Hi,
As per the title, 2 years ago I posted on this forum and asked for suggestions regarding my first japanese knife. I ended up buying a Hattori forums FH 210mm gyuto and have loved it. I have since got a some stones and have become comfortable with sharpening and am now ready to expand. I am looking for 4 knives, although I will most likely stagger them over the course of a year or so... so I'm back to this lovely place to ask for more advice!
LOCATION
London, United Kingdom
KNIFE TYPE
1 parer, 1 petty, 1 suji, 1 bread knife
Right handed
Western handle preferably.
Blade-length-wise I am thinking something like 90 parer, 150 petty, 240 (or more?) suji. Unsure as to the bread knife, but this is lower priority. I would be really interested in any thoughts/feedback on these lengths. After these purchases I plan (!) on stopping buying knives for a while, so I really need a solid range of lengths. I wouldn't want too much overlap between any of these knives either with each other or with my 210 gyuto.
Stainless: yes.
Budget: Flexible, but similar price point/'quality' as the Hattori FH; I am not looking to skimp as these knives will be the backbone of my cooking, but equally I do not want to go crazy and get something that is more a work of art than utilitarian. I spent ~$230 on the Hattori gyuto and I am ery happy with my purchase and what I spent for it. Obviously, I am happy to spend less (especially on smaller knives!) if I can do0 so without compromising.
KNIFE USE
Home use.
My uses are everything that isn't accomplished by my gyuto. Usual stuff... smaller on-board work with petty, off-board with parer, slicing meat/roasts with the suji and... bread for the bread-knife.
I am replacing a hodgepodge of 'fine' but not great western knives. Currently I use my gyuto for everything I can get away with which isn't idealn and which this purchase will hopefully alleviate.
Pinch grip.
Cutting motions: rocking, walking, push-cut.
KNIFE MAINTENANCE
I use a wood cutting board.
I sharpen my own knives and have sharpening products already.
I appreciate any and all suggestions/help! My most urgent purchases are the petty and parer, followed by the suji and, last, followed by the bread knife.
As per the title, 2 years ago I posted on this forum and asked for suggestions regarding my first japanese knife. I ended up buying a Hattori forums FH 210mm gyuto and have loved it. I have since got a some stones and have become comfortable with sharpening and am now ready to expand. I am looking for 4 knives, although I will most likely stagger them over the course of a year or so... so I'm back to this lovely place to ask for more advice!
LOCATION
London, United Kingdom
KNIFE TYPE
1 parer, 1 petty, 1 suji, 1 bread knife
Right handed
Western handle preferably.
Blade-length-wise I am thinking something like 90 parer, 150 petty, 240 (or more?) suji. Unsure as to the bread knife, but this is lower priority. I would be really interested in any thoughts/feedback on these lengths. After these purchases I plan (!) on stopping buying knives for a while, so I really need a solid range of lengths. I wouldn't want too much overlap between any of these knives either with each other or with my 210 gyuto.
Stainless: yes.
Budget: Flexible, but similar price point/'quality' as the Hattori FH; I am not looking to skimp as these knives will be the backbone of my cooking, but equally I do not want to go crazy and get something that is more a work of art than utilitarian. I spent ~$230 on the Hattori gyuto and I am ery happy with my purchase and what I spent for it. Obviously, I am happy to spend less (especially on smaller knives!) if I can do0 so without compromising.
KNIFE USE
Home use.
My uses are everything that isn't accomplished by my gyuto. Usual stuff... smaller on-board work with petty, off-board with parer, slicing meat/roasts with the suji and... bread for the bread-knife.
I am replacing a hodgepodge of 'fine' but not great western knives. Currently I use my gyuto for everything I can get away with which isn't idealn and which this purchase will hopefully alleviate.
Pinch grip.
Cutting motions: rocking, walking, push-cut.
KNIFE MAINTENANCE
I use a wood cutting board.
I sharpen my own knives and have sharpening products already.
I appreciate any and all suggestions/help! My most urgent purchases are the petty and parer, followed by the suji and, last, followed by the bread knife.