I have been doing some reading on the forums for the past few days in preparation for getting my first Japanese kitchen knife. I’m just a home cook with neither professional experience nor aspirations.
I see that Fujiwara FKM, CarboNext, Tojiro DP, and Suisin INOX seem to be the recommended options when someone is looking for a stainless/semi-stainless knife, at least in the price range I am looking. My question is, how do these recommendations change - if at all - if I am a lefty? I have seen some discussion about getting knives made for a lefty, as well as some saying to look for knives a 50/50 grind, and still others saying not to even worry about a 70/30 righty grind because I would adapt. I suppose there is probably some truth in each of those options, but I guess I am just looking for more input.
What type of knife(s) do you think you want?
I am looking for a Gyuto, probably 240mm. I’d like to get something that is stainless or semi-stainless as I don’t know that I am ready for full on carbon steel yet. I’m not opposed to trying a Wa handle, but I believe all the knives I have looked at are western handled
Why is it being purchased? What, if anything, are you replacing?The why is that I would like to begin my journey of learning about and using Japanese kitchen knives. My current primary knife is a Victorinox 8 inch chef’s knife which replaced the chef’s knife in a Farberware block set. I also have Victorinox paring and bread knives, and the rest of the junk from the Faberware set.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Nothing I specifically like or dislike, I just like the aesthetics of many Japanese knives better
Edge Quality/Retention- I don’t really have a basis for comparison other than the Victorinox cuts better than the Farberware
Ease of Use- No complaints
Comfort- The sizes and weights of the knives I have used have been fine, and the handles are ok too
What grip do you use? Pinch grip
What kind of cutting motion do you use? Rocking and push cuts depending on what I am cutting
Where do you store them? Currently the knives are stored in a block, though I plan to keep my Japanese knife/knives in a knife roll initially.
Have you ever oiled a handle? My current knives haven’t needed the handles oiled, but I am willing to do so
What kind of cutting board(s) do you use? I use poly cutting boards
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? I have not done edge maintenance previously
Have they ever been sharpened? No, but I just acquired a King 1000 grit stone and will be learning to sharpen so I can properly maintain my knives
What is your budget? About $150. I could stretch a bit if necessary, but would wouldn’t mind coming in less either
What do you cook and how often? I cook a variety of foods – meats/fish/vegetables and cook about 3 nights a week
Special requests(Country of origin/type of wood/etc)? Nothing I can think of