So I'm a newcomer to the Japanese knife world, and I'm looking to get my very first Gyuto. I've had an 8 inch Zwilling chef's knife for a while, which I like, but I bought a Monzaburo 240mm Kiritsuke (yeah, I know), and now I'm pretty much hooked, so here goes:
What type of knife(s) do you think you want?
240 non-stainless gyuto
- Kumagoro V2 Kurouchi Hammer Finish (epicedge)
- Watanabe AoKo (watanabe)
- Monzaburo AoKo (aframes)
- Yoshikane V2 Tamamoku (aframes)
Reviewing the list, it's really between the Kumagoro and the Watanabe. I've got a Monzaburo in the same steel, and I want to try something different, and the Yoshikane is a pretty thick knife.
Why is it being purchased? What, if anything, are you replacing?
Cause I NEED it . I want a slightly longer knife to replace/complement my 8inch Zwilling Cronidur.
What do you like and dislike about these qualities of your knives already?
Aesthetics- prefer wa handles. don't really like damascus, but the tamamoku looks amazing
Edge Quality/Retention- no complaints, but I want to try out a harder knife
Ease of Use- AoKo has been easy enough to care for.
What grip do you use?
What kind of cutting motion do you use?
Where do you store them?
drawer holder or saya
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Have they ever been sharpened?
No, but I'm going to invest in a setup.
What is your budget?
$200 - $600
What do you cook and how often?
Mostly vegetarian stuff - lots of thai. some fish. I cook at home most days
Thanks, and great forum!