Hey everybody! Long time listener/first time caller situation here- Ive been snooping around this forum to learn about knives for a little over a year now, and Im hoping I can draw from the incredible knowledge base here to help inform my next knife purchase. I'm not a professional, but cooking is a passionate hobby for me.
Im looking for a gyuto to compliment my 10 52100 ZKramer. The Kramer is a great workhorse, so Im looking for a knife that is more quick and nimble that I can pull out for lighter tasks when I dont need the big boy. It would also be nice if it was stainless, or stainless clad (which I love the look of once the patina sets) for quick meals where I might not feel like a thorough wash and dry job before I eat.
So, a few questions-
While Id like something thin and light enough to fall through food easily (because thats just fun!), I also dont want something that I could potentially damage or that I couldnt use for common tasks such as slicing crusty grilled meats. Im working on knife technique, and actually buy bags of produce to practice on, but Im no pro. People rave about a lot of the laser style knives, and Im intrigued by something that cuts that easily, but should I aim for something a bit more forgiving?
Im also torn between a 210 and a 240. Im sure the 210 would be more than enough for most of what Id be doing with it, but I have a feeling that Ill fall in love with the knife and end up wishing I had the larger version. Also, I have large hands, and Im a little worried about knuckle clearance with a 210.
Some of the knives Ive been considering are (in addition to literally every knife ever mentioned on this forum, but Ive tried to narrow it down):
-Takamura Migaki R2 (210 only)
-Kurosaki stainless clad AS
-Ikazuchi stainless clad AS
-Gesshin Kagero
My current collection includes-
10 ZKramer in 52100
8 single man Hinkles that I use for chopping nuts, etc
270 Misono Swedish Carbon Suji
165 Gesshin Uraku stainless Santoku
4 Shun Premier paring knife
270 Tojiro ITK Bread knife
LOCATION
What country are you in?
-Austin, TX
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
Are you right or left handed?
-Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Kind of leaning wa, but western is fine too
What length of knife (blade) are you interested in (in inches or millimeters)?
-210-240
Do you require a stainless knife? (Yes or no)
-Prefer stainless or stainless clad
What is your absolute maximum budget for your knife?
-250, but Im not exactly a Vanderbilt, so priority will probably be given to less expensive options
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.)
-General use, primarily lighter work involving veggies and cooked protein. No bones or frozen foods.
What knife, if any, are you replacing?
-Adding to the arsenal
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.)
-push cut, tip down pull cut, and occasional rocking for herbs and such
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)?
-Im fine with aesthetics breaking a tie, but otherwise I want the best blade I can get for the money
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-Looking for something light and nimble, but not too brittle. Rounded spine is a plus as Ive used knives without them am not a fan
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)?
-Good OOTB edge is a plus, or something from a vendor that offers initial sharpening. More important is less wedging and stickage
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-Because Im new to sharpening and wont trust myself with nicer knives for a while, an edge that lasts would be a big plus.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
- Yes, edge grain wood
Do you sharpen your own knives? (Yes or no.)
-Wont be doing this one for a while
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
-Working on it!
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-Have 1000 and 6000 King stones
SPECIAL REQUESTS/COMMENTS
I very much look forward your well-informed thoughts on the knives Ive listed, as well as any other options I should consider. Thanks in advance!
Im looking for a gyuto to compliment my 10 52100 ZKramer. The Kramer is a great workhorse, so Im looking for a knife that is more quick and nimble that I can pull out for lighter tasks when I dont need the big boy. It would also be nice if it was stainless, or stainless clad (which I love the look of once the patina sets) for quick meals where I might not feel like a thorough wash and dry job before I eat.
So, a few questions-
While Id like something thin and light enough to fall through food easily (because thats just fun!), I also dont want something that I could potentially damage or that I couldnt use for common tasks such as slicing crusty grilled meats. Im working on knife technique, and actually buy bags of produce to practice on, but Im no pro. People rave about a lot of the laser style knives, and Im intrigued by something that cuts that easily, but should I aim for something a bit more forgiving?
Im also torn between a 210 and a 240. Im sure the 210 would be more than enough for most of what Id be doing with it, but I have a feeling that Ill fall in love with the knife and end up wishing I had the larger version. Also, I have large hands, and Im a little worried about knuckle clearance with a 210.
Some of the knives Ive been considering are (in addition to literally every knife ever mentioned on this forum, but Ive tried to narrow it down):
-Takamura Migaki R2 (210 only)
-Kurosaki stainless clad AS
-Ikazuchi stainless clad AS
-Gesshin Kagero
My current collection includes-
10 ZKramer in 52100
8 single man Hinkles that I use for chopping nuts, etc
270 Misono Swedish Carbon Suji
165 Gesshin Uraku stainless Santoku
4 Shun Premier paring knife
270 Tojiro ITK Bread knife
LOCATION
What country are you in?
-Austin, TX
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
Are you right or left handed?
-Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Kind of leaning wa, but western is fine too
What length of knife (blade) are you interested in (in inches or millimeters)?
-210-240
Do you require a stainless knife? (Yes or no)
-Prefer stainless or stainless clad
What is your absolute maximum budget for your knife?
-250, but Im not exactly a Vanderbilt, so priority will probably be given to less expensive options
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.)
-General use, primarily lighter work involving veggies and cooked protein. No bones or frozen foods.
What knife, if any, are you replacing?
-Adding to the arsenal
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.)
-push cut, tip down pull cut, and occasional rocking for herbs and such
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)?
-Im fine with aesthetics breaking a tie, but otherwise I want the best blade I can get for the money
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-Looking for something light and nimble, but not too brittle. Rounded spine is a plus as Ive used knives without them am not a fan
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)?
-Good OOTB edge is a plus, or something from a vendor that offers initial sharpening. More important is less wedging and stickage
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-Because Im new to sharpening and wont trust myself with nicer knives for a while, an edge that lasts would be a big plus.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
- Yes, edge grain wood
Do you sharpen your own knives? (Yes or no.)
-Wont be doing this one for a while
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
-Working on it!
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-Have 1000 and 6000 King stones
SPECIAL REQUESTS/COMMENTS
I very much look forward your well-informed thoughts on the knives Ive listed, as well as any other options I should consider. Thanks in advance!
