Hi there! I am considering getting my first Japanese kitchen knife and I am looking for suggestions. Since my friends and family might use that knife and mess it up, and do not want to pay too much just now.
I am particularly attracted to rustic-looking knifes (I always purchase carbon steel when available), and I like the hammered and forged look.
Here a (too expensive) example of what I am looking for:
Here is one Itto-Ryu (hammered 210 Gyuto White #2) that I am seriously considering
http://www.This Site Not Allowed Her...itha210gy.html
*Well that is a link to Chef Knives to Go. Why are you guys not allowing links to this site?
Any comments concerning the Itto-Ryu? Would you have other suggestions?
I was looking at the Moritaka, but I read here that they have ongoing issues with over-grinding. It this still true?
P.S. Oh and here is the questionnaire:
What country are you in?
What type of knife are you interested in
Probably a guyto, I am looking for a general purpose home cooking knife. Not too fragile if possible, but I do have a cheaper, sturdier french chef knife at my disposal to complement it.
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese, either octagon-shaped, oval or round. I prefer darker woods in this case, but this is not a primary concern
What length of knife (blade) are you interested in (in inches or millimeters)?
Do you require a stainless knife? (Yes or no)
No, I specifically want a non-stainless steel. I like the patina it develops and I do not mind the extra care. I might consider stainless clad. I am not big on Damascus patterns, but subtle waves of folded steel are ok.
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?
Boneless meat & poultry, vegetables, herbs.
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use?
Pinch grip, hammer grip
What cutting motions do you primarily use?
A bit of everything, frankly. I would like a knife with a bit of belly to allow for a rocking motion if necessary
Better aesthetics ?
Looking for a rustic looking knife, I like the dark, forged look (kurouchi?) and the hammered pattern. A quality fit and finish is important
Edge Retention ?
Nothing particular, I am willing to sharpen as necessary
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Do you sharpen your own knives?
Yes for hunting, camping and cheaper cooking knives. Not sure if I will try right now with a Japanese blade, I might pay someone to do it at first.
Are you interested in purchasing sharpening products for your knives?