Kagayaki Carbonext 270mm Gyuto KC-7?
I've been lurking here along with Cheftalk for a good few months now while i drool over the plethora of japanese Gyuto's i will probably never buy. Except now i'm seriously thinking about buying one. So i've just got some questions before i do, and i'll take any unsolicited advice you guys have.
Handle not important
Stainless or Semi stainless required
Do you primarily intend to use this knife at home or a professional environment? Commercial kitchen, primarily prep.
What are the main tasks you primarily intend to use the knife for: Chopping/dicing/slicing meats/vegetables
Do you have a particular grip that you primarily use? Pinch grip.
What cutting motions do you primarily use? Push cut, Guillotine 'n glide, mincing.
What improvements do you want from your current knife? I want it to take and hold a better edge, I would also like it to be light. A rounded spine would be nice, but not mandatory. I might just buy some sand paper and round off the spine myself.
Ease of Use Good food release would be a nice perk.
Do you use a bamboo, wood, rubber, or synthetic cutting board? Typically Synthetic.
Do you sharpen your own knives? Yes
What i have is the Victorinox Fibrox 10" Chef's knife. It's served me well, and i've learned to sharpen on it to the point where i've bested the factory edge, for whatever that's worth. But now after a couple weeks of overtime i think i've earned myself a "nice" knife. I've been leaning towards the Kagayaki Carbonext 270mm Gyuto after hearing that while it typically comes with a terrible factory edge, it's not super difficult to sharpen, and it will take and hold an acute edge.
But i'm here to ask a few questions before i throw my money at a new japanese knife and the requisite ceramic hone.
1. Are there other knives i should consider in this price range? Must be between 260mm and 300mm, semi stainless or fully stainless.
2. What are the odds of getting a serious defect like an over/undergrind? It doesn't sound like JCK would be willing to swap my knife out no questions asked, or cover the return shipment, so i don't wanna get a defective knife and be boned.
3. How much abuse will this knife tolerate? I don't do anything awful like cut citrus and leave my knife dirty, but i tend to put my knives back on the wall magnet after washing but not drying them. I also cut things like squash on occasion, rock'n'chop herbs, and i've bumped the tip of my knife against the side of the sink while washing it a few times. How brittle are these knives?
More information if its helpful. I tend to sharpen my victorinox on 1000 and 6000 stones ever few weeks at around a 20/25 degree edge, because it does wear down and i very much notice when cutting an entire case of beef into thin pieces for stir fry. I don't feel comfortable bringing a non stainless knife into the kitchen because i don't always have time to wash and dry my knife right *now*. I'd be willing to go up to maybe 180$ for a knew chefs/gyuto, but i can't afford something like the Konusuke HD.
Would the Kagayaki Carbonext be a good choice for someone in my situation? I am hoping for and expecting a very noticeable difference between my current chefs knife and the kagayaki, am i being unreasonable?
Thanks in advance for any advice you can offer.
3. A lot - my Carbonext was left by my roommate overnight after cutting lemon unwashed. The lemon juice was grey in the morning and the knife had while milk-ish patina.
2. Not sure if these defects are serious.
I have the 270mm carbonext gyuto and the fit and finish is more than just decent. The blade profile is without any discernible bumps much less overground parts. my factory edge was sharp enough to shave hair off my forearm. I haven't used or sharpened it yet (I am more of a collector) so I can't say anything about edge retention and reactiveness.