Hello!
About a year ago I started my research for a kitchen knife, trying to find one to last a few generations on the family. After having more than a dozen of "this-is-my-last-choice" knives, I think I have the last tough decision almost solved.
I'm 23 years old, I do not cook professionally but I love to cook at home, as well as I do love cutlery (for outdoors, kitchen, sharpening...). Been through tons of forum pages regarding how to sharpen, geometry, (a)symmetry, types of steels, hardness, brands, knife styles, etc, etc....
Started to practice sharpening on a couple of cheap Tramontina Carbon steel knives, with good results but little edge retention... Can't wait for my 1st japanese knife!!
Onwards on the subject, I have now narrowed my choices to 2 knives, leaning more towards the 2nd:
1- 240mm Hiromoto Aogami Steel
2- 240mm Gesshin Uraku White #2 Steel
The Hiromoto AS has a great reputation of being very good cutter, good steel, good looks, good F/F, ease of sharpening, but I'm told handling is really a matter of personal preference (western, blocky handle....).
As for the Uraku, I'm starting to like the idea of traditional Wa-handles and this knife seems like a lot of bang for the buck... I think octagonal shape of the handle is kind of hard to see on knives at this price point. The White#2 steel is also good they say and I'm already used to take care of carbon blades.
So the real question is: (considering a 1-knife-to-do-all that will be cared with love) Am I fine with the Uraku for slight less dollar or is the Hiromoto so legendary that I will feel the need to get it sooner or later to fulfill my soul? hahhahaha
Thanks in advance, sorry for the long post but I'm glad I was able to definitely put it in words! Hope I've made myself clear hahahaha
OFF: Right now USA scores 2x1 against Portugal! Congrats!
About a year ago I started my research for a kitchen knife, trying to find one to last a few generations on the family. After having more than a dozen of "this-is-my-last-choice" knives, I think I have the last tough decision almost solved.
I'm 23 years old, I do not cook professionally but I love to cook at home, as well as I do love cutlery (for outdoors, kitchen, sharpening...). Been through tons of forum pages regarding how to sharpen, geometry, (a)symmetry, types of steels, hardness, brands, knife styles, etc, etc....
Started to practice sharpening on a couple of cheap Tramontina Carbon steel knives, with good results but little edge retention... Can't wait for my 1st japanese knife!!
Onwards on the subject, I have now narrowed my choices to 2 knives, leaning more towards the 2nd:
1- 240mm Hiromoto Aogami Steel
2- 240mm Gesshin Uraku White #2 Steel
The Hiromoto AS has a great reputation of being very good cutter, good steel, good looks, good F/F, ease of sharpening, but I'm told handling is really a matter of personal preference (western, blocky handle....).
As for the Uraku, I'm starting to like the idea of traditional Wa-handles and this knife seems like a lot of bang for the buck... I think octagonal shape of the handle is kind of hard to see on knives at this price point. The White#2 steel is also good they say and I'm already used to take care of carbon blades.
So the real question is: (considering a 1-knife-to-do-all that will be cared with love) Am I fine with the Uraku for slight less dollar or is the Hiromoto so legendary that I will feel the need to get it sooner or later to fulfill my soul? hahhahaha
Thanks in advance, sorry for the long post but I'm glad I was able to definitely put it in words! Hope I've made myself clear hahahaha
OFF: Right now USA scores 2x1 against Portugal! Congrats!