Phantom552
Member
- Joined
- May 23, 2017
- Messages
- 6
- Reaction score
- 0
To make a long story short, I'm looking at converting to Japanese knives. I've spent a good long while cooking with antique carbon hand-me-downs from various french & german makes, and I essentially just want to try something new.
I'm looking to get an 8" Gyuto, as well as a 6" Petty, and/or 4" Parer to start, perhaps also a 7" Santoku. My problem is this:
I'm feeling overwhelmed by all of the options out there haha, there's a ton of makers, steels, etc. The more I read through threads, the more possibilities I seem to end up with.
VG-10 Stainless options:
Shun Sora (8" Gyuto ~$60)
Tojiro DP - (8" Gyuto ~$50)
Aus-8 Options
Fujiwara FKM - (8" Gyuto ~$75)
Togiharu moly (8" Gyuto ~$96)
Clad Carbon Options
Natures Blue Moon Series Wa - (8" Gyuto ~$98)
Note that I'm actively adding to this list as knives are suggested.
LOCATION
What country are you in? - USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? - Japanese Chef
Are you right or left handed? - Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? - No preference
What length of knife (blade) are you interested in (in inches or millimeters)? - Roughly 8"
Do you require a stainless knife? (Yes or no) - Not exactly, but my preference is at least stainless-clad in this instance.
What is your absolute maximum budget for your knife? - $100
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? - Home & non-professional travel
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.) Slicing, chopping, mincing, and general home kitchen work. No breaking down chicken, boning, etc. I'll use another knife for those tasks.
What knife, if any, are you replacing? ~9" vintage german carbon.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch, finger-point.
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, slice, chop, draw.
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, thicker handle, lighter/thinner blade, similar edge retention, better food release, smoother/easier cutting.
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
Are you interested in purchasing sharpening products for your knives? (Yes or no.) - Yes
These will most likely spend time in a travel/class/whatever kit, which is why I'm looking at lower-maintenance knives on the cheaper end of the spectrum (read: they may not always get the kind of care my european carbon ones do). That being said, I still want good quality steel, fit, finish, etc. Which would you choose? Is there a similar option I've overlooked? Thank you in advance for your time & opinions!
When it comes to sharpening, I intend to purchase a 1000/6000 water stone, fine ceramic honing rod, and a holder and flattening plate. I assume this will be sufficient, but feel free to chime in here as well.
I'm looking to get an 8" Gyuto, as well as a 6" Petty, and/or 4" Parer to start, perhaps also a 7" Santoku. My problem is this:
I'm feeling overwhelmed by all of the options out there haha, there's a ton of makers, steels, etc. The more I read through threads, the more possibilities I seem to end up with.
VG-10 Stainless options:
Shun Sora (8" Gyuto ~$60)
Tojiro DP - (8" Gyuto ~$50)
Aus-8 Options
Fujiwara FKM - (8" Gyuto ~$75)
Togiharu moly (8" Gyuto ~$96)
Clad Carbon Options
Natures Blue Moon Series Wa - (8" Gyuto ~$98)
Note that I'm actively adding to this list as knives are suggested.
LOCATION
What country are you in? - USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? - Japanese Chef
Are you right or left handed? - Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? - No preference
What length of knife (blade) are you interested in (in inches or millimeters)? - Roughly 8"
Do you require a stainless knife? (Yes or no) - Not exactly, but my preference is at least stainless-clad in this instance.
What is your absolute maximum budget for your knife? - $100
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? - Home & non-professional travel
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.) Slicing, chopping, mincing, and general home kitchen work. No breaking down chicken, boning, etc. I'll use another knife for those tasks.
What knife, if any, are you replacing? ~9" vintage german carbon.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch, finger-point.
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, slice, chop, draw.
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, thicker handle, lighter/thinner blade, similar edge retention, better food release, smoother/easier cutting.
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
Are you interested in purchasing sharpening products for your knives? (Yes or no.) - Yes
These will most likely spend time in a travel/class/whatever kit, which is why I'm looking at lower-maintenance knives on the cheaper end of the spectrum (read: they may not always get the kind of care my european carbon ones do). That being said, I still want good quality steel, fit, finish, etc. Which would you choose? Is there a similar option I've overlooked? Thank you in advance for your time & opinions!
When it comes to sharpening, I intend to purchase a 1000/6000 water stone, fine ceramic honing rod, and a holder and flattening plate. I assume this will be sufficient, but feel free to chime in here as well.