help choosing a gyuto + petty
I´m looking for a gyuto and a petty.
The knifes have to come from a seller which is located in europe, to avoid the high taxes in my country.
i have looked a lot at the sweedish shope www.cleancut.se but it´s so hard to choose, think I need a little help :P
I have filled out the form from the sticky
What country are you in?
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef´s knife and a utility knife
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
What length of knife (blade) are you interested in (in inches or millimeters)?
gyuto = 220-240 mm
Petty = aprox. 150 mm
Do you require a stainless knife? (Yes or no)
What is your absolute maximum budget for your knife?
400$ for both knifes
Do you primarily intend to use this knife at home or a professional environment?
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.)
gyuto = mostly chopping and slicing vegetabes, but also slicing meat and so..
Petty = smaller tasks like cutting hebs and small vegeta
What knife, if any, are you replacing?
It´s my first japanes knifes
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Think i switch between Hammer Grip and Pinch Grip
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.)
Dunno, my knifes is bad an my current cutting motionses must be like cleaving :P
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.)
certain type of finish, ability to use the knife right out of the box, easier to sharpen, smoother rock chopping, push cutting, or slicing motion
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Dunno maby 6 month ?
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Do you sharpen your own knives? (Yes or no.)
Yes i wan´t to!
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.)
I will like 2 diffent brands
And diffent type/color handles
Hope you guys can help me
Knife i have considering to buy is : itinomonn kurouchi, shiro-kamo-black-dragon and yoshikane
But i´m definitely not an expert and i will like some advice and maby som other/better choose
Hej Mathies og velkommen
I would recommend the Itinomonn kurouchi gyuto. They are very good knives and good value for money, in my opinion.
There is also a Dutch one. I don't remember the exact adress but it is something like: japanmessen or japansemessen - (.nl for Holland). I think he sells Tanaka. The one with blue 2 core has a great reputation here on the forum. I havn't tried one myself and I don't recall if it meets your neats - but it seems to be good valmue for money. They do have a reputation to be very reactive. Not good for lots of acidic food
Thanks again i will look at it Kim
Originally Posted by KimBronnum
I would be very happy to get some more opportunities.
Has received 200 views but only 1-2 knifes to choose between it can´t be true there only is two "good brands" in EU