DogsBreakfast
Member
- Joined
- Jan 24, 2016
- Messages
- 8
- Reaction score
- 0
LOCATION
USA (Maryland)
KNIFE TYPE
What type of knife are you interested in?
Chefs knife / gyuto
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
$400USD is an absolute max, but Id be MUCH more comfortable staying around $200
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Exclusively at home (Im a home cook)
What are the main tasks you primarily intend to use the knife for?
Mostly vegetable prep. Some slicing of boneless proteins, but no breaking down whole chickens, fish, etc. This should be a general purpose knife.
What knife, if any, are you replacing?
Replacing an 8.5 forged Henkels that will get relegated to beater duty.
Do you have a particular grip that you primarily use?
Pinch grip.
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push cut, chop, slice (in descending order)
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.
Longer flat spot in blade (less belly); better maximum sharpness and/or perception of sharpness due to thinner blade; better edge retention; better food release.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
Do you sharpen your own knives? (Yes or no.)
Yes, but not freehand. I use an edge pro apex with a set of stones up to 10k. I dont want to buy a knife that cant be properly sharpened with that (e.g. too asymmetric).
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Not interested in learning to freehand. Happy to learn to use the edge pro better if needed.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Preferably not, but not totally closed to the possibility.
SPECIAL REQUESTS/COMMENTS
Based on research I had done here, I was looking at the Gesshin Kagero
http://www.japaneseknifeimports.com...cts/gesshin-kagero-240mm-powdered-steel-gyuto
I called Jon and he mentioned that might be a bit too prone to chipping for a first j-knife and asked me to look at a few other options.
1) Gesshin Ginga
http://www.japaneseknifeimports.com...oducts/gesshin-ginga-240mm-stainless-wa-gyuto
2) Gesshin Uraku
http://www.japaneseknifeimports.com...oducts/gesshin-uraku-240mm-stainless-wa-gyuto
3) Gonbei Hammered Damascus
http://www.japaneseknifeimports.com...ducts/gonbei-240mm-hammered-damascus-wa-gyuto
4) Gonbei AUS-10
http://www.japaneseknifeimports.com/collections/aus-10-series/products/gonbei-aus-10-240mm-gyuto
Jon mentioned that the Gonbei AUS-10 was basically the same knife as the Gesshin Uraku, and the Uraku comes with a saya for the same price so between those two the Uraku seems to be the clear winner, but overall I was looking for something maybe a little nicer, particularly maybe bit better steel.
Im going back and forth about the Gesshin Ginga. Ive read a lot of good things about it, but Im concerned it might be a bit too thin. Maybe Im being too worried about this; I would keep the Henkels on hand if I wanted to do something that wasnt gook for the Ginga (or whatever knife I ended up with). I guess Im concerned about going from one extreme to another when I might be happier in the middle.
Im also going back and forth about the Gonbei hammered Damascus. Ive read good things about this knife as well, and the steel is reputed to be a bit better than the other Gonbei or the Uraku. My concern with this knife is the geometry. Its thicker at the handle, then thins at the heel, then thickens again at the middle of the blade. Thats all within 0.5mm so probably no big deal, but my main concern is the thickness ½ way between the spine and edge. At 3.35mm thats significantly thicker even than my Henkels, which is a little over 2mm at the same spot. I was looking for something that was going in the other direction (thinner, not thicker). The Gonbei is significantly thinner at the spine than the Henkels, but its the thickness behind the edge that really matters when it comes to moving through food and not wedging, right? Please correct me if Im thinking about this all wrong, thats why Im here asking.
Anyway, Id appreciate any advice from the forum on these knives or any other options. I appreciate Jon's assistance, but I'm willing to consider other vendors as well. Whether or not something is in stock at the moment is not terribly important (I can wait) as long as the knife is likely to come back in stock in the next few months.
Thank you!
USA (Maryland)
KNIFE TYPE
What type of knife are you interested in?
Chefs knife / gyuto
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
$400USD is an absolute max, but Id be MUCH more comfortable staying around $200
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Exclusively at home (Im a home cook)
What are the main tasks you primarily intend to use the knife for?
Mostly vegetable prep. Some slicing of boneless proteins, but no breaking down whole chickens, fish, etc. This should be a general purpose knife.
What knife, if any, are you replacing?
Replacing an 8.5 forged Henkels that will get relegated to beater duty.
Do you have a particular grip that you primarily use?
Pinch grip.
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push cut, chop, slice (in descending order)
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.
Longer flat spot in blade (less belly); better maximum sharpness and/or perception of sharpness due to thinner blade; better edge retention; better food release.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
Do you sharpen your own knives? (Yes or no.)
Yes, but not freehand. I use an edge pro apex with a set of stones up to 10k. I dont want to buy a knife that cant be properly sharpened with that (e.g. too asymmetric).
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Not interested in learning to freehand. Happy to learn to use the edge pro better if needed.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Preferably not, but not totally closed to the possibility.
SPECIAL REQUESTS/COMMENTS
Based on research I had done here, I was looking at the Gesshin Kagero
http://www.japaneseknifeimports.com...cts/gesshin-kagero-240mm-powdered-steel-gyuto
I called Jon and he mentioned that might be a bit too prone to chipping for a first j-knife and asked me to look at a few other options.
1) Gesshin Ginga
http://www.japaneseknifeimports.com...oducts/gesshin-ginga-240mm-stainless-wa-gyuto
2) Gesshin Uraku
http://www.japaneseknifeimports.com...oducts/gesshin-uraku-240mm-stainless-wa-gyuto
3) Gonbei Hammered Damascus
http://www.japaneseknifeimports.com...ducts/gonbei-240mm-hammered-damascus-wa-gyuto
4) Gonbei AUS-10
http://www.japaneseknifeimports.com/collections/aus-10-series/products/gonbei-aus-10-240mm-gyuto
Jon mentioned that the Gonbei AUS-10 was basically the same knife as the Gesshin Uraku, and the Uraku comes with a saya for the same price so between those two the Uraku seems to be the clear winner, but overall I was looking for something maybe a little nicer, particularly maybe bit better steel.
Im going back and forth about the Gesshin Ginga. Ive read a lot of good things about it, but Im concerned it might be a bit too thin. Maybe Im being too worried about this; I would keep the Henkels on hand if I wanted to do something that wasnt gook for the Ginga (or whatever knife I ended up with). I guess Im concerned about going from one extreme to another when I might be happier in the middle.
Im also going back and forth about the Gonbei hammered Damascus. Ive read good things about this knife as well, and the steel is reputed to be a bit better than the other Gonbei or the Uraku. My concern with this knife is the geometry. Its thicker at the handle, then thins at the heel, then thickens again at the middle of the blade. Thats all within 0.5mm so probably no big deal, but my main concern is the thickness ½ way between the spine and edge. At 3.35mm thats significantly thicker even than my Henkels, which is a little over 2mm at the same spot. I was looking for something that was going in the other direction (thinner, not thicker). The Gonbei is significantly thinner at the spine than the Henkels, but its the thickness behind the edge that really matters when it comes to moving through food and not wedging, right? Please correct me if Im thinking about this all wrong, thats why Im here asking.
Anyway, Id appreciate any advice from the forum on these knives or any other options. I appreciate Jon's assistance, but I'm willing to consider other vendors as well. Whether or not something is in stock at the moment is not terribly important (I can wait) as long as the knife is likely to come back in stock in the next few months.
Thank you!