I bought an 8 inch Shun Premier on a great deal... ($100) While determining if I should buy it, I got hooked on the look and feel...
Then I came on here and researched (whoops!)... Saw how lowly Shun was thought of, so it's on it's way back to the retailer..
Now, I'm the kind of guy that really likes to jump in with both feet... And I'm ready to start replace my Henckle's Twin Select knife block.
I've signed up for chopping lessons as well as sharpening lessons, and am thinking of purchasing a knife from my local store, 'knifewear.com', but am open to any other suggestions. I live in Canada though, so shipping + taxes can come into play from US stores...
I've been looking through the gamut. Takeda has entered my sphere of attention based on positive reviews, as well as the Mr. Itou's at JCK. And then the Konosuke - Sakura is especially appealing.
But each has their downsides
I've seen some people speak negatively of Takeda's quality control recently - curved blades, bad handles.
Mr. Itou has western handles (I think I want wa's).
And one of the big J-knife retailers has just stopped carrying Konosuke for some unknown reason...
Are there any current 'must buys' in the $300-$700 range?
Is it foolish to get a Takeda when my budget is up to around $700?
What type of knife(s) do you think you want? Japanese 240mm Gyuto for general home kitchen use - with something 'unique' about them - eg: Damascus blade or a rustic look
Why is it being purchased? What, if anything, are you replacing? I have impulse control issues and I really, really want a *great* Japanese knife. I used to think Henckle's were excellent and spent $1000 on a Henckle's Twin Select (metal handled) knife set. This will replace my current Henckle's chef knife (and I guess technically, my 8 inch Shun Premier that I got rid of )
What do you like and dislike about these qualities of your knives already?
Aesthetics- Nice and unique looking
Edge Quality/Retention- It's okay - only have to sharpen once a year
Ease of Use- easy enough
Comfort- comfortable enough, don't use 'em for long
What grip do you use? I'm adaptable, but will be taking a chopping class from a shop that specializes in J-knives
Where do you store them? - Currently a knife block, open to suggestions - thinking of a bamboo covered magnet.
Have you ever oiled a handle? - If I need to, I will...
What kind of cutting board(s) do you use? Poly cutting boards, but will probably pick a nice larchwood cutting board up
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Honing rod currently for my henckles, stones for my knew j-knife after I take my class
Have they ever been sharpened? Yes
What is your budget? ~$700 give or take
What do you cook and how often? The knife will be used almost daily. Veggies and meats, no deboning, not much for sushi. General 'kitchen knife'
Special requests(Country of origin/type of wood/etc)? Japanese 'style' and unique.. EG: pitted blade, damascus, etc.
Really, I'm looking to be told what to buy, and from any of the big retailers or my local shop...
Thanks in advancefor any suggestions!