Long time "listener" first time "caller"....
First let me say that I have trolled through all 40 odd pages of past posts. There is a bunch of good info there, but no single post answers my "question" exactly.... Hence this post.
I am looking to take the "plunge" into owning my first truly Japanese kitchen knife.
I am a home cook and, while I do not handle a knife that much (my wife will tell you she does most of the cooking), I DO require that it be sharp, and I enjoy using a really sharp knife.
To give some background, my current kitchen arsenal is as follows (cringe):
Shun Classic 210mm Gyuto
Shun Classic 180mm Santoku
Shun Classic 150mm Petty
Shun Classic 90mm Parer
Shun Classic Bread Knife
Mcusta Black 210mm Gyuto
Mcusta Black 110mm Petty
Realistically, given the nature of use, I have not been unhappy with the knives in any way. At the time of purchase I thought I was being "clever" by not buying a set of Globals...
After "wrecking" the finish on my knives using the global 2 stage waterstone pull through sharpener, I progressed to using Naniwa "Superstones" (one step down from Choseras) in 400, 1000 and 3000 grades.
After taking a sharpening class and some practice, I was able to create and maintain a pretty good edge.
I have since been given a WEPS sharpener with various stones and strops, and have been able to attain more consistent results with this.
I find, interestingly, that although all my knives use "VG-10" steel, the egde on the Mcustas seems keener, and also lasts longer. Probably something to do with the heat treatment?....
Until now, I have found a 210mm knife to be more than ample, however it seems that 240mm is a popular size for a Gyuto.
I guess by the time you use a pinch grip (which I am starting to do more lately) you still have plenty of blade left to play with?
Having done a lot of reading, I don't believe that a Carbon knife is for me. While I do look after my knives, I dont really want to have to deal with reactivity, patinas etc etc.
I just want a knife that will get REALLY sharp and hold it's edge well.
After some reading, it seems that a KONOSUKE HD Wa-Gyuto 240mm would seem to be a logical and safe choice. I like Japanese style handles and hate the sight of riveted handles....
I am just wondering if there are any SanMai type, or other Semi-Stainless knives, that I should also be giving consideration?
ZDP-189 also seems attractive, albeit price-prohibitive...
My budget is up to $500.
I don't want to wait months for delivery of a custom knife.
Would also appreciate any advice on where to buy online.
I am based in Australia and have seen Konosuke from CKTG, Tosho and JKI. Wonder if I am missing something.
I would prefer an "upgraded" handle from standard Ho Wood.
I think that this post will also be useful for other "lurkers" looking to take the plunge into the world of Japanese knives.
Thanks in advance. I look forward to your learned comments and suggestions.