theorange
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- Aug 21, 2012
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Hello All,
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
contenders:
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 :lol2:. 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.
Comfort-
What grip do you use?
pinch
What kind of cutting motion do you use?
rock, slice
Where do you store them?
drawer holder or saya
Have you ever oiled a handle?
no
What kind of cutting board(s) do you use?
bamboo
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
rod
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!
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
contenders:
- 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 :lol2:. 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.
Comfort-
What grip do you use?
pinch
What kind of cutting motion do you use?
rock, slice
Where do you store them?
drawer holder or saya
Have you ever oiled a handle?
no
What kind of cutting board(s) do you use?
bamboo
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
rod
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!