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First Quality Gyuto Purchase - <Opinions Needed>
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Thread: First Quality Gyuto Purchase - <Opinions Needed>

  1. #1

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    First Quality Gyuto Purchase - <Opinions Needed>

    Hello,
    Iím looking to expand my horizons a little bit and have been researching the purchase of a new kitchen knife. I was directed to this site by a very trusted source and couldnít be happier with the wealth of knowledge and information Iíve quickly seen here. Iíve completed the questionnaire below and was hoping you guys/gals wouldnít mind tossing out a few suggestions that you think I should consider for a new knife. I worked on a line years ago beside a few very knowledgeable knife enthusiasts but, regrettably, never retained any of the names of the knives they would lend me.

    LOCATION
    What country are you in?
    USA

    KNIFE TYPE
    What type of knife are you interested in (e.g., chefís knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
    * Gyuto. I haven't finalized between 210mm and 240mm yet though.

    Are you right or left handed?
    * Right

    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
    * Wa-Japanese

    What length of knife (blade) are you interested in (in inches or millimeters)?
    * Iím trying to decide between a 210mm and a 240mm.

    Do you require a stainless knife? (Yes or no)
    * No. Iím not opposed to it, but I donít feel itís a deal breaker one way or another.

    What is your absolute maximum budget for your knife?
    * I'd say around $175. If raising it a tad pays, I'd be ok with that.

    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 (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.)
    * I would say I would likely use this knife for most any kitchen task. The only exceptions Iíd say are likely breaking down poultry bones and shellfish. I tend to use other designated options for that.

    What knife, if any, are you replacing?
    * My current knives are Shun Classics (with SS handles). They have been very serviceable but Iíve always been interested in seeing what a step up in quality performs like.

    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.)
    *Rock and Slice mainly.

    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.)
    * My current knives do the job well (likely because I donít know any better). Iím looking to see what a step or two up in quality is like.

    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)?
    * I would absolutely love better aesthetics such as a damascus/patterned steel, but Iím not sure the budget Iíve set for this purchase gets me there. That said, if raising my budget marginally puts me into a different category that is worth ďstretching intoĒ Iíd consider going a little higher.

    Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
    * I'm not sure I have a huge preference here. I want quality construction and not super crazy light for weight. Light is fine. Just not "feather" light. So I guess Iím open to anything expect for extremes on either end of the spectrum.

    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)?
    *Iíd like it to be decent out of the box. I donít mind sharpening, but Iíd like it to be relatively easy to sharpen.

    Edge Retention (i.e., length of time you want the edge to last without sharpening)?
    *I love to hone razors so I don't mind honing when needed. Edge retention is nice, but not critical.

    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board?*
    *Yes, usually wood and sometimes synthetic

    Do you sharpen your own knives?
    *Yes

    Are you interested in purchasing sharpening products for your knives? (Yes or no.)
    * Iíve never been against adding another toy to the toolbox. Not sure if there's anything else I'd need though?

  2. #2
    Senior Member Benuser's Avatar
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    At this price point finding a decent Wa-gyuto won't be easy. Have a look at JCK Kagayaki house series, though. No personal experience with their Wa-blades, but Mr Koki Iwahara from JCK is a very serious guy, and knows his stuff.

  3. #3
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    Quote Originally Posted by Benuser View Post
    At this price point finding a decent Wa-gyuto won't be easy. Have a look at JCK Kagayaki house series, though. No personal experience with their Wa-blades, but Mr Koki Iwahara from JCK is a very serious guy, and knows his stuff.
    As Benuser stated, their Kagayaki VG10 series has a wa handle option now. Is an option that would fit your budget.

    May I ask how do you sharpen your knives?

  4. #4
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    Personally, I'd pay the extra 35 dollars and buy the JCK FuRinKaZan Swedish Stainless 240mm gyuto. Those Sakai-made lasers are amazing!

    At that price point, ignore the aesthetics and get yourself a pure performer.

  5. #5

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    Thanks. I didn't realize that budget was going to be ultra restrictive. Let's say it was self-imposed. What is a more realistic price point got a decent option selection?

    As for sharpening, glad to answer but I'm not sure I understand the question. Are you asking what type of stones/progression I use?

  6. #6
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    Quote Originally Posted by bkdc View Post
    Personally, I'd pay the extra 35 dollars and buy the JCK FuRinKaZan Swedish Stainless 240mm gyuto. Those Sakai-made lasers are amazing!

    At that price point, ignore the aesthetics and get yourself a pure performer.
    I haven't used the JCK swedish stainless yet, but I can recommend the Sakai Yusuke's (240 will be slightly above budget, but the 210 is also an option). Oh, also there's the Sakai Takayuki's which are a cheaper option (closer to your budget $180 for a 240mm). Also, consider the Gesshin Gingas. They're a little pricier but come with a saya I believe. You can ask Jon @ JKI about them.

  7. #7
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    Quote Originally Posted by Obiwan View Post
    Thanks. I didn't realize that budget was going to be ultra restrictive. Let's say it was self-imposed. What is a more realistic price point got a decent option selection?

    As for sharpening, glad to answer but I'm not sure I understand the question. Are you asking what type of stones/progression I use?
    I was wondering if you were using stones or something method (Chef choice, and those Rube Goldberg type sharpening systems (wicked edge and whatever the other thing was....))

  8. #8
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    Gesshin Uraku 240 Wa-Gyuto
    http://www.japaneseknifeimports.com/...-wa-gyuto.html

    In budget, Wa, Stainless.

  9. #9
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    Good call Mowg.

  10. #10

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    Quote Originally Posted by harlock0083 View Post
    I was wondering if you were using stones or something method (Chef choice, and those Rube Goldberg type sharpening systems (wicked edge and whatever the other thing was....))
    Nope. I'm an obsessed rockhound with way more stones than I need and zero self control. Lol

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