Knife set review and suggestion on further buy

Dear All. I in Tokyo at the moment and I would like to buy a knife to add to my collection.
At the moment I have:
Global anniversary edition gyouto (the fluted G-2)
Henkel 5* santoku
Henkel Miyabi Yanagiba (6600 I think)
A recently bought Kamata shirogami #2 18cm deba

Which type of knife and where would you suggest to buy the next one? What about my collection?

Welcome to the forums

Thank you

Hi welcome

I think you could go two ways. Either a sujihiki or another gyuto.
I will suggest you do the latter.
Try holding a few, and see if you think want a laser or a knife with more heft.
The one you have is a 21 cm, is it not? Then go for a 24 cm knife for the new one.


If you would rather have a suji, I´d recommend 27 cm or 30 cm.

I'd get a new gyuto first.

Hard to give advice without knowing what you like. Eg: carbon/stainless/ PM, laser/ middleweight/ workhorse, price, do you like form (pretty patterns) or function, monosteel/ san-mai. Need lots of info to narrowit down.

Maybe fill in the questionairre?

LOCATION
What country are you in?
Uk/Italy bit for 2 day more in japan


KNIFE TYPE
I don't know maybe a gyuto or a cleaver

Are you right or left handed? Right

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Both are fine

What length of knife (blade) are you interested in (in inches or millimeters)? Not sure

Do you require a stainless knife? (Yes or no) not required explicitly

What is your absolute maximum budget for your knife?
20000 yen (~177 dollar)


KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home cook

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.) I think I would need something for cleaning large part of chicken or beef

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.)
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.)
Rock motion and pull and slice
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)?

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)?



KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
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

Senjou said:

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.) I think I would need something for cleaning large part of chickenWhat 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.) I think I would need something for cleaning large part of chicken or beef or beef

Click to expand...

Cleaning chicken or beef? You mean like deboning? Probably want a honesuki, garasuki, or hankotsu?