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Thread: What next?

  1. #1
    Senior Member
    Zwiefel's Avatar
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    Question What next?

    Want to ask a very open-ended question. Given the following kit:

    8" henckels chef
    210mm masamoto VG yo-gyuto
    240mm suisin inox wa-gyuto
    180mm gengetsu wa-petty
    4" henckels parer
    1k Mizayuma
    3k Mizayuma
    8k Kitayama
    beginner sharpening skills
    500USD

    What would you be considering for a next addition?

    More looking for a style recomendation (suji/deba/etc.) than material/length/model/vendor...but all of those are welcome, particularly if there is a strong correlation with the style (e.g. SS is less common for single-bevels).

    Not exactly in the market...but might be in 3-4 months and want to start thinking about it and/or looking for specific passaround opportunities and/or looking to try things out in shops during my travels.

    No specific purpose/gap in mind here. Just looking to expand my knowledge/experience.
    Remember: You're a unique individual...just like everybody else.

  2. #2
    Senior Member The Edge's Avatar
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    For me, I'd add a 30-330mm suji to the list, though it all depends if you cook larger pieces of meat much. I do a lot of bbq, so that would hit the spot for me. I wouldn't be too anxious to replace the henckels parer, since I'm sure it does a fine job for now. Just my
    Taylor

  3. #3
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    You've got the basics covered well, so the next knife style really depends on what foods you prepare. As Taylor said, if you find that you are slicing large pieces of meat, then a longer sujihiki is a good fit. If your slicing needs are modest, a short sujihiki might be better, say 21 to 24 cm. If you are going to start preparing sushi at home, then a yanagiba should be on your short list. If you break down whole fish, a deba is a good knife to consider, otherwise not. Your Gengetsu is perfect for breaking down chicken, but some people prefer a honesuki.

    Or perhaps you should approach it from another direction. Is there a task that you do where you find yourself wanting a longer/shorter, thinner/thicker, lighter/heavier knife? If so, then there's the "hole" you should fill.

    Rick

  4. #4
    Senior Member stevenStefano's Avatar
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    Why not get another gyuto? Can never have too many

  5. #5
    Senior Member Shinob1's Avatar
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    Cleaver perhaps? Also what about a strop setup?

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    If you break down fish, a deba. If you break down chickens/meat, a honesuki. For myself, a honesuki is invaluable

  7. #7
    Senior Member jayhay's Avatar
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    What do you prep the most of? Personally, I love my nakiri and it's the knife I reach for most, even in a pro environment. You have a good amount of stainless, so I'd say whatever it is, get a carbon. Blue super is the bees knees imho. Maybe a bread knife would be a nice addition to your lineup as well.

  8. #8
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    Suji or bread knife?

  9. #9
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    Quote Originally Posted by Shinob1 View Post
    Cleaver perhaps? Also what about a strop setup?
    Oops, I forgot to list my CCK-1303.
    Remember: You're a unique individual...just like everybody else.

  10. #10
    Senior Member NO ChoP!'s Avatar
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    I say add a course stone and a diamond plate. A suji is a strong consideration as well. 270 will do; 300 will handle anything...
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

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