Hello All, hoping for a little help/direction here. I currently have/use a couple of Wusthof knives in my kitchen and use a couple of King waterstones....I am thinking of getting some Japanese single bevel knives for the kitchen. I am an amateur cook, so these are for home use only, I am fine with sharpening and maintenance, and I really like the rustic look (Ho wood handles, etc),. I have seen some online, but I have no frame of reference for whats any good....does anyone have any recommendations on some Japanese style, single beveled, ho wood handled knives...say at or below $200 per knife? If it can't be done, then I fully understand...wasn't sure if that pricing was too low for home quality knives.
Brian
Opps, just saw this part, so adding to avoid getting the dirty looks
LOCATION
USA
KNIFE TYPE
What type of knife are you interested in CHEF, SLICER BONING, PARING, VEGETBALE
Are you right or left handed? RIGHT
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? JAPANESE HANDLE
What length of knife (blade) are you interested in (in inches or millimeters)? VARIES
Do you require a stainless knife? (Yes or no) NO
What is your absolute maximum budget for your knife? $200
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.) MEAT PREP< DEBONING< VEGETABLES< FISH
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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)? HO WOOD HANDLES< CARBON STEEL, HAMMERED OK<
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance) DEPENDS ON STYLE OF KNIFE
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)? A WEEK OR TWO
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) WOOD 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.)
SPECIAL REQUESTS/COMMENTS LOOKING FOR A BRAND THAT I CAN BUY A CHEFS, VEGETABLE DEBONING< AND MAYBE SASHIMI KNIFE FROM< PREFER ALL FROM ONE BRAND
Brian
Opps, just saw this part, so adding to avoid getting the dirty looks
LOCATION
USA
KNIFE TYPE
What type of knife are you interested in CHEF, SLICER BONING, PARING, VEGETBALE
Are you right or left handed? RIGHT
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? JAPANESE HANDLE
What length of knife (blade) are you interested in (in inches or millimeters)? VARIES
Do you require a stainless knife? (Yes or no) NO
What is your absolute maximum budget for your knife? $200
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.) MEAT PREP< DEBONING< VEGETABLES< FISH
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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)? HO WOOD HANDLES< CARBON STEEL, HAMMERED OK<
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance) DEPENDS ON STYLE OF KNIFE
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)? A WEEK OR TWO
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) WOOD 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.)
SPECIAL REQUESTS/COMMENTS LOOKING FOR A BRAND THAT I CAN BUY A CHEFS, VEGETABLE DEBONING< AND MAYBE SASHIMI KNIFE FROM< PREFER ALL FROM ONE BRAND