Godslayer
Senior Member
- Joined
- Dec 21, 2014
- Messages
- 2,154
- Reaction score
- 75
What country are you in?
Canada, Alberta
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto, kiritsuke gyuto or straight up kiritsuke
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa, handle will most likely get replaced though, unless its already stellar
What length of knife (blade) are you interested in (in inches or millimeters)?
225mm-275mm 8 ½-11 inch blade
Do you require a stainless knife? (Yes or no)
No, prefer to avoid VG1,VG10, AUS10, hyper valludium and other cheaper steels, preference towards white steels, 52100, AEBL, R2, ZDP 189, you know the good stuff
What is your absolute maximum budget for your knife?
$1000 cad, $800 usd, willing to go a touch over for something special or perfect
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home environment, I mainly use my HHH AEBL production knife at work, I dont think this will see pro action unless theres a reason I wanted to bring in my Excalibur
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.)
Veg prep, slicing proteins etc. Looking for a go to knife when cooking for friends and family
What knife, if any, are you replacing?
HHH 250mm protech and 210 fujimoto gyuto
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch, hammer, butchers when slicing sometimes
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.)
Push, pull, walking, I match the cut to the task, I do occasionally rock for fine mincing of herbs
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.
At this price point I expect it to blow my mind, be an incredible cutter that slices through food like butter, prefer a slightly thinner knife, but not a laser. I need blade height, 55-60 mm is ideal, little less on a 225-240 is fine, my main issue with the HHH is its low height 48 mm, I want a little more power behind my cuts.
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)?
Honyaki would be cool, but I also love kurochi finishes, almost bought a takeda until I read all the negative comments here. Damascus is also fine, I rarely am wowed by them though, I do like hinouras work though and some of bill and randys stuff is interesting.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Lighter knife, nimble, at this price I expect fit and finish to be nigh perfect
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As this is mainly a show knife and wont see much if any kitchen use it really wont matter too much, its mainly for my personal joy and it will be limited to cooking for people who matter to me.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Walnut end grain and synthetic
Do you sharpen your own knives? (Yes or no.)
yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Might buy a natural finishing stone, if you have any recommendations for one let me know.
Comments
This is by far the most expensive knife I have ever bought, the next being my Yu Kurosaki r2 knife or my HHH production knife(bought it used, I dont know its retail) I am leaning towards the following knives and doing a little soul searching before I buy, being a new cook my salary isnt exactly amazing but after a month I learned we get gratuities, HR handed me some money and decided after a career change I should treat myself plus its a better use than scotch haha
Leaning towards
1. Sukenari W1 270 honyaki (I love his work and his use of unique steels)
2. Catchside whatever is available (honestly my favorite custom maker in regards to handles and overall blade shape)
3. Fujiwara Denka 240mm ( love the rustic look and his knives seem amazing)
4. Custom Watanabe 240-270 honyaki W1 ( seems very willing to make knives to anyones specifications and has a very good reputation)
5. Try and order a custom Yu Kurosaki or Takamura ( I find both makers inspirational and adore their products, yu makes my favorite gyuto and takamura makes the thinnest knives ive ever had the pleasure to use.
Option 6 is continue to save and buy a Bill Burke from Blade Gallery roughly 2k cad should get me there, I dont think I have to explain the legend that is Bill Burke, hes arguably one of the top three smiths on the planet.
This decision is breaking me :sad0:
I suspect whatever I buy I will get rehandled as most knives in this realm don't come with handles worthy. :sad0:
Canada, Alberta
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto, kiritsuke gyuto or straight up kiritsuke
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa, handle will most likely get replaced though, unless its already stellar
What length of knife (blade) are you interested in (in inches or millimeters)?
225mm-275mm 8 ½-11 inch blade
Do you require a stainless knife? (Yes or no)
No, prefer to avoid VG1,VG10, AUS10, hyper valludium and other cheaper steels, preference towards white steels, 52100, AEBL, R2, ZDP 189, you know the good stuff
What is your absolute maximum budget for your knife?
$1000 cad, $800 usd, willing to go a touch over for something special or perfect
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home environment, I mainly use my HHH AEBL production knife at work, I dont think this will see pro action unless theres a reason I wanted to bring in my Excalibur
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.)
Veg prep, slicing proteins etc. Looking for a go to knife when cooking for friends and family
What knife, if any, are you replacing?
HHH 250mm protech and 210 fujimoto gyuto
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch, hammer, butchers when slicing sometimes
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.)
Push, pull, walking, I match the cut to the task, I do occasionally rock for fine mincing of herbs
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.
At this price point I expect it to blow my mind, be an incredible cutter that slices through food like butter, prefer a slightly thinner knife, but not a laser. I need blade height, 55-60 mm is ideal, little less on a 225-240 is fine, my main issue with the HHH is its low height 48 mm, I want a little more power behind my cuts.
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)?
Honyaki would be cool, but I also love kurochi finishes, almost bought a takeda until I read all the negative comments here. Damascus is also fine, I rarely am wowed by them though, I do like hinouras work though and some of bill and randys stuff is interesting.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Lighter knife, nimble, at this price I expect fit and finish to be nigh perfect
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
As this is mainly a show knife and wont see much if any kitchen use it really wont matter too much, its mainly for my personal joy and it will be limited to cooking for people who matter to me.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Walnut end grain and synthetic
Do you sharpen your own knives? (Yes or no.)
yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Might buy a natural finishing stone, if you have any recommendations for one let me know.
Comments
This is by far the most expensive knife I have ever bought, the next being my Yu Kurosaki r2 knife or my HHH production knife(bought it used, I dont know its retail) I am leaning towards the following knives and doing a little soul searching before I buy, being a new cook my salary isnt exactly amazing but after a month I learned we get gratuities, HR handed me some money and decided after a career change I should treat myself plus its a better use than scotch haha
Leaning towards
1. Sukenari W1 270 honyaki (I love his work and his use of unique steels)
2. Catchside whatever is available (honestly my favorite custom maker in regards to handles and overall blade shape)
3. Fujiwara Denka 240mm ( love the rustic look and his knives seem amazing)
4. Custom Watanabe 240-270 honyaki W1 ( seems very willing to make knives to anyones specifications and has a very good reputation)
5. Try and order a custom Yu Kurosaki or Takamura ( I find both makers inspirational and adore their products, yu makes my favorite gyuto and takamura makes the thinnest knives ive ever had the pleasure to use.
Option 6 is continue to save and buy a Bill Burke from Blade Gallery roughly 2k cad should get me there, I dont think I have to explain the legend that is Bill Burke, hes arguably one of the top three smiths on the planet.
This decision is breaking me :sad0:
I suspect whatever I buy I will get rehandled as most knives in this realm don't come with handles worthy. :sad0:
