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Thread: Help replacing an chefs knife

  1. #1

    Help replacing an chefs knife

    Hi guys,

    Im a chef with a pretty eclectic range of knives ranging from a vintage american and euro (all carbon), to stainless German, to a santoku knife.

    Im looking to get a new chefs knife as my main knife. I want it as a workhorse, but also to be able to carve thin slices of roast meats in one fluid movement. Basically something solid that i dont need to be too precious about, but I really want to spend a bit extra on something really beautiful (up to $300).


    To give you an idea of what I'm into, I was very close to buying the 240mm gyuto misono ux10 until I read in a few forums that they arent worth the price tag.

    So I started looking at this one
    240mm Gyuto Haruyuki SRS15
    http://www.knifewear.com/img/knives4...uto240-big.jpg

    It seems I'm after a japanese knife (carbon would be a plus) with a western profile.
    Maybe I'm on the wrong track? Is there a 100% Japanese knife that I might want to consider? or a 100% euro knife for that matter?

    Any recommendations/ thoughts on these two knives I have considered?

  2. #2
    Senior Member Benuser's Avatar
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    I'm not sure if it's a great idea to slice roasts with a gyuto. Because of its width it will cause dragging. Better have a basic 270 sujihiki for that purpose, e.g. a Fujiwara FKH or FKM - some $80.
    By the way, the Misonos have undergone a recent price drop. Swedish carbon 240 gyuto is now at $160.

  3. #3
    Engorged Member
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    I like the looks of the Haruyuki. SRS15 is a great steel too. Don't forget about sharpening, as you'll want to maintain and even possibly improve the performance of the knife over time. I'd get at least a combo stone and watch some of Jon Broida's videos on YouTube.
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  4. #4
    Engorged Member
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    Quote Originally Posted by El Pescador View Post
    I like the looks of the Haruyuki. SRS15 is a great steel too. Don't forget about sharpening, as you'll want to maintain and even possibly improve the performance of the knife over time. I'd get at least a combo stone and watch some of Jon Broida's videos on YouTube.
    Just read that it is a rebranded Akifusa...I owned one myself. That's a great knife!
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  5. #5
    THanks for the comments.

    Now Benuser has got me thinking about just using my German stainless as my main knife (which has served me well for 12 years) and instead investing in a 270mm sujihiki

    I like the look of:

    270mm Sujihiki Moritaka Ishime
    http://www.knifewear.com/img/knives4...iki270-big.jpg

    and

    270mm Sujihiki Masakage Koishi AS by Kato san
    http://www.knifewear.com/img/knives4...iki270-big.jpg

    thoughts?

  6. #6
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    Better to invest in a new gyuto and use whatever you've been using for slicing IMO

  7. #7
    Engorged Member
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    Quote Originally Posted by Capital View Post
    THanks for the comments.

    Now Benuser has got me thinking about just using my German stainless as my main knife (which has served me well for 12 years) and instead investing in a 270mm sujihiki

    I like the look of:

    270mm Sujihiki Moritaka Ishime
    http://www.knifewear.com/img/knives4...iki270-big.jpg

    and

    270mm Sujihiki Masakage Koishi AS by Kato san
    http://www.knifewear.com/img/knives4...iki270-big.jpg

    thoughts?
    Neither of these knives would be at the top of my list. The Moritakas can be hit or miss and I think the Masakage is overpriced for what it is. I'd look at a carbonext if you want to go cheaper and call Jon @ JKI if you want to spend some money.
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  8. #8
    Senior Member labor of love's Avatar
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    Quote Originally Posted by El Pescador View Post
    Neither of these knives would be at the top of my list. The Moritakas can be hit or miss and I think the Masakage is overpriced for what it is. I'd look at a carbonext if you want to go cheaper and call Jon @ JKI if you want to spend some money.
    +1

  9. #9
    Quote Originally Posted by El Pescador View Post
    Neither of these knives would be at the top of my list. The Moritakas can be hit or miss and I think the Masakage is overpriced for what it is. I'd look at a carbonext if you want to go cheaper and call Jon @ JKI if you want to spend some money.
    Ok thanks for the heads up. Ill email Jon, as I live on the other side of the world.
    Will see what he recommends in terms of Sujihiki.

    Then weigh that up against the Gyuto option ...any other suggestions to trump the Haruyuki SRS15?

  10. #10
    Senior Member labor of love's Avatar
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    if you really want a gyuto that can make good pull cuts, you might want to check out the masamoto ks. but i prefer benusers suggestion of a fujiwara suji for $80, then you could spend the remaining budget on a good chefs knife.

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