I am another knife newbie looking to get started. I'm sure there will be a few purchases that I will scratch my head over down the line but I'll worry about that later. Right now I'm looking to buy a very good quality knife - without really knowing what I want. As a general rule of thumb really dislike buying the same thing twice when I should have just sucked it up, paid a few more dollars up front. Style will be japanese, type is gyuto and length is 240mm. I prefer generally plain/classical looks as opposed to fancy (damascus is too busy for me for the most part). I will take care of it but not be fanatical, so I have been thinking along the "semi-stainless" lines but definitely not limited to this type of steel. I will learn to sharpen but again it won't take up a whole afternoon or become an obsession. I am relatively unskilled in the kitchen but have a growing interest. So, after breaking a Chicago Cutlery knife last month I decided to retool the kitchen hardware. I've narrowed it down a bit and would like everyones comment, rankings or any other input. Additional recommendations are appreciated. Here it is... (in no certain order)
1.kikuichi warikomi gold vg10 steel hrc 60
2.ryusen blazen
3.hattori (from JCK) FH-7E solid vg-10 hrc 60-61
4.ohishi migaki aogami #2 hrc 60-61
5.******** remedy cpm154 hrc 61
6.akifusa PM
Thanks to everybody who take the time to give me some input. Just a side note I think the ironwood handles D. Markell used is incredible!
1.kikuichi warikomi gold vg10 steel hrc 60
2.ryusen blazen
3.hattori (from JCK) FH-7E solid vg-10 hrc 60-61
4.ohishi migaki aogami #2 hrc 60-61
5.******** remedy cpm154 hrc 61
6.akifusa PM
Thanks to everybody who take the time to give me some input. Just a side note I think the ironwood handles D. Markell used is incredible!