Hello from Texas!

Hi guys, new to the forum.

I have one reasonably good knife. It's a Boker Buffalo hunting knife. The blade is 440C. I use it in the kitchen because it is so much better than everything else I own.

It's time to buy a real knife. I am looking at a Yoshihiro Santoku 180mm. Here it is on Amazon:

http://www.amazon.com/dp/B005PQRTJE/?tag=skimlinks_replacement-20

Upon further investigation, this knife is actually AO2 steel.

I understand the pitfalls of carbon over stainless. I have a bamboo cutting board right now, and haven't researched cutting boards yet.

I have a Lansky sharpening set, but I haven't researched whether or not this is acceptable for this knife. I have started a cursory search, but nothing heavy yet.

My question is this:

Before I pull the trigger on this knife, is there another knife just like it that's better or cheaper that I should buy instead? And if not, is there a more appropriate site to buy this knife from than Amazon.com?

I was hoping for something that is Super Blue instead of Blue #2, but for a newb should I even care?

I plan to hit the "buy this with 1-click" button within an hour!! So I'll take any feedback you guys can give. Speak now or forever hold your piece. Thanks!!! LOL. :running:

You might want to consider casting your net a little wider and peruse some of the vendors offerings that sponsor this site. Japanese Knife Imports, Epicurean Edge, Korin, are all in the states and do mail order well.

A quick look for Santoku resulted in: http://www.japaneseknifeimports.com...uri-165mm-blue-1-kurouchi-tosagata-bocho.html

That said Yoshiro is a decent brand and will likely be a good STARTER knife for you.

You would need some stones too. Sharpening your knives would have them at their peak performance indefinitely.

daveb said:

You might want to consider casting your net a little wider and peruse some of the vendors offerings that sponsor this site. Japanese Knife Imports, Epicurean Edge, Korin, are all in the states and do mail order well.

A quick look for Santoku resulted in: http://www.japaneseknifeimports.com...uri-165mm-blue-1-kurouchi-tosagata-bocho.html

That said Yoshiro is a decent brand and will likely be a good STARTER knife for you.

Click to expand...

rami_m said:

You would need some stones too. Sharpening your knives would have them at their peak performance indefinitely.

Click to expand...

Stay with me guys.

daveb said:

You might want to consider casting your net a little wider and peruse some of the vendors offerings that sponsor this site. Japanese Knife Imports, Epicurean Edge, Korin, are all in the states and do mail order well.

A quick look for Santoku resulted in: http://www.japaneseknifeimports.com...uri-165mm-blue-1-kurouchi-tosagata-bocho.html

That said Yoshiro is a decent brand and will likely be a good STARTER knife for you.

Click to expand...

Okay, I looked at these: (santoku)

http://www.japaneseknifeimports.com/kitchen-knives-12/kitchen-knives-by-type/santoku.html

And these: (gyuto)

http://www.japaneseknifeimports.com/kitchen-knives-12/kitchen-knives-by-type/gyuto.html?limit=12

I need something about 180-210mm, and these really ramp up in price quick! Part of what I like about that Yoshi is the look, and getting that look with japaneseknifeimports is pretty expensive for a "first knife" !!

What did you mean the Yoshihiro is a good STARTER KNIFE? Could you tell me it's downfalls?

Thanks!

rami_m said:

You would need some stones too. Sharpening your knives would have them at their peak performance indefinitely.

Click to expand...

I plan on getting stones and researching that aspect of it. My Lansky set seems good enough for a pocketknife, but I don't know about using it on these delicate, flexible knives. The stones on it are only about 1/2" wide.

if you'd be willing to get a 240 mm gyuto and spend another $25, Jon has a kochi gyuto in blue #1

http://www.japaneseknifeimports.com...akuri/zakuri-240mm-blue-1-kurouchi-gyuto.html

Edit: have a look at the Tanaka kurouchi blue #2 as well

I am only a beginner. And was in your position about a month or so ago. Here is what I learned

1 quality knives can go up to $1000. Not counting custom high end makers.
2. Bst is your friend. I got some decent bargains.
3. No one likes rigs for sharpening. They are not consistent across the blade and likely to ruin it long term. People will debate the best J waterstones endlessly. They need some skill but you will need that anyway.

4. The knives I got are so sharp you don't get any resistance when cutting food. No matter what. They are amazing.

5. It's very hard to stop at one or three, or five. The rabbit hole runs deep.

James said:

if you'd be willing to get a 240 mm gyuto and spend another $25, Jon has a kochi gyuto in blue #1

http://www.japaneseknifeimports.com...akuri/zakuri-240mm-blue-1-kurouchi-gyuto.html

Edit: have a look at the Tanaka kurouchi blue #2 as well

Click to expand...

Where are you seeing this Tanaka? I can't even find that brand on that sight, although I know Tanaka is nice and pretty expensive too.

rami_m said:

I am only a beginner. And was in your position about a month or so ago. Here is what I learned

1 quality knives can go up to $1000. Not counting custom high end makers.
2. Bst is your friend. I got some decent bargains.
3. No one likes rigs for sharpening. They are not consistent across the blade and likely to ruin it long term. People will debate the best J waterstones endlessly. They need some skill but you will need that anyway.

4. The knives I got are so sharp you don't get any resistance when cutting food. No matter what. They are amazing.

5. It's very hard to stop at one or three, or five. The rabbit hole runs deep.

Click to expand...

Sorry, what is BST? And what brands/styles do you use/recommend?

I just want to buy one good gyuto or santoku and then go from there. I'm not rich, but I have money. But I'd like to keep my "first knife" under $200.00

My pocket knife was around 180.00 IIRC.

http://www.boker.de/us/pocket-knife/boker/classic-pocket-knife/112007.html

I love it. And I use it in the kitchen a lot, but the kitchen is arguably no place for a folder like that one. Problem is, the rest of our knives are just so bad!

Okay, I ended up buying this: (in the 8.5" size)

http://www.amazon.com/dp/B006TT1LCM/?tag=skimlinks_replacement-20

Thanks for your help, guys. I have a feeling this is only the beginning...

Bst is the buy sell trade sub forum.