Hi,this is my first post on forum. I have researched a bit and have a few ideas on what I am looking for and would like a little guidance.
From the questions in the sticky post:
What type of knife(s) do you think you want?
240mm wa-gyuto for me, ~180mm Santoku my signifigant other really wants (western handled), A petty knife , and one of those cheap victorinox paring knives which I hear about but am unsure which model
Why is it being purchased? What, if anything, are you replacing?
Replacing various Chicago cutlery in a knife block (was free)
What do you like and dislike about these qualities of your knives already?
Aesthetics- look cheap
Edge Quality/Retention- crap edge
Ease of Use- serrated and dull make for a terrible cutting experience
Comfort- no complaints
What grip do you use? pinch grip
What kind of cutting motion do you use? for the most part push-cutting but occasionally pull
Where do you store them? knife block, but I'm throwing that out as soon as new knives come in. I will probably get a magnetic block of some sort
Have you ever oiled a handle? no, but I'm willing
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? nothing, all blades are serrated junk
Have they ever been sharpened? no
What is your budget? ~450-500, cheaper is better for me but I want to have something that will last, with good f&f
What do you cook and how often? vegetables, meat, fish, fruit occasionally
Special requests(Country of origin/type of wood/etc)?
like I said above I have done a little research and this is what I am thinking. Just need a little direction or hand holding, lol.
Hattori HD or FH series
Gesshin Ginga gyuto 240
or I can just pick a JCK knife set
How do the two lines of Hattori compare to each other, and the CarboNext?
What would you all reccomend for a first time knife buyer? I will be new to the wa handle style on the Gesshin. I will also be new to sharpening.