So, I first got into knives a few years back and got a Global Santoku. Since then, I've tried a Shun and really liked the heft and feel of that knife. I didn't think it cut as nicely as the Global, though. Recently, I took a knife skills class where I got to play with a 10" Whustof chef's knife and it was like my eyes were opened up. I had some knife skills, but I hadn't realized the advantages of using a proper 10" chef knife and how that would make my cutting so much better. I went out and got a Tojiro 240mm Gyuto. Out of the box I figured that it would have cut better than it did. Now, my GF wants a chef's knife and I'm thinking of giving her my Tojiro and getting another one for myself. I want to stay under $200 but want to have a 240mm Gyuto. I need to learn sharpening and don't mind spending the extra money to get some stones and things. I have been watching videos on youtube to learn about that and need to get a beginner's setup for that. I could also keep the Tojiro and practice sharpening with that knife.
Here are the knives that I'm considering...
* I really like that Wa Handle
* The #4 on this list is the one I think looks best. It's absolutely gorgeous and I hope that the blade will be comparable to the other ones listed here.
* If there are other ones you guys suggest, pleas
1. Gesshin Uraku 240mm Stainless Wa-Gyuto
2. KAGAYAKI VG-10 (ES) Series KV-8 Wa Gyuto 240mm
3. Misono Sweden #113 240mm Gyuto (that dragon etching... lol)
4. Shiki STD5 Suchime Damascus Twinkle (this knife looks so gorgeous!)
What type of knife(s) do you think you want?
Why is it being purchased? What, if anything, are you replacing?
Just for an upgrade from my Tojiro DP 240mm Gyuto
What do you like and dislike about these qualities of your knives already?
Aesthetics- Don't like the handle as much as the Wa handles
Edge Quality/Retention- It's fine
Ease of Use- It's decent
Comfort- It's pretty comfortable
What grip do you use?
What kind of cutting motion do you use?
Where do you store them?
in a plastic sheath
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
Michigan Maple Edge Grain (monster board)
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
just honing rod
Have they ever been sharpened?
What is your budget?
What do you cook and how often?
Once or a few times a week... sometimes I don't use the knife for weeks... not very often
Special requests(Country of origin/type of wood/etc)?