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Thread: Need help to choose my next knife

  1. #1

    Join Date
    Oct 2013
    Posts
    7

    Need help to choose my next knife

    Hello guys, I'm new here. Cheers from Turkey.

    I've been thinking getting a new chef's knife next summer. I'm not a pro, not a chef, just a home chef you could say, so I didn't get the chance to try lots of different knives. I've used a few cheapo european style chef knives and my only "good" knife was Global G2. But I sold it.

    At first I liked the knife. It was beautiful, light, quite sharp. But not that much. Now I must inform you that I'm a professional luthier, a sharpening enthusiast and a traditional wetshaver using straight razors. I use hss carving blades like 66rockwells, or pure carbon blades, so I know very well what good sharpeness or thoughness is, which global g2 doesn't have either of these.

    What the problem of g2 was for me:

    -after some time I realized that being light as a feather wasn't my thing. I needed to use more force when it comes to hard or fast chopping.It was tiring and unbalanced.

    -steel was too soft and lost its edge reasonably fast.

    -The place where the blade and the handle meet was so flimsy and proned to bent easily. I hated that.

    -the sharpness from that steel was not %100 satisfactory.

    As living in Turkey, I cannot order knives by myself, but a friend can bring one with himself. So my friend will bring one this summer what I choose, and I'm plannig to use that knife a long time. So this needs to be a one shot. One good shot. Thus I need your help guys.

    I see This Site Not Allowed Here.com has lots of nice japanese knives, but its so hard to choose without trying them. Plus I couldn't decided yet whether I want a european or japanese. I like the heft of europeans but precision of japanese ones. I looked for messermeister meridian elites, shuns, macs etc. And all the nice looking japanese knives on the site. Cant decide. But I'm possibly gonna get a wa-gyuto with 50/50 edge.


    LOCATION
    Turkey, not important, knife will be bought from usa.



    KNIFE TYPE
    chef’s knife

    Are you right or left handed?
    left handed

    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
    japanese handle, but it's not a must

    What length of knife (blade) are you interested in (in inches or millimeters)?
    Between 210-240mm, 210 prefably

    Do you require a stainless knife? (Yes or no)
    not a must but yes

    What is your absolute maximum budget for your knife?
    200-250$ at max



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

    at home as home cook, cooking enthusiast.

    What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)

    slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, general use.

    What knife, if any, are you replacing?

    Global g2

    Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)

    pinch

    What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)

    push, rocking, slicing from heel to tip in one motion like sushi chefs do(dont know the name)

    What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)

    harder steel, more heft, better edge durability, more sharpness, better general quality, at least 7oz weight or over, spine thicknes more than 2,5mm

    Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?

    If possible I'd love a damascus pattern, and a hammered profile, together or not. A looker is important to me than a plain one.

    Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?

    Now I want a bit hefty knife, that can chop much more easily than global knives, but not as heavy as a thick european, blade heavy. I dont want a thin spined laser knife, I want a sharp, durable work horse that will do rocking motion easily.

    Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?

    if possible I dont want reactive carbon steel, being able to easy push cuts, rocking motions and heavy chopping altgohether is important.

    Edge Retention (i.e., length of time you want the edge to last without sharpening)?

    Very important, I want a knife at least 61-62 rockwells.

    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)

    Gonna get wood.

    Do you sharpen your own knives? (Yes or no.)

    Yes, I don't have a bit problem of sharpening any kind of cutting tools thanks to my job.

    If not, are you interested in learning how to sharpen your knives? (Yes or no.)

    Are you interested in purchasing sharpening products for your knives? (Yes or no.)
    I have almost anthing, tons of stones, pastes, sprays strops etc.

    SPECIAL REGUESTS
    Forged or better -Hand forged-, damascus steel, if possible for this price. :/ I HATE knives made from slab steels to death..



    A fellow friend suggested me to look for Kochi for carbon and Gesshin Uraku 210mm gyuto.

    Though Gesshin is praised by many it looks a bit too plain to me. A damascus wouldn't hurt, or at least a hammered pattern. Or a hamon.

    I find these knives, what do you think? and what other alternatives can you suggest(can be european too)

    http://www.This Site Not Allowed Here.com.com/kaanasgy24.html
    http://www.This Site Not Allowed Here.com.com/tska21gy.html
    http://www.This Site Not Allowed Here.com.com/tohafodagy21.html

    Thanks in advance
    Özgün

  2. #2
    Senior Member
    Join Date
    Jun 2013
    Location
    NJ
    Posts
    877
    Quote Originally Posted by Özgün View Post
    Hello guys, I'm new here. Cheers from Turkey.

    I've been thinking getting a new chef's knife next summer. I'm not a pro, not a chef, just a home chef you could say, so I didn't get the chance to try lots of different knives. I've used a few cheapo european style chef knives and my only "good" knife was Global G2. But I sold it.

    At first I liked the knife. It was beautiful, light, quite sharp. But not that much. Now I must inform you that I'm a professional luthier, a sharpening enthusiast and a traditional wetshaver using straight razors. I use hss carving blades like 66rockwells, or pure carbon blades, so I know very well what good sharpeness or thoughness is, which global g2 doesn't have either of these.

    What the problem of g2 was for me:

    -after some time I realized that being light as a feather wasn't my thing. I needed to use more force when it comes to hard or fast chopping.It was tiring and unbalanced.

    -steel was too soft and lost its edge reasonably fast.

    -The place where the blade and the handle meet was so flimsy and proned to bent easily. I hated that.

    -the sharpness from that steel was not %100 satisfactory.

    As living in Turkey, I cannot order knives by myself, but a friend can bring one with himself. So my friend will bring one this summer what I choose, and I'm plannig to use that knife a long time. So this needs to be a one shot. One good shot. Thus I need your help guys.

    I see This Site Not Allowed Here.com has lots of nice japanese knives, but its so hard to choose without trying them. Plus I couldn't decided yet whether I want a european or japanese. I like the heft of europeans but precision of japanese ones. I looked for messermeister meridian elites, shuns, macs etc. And all the nice looking japanese knives on the site. Cant decide. But I'm possibly gonna get a wa-gyuto with 50/50 edge.


    LOCATION
    Turkey, not important, knife will be bought from usa.



    KNIFE TYPE
    chef’s knife

    Are you right or left handed?
    left handed

    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
    japanese handle, but it's not a must

    What length of knife (blade) are you interested in (in inches or millimeters)?
    Between 210-240mm, 210 prefably

    Do you require a stainless knife? (Yes or no)
    not a must but yes

    What is your absolute maximum budget for your knife?
    200-250$ at max



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

    at home as home cook, cooking enthusiast.

    What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)

    slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, general use.

    What knife, if any, are you replacing?

    Global g2

    Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)

    pinch

    What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)

    push, rocking, slicing from heel to tip in one motion like sushi chefs do(dont know the name)

    What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)

    harder steel, more heft, better edge durability, more sharpness, better general quality, at least 7oz weight or over, spine thicknes more than 2,5mm

    Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?

    If possible I'd love a damascus pattern, and a hammered profile, together or not. A looker is important to me than a plain one.

    Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?

    Now I want a bit hefty knife, that can chop much more easily than global knives, but not as heavy as a thick european, blade heavy. I dont want a thin spined laser knife, I want a sharp, durable work horse that will do rocking motion easily.

    Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?

    if possible I dont want reactive carbon steel, being able to easy push cuts, rocking motions and heavy chopping altgohether is important.

    Edge Retention (i.e., length of time you want the edge to last without sharpening)?

    Very important, I want a knife at least 61-62 rockwells.

    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)

    Gonna get wood.

    Do you sharpen your own knives? (Yes or no.)

    Yes, I don't have a bit problem of sharpening any kind of cutting tools thanks to my job.

    If not, are you interested in learning how to sharpen your knives? (Yes or no.)

    Are you interested in purchasing sharpening products for your knives? (Yes or no.)
    I have almost anthing, tons of stones, pastes, sprays strops etc.

    SPECIAL REGUESTS
    Forged or better -Hand forged-, damascus steel, if possible for this price. :/ I HATE knives made from slab steels to death..



    A fellow friend suggested me to look for Kochi for carbon and Gesshin Uraku 210mm gyuto.

    Though Gesshin is praised by many it looks a bit too plain to me. A damascus wouldn't hurt, or at least a hammered pattern. Or a hamon.

    I find these knives, what do you think? and what other alternatives can you suggest(can be european too)

    http://www.This Site Not Allowed Here.com.com/kaanasgy24.html
    http://www.This Site Not Allowed Here.com.com/tska21gy.html
    http://www.This Site Not Allowed Here.com.com/tohafodagy21.html

    Thanks in advance
    Özgün
    links to that site are not allowed here and wont work....if you say which knives those are I would like to know too

  3. #3

    Join Date
    Oct 2013
    Posts
    7
    Ok sorry,

    Katsushige Anryu Gyuto 240mm
    Kajihara 210mm Gyuto
    Tojiro Hand Forged Damascus Gyuto 210mm

  4. #4
    Senior Member chinacats's Avatar
    Join Date
    Mar 2012
    Posts
    2,302
    Greetings! You will likely have a few nice choices with good steel/heat treat and good weight. I would suggest including JKI and JNS in your search. Depending on where you are shipping I would also suggest shopping at japanesechefsknife.com as they tend to help on import fees.

    Cheers
    one man gathers what another man spills...

  5. #5
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    2,056
    Looking for both higher hardness and toughness than with your Global won't be easy. The Globals are very though. I can't imagine you experienced a lack of toughness with them.

  6. #6
    Senior Member
    Join Date
    Jun 2013
    Location
    NJ
    Posts
    877
    going with chinacats suggestion of JCK (japanesechefknife.com) I have heard nothing but good things about theyre knives the Carbonext or the Fu Rin Za lines....they also sell Tojiro there as well

  7. #7
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    2,056
    The name is
    Japanesechefsknife.com

    they don't sell the Tojiro series anymore.

  8. #8
    Senior Member
    Join Date
    Mar 2013
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    74
    Quote Originally Posted by Özgün View Post
    slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, general use.
    Gyutos are not generally recommend for breaking poultry bones...better keep a beater on hand for those tasks

  9. #9

    Join Date
    Oct 2013
    Posts
    7
    Quote Originally Posted by kartman35 View Post
    Gyutos are not generally recommend for breaking poultry bones...better keep a beater on hand for those tasks
    I know that, I mistakenly added that line. I'd never use a knife to broke bones, I'd rather use a cleaver. I need a general use knife with some heft so basically looking for a bit thicker wa gyuto or a good european, definately not a laser knife. Plus I don't think global g2 is by any means a though knife, or has a though edge. To me its very flimsy and delicate and has a very soft steel at 58 rockwell.

  10. #10
    Senior Member
    Join Date
    Jun 2013
    Location
    NJ
    Posts
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    Quote Originally Posted by Özgün View Post
    I know that, I mistakenly added that line. I'd never use a knife to broke bones, I'd rather use a cleaver. I need a general use knife with some heft so basically looking for a bit thicker wa gyuto or a good european, definately not a laser knife. Plus I don't think global g2 is by any means a though knife, or has a though edge. To me its very flimsy and delicate and has a very soft steel at 58 rockwell.
    how about this Watanabe?

    Thick at the spine, kuroichi finish only downfall is it is only 180mm if you are just a home cook this would be perfect though...

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