Need a good real first kitchen knife
I'm looking for is a general purpose kitchen knife. I'm not a pro just an enthusiast, so just home use. I really like the Japanese knives, the look, the swordmaking heritage all of that. Im probably looking at a Gyoto or Santoku in the 7 to 8 inch range. I really like the look of damascus so if I could do that in my price range that would be fantastic. I would really like to keep it under 150 and would love to get a stone in there for that too but I know that may not be realistic. As with this knife I will also be trying to learn sharpening on a stone for the first time as wel.
Some of the ones I'm looking at, Ive looked at a lot on japanese chef knife, looks reasonable priced and from what I've read people like them.
The Gekkos on there are the ones I usually look at, hammer forged damascus and the price is right
http://japanesechefsknife.com/SPECIALS.html#Specials top two
There are some Kanetsunes and Tojiros, mainly the DPs, that I've looked at that are in my price range, but its been a while since looking at them.
Ive also seem some ebay sellers selling cheap Tanaka knives. Like jpmetalsmith and 330mate....the numbers look good....handmade, layered forged stainless, HRC of 62-63. I've read a bit about them and apparently the fit and finish isnt always the greatest but the blades themselves are pretty good, but you get what you pay for.
The way I see it is it could be a great practice knife. Im just starting out sharpening so I would feel better about messing up a 60 dollar knife as opposed to a 150 dollar one..though I guess you really can't do much that cant be reversed though...
So any other reccos for something out there or any comments on the ones I've looked at?
If your looking for cheap metalmaster has this:
The fit and finish might not be great but people here seem to really like the Tanakas
I've handled a few Gekkos and given away a bunch as gifts. Sharpened one last week for a friend (Santoku that has served her very well in a home environment for about 5 or 6 years now). They look good, sharpen easy, retain an edge reasonably well and if you mess it up it won't cost you an arm and a leg. Koki is great to deal with and the 7$ shipping is a steal. Highly recommended.
this is what I was looking at, not damascus but layered and cheap:
Originally Posted by CoqaVin
Yeah I think if I go that route the Gekko would be the one I just need to convince myself that I can spend 108 to 150 on a knife...I know thats cheap in comparison to a lot of others but its still some money for me..plus adding in a stone and were up to 200 or so....I'm ok with that because I know it will last me its just getting the money up to do it....
Originally Posted by tripleq
Make it easier to yourself just as to us to help you, fill in the questionnaire.
Sorry about pulling the stupid new guy thing....I usually check for stuff like that
Originally Posted by Benuser
What country are you in?
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either is ok
What length of knife (blade) are you interested in (in inches or millimeters)?
7 - 8 inches 190-240mm
Do you require a stainless knife? (Yes or no)
No, but may prefer one due to easier care, though I wouldnt be opposed to carbon either
What is your absolute maximum budget for your knife?
Do you primarily intend to use this knife at home or a professional environment?
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, chopping and mincing vegetable. Slicing and trimming meat and poultry.
What knife, if any, are you replacing?
None really just some dull chipped up tin like chinese jobs...
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I use the hammer grip knowing that I really shouldn't will be using the pinch grip more
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 cut, a little rocking, slicing an chopping
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.)
Good steel, very sharp and good edge retention
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 like layered and/or damascus knives other than that Im fairly opened....
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Probably lighter knife but never having a really good one Im not sure how to answer this... Something that handles well......
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)?
Would love something ready out of the box, as Ill be learning sharpening as well so having an initial edge to keep will be easier for me.... smoother push cutting and slicing as well probably.....
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Im not sure whats realistic honestly....I would like good retention but I would also like a very sharp knife and I know thats always a compromise...
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Do you sharpen your own knives? (Yes or no.)
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.)
With your budget you better forget about flashy faux-Damascus. Within a few months it will look greyish. While it raises the price it does not contribute to performance.
Some solid performers I know: carbon: Fujiwara FKH, Misono Swedish Carbon AKA Dragon;
Stainless clad over carbon: Hiromoto Aogami Super;
Stainless: Hiromoto G3, Misono 440, JCK Kagayaki VG-10;
Semi-stainless: JCK Kagayaki Carbonext.
All with JCK, japaneschefsknife.com
If possible I would go for a 240mm gyuto. Shorter gyutos are often a little too narrow, and their more or less flat section is ... short. Over a 210mm gyuto I would prefer a -- wider -- thin 190 santoku, but that's a very personal preference.
Canada's Sharpest Lefty
I like the idea of the Misono 440 on BST. Helping a member out, and getting a reliably clean, well made, and good knife. I haven't used the 440 series, but Misono is a "you know what you're getting" company.
Another good bet might be Tanaka, and/or Hiromoto.
With the price difference with a new one and Jon having taken care of it it's rather tempting, I would say.
So it seems the running themes is buy the best knife you can afford.....
I hadn't looked at the bst here....in the other forum I've looked before and it's generally fairly high end stuff thats usually far out of my price range.....
Originally Posted by Benuser
I have no problem buying used....
One questions though....the price isn't that far off from a new knife....so what advantage do I get buying from the BST, aside from the helping out a fellow member obviously? Knowing its been well take care of and sharpened well Id assume?