Newbies first post. Find me a General purpose little one please!
Hi everyone, I found that questionnaire thing, I just filled it in for you all so you don't have to ask questions too much.
After kind of a slicer, something for general work but on a smaller board, around 150-180mm
Stainless is preferred but not vital
Max is £100 roughly, I can push it but cheap as possible with still being decent
Use at home
Slicing and prepping veg and also meat, on a smaller board, sometimes butterflying, spatting a chicken, scoring pork skin for crackling etc.
I choke up on the grip 90% of the time, so a combination of 30% hammer and 70% pinch.
With this particular knife, I would be using a combination of almost self-taught knife cutting techniques, I tried to copy from TV chefs. I have had no tutoring. It will either be held free hand with no board contact when prepping meat, or a kind of a push cut. Hard to explain. Im a newbie after all.
Current knife has poor edge retention, feels cheap, is cheap, slightly wrong shape, but almost there.
Finish doesnt matter, but I do really like all the japanese knives
Comfortable as possible I guess?
Definitely want better food release, want to be able to use it out of the box, I like wedging tbh.
I use a wood board
I sharpen my own knives with stones, wet and dry ones. I am looking for a bench steel
Current knife I want to replace:
Knives I also own:
Last edited by ceryni; 07-18-2014 at 10:32 AM.
Reason: Editing is going crazy and not working properly.
Since you are in UK, buying from US will be expensive in term of shipping.
Take a look at Ashi Ginga series at http://www.ashihamono.com directly
Another possibility could be Hattori HD series or may be even CarboNext (semi-stainless), its on sale now. Both at http://www.japanesechefsknife.com
Here is the Carbonext series:
Click on the oval icon titled JCK Originals on the hme page, on the left hand side.
I have the Kagayaki basic 210mm gyuto and the finish is pretty good. I haven't worked with it a lot or sharpened it yet so I can't say anything about those aspects.
Do you really want sth that much shorter?