Looking for a gift for experienced chef friend ..... need something that will BLOW him away ! lol
Price ? .... well..... lets say i dont mind spending the money on this person... who has been very special to me for years.
thanks
What James said: answering the questionnaire with any known information will get you a lot more help.
That said, if when saying "super steel" you're actually referring specifically to modern super steels, my recommendation would be the Sukenari ZDP-189 damascus 240mm gyuto. Super hard super steel, takes and holds a crazy edge, wild textured damascus, great handle.
If you are really set on a "super steel" as the main criteria then Tanaka R2: http://www.chuboknives.com/products/tanaka-sg2-gyutou-240mm-9-4#.Vf8_vJddvs4
Hi Liz, welcome to the forum
Hey James..... glad to see you are still up. looking forward to getting your knife. now I am looking for a gift.
since now I know something more about super steel. lol
i WAS trying to be very discreet about it in case hes looking on this forum. i think you gave away my cover. LOL
no worries.... can you suggest something you sell that might be what i could get him ?
he likes a Japanese handles.
thanks
Lilly - The questionnaire. You llike the rustic. Like the high quality carbon. Like the 240. "Special" knife. All in one place...
Or just buy this one: http://www.japaneseknifeimports.com...o/gesshin-kagekiyo-240mm-blue-1-wa-gyuto.html Rustic in a drop dead gorgeous kind of way.
I can't discuss my products here in the public place. There are many many great sellers here other than me. Make sure you check out Jon @ JapaneseKnifeImports and Maxim @ JapaneseNaturalStones as well I am here to just say Hi
J.
I cant get the questionnaire to open up... says thread is closed.
Hummmm....
ok...
well..... maybe i am doing it wrong. lol
Here you go, just reply with quote and fill in the empty spots:
The "Which Knife Should I Buy?" Questionnaire - v2
Please refer to the Kitchen Knife Knowledge subforum and the Kitchen Knife Glossary thread (LINK) for general information, including the knife types and other terminology used in this 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)?
Gyuto for the moment
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
western and Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
210 mm 240 mmm 270 mm
Do you require a stainless knife? (Yes or no)
no
What is your absolute maximum budget for your knife?
undecided
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
both
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.)
slicing meats and... veg... slicing and mincing
What knife, if any, are you replacing?
none
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
no
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.)
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.)
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)?
would like nice handle and rustic style knife... reactive knife would be fine
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
YES.... long as possible in between sharpening.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
yes.... hi soft board
Do you sharpen your own knives? (Yes or no.)
no
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
maybe
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
not right now
SPECIAL REQUESTS/COMMENTS
hey lilly, I'm an owner of a takeda as 240 gyuto and i'm pretty sure that you have your eyes set on this knife because of the rusticity. that is also what drew me to this blade. with that being said, as a knife with an AS core, the takedas imo are on the cheaper side. the $380 price tag you see on the 240mm blades is pretty solid as well in my opinion. when you poke further into the white/blue/aogami steels, you're going to realize that hey, $380 is pretty damn cheap compared to all of the other options and that is pretty true when you're comparing some of the gesshin lines that are using similar steels. when it comes to AS knives with this type of cladding and aesthetic, there aren't that many options which is why takedas are most often the knives you seem gloriously standing at the front of any local cultery shop. If I were you, I'd go ahead and pull the trigger on the 240 takeda. regardless if it is a knife you were expecting or not, it is a head turner for sure and it doesn't hurt that it is on the easier side to maintain. hope this helps.
Curious which Gesshin knives you are calling expensive here by comparison.
Not so sure that Takedas are exactly cheap for what you get (if inconsistent grinds factor in then they are certainly very expensive for a rustic knife)...here is a 240 in AS Super from Jon at JKI that is likely to be more consistent than Takeda, and every bit as rustic. It's currently out of stock, but it seems that he gets more of these in on occasion.
On the other hand, if your friend is good at thinning and sharpening then go ahead and get the Takeda, just know that it is likely to be a (expensive) project knife out of the box.
Curious which Gesshin knives you are calling expensive here by comparison.
Not so sure that Takedas are exactly cheap for what you get (if inconsistent grinds factor in then they are certainly very expensive for a rustic knife)...here is a 240 in AS Super from Jon at JKI that is likely to be more consistent than Takeda, and every bit as rustic. It's currently out of stock, but it seems that he gets more of these in on occasion.
On the other hand, if your friend is good at thinning and sharpening then go ahead and get the Takeda, just know that it is likely to be a (expensive) project knife out of the box.
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