Hey guys!
I'm new here to the forums, I've been reading quite a bit lately about kitchen knives and I've decided to purchase my first decent chef's knife or gyuto!
I've filled in the standard list for you to have an idea what my expectations are!
LOCATION
Belgium
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 / Gyuto
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No clue, I've only handled cheap european knives
What length of knife (blade) are you interested in (in inches or millimeters)?
210 - 240mm; I think the latter would be best as I want an all-round knife and have big hands.
Do you require a stainless knife? (Yes or no)
I'm willing to put in the work to keep my knife in the best shape possible.
What is your absolute maximum budget for your knife?
I was thinking about spending around 100 EUR.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Slicing, chopping, mincing vegetables, slicing cooked & uncooked meats
What knife, if any, are you replacing?
A small peeling knife from robert herder which I use to basically cut everything!
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip feels the most natural to me
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.)
Since I'm not a professionaly trained cook I use the rocking motion for smaller veggies & chopping for onions etc.
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.)
I am looking for a very sharp knife for cutting meats & veggies! I won't abuse it by chopping through frozen foods / bones so a japanese knife would be an option!
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, wood.
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, I was thinking about a ceramic sharpening steel & wetting stone?
I've identified a few knives myself:
Tojiro DP 240mm
Eden Kanso Aogami 230mm
The Tojiro DP fits my budget if I order it from an amazon dealer, which I've never ordered from so I don't know how it works in terms of service & warranty. The Eden Kanso Aogami was my first choice but I'm not sure about the durability of the blue paper steel.
Any advice or other options I've overlooked?
Thanks in advance!
I'm new here to the forums, I've been reading quite a bit lately about kitchen knives and I've decided to purchase my first decent chef's knife or gyuto!
I've filled in the standard list for you to have an idea what my expectations are!
LOCATION
Belgium
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 / Gyuto
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
No clue, I've only handled cheap european knives
What length of knife (blade) are you interested in (in inches or millimeters)?
210 - 240mm; I think the latter would be best as I want an all-round knife and have big hands.
Do you require a stainless knife? (Yes or no)
I'm willing to put in the work to keep my knife in the best shape possible.
What is your absolute maximum budget for your knife?
I was thinking about spending around 100 EUR.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Slicing, chopping, mincing vegetables, slicing cooked & uncooked meats
What knife, if any, are you replacing?
A small peeling knife from robert herder which I use to basically cut everything!
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip feels the most natural to me
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.)
Since I'm not a professionaly trained cook I use the rocking motion for smaller veggies & chopping for onions etc.
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.)
I am looking for a very sharp knife for cutting meats & veggies! I won't abuse it by chopping through frozen foods / bones so a japanese knife would be an option!
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, wood.
Do you sharpen your own knives? (Yes or no.)
No
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, I was thinking about a ceramic sharpening steel & wetting stone?
I've identified a few knives myself:
Tojiro DP 240mm
Eden Kanso Aogami 230mm
The Tojiro DP fits my budget if I order it from an amazon dealer, which I've never ordered from so I don't know how it works in terms of service & warranty. The Eden Kanso Aogami was my first choice but I'm not sure about the durability of the blue paper steel.
Any advice or other options I've overlooked?
Thanks in advance!
Last edited by a moderator: