Which knife should you buy, mzer?

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mzer

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What type of knife(s) do you think you want? Gyuto

Why is it being purchased? What, if anything, are you replacing? Sabatier purchased early 1990s. Well used and cared for, but up for something new.

What do you like and dislike about these qualities of your knives already?
Aesthetics- love
Edge Quality/Retention- OK
Ease of Use- like second nature by now.
Comfort- see above

What grip do you use? normal

What kind of cutting motion do you use? French

Where do you store them? in drawer with guard

Have you ever oiled a handle? no

What kind of cutting board(s) do you use? maple

For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? steel, but willing to adapt

Have they ever been sharpened? i've sharpened them regularly myself since purchase.

What is your budget? not unlimited, but not necessarily limited.

What do you cook and how often? cook daily. learned in fine dining/michelin level, but have been out of the business for years.

Special requests(Country of origin/type of wood/etc)? nada.

Thanks.

Mark.
 
don said:
With your budget and experience, and your noted love of aesthetics, how about a custom knife?
Click to expand...

Oh, I thought I was commenting on my love for the aesthetics of the Sabatier. I wouldn't know what to ask for in a custom knife, and while my knife skills are still good, at least fundamentally, they are not so sharp (haha) as I cook at home for family these days.

Also, that knife linked is out of my budged. I guess a better way to describe my budget is like porn, I know it when I see it.
 
We would really need a max price because price sensitivity is so relative, what seems like a lot to me may be a bargain for you. So, what do you think are you willing to spend? You can always change your mind later $100, 300, 500, 1000? (we've ruled out 2k, that was a great suggestion though).
Also:
carbon or stainless
Western or wa handle
Do you have a size in mind? 240mm is most common but 210 and 270mm are very viable for most people.
Have you considered if you want a knife that is thicker (mighty), thinner (lazer), or somewhere between?

I think that should help get things going, there really just wasnt enough info to go on.
 
Thanks. I am kind of new to the Japanese knife world and haven't used a Japanese (wa?) handle before other than on a yanagi, but they are rather comfortable for me because my hands are not huge. Carbon is fine, my Sabatier is carbon. Stainless is fine as well. My wife knows full well that I care for my knives, so there is no risk of them sitting in water. Definitely not 210, but either 240 or 270 mm would be fine. I don't really know about thickness and thinness. I wouldn't want to go much thicker than my Sab, but I don't foresee that being a hugely limiting factor.

As to price, I could be forced up to 1k, though I would rather stay south of that. I'd like to feel that I am not paying a lot more for a little more, but if I am still getting notable improvements, then it's OK. As far as a custom knife, I just wouldn't know what to specify, and therefore would do badly. Just like somebody who doesn't know much about wearing a suit is the guy who ends up with purple polka dots rather than pinstripes when he has his first suit made.
 
I'm guilty of saying previously that performance can be nearly maxed out at ~$500 with a Heiji and that improvements beyond it are marginal or aesthetic. It's an over-generalization to be sure, but fairly accurate anyway, I think.
http://www.japaneseknifeimports.com...eiji/gesshin-heiji-240mm-carbon-wa-gyuto.html
For less money the kochi is known as an excellent performer, similar aesthetic.
http://www.japaneseknifeimports.com/kitchen-knives/kochi/kochi-270mm-migaki-wa-gyuto.html#

What is your impression of these?

As far as customs, if you don't make any crazy suggestions then you can't mess it up. The makers know what good default options are. There will be a wait time though, and picking a maker isn't easy.
 
Many of the custom makers here offer per-made knives. Since you don't know your exact tastes this is the route I would go, some have exclusive deals with certain web based retailers, some put there knives up for sale here I'd stay on the look out and pick one of these up. This way you get the quality of a hand made piece without the wait time of a full custom.
 
wenus2 said:
I'm guilty of saying previously that performance can be nearly maxed out at ~$500 with a Heiji and that improvements beyond it are marginal or aesthetic. It's an over-generalization to be sure, but fairly accurate anyway, I think.
http://www.japaneseknifeimports.com...eiji/gesshin-heiji-240mm-carbon-wa-gyuto.html
For less money the kochi is known as an excellent performer, similar aesthetic.
http://www.japaneseknifeimports.com/kitchen-knives/kochi/kochi-270mm-migaki-wa-gyuto.html#

What is your impression of these?

As far as customs, if you don't make any crazy suggestions then you can't mess it up. The makers know what good default options are. There will be a wait time though, and picking a maker isn't easy.
Click to expand...

I am impressed,very nice carbon blades wt. Hamon.The handles look good too.:doublethumbsup:
 
Of those linked, I think the Kochi is a great performer, though I had a V-2 kurouchi here. Unfortunately it looks as if both are out of stock. It wouldn't hurt to just give Jon a call and see what he might recommend.

Cheers
 
Since you have a sabatier, how do you like the profile? Want the same? Flatter or more belly? Taller blade or similar height? When someone says sabatier and japanese knives, I automatically think of the Masamoto KS. But I think I've been brain washed by KKF. The other sabatier images seared in my mind are courtesy of Pierre and Devin.
 
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