First off; I might just need a blade safe for my Tojiro F-878 (if one exists). I've looked into Wood Sayas (that run ~$40- or too close to the cost of the knife I want it for), but am much happier with the Victorinox 8-10" safe (over sayas; and safes are only ~$6). -I haven't seen a 10.5"+ blade safe available. I would like better edge retention, but understand that geometry and the virginity of the blade can make a difference (my Tojiros have only been lightly sharpened a few times -no thinning). A 240mm would fit in the safe I have (and I'd buy another in a heartbeat). My Nakiri is a Yoshihiro PM SKD-11 650mm, and has tempted me to get another PM steel knife due to it's awesome edge retention and thinness behind the blade (as well as awesome price - but I think JKI has a similar knife $15 cheaper).
Some knives I've been looking at:
Kohetsu HAP40 Gyuto 240mm (~$215 -no saya) from CKTG (though I'm not thrilled with their marketing strategy on youtube -I can do most of the same feces with a $22 Victorinox), or their possible geometry / profile issues (dead spots, thickness).
Tojiro Chef Knife 240mm F-521 (~$170.00 -no saya) from Amazon. -Heavier than Tojiro DP of same length, from the walmart of the internet?, but an incredible price for a pm steel knife. -Can't find any negative feedback or positive on these. Tojiro claims similar sharpness as DP's (how many can do this: http://youtu.be/23dau4JyGIU?t=2m26s ), and significantly harder steel or edge retention but no specific steel or recipe mentioned. -No spine or choil pics either.
Akifusa Chef's Knife - Gyuto - 9 1/2 in. (240mm) (~$220 from epicedge - no saya). I like that they're upfront with steel type / hardness, etc. -I like transparency; but is it worth up to $50 more? Is it just marketing?
Gesshin Kagero 240mm Powdered Steel Gyuto (~$230 -with knife bag *suggests use of additional blade guard*). -Most expensive of the bunch, and one of the least revealing (steel / hardness not mentioned). Can someone explain to me why it's worth $60 more than the Tojiro with the same or more lack of transparency? If it's just a different F&F I'll go with the cheaper. I've found that rounding of the spine (at the pinch grip), and choil takes less than a minute on Tojiro DPs.
Questionaire:
LOCATION
USA
KNIFE TYPE
240mm Gyuto, 270-300mm Slicer or Sujihiki
Are you right or left handed?
Dexterity in right, stability in left (mostly cut w/right and guide with left), slightly prefer ambidextrous for this category as it's kept me working through injuries and pinch grip is rather impartial
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Price and balance is more of a factor. I'd go with either to save $5. I don't have any issues with handles that are considered large / boxy, or small. Prefer non-metal with some amount of grip when wet.
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm (9.4") gyuto or 270 (10.5) to 300mm suji / slicer
Do you require a stainless knife? (Yes or no)
Not required, but strongly preferred. Not too happy with Kuro-uchi, but San-Mai is ok.
What is your absolute maximum budget for your knife?
I'm looking or aiming in the $160-$240 ballpark, but not limiting myself to this if far better is just beyond the scope. Not looking to waste money on damascus (san-mai is fine), custom handles, or F&F.
KNIFE USE
Professional and Home
-Trimming and horizontal slicing multiple eye-rounds, butterflying 60-80lbs of chicken breasts daily. I do veg prep also, but have a great Nakiri for that.
What knife, if any, are you replacing?
Not sure I'm replacing. I have a Tojiro DP 210, and 270 Gyuto. I love the 210, but feel edge retention could be much better? The 270 is heavy and I have trouble finding a blade safe that size, or a saya I'd want to blow ~$40 on (prefer blade safe if I could find one that fit).
Do you have a particular grip that you primarily use?
Pinch grip, but use all types; though hammer grip solely due to the shortness of 210mm (stresses tendon connecting pinky at wrist). I use the finger or thumb on the spine when trimming (I'll probably use the 210mm gyuto for this if I get a suji / slicer).
What cutting motions do you primarily use?
Push, Slice, Chop (no rock or walking with *** knives) -depends on knife / what works best.
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.)
Lighter or equal to 275G (my 270 gyuto)
Better edge retention (if significant)
Blade length (greater than 210) if I can't find a decent cheap blade guard
Possibly less drag (mostly for horizontal slicing meat) -My 210 gyuto is already 10x better than the house knives for this
KNIFE MAINTENANCE
Wood end grain -low silica, hard maple to acacia in hardness
Do you sharpen your own knives? (Yes or no.)
Yes: Freehand on synthetic water stones
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
If convinced that stones up to a 6k stone + newsprint stropping isn't nearly sufficient for the knives potential.
Some knives I've been looking at:
Kohetsu HAP40 Gyuto 240mm (~$215 -no saya) from CKTG (though I'm not thrilled with their marketing strategy on youtube -I can do most of the same feces with a $22 Victorinox), or their possible geometry / profile issues (dead spots, thickness).
Tojiro Chef Knife 240mm F-521 (~$170.00 -no saya) from Amazon. -Heavier than Tojiro DP of same length, from the walmart of the internet?, but an incredible price for a pm steel knife. -Can't find any negative feedback or positive on these. Tojiro claims similar sharpness as DP's (how many can do this: http://youtu.be/23dau4JyGIU?t=2m26s ), and significantly harder steel or edge retention but no specific steel or recipe mentioned. -No spine or choil pics either.
Akifusa Chef's Knife - Gyuto - 9 1/2 in. (240mm) (~$220 from epicedge - no saya). I like that they're upfront with steel type / hardness, etc. -I like transparency; but is it worth up to $50 more? Is it just marketing?
Gesshin Kagero 240mm Powdered Steel Gyuto (~$230 -with knife bag *suggests use of additional blade guard*). -Most expensive of the bunch, and one of the least revealing (steel / hardness not mentioned). Can someone explain to me why it's worth $60 more than the Tojiro with the same or more lack of transparency? If it's just a different F&F I'll go with the cheaper. I've found that rounding of the spine (at the pinch grip), and choil takes less than a minute on Tojiro DPs.
Questionaire:
LOCATION
USA
KNIFE TYPE
240mm Gyuto, 270-300mm Slicer or Sujihiki
Are you right or left handed?
Dexterity in right, stability in left (mostly cut w/right and guide with left), slightly prefer ambidextrous for this category as it's kept me working through injuries and pinch grip is rather impartial
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Price and balance is more of a factor. I'd go with either to save $5. I don't have any issues with handles that are considered large / boxy, or small. Prefer non-metal with some amount of grip when wet.
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm (9.4") gyuto or 270 (10.5) to 300mm suji / slicer
Do you require a stainless knife? (Yes or no)
Not required, but strongly preferred. Not too happy with Kuro-uchi, but San-Mai is ok.
What is your absolute maximum budget for your knife?
I'm looking or aiming in the $160-$240 ballpark, but not limiting myself to this if far better is just beyond the scope. Not looking to waste money on damascus (san-mai is fine), custom handles, or F&F.
KNIFE USE
Professional and Home
-Trimming and horizontal slicing multiple eye-rounds, butterflying 60-80lbs of chicken breasts daily. I do veg prep also, but have a great Nakiri for that.
What knife, if any, are you replacing?
Not sure I'm replacing. I have a Tojiro DP 210, and 270 Gyuto. I love the 210, but feel edge retention could be much better? The 270 is heavy and I have trouble finding a blade safe that size, or a saya I'd want to blow ~$40 on (prefer blade safe if I could find one that fit).
Do you have a particular grip that you primarily use?
Pinch grip, but use all types; though hammer grip solely due to the shortness of 210mm (stresses tendon connecting pinky at wrist). I use the finger or thumb on the spine when trimming (I'll probably use the 210mm gyuto for this if I get a suji / slicer).
What cutting motions do you primarily use?
Push, Slice, Chop (no rock or walking with *** knives) -depends on knife / what works best.
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.)
Lighter or equal to 275G (my 270 gyuto)
Better edge retention (if significant)
Blade length (greater than 210) if I can't find a decent cheap blade guard
Possibly less drag (mostly for horizontal slicing meat) -My 210 gyuto is already 10x better than the house knives for this
KNIFE MAINTENANCE
Wood end grain -low silica, hard maple to acacia in hardness
Do you sharpen your own knives? (Yes or no.)
Yes: Freehand on synthetic water stones
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
If convinced that stones up to a 6k stone + newsprint stropping isn't nearly sufficient for the knives potential.
