourself what else do you do more? fish or chicken / meats.....

  3. #3
    Senior Member skiajl6297's Avatar
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    Definitely do more chicken and meat than Fish. Probably 10 chickens to every one fish.

  4. #4
    Senior Member DeepCSweede's Avatar
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    I would get a 150 petty or a honesuki

  5. #5
    Senior Member brainsausage's Avatar
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    +1 on the honesuki suggestion.
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  6. #6
    Senior Member ThEoRy's Avatar
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    Honesuki or petty and the itk bread knife.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  7. #7
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    what they said =D

  8. #8
    Senior Member NO ChoP!'s Avatar
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    A wa laser gyuto....
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  9. #9
    Just when you think you have acomplete set of knives, there's ALWAYS a new knife you NEED.

    But I would just get whatever fits with your job. Breaking down 10 chickens a day? Yeah, a honesuki's a pretty good investment. And FYI, you don't seem to have a "beater" knife. Perhaps a cheap Tojiro western deba?

  10. #10
    Senior Member skiajl6297's Avatar
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    No - definitely not 10 chickens a day! I am just a humble home cook. More like 10 chickens every 6 mos! (I am addicted to homemade cx stock).

    I don't "need" a honesuki by any stretch. Since I can easily break down chickens with my existing henkels boning knife which I actually like, I don't think I need a honesuki. Perhaps I don't need anything more! (that is depressing, but probably true).

    I am getting the most use out of my gyuto, seconded by my suji. I really truly like both knives. Still learning to sharpen them well. Perhaps the idea of a second wa handled laser gyuto is a good one - then I can actually see what type of steel, handle, etc. I prefer for every day mise en place. I do really enjoy the wa handle on my suji.

    Does anyone have any wa handled gyuto's they are looking to unload, that would be a good example knife for someone who has only ever used a 240 Blazen? Suggestions for buying? Thanks all for steering me - I clearly have a lot of "want", and much less actual "need".

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