What to buy
What type of knife(s) do you think you want?
I've been browsing this and other knife forums for a couple of days and I've narrowed it down to these 3
Why is it being purchased? What, if anything, are you replacing?
As I'm getting better at working in the kitchen my current £20 knife is showing it's limitations
What do you like and dislike about these qualities of your knives already?
Blunts far, far to quickly (after a punnet of mushrooms)
What grip do you use?
Still developing my grip
What kind of cutting motion do you use?
Where do you store them?
currently in a drawer, but will be buying a magnetic wall mount.
Have you ever oiled a handle?
nope, but will if necessary
What kind of cutting board(s) do you use?
wooden or plastic
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Mino sharp and steel atm
Have they ever been sharpened?
What is your budget?
What do you cook and how often?
anything we decide to eat for dinner, and pretty much once a day every day.
Which of the knives above do you recommend (or any others), and which suppliers would you recommend for them?
I recommend a gyuto. Most here recommend 240 or 270, but for a home chef I found 225 to be ideal. However they are hard to find so 210, would be a good length for you
If you want carbon: 210 Carbonext is a hottie
If you want semi stainless the Konosuke HD 210 is a hottie
If you want stainless I would go for torjo DP or Fujiwara FKM series (these are really cheap and great starters)
The Hiromoto is also a knife you would find fun to start off with. Its a nice learner knife...
Hiromoto As, Carbonext, Fujiwara FKM are good reccomendations, check http://www.japanesechefsknife.com/products.html as they ship cheap to uk, i'd also reccomend getting a stone http://www.axminster.co.uk/ice-bear-...%20waterstones 1,000/6,000 is a good starter stone.
Would any of the knives I linked to be appropriate ? As I'd rather not import if possible
I was lucky enough to use a Suisin at JKI. Thats a great knife and the last of the ones you have listed.
If I had to choose between the three you listed as finalists I would go with the Suisin as well (based solely on my reading here and elsewhere).
I have a Tojiro Senkou 240mm that I am very happy with. But it's a somewhat different style than the one you linked with here (which in the states is called Flash). Cutleryandmore has what I'm talking about, and it's listed on Tojiro's site too. Not too expensive, very sharp, very nice fit and finish.
Buy from japanesechefsknife. No probs with HMRC.
I think senkou and flash are different lines of Tojiro. I have a couple tojiros I like them a lot. That being said I ditto the Suisin comment. It is on my list of better knives also based solely on reading about them.
Originally Posted by DanB