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Thread: What should my next knife be?

  1. #1

    What should my next knife be?

    Hey gang, as my luck usually goes I found this forum about a year ago after I had just ordered a shun premier chef knife. Though shun are not really held with high regards in this forum it has done a decent enough job for me for the last year but it never felt right on my hands and I would usually find myself going for a generic old knife I have laying around to do most task unless I needed a significantly sharper knife I rarely would go for the shun, it just never felt right.

    I have invested a lot in my kitchen equipment and I think it's only fair to add a decent knife to my tools. I'm looking for something like a chef knife mostly and want to spend around $150-200 if you guys could point me to the right direction that would be great. I'm also looking for a pairing knife but have no idea where to look for. I'm a stay home father and look after my 2 daughters and a part timer so I apologize if there's a thread similar to this but I just don't Much down time to sit and really research like I'd like too and I figure I can get an answer this way quicker.

    Thanks to all in Advance.

  2. #2
    Senior Member wisew's Avatar
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    Fill out this questionnaire and we can help you out! http://www.kitchenknifeforums.com/sh...estionnaire-v2

  3. #3
    LOCATION
    What country are you in?

    USA

    KNIFE TYPE
    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?
    I'm looking for both a pairing knife and chef's knife. What is the difference between a utilily and a chef's knife?
    Right handed
    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
    I would like Japanese
    What length of knife (blade) are you interested in (in inches or millimeters)?
    8-9"
    Do you require a stainless knife? (Yes or no)
    yes
    What is your absolute maximum budget for your knife?
    $200-$225

    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.)


    slicing vegetables, chopping vegetables, mincing vegetables, slicing meatsWhat knife, if any, are you replacing?


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

    NO

    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.)

    Can't find the options.

    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.)

    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)?
    Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
    The best i can get with my budget
    aesthetics do not matter



    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)?

    Don't Matter

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

    Don't matter
    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
    BAMBOO
    Do you sharpen your own knives? (Yes or no.)
    No

    If not, are you interested in learning how to sharpen your knives? (Yes or no.)
    YES
    Are you interested in purchasing sharpening products for your knives? (Yes or no.)
    YES

  4. #4

  5. #5
    First of all, there is nothing wrong with Shun. The only reason people around here don't like them, is because they are big box, and not made by some obscure knife maker. I kind of agree with this thinking in the respect that you should support the small guy. But where it becomes a problem is when people are steered away from a perfectly good knife just because it is famous.

    Now on to your other problem. Check out this guy's site. He is a vendor here on the forum. He sells knives and stones that everyone recommends.

    http://www.japaneseknifeimports.com/

    Here is a good gyuto:

    http://www.japaneseknifeimports.com/...-wa-gyuto.html

    And here is a good parer:

    http://www.japaneseknifeimports.com/...-wa-petty.html

    An added bonus is that they match, if that matters to you. And they hit your price point.


    Alternatively at an even lower price point:

    http://www.surlatable.com/product/PR...iece+Knife+Set

    They are Shun, but so what? Although the gyuto is a 6" model.


    Personally, I would go with the two Gesshin knives. I like it how stuff is made with "old world fire", if you catch my drift. But when the rubber meets the road, metal is metal, and you don't get as big as Shun without some measure of quality control.
    If you sweat the small stuff, it doesn't turn into big stuff. - Me

  6. #6
    Senior Member Matus's Avatar
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    Feb 2013
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    Germany
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    Seems that you are looking for a 210mm gyuto of some type. That is not a bad length to start with (I did that too). Some later move to 240mm (I did - found that length better to slice meat), but 210 is more nimble with vegetables.

    There are actually quite a few knives within your budget that should perform well. The shops you may want to check, among others, are JKI (http://www.japaneseknifeimports.com - Jon is a great guy to talk to and knows his stuff), JCK (http://www.japanesechefsknife.com), EE (http://www.epicedge.com), KW (http://shop.knifewear.com) and although not in USA, but in Denmark - JNS (http://www.japanesechefsknife.com - Maksim is a great guy too ).

    It would make sense to look around and see what shape of blade you like (more belly or flatter edge, taller or not so tall, thinner or not-that-thin, weight etc.)

    If I were you I would have a look at the Kasumi Itinomonn from JNS - carbon core clad with stainless steel or the kurouchi one (carbon clad). Jon at JKI has several Gesshin lines that look very interesting - in particular Gesshin Ginga (carbon and stainless) get a lot of praise around here.

    Another excellent choice could be Yoshikane with hammered finish. It has SKD (semi-stainless tool steel hardened to about HRC63) core clad with stainless. These are highly regarded and in my opinion well worth the price. I have one small petty from Yoshi and love it.

    This just a tip of the iceberg. Surely others will come up with more knives.

    Another option could be getting used knife here from BST.

    One question about the sharpening - how do you plan to proceed? Do you have some budget set aside for some stones?

  7. #7
    Senior Member Matus's Avatar
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    Feb 2013
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    Germany
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    I completely missed the parer. Just a question - are you looking for a parer (=blade of 70-100mm, narrow blade, good for in-hand work) or a petty (usually 100-210mm).

    For parer - I would look at the 90mm Itinomonn from JNS (the blade is only 19mm wide). If you look for a petty - that is tough. There are too many of them

    So what should it be - parer or petty - and what length?

  8. #8
    Oops, that SLT link didn't work out right. Here is a link from Google.

    https://www.google.com/#q=sur+la+tab...+2-piece+knife

    And I agree with Matus. There are so many solutions to what you want. The Gesshin knives are great, but by no means the only thing out there.
    If you sweat the small stuff, it doesn't turn into big stuff. - Me

  9. #9
    Senior Member
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    Jan 2013
    Location
    Seattle
    Posts
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    [QUOTE=GodprefersDiesels;301210]First of all, there is nothing wrong with Shun. The only reason people around here don't like them, is because they are big box, and not made by some obscure knife maker. I kind of agree with this thinking in the respect that you should support the small guy. But where it becomes a problem is when people are steered away from a perfectly good knife just because it is famous

    Alternatively at an even lower price point:

    http://www.surlatable.com/product/PR...iece+Knife+Set


    The OP specifically stated that he preferred using an old, dull low-end knife to using his Shun so you recommend he buy more Shuns?

  10. #10
    Quote Originally Posted by PushCut View Post
    The OP specifically stated that he preferred using an old, dull low-end knife to using his Shun so you recommend he buy more Shuns?
    He also is using a Shun Premier and I suggested a Shun Classic, which has a different handle. I didn't see you suggesting anything. Just come in here to run me down?
    If you sweat the small stuff, it doesn't turn into big stuff. - Me

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