Hi,
I've been looking through the forums and am finally ready to buy my first real knife. I only need a really good chef knife for now and will look for a smaller knife in the future. The recommendations I have seen have lead me to 3 candidates, but I am very open to other suggestions.
1. Suisin Western (240mm)
2. Carbonext
3. Fujiwara FKM
I am planning on going to Japan in the near future, but I'm not sure if that changes my options for my price range (<$200) at all.
Korin has the suisin currently and would do the initial sharpening, but I don't see them as a vendor here. Any thoughts on this?
I was also looking into sharpening stones. I've read the gesshin stones are great. I wouldn't mind buying a quality stone that will last me, but would also like to keep the cost down if possible. Should I go for the 1000/6000 combo stone or build with individual stones and add on gradually. I read the 400, 2000, 6000 set is also good. Is there a different # combo I should get and in what order should I purchase them in with it being my first set of stones?
Thanks in advance for all the help and can't wait to purchase my first knife.
LOCATION
What country are you in?
USA but planning to go on a Japan trip in the near future
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's knife
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Have only used western/no preference
What length of knife (blade) are you interested in (in inches or millimeters)?
No preference either, but have read 240mm is a good length
Do you require a stainless knife? (Yes or no)
No preference
What is your absolute maximum budget for your knife?
~$200 cheaper the better though
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.)
Everyday cook prep (slicing vegetables, chopping vegetables, mincing vegetables, slicing meats)
What knife, if any, are you replacing?
No name chef knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
Rocking, drawing, walking
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.)
Stays sharp, easy to sharpen
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)?
Functionality would be more important than looks for me
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Not sure with it being my first real
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)?
Stays sharp, easy to sharpen
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I'd like it to last as long as possible, but I am willing to learn and spend the time sharpening
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Just bought an end grain boardsmith board
Do you sharpen your own knives? (Yes or no.)
Not yet
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.
I've been looking through the forums and am finally ready to buy my first real knife. I only need a really good chef knife for now and will look for a smaller knife in the future. The recommendations I have seen have lead me to 3 candidates, but I am very open to other suggestions.
1. Suisin Western (240mm)
2. Carbonext
3. Fujiwara FKM
I am planning on going to Japan in the near future, but I'm not sure if that changes my options for my price range (<$200) at all.
Korin has the suisin currently and would do the initial sharpening, but I don't see them as a vendor here. Any thoughts on this?
I was also looking into sharpening stones. I've read the gesshin stones are great. I wouldn't mind buying a quality stone that will last me, but would also like to keep the cost down if possible. Should I go for the 1000/6000 combo stone or build with individual stones and add on gradually. I read the 400, 2000, 6000 set is also good. Is there a different # combo I should get and in what order should I purchase them in with it being my first set of stones?
Thanks in advance for all the help and can't wait to purchase my first knife.
LOCATION
What country are you in?
USA but planning to go on a Japan trip in the near future
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's knife
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Have only used western/no preference
What length of knife (blade) are you interested in (in inches or millimeters)?
No preference either, but have read 240mm is a good length
Do you require a stainless knife? (Yes or no)
No preference
What is your absolute maximum budget for your knife?
~$200 cheaper the better though
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.)
Everyday cook prep (slicing vegetables, chopping vegetables, mincing vegetables, slicing meats)
What knife, if any, are you replacing?
No name chef knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
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.)
Rocking, drawing, walking
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.)
Stays sharp, easy to sharpen
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)?
Functionality would be more important than looks for me
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Not sure with it being my first real
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)?
Stays sharp, easy to sharpen
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I'd like it to last as long as possible, but I am willing to learn and spend the time sharpening
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Just bought an end grain boardsmith board
Do you sharpen your own knives? (Yes or no.)
Not yet
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.
I might be a little biased, but even if I try to be objective, it is a good recommendation that dips below the 200 dollar mark with flawless fit and finish. And it is certainly a step up from the Suisin Western.
