TItle should have read Shirogami or Aogami.
Hi,
Confession: I was drawn to this board for the sharpening/waterstone knowledge here. I'm not much of a cook. But after lurking here a while I want to test the waters of the Japanese kitchen knife, with the idea of seeing how sharp and slicey I can get it.
Therefore, I'm looking at Shirogami or Aogami steels (perhaps Shirogami can get a touch sharper, but I don't know if my skills will be able to bring it out.) I do like the rustic koruchi look. I've handled a 240mm gyuto and I found it huge. Hence I'd prefer something much smaller.
My first thought was Tojiro's Shirogami line, but reviews are not as positive as the DP in VG-10. What would be the next step up?
LOCATION
What country are you in?
US
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's knife or slicer
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese
What length of knife (blade) are you interested in (in inches or millimeters)? 180mm
Do you require a stainless knife? (Yes or no) no.
What is your absolute maximum budget for your knife? $150 for the right knife that is a screaming deal. But honestly I prefer to keep it under a $100. Did I mention I don't even cook much?
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? home
What are the main tasks you primarily intend to use the knife for? slicing vegetables, chopping vegetables, mincing vegetables, slicing meats
What knife, if any, are you replacing? Henkels knife set
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Would like to move to 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 pull
Better aesthetics. I prefer Iron clad carbon
Comfort? I don't find large chef knives comfortable or easy to use, so would like to keep the length around 170mm to 180mm.
Ease of Use: I want a thin (laserish) knife to see how sharp and slicey I can make it. I reckon budget/entry-level knives aren't usually lasers, so I'm fine with eventually attempting to thin a knife (another reason I want to keep the initial cost low - in case I screw it up)
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Not so relevant. I realize carbon steel is not the best for edge retention.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Rubber
Do you sharpen your own knives? (Yes or no.) Yes. I have a small collection of waterstones and strops.
no.)
SPECIAL REQUESTS/COMMENTS
Hi,
Confession: I was drawn to this board for the sharpening/waterstone knowledge here. I'm not much of a cook. But after lurking here a while I want to test the waters of the Japanese kitchen knife, with the idea of seeing how sharp and slicey I can get it.
Therefore, I'm looking at Shirogami or Aogami steels (perhaps Shirogami can get a touch sharper, but I don't know if my skills will be able to bring it out.) I do like the rustic koruchi look. I've handled a 240mm gyuto and I found it huge. Hence I'd prefer something much smaller.
My first thought was Tojiro's Shirogami line, but reviews are not as positive as the DP in VG-10. What would be the next step up?
LOCATION
What country are you in?
US
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's knife or slicer
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese
What length of knife (blade) are you interested in (in inches or millimeters)? 180mm
Do you require a stainless knife? (Yes or no) no.
What is your absolute maximum budget for your knife? $150 for the right knife that is a screaming deal. But honestly I prefer to keep it under a $100. Did I mention I don't even cook much?
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? home
What are the main tasks you primarily intend to use the knife for? slicing vegetables, chopping vegetables, mincing vegetables, slicing meats
What knife, if any, are you replacing? Henkels knife set
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Would like to move to 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 pull
Better aesthetics. I prefer Iron clad carbon
Comfort? I don't find large chef knives comfortable or easy to use, so would like to keep the length around 170mm to 180mm.
Ease of Use: I want a thin (laserish) knife to see how sharp and slicey I can make it. I reckon budget/entry-level knives aren't usually lasers, so I'm fine with eventually attempting to thin a knife (another reason I want to keep the initial cost low - in case I screw it up)
Edge Retention (i.e., length of time you want the edge to last without sharpening)? Not so relevant. I realize carbon steel is not the best for edge retention.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Rubber
Do you sharpen your own knives? (Yes or no.) Yes. I have a small collection of waterstones and strops.
no.)
SPECIAL REQUESTS/COMMENTS