CouteauQuest
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- Jul 31, 2014
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:dazed::dazed:Hi folks,
I've been reading many of your comments for a few days, and I'm amazed at the level of knowledge on this forum!
Can you guys help put me on the right path to finding a great kitchen knife?
I know this question is... dull, but we all have to start somewhere!
My birthday is in a couple of weeks, and my wife has given me the green light to purchase a proper kitchen knife. The budget is $200 and preferably something that is available on Amazon (prime if possible), though not imperative.
I've been on a crash course, digging through forums and reading reviews for a week, and I'm finding myself overwhelmed with information and not sure how to separate the good advice from the bad.
Here are my answers to the newb-questionnaire:
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Leaning towards a Gyuto (seems to be the most versatile) - also considering Nakiri
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Interested in Japanese, but open to either.
What length of knife (blade) are you interested in (in inches or millimeters)?
210-240mm for Gyuto, 165 for Nakiri
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$200 USD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Frequent home use.
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.)
Exclusively for prepping vegetables
What knife, if any, are you replacing?
Cheap stamped stainless western chef's knife, prior to that a low-end Henckels santoku.
Do you have a particular grip that you primarily use?
Pinch grip
What cutting motions do you primarily use?
Push cut mostly, some slicing.
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'm not overly concerned with aesthetics, though I do like the clean look of classic Japanese knives.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of th knife; improved balance)?
Looking for a lighter, sharper, more nimble knife.
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)?
This may be the tricky part - I would like something very sharp, right out of the box with excellent edge retention. I am interested in learning to properly sharpen myself, though I may initially have it professionally sharpened. I want something that is relatively "low maintenance"
I don't mind wiping the knife down after each use & don't mind if it develops a patina, but don't want to have to oil it like a cast iron pan.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, wood.
Do you sharpen your own knives? (Yes or no.)
Not properly (I currently use a dual-step sharpener), but I want to learn proper techniques once I have a knife that is worthy.
SPECIAL REQUESTS/COMMENTS
I know there is no such thing as a "best knife" - I'm just looking for a great value and want to avoid overpaying simply based on brand marketing / gimmicks.
I've found a few candidates available on Amazon:
Misono UX10 Gyutou 8.2" (21cm) - Right
Yoshihiro Cutlery Hammered Damascus Gyuto Knife, 9.5-Inch
YOSHIHIRO- NSW Hammered Damascus Chef Knife Gyuto Knife Shitan handle 8.25" 210mm MADE IN JAPAN
Shun Premier Chef's Knife, 8-Inch
Kikuichi 8in Ice Hardened Molybdenum Stainless Gyuto Knife
Tojiro DP Gyutou - 8.2" (21cm)
This is by no means a definitive list - any advice or recommendations would be greatly appreciated at this point!
Thanks in advance.
I've been reading many of your comments for a few days, and I'm amazed at the level of knowledge on this forum!
Can you guys help put me on the right path to finding a great kitchen knife?
I know this question is... dull, but we all have to start somewhere!
My birthday is in a couple of weeks, and my wife has given me the green light to purchase a proper kitchen knife. The budget is $200 and preferably something that is available on Amazon (prime if possible), though not imperative.
I've been on a crash course, digging through forums and reading reviews for a week, and I'm finding myself overwhelmed with information and not sure how to separate the good advice from the bad.
Here are my answers to the newb-questionnaire:
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Leaning towards a Gyuto (seems to be the most versatile) - also considering Nakiri
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Interested in Japanese, but open to either.
What length of knife (blade) are you interested in (in inches or millimeters)?
210-240mm for Gyuto, 165 for Nakiri
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$200 USD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Frequent home use.
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.)
Exclusively for prepping vegetables
What knife, if any, are you replacing?
Cheap stamped stainless western chef's knife, prior to that a low-end Henckels santoku.
Do you have a particular grip that you primarily use?
Pinch grip
What cutting motions do you primarily use?
Push cut mostly, some slicing.
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'm not overly concerned with aesthetics, though I do like the clean look of classic Japanese knives.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of th knife; improved balance)?
Looking for a lighter, sharper, more nimble knife.
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)?
This may be the tricky part - I would like something very sharp, right out of the box with excellent edge retention. I am interested in learning to properly sharpen myself, though I may initially have it professionally sharpened. I want something that is relatively "low maintenance"
I don't mind wiping the knife down after each use & don't mind if it develops a patina, but don't want to have to oil it like a cast iron pan.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, wood.
Do you sharpen your own knives? (Yes or no.)
Not properly (I currently use a dual-step sharpener), but I want to learn proper techniques once I have a knife that is worthy.
SPECIAL REQUESTS/COMMENTS
I know there is no such thing as a "best knife" - I'm just looking for a great value and want to avoid overpaying simply based on brand marketing / gimmicks.
I've found a few candidates available on Amazon:
Misono UX10 Gyutou 8.2" (21cm) - Right
Yoshihiro Cutlery Hammered Damascus Gyuto Knife, 9.5-Inch
YOSHIHIRO- NSW Hammered Damascus Chef Knife Gyuto Knife Shitan handle 8.25" 210mm MADE IN JAPAN
Shun Premier Chef's Knife, 8-Inch
Kikuichi 8in Ice Hardened Molybdenum Stainless Gyuto Knife
Tojiro DP Gyutou - 8.2" (21cm)
This is by no means a definitive list - any advice or recommendations would be greatly appreciated at this point!
Thanks in advance.
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