What knife should I buy?
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
What length of knife (blade) are you interested in (in inches or millimeters)?
Nothing too unwieldy - probably 9” max.
Do you require a stainless knife? (Yes or no)
Not sure, whatever is typical!
What is your absolute maximum budget for your knife?
$150 / £100
Do you primarily intend to use this knife at home or a professional environment?
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Slicing veg / root veg / slicing meat– I typically don’t buy meat on the bone.
What knife, if any, are you replacing?
Replacing a very old Sabatier.
Do you have a particular grip that you primarily use?
Bit of a mix between pinch & hammer
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Typically use the slice as the majority of the time I use a serrated knife for veg (hence the need for a new knife!) but want to learn the rocking motion.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Something that can cut meat and veg with ease and looks good when using it!
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
I don’t have any particular preference but I do love the Damascus look. Wooden handle preferred to metal / plastic.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Nothing out of the ordinary
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Ability to use out of the box. I am totally new to honing / sharpening.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Preferably a while.
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood – I can change if required.
Do you sharpen your own knives? (Yes or no.)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Maybe, depends on time investment
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
The Gonbei hammered damascus 210mm gyuto comes to mind - but it's out of stock, and shipping from US to UK sucks. I'm sure others will have more ideas!
How keen are you on getting a Japanese-style handle? What do you think of these? https://cuttingedgeknives.co.uk/bran.../gyuto-8-210mm
Woops! I made a mistake, I much prefer Western handles so the 2nd one you linked looks nice, exactly what I had in mind! Unfortunately it won't let me edit original post to change this
Originally Posted by perneto
Now that opens me up to more Western handles are there any others that come to mind?
Also - any idea how often I'd to have maintain the blade if I am using it every day?
I actually really like the Sakai Takayuki, can't seem to decide between the Santoku or Gyuto :s
Unless i was vegan id never take a santoku over a gyuto. Even than id flip a coin. A chefs knife is simply more versitile and sexier and bigger and badder.
Originally Posted by Exii
Haha alright I'm leaning towards the chefs =]
Originally Posted by Godslayer
so your from europe and have only a small budget.. there are not so many good webshops to choose from
check out http://www.cleancut.se/filter/kockknivar
the shirou Kamo Danaskus, or Wakui, or some other Stuff they have is affordable for your budget and no taxes.. just count in 20 euro for shipping and you will still get some great knifes!
i got me an awesome Hinoura Aogami super knife from them and a friend 3 Kamo knifes wich are all great!
Most good knifes from cuttingedge are out of your budget (got me some Kotetsus from this shop, also nice guys!)
Best Regards Daniel
Thank you Daniel, I will take a look at the knives you mentioned
i was also very happy to stumble upon that site.. there are really only a few good knife sellers in europe.. in germany are japanmesser-shop.de (mr Horie is a real master of Japanese Natural stones) or Messerkontor.eu for the awesome juergen Schanz knifes (one of the best german blacksmith and a grinding god).. then we have japansemesser.nl , cuttingedge in england and JNS from maxim .. especially JNS is awesome for their synthetic stones.. i got myself the brand new JNS 1000 and the JNS 6000 and Red Aoto and those sotnes are super awesome!!!
oh yeah the new JNS 1000 is really super splash and go and i like it!! cuts like my Shapton Glasstones but awesome feedback..
ok ehmm back to the knifes ) .. well theese are most of the shops i know that are taxfree for me as a german, but usually i order from Ashi Hamono directly in Japan but the evil Yen Rates are really no fun for Eurodudes
best regards Daniel!