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Need a good Chef's knife/Gyuto. Please Advise!
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Thread: Need a good Chef's knife/Gyuto. Please Advise!

  1. #1
    ElCapitan77's Avatar
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    Need a good Chef's knife/Gyuto. Please Advise!

    Hello everyone. I am new to the forum and looking for some advice on my upcoming knife purchase. Besides the below information, some details:
    I love long slender Japanese knives, the look, the feel, and I am a sucker for Damascus steel. This is not to say I would be unhappy with a western style knife, but all other things equal, I would rather be pulling a katana out of my knife block than a longsword.
    A chef friend of mine recommended Vanadium for the blade. It was in passing though so he did not specify why. Opinions?
    I don't know if my stone is good enough for the calibre of knife I want to get. Picked it up at the local store for $20 so I wouldn't be cutting with complete scheiBe. It is a Norton "India Oil Stone". It has no grit numbers, but says IB8 (I don't know what that means, if anything).

    LOCATION
    US



    KNIFE TYPE
    Chef's knife or similar Japanese style like Gyuto or Deba

    Are you right or left handed?
    Right

    Are you interested in a Western handle or Japanese handle?
    Slight preference to Japanese, but either would work fine

    What length of knife are you interested in ?
    200 to 240

    Do you require a stainless knife?
    No

    What is your absolute maximum budget for your knife?
    $250



    KNIFE USE
    Do you primarily intend to use this knife at home or a professional environment?
    Home

    What are the main tasks you primarily intend to use the knife for?
    This is going to be my main knife. I will use it for everything except bread and cheese.

    What knife, if any, are you replacing?
    My ex-girlfriend got the midrange Henkel in the breakup

    Do you have a particular grip that you primarily use?
    Exclusively pinch grip

    What cutting motions do you primarily use?
    Push cut, rock, and slice.

    What improvements do you want from your current knife?

    Better aesthetics?
    Would be cool, but not a requirement.

    Comfort?
    Second to quality of blade.

    Ease of Use?
    I don't mind working on a knife to keep it like new, but I don't want to need to baby it or do anything esoteric or unusual to maintain it. This will be used in every meal I cook until I replace it. (10 years?)

    Edge Retention?
    About a month between sharpenings.


    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board?
    Wood and synthetic

    Do you sharpen your own knives?
    Yes, but I am not overly practiced or learned on the subject.

    If not, are you interested in learning how to sharpen your knives?
    Yes.

    Are you interested in purchasing sharpening products for your knives?
    If that is what it takes to keep it nice and sharp. I already have a stone, but I don't know if it is good enough for the kind of knife I am going to buy.

  2. #2
    Senior Member chinacats's Avatar
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    Greetings and welcome to the forum! Sounds like you may be in line for a Tanaka damascus, you could get the blue steel version and have enough leftover for a water-stone (will be much more efficient at sharpening harder steel).
    one man gathers what another man spills...

  3. #3
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    Since you mentioned rock cut, how about one of the new Gonbei hammered damascus at JKI?

  4. #4
    Senior Member Brad Gibson's Avatar
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    I'd go with something stainless if you want to only sharpen once month. The fujiwara nishiji I just tried as a passarounds might be up your alley. Check it out!
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  5. #5
    Senior Member easy13's Avatar
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    Hiromoto AS

  6. #6
    Senior Member

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    Gesshin Uraku 210 or 240 wa gyuto.

    It's a Japanese handled knife, well within your price range, durable, good edge retention, comes with a saya, and will allow you to purchase a stone within your budget.
    Michael
    "Don't you know who he is?"

  7. #7
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    Quote Originally Posted by Brad Gibson View Post
    I'd go with something stainless if you want to only sharpen once month. The fujiwara nishiji I just tried as a passarounds might be up your alley. Check it out!
    Why exactly is this??

    -Chuck

  8. #8
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    Quote Originally Posted by mhlee View Post
    Gesshin Uraku 210 or 240 wa gyuto.

    It's a Japanese handled knife, well within your price range, durable, good edge retention, comes with a saya, and will allow you to purchase a stone within your budget.
    For home use I too like the Gesshin Uraku for all these reasons Mhlee mentioned + Quality octagon buff. horn wa handle.real kanji instead of stamped & ease of sharpening,not hard to raise a burr.It is not a fancy knife,but honest wt. good geometry,workhorse blade.

  9. #9
    Senior Member Brad Gibson's Avatar
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    Quote Originally Posted by mhlee View Post
    Gesshin Uraku 210 or 240 wa gyuto.

    It's a Japanese handled knife, well within your price range, durable, good edge retention, comes with a saya, and will allow you to purchase a stone within your budget.
    I have to agree with this. I have tried the gesshin uraku knives and i think they are an amazing deal. The fit and finish on them is amazing and they come with a saya so the total package feels like a lot more than at should at their price point. I would recommend these to anyone.
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  10. #10

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    Get a konasuke

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