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Thread: high end knife

  1. #1

    high end knife

    I would like to buy two knifes: one gyuto and one sujihiki.
    Of course I like good materials, aesthetics, etc.. But I my primary concern is about the blade: it needs to worth every penny.
    I’ve never hold in my hands knives like kiyoshi kato, konosuke honyaki (I have one Fujiyama white #1), shigefusa, gesshin, etc..

    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)? Chef’s and slicer

    Are you right or left handed? Left

    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? No preference

    What length of knife (blade) are you interested in (in inches or millimeters)? 240mm (chef) and 300mm (slicer)

    Do you require a stainless knife? (Yes or no) No

    What is your absolute maximum budget for your knife? U$ 1.200,00 each (don't tell my wife)



    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.) all, except breaking poultry bones and cutting down poultry

    What knife, if any, are you replacing? I have one misono ux10, one anryu blue and one kono Fujiyama white #1 and a lot of german knives

    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.): wood

    Do you sharpen your own knives? (Yes or no.) Yes

    Thank you

  2. #2
    Senior Member jimbob's Avatar
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    Damascus sld yoshikane suji good enough?

  3. #3
    I would recommend anything honyaki by your standard.
    Suisin inox honyaki wa-gyuto is a pretty nice one for a lot less money

  4. #4
    Senior Member Matus's Avatar
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    Seems like you are about to drop quite some cash. But before you do that maybe you could let us know how deep are you already in high end cutlery, how much experience you have with sharpening, etc. Do not get me wrong - it is OK to invest that much (my wife seems to think different though ), but if you do not have experience, than you could easily end up with something you either do not like using, or just does not actually suit the task.

    The spectrum in high end knives is just too large to make a recommendation. For the chef's knife I would be tempted by Konosuke Honyaki in blue#2 (see here: https://www.youtube.com/watch?v=2ddFtftDKzI) - it seems to cut like laser with excellent food release.

    Yoshikane SLD Suji is amazing.

  5. #5
    Senior Member Nmko's Avatar
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    Quote Originally Posted by Birdie View Post
    I would recommend anything honyaki by your standard.
    Suisin inox honyaki wa-gyuto is a pretty nice one for a lot less money
    -1 I wouldn't recommend a honyaki at all... With being a lefty and judging by his current collection i would look at a custom set or midtech set, or even start learning how to use and care for serious knives, starting with maybe a Shig or Kato.
    Personally with that kind of money, i would look at approaching custom makers of the likes of HHH, Will Catcheside, Butch Harner... my 2c

  6. #6
    New Member SpiceOfLife's Avatar
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    Quote Originally Posted by Nmko View Post
    Personally with that kind of money, i would look at approaching custom makers of the likes of HHH, Will Catcheside, Butch Harner... my 2c
    Custom might be doable... But even with that kind of cash -depending on finishes- they might be out of his budget.

    If you go custom one thing to consider is also the wait times. Typically 1-2 years. Is that something you'd be willing to do, wait for a custom knife?

    It's still a nice budget, so I'd recommend taking your time to research the different knives that members suggest. See what appeals to you. Don't make a hasty purchase though


    -Steve

  7. #7
    New Member SpiceOfLife's Avatar
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    Also, check out some of the vendors that we have on here for different knives. Give Jon at Japanese Knife Imports a call and discuss things, check out Epicurean Edge, Tosho, Japanese Natural Stones, etc. The vendors on here are quite knowledgable, so it might be worth a shot. Even send off a quick email to them, asking their opinions. I'm sure they'd be happy to help!

    - Steve

  8. #8
    Senior Member Matus's Avatar
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    Talking to a few vendors as proposed by Steve is definitely a good idea. All of those mentioned are highly regarded here.

  9. #9
    Senior Member MAS4T0's Avatar
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    As others have stated, being a lefty does change things.

    I have a Mizuno suminigashi on order which is being specially made for left handed use, so it will work as intended. A big factor which drew me to the Mizuno was that they were willing to produce a truly left handed blade and there was no surcharge.

    I always had difficulty dropping big money for a blade that wouldn't work as intended.

  10. #10
    First of all, thank you all.
    Well...
    I'm not rushing to buy those two knives. I will buy one first and some time after the other...
    Never tought about custom knives (I don't know if I could wait that long and wouldn't even know where or how to order one).
    I can put a nice edge on my knives (of course I can improve my skills).
    The big problem is that, where I live, I don't have acess to knives of that level... I don't want to buy the knife just because it looks beautiful... I want to spend my money wisely.
    That's why your advices are so much important.

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