I am looking to add to my rather limited collection of J-knives. I would like this knife to complement rather than replace my current go to chef knife (Sab nogent). Specs of that knife are 10" and 225g, great steel that is a little soft by comparison to the Blue 1 on my Zakuri (tosa bocho) and the Blue Super of my new Carter (nakiri). I really like the profile of that knife (Sab) and would like something that resembles it to a pretty high degree. I have thought about going 210mm but am concerned that the flat spot may be too short, putting me back in the same spot I was in with my old Henckels-- (accordion cuts), so I am likely to go 240 instead unless there is a nice 210 option with a fairly large flat area. I think I would be fine with either blue or white steel, definitely carbon, definitely wa handle, preferably ultra-light. I also think I would like to try a single steel knife--not san-mai if I have my terms correct. I have one or two specifically in mind, but would like to hear what people think before showing my hand...
I think I may be optically challenged...I can look at knives for quite a while and pictures just don't necessarily help so much...as little sense as that may make...again, I know the profile I like, but can't be so sure I am seeing it until it is in my hand
What type of knife(s) do you think you want?
wa-gyuto, laser type
Why is it being purchased? What, if anything, are you replacing?
adding to complement my 10" sab nogent chef's
What do you like and dislike about these qualities of your knives already?
like: sharpness, steel, edge retention (through steeling), weight, size, will attack anything and not flinch/chip/etc...
dislike: edge retention (again steeling)
a little wabi-sabi(?) is fine, but maybe not too much
quality over retention
Ease of Use-
wa handle, light knife
What grip do you use?
mostly pinch, but some finger pointing as of late
What kind of cutting motion do you use?
down and through (push), some chopping, some pull cuts
Where do you store them?
on counter until i build a new block--they are in sheaths
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
end grain maple and a few others...
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
a few stones (220, 700, 1k, 2k--plan on adding 5/6k), rods (2 smooth metal and one ceramic), sandpaper
Have they ever been sharpened?
What is your budget?
What do you cook and how often?
a little of everything, 4-5 nights a week plus
Special requests(Country of origin/type of wood/etc)?
Japanese/fine with a cheapo handle so i can use some of the wood i have accumulated from Mark