So, to follow The code
- ordering from abroad is not a problem, just must be counted in. I will soon be ordering some stones from JKI, so it could come along.
- Gyuto, 240 or even 210 mm (not sure there yet)
- right handed
- would prefer japanese handle, my wife prefers western one, but I am the one who will actually use the knife, so ..
- stainless or semi-stainless, would consider stainless clad carbon steel core.
- up to around $400 / €400
- home use
- slicing meat, onions, zucchini and similar. NO bones
- it will replace Yoshikane Damascus SLD 270mm Sujihiki (see my FS / FT thread) which for me is a bit too long, the blade has nearly no belly and the blade at the heel is a bit too narrow (I did not realise these when I bought the knife - lack of experience on my side). I DO like the toughness and sharpness of the Yoshikane.
- I mostly use hammer grip.
- I would prefer lighter knife - the Yoshikane weights 130g and it feels great in hand. So something along that line. Few grams more would not be a problem of course.
- I do appreciate aesthetics, so fit and finish counts. But no unnecessary or non-functional decoration.
- edge retention - this knife will be used few times a week, so I guess even average (among 'good' knives) should be sufficient
- the blade should not flex (much), I would prefer tougher blade - at least as the Yoshikane.
- cutting movement: slicing, rocking and want to learn 'chopping' to speed up with onions.
- ease of use - no wedging with harder vegetables.
- I use proper wooden board for cutting
- I sharpen my own knives with stones since about 3 months and getting good results (still improving though)
- I will be buying more stones soon
- I use magnetic bar to store the knives
- I can oil knife handles if necessary (I recently got dedicated board-wax for that purpose)
- I take care of my knives in general
I am simply looking for a 'normal' Gyuto that is not too hard on the maintenance and takes a great edge