Hi there! I am considering getting my first Japanese kitchen knife and I am looking for suggestions. Since my friends and family might use that knife and mess it up, and do not want to pay too much just now.
I am particularly attracted to rustic-looking knifes (I always purchase carbon steel when available), and I like the hammered and forged look.
Here a (too expensive) example of what I am looking for:
http://www.epicedge.com/shopexd.asp?id=91615&photo=4&size=n
Here is one Itto-Ryu (hammered 210 Gyuto White #2) that I am seriously considering
http://www.youtube.com/watch?v=SMZcBDxbVVk
http://www.This Site Not Allowed Here.com.com/itha210gy.html
*Well that is a link to Chef Knives to Go. Why are you guys not allowing links to this site?
Any comments concerning the Itto-Ryu? Would you have other suggestions?
I was looking at the Moritaka, but I read here that they have ongoing issues with over-grinding. It this still true?
Thanks!
P.S. Oh and here is the questionnaire:
LOCATION
What country are you in?
Canada
KNIFE TYPE
What type of knife are you interested in
Probably a guyto, I am looking for a general purpose home cooking knife. Not too fragile if possible, but I do have a cheaper, sturdier french chef knife at my disposal to complement it.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese, either octagon-shaped, oval or round. I prefer darker woods in this case, but this is not a primary concern
What length of knife (blade) are you interested in (in inches or millimeters)?
About 210mm
Do you require a stainless knife? (Yes or no)
No, I specifically want a non-stainless steel. I like the patina it develops and I do not mind the extra care. I might consider stainless clad. I am not big on Damascus patterns, but subtle waves of folded steel are ok.
What is your absolute maximum budget for your knife?
250$
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?
Boneless meat & poultry, vegetables, herbs.
What knife, if any, are you replacing?
None
Do you have a particular grip that you primarily use?
Pinch grip, hammer grip
What cutting motions do you primarily use?
A bit of everything, frankly. I would like a knife with a bit of belly to allow for a rocking motion if necessary
Better aesthetics ?
Looking for a rustic looking knife, I like the dark, forged look (kurouchi?) and the hammered pattern. A quality fit and finish is important
Edge Retention ?
Nothing particular, I am willing to sharpen as necessary
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood
Do you sharpen your own knives?
Yes for hunting, camping and cheaper cooking knives. Not sure if I will try right now with a Japanese blade, I might pay someone to do it at first.
Are you interested in purchasing sharpening products for your knives?
Yes
I am particularly attracted to rustic-looking knifes (I always purchase carbon steel when available), and I like the hammered and forged look.
Here a (too expensive) example of what I am looking for:
http://www.epicedge.com/shopexd.asp?id=91615&photo=4&size=n
Here is one Itto-Ryu (hammered 210 Gyuto White #2) that I am seriously considering
http://www.youtube.com/watch?v=SMZcBDxbVVk
http://www.This Site Not Allowed Here.com.com/itha210gy.html
*Well that is a link to Chef Knives to Go. Why are you guys not allowing links to this site?
Any comments concerning the Itto-Ryu? Would you have other suggestions?
I was looking at the Moritaka, but I read here that they have ongoing issues with over-grinding. It this still true?
Thanks!
P.S. Oh and here is the questionnaire:
LOCATION
What country are you in?
Canada
KNIFE TYPE
What type of knife are you interested in
Probably a guyto, I am looking for a general purpose home cooking knife. Not too fragile if possible, but I do have a cheaper, sturdier french chef knife at my disposal to complement it.
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese, either octagon-shaped, oval or round. I prefer darker woods in this case, but this is not a primary concern
What length of knife (blade) are you interested in (in inches or millimeters)?
About 210mm
Do you require a stainless knife? (Yes or no)
No, I specifically want a non-stainless steel. I like the patina it develops and I do not mind the extra care. I might consider stainless clad. I am not big on Damascus patterns, but subtle waves of folded steel are ok.
What is your absolute maximum budget for your knife?
250$
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?
Boneless meat & poultry, vegetables, herbs.
What knife, if any, are you replacing?
None
Do you have a particular grip that you primarily use?
Pinch grip, hammer grip
What cutting motions do you primarily use?
A bit of everything, frankly. I would like a knife with a bit of belly to allow for a rocking motion if necessary
Better aesthetics ?
Looking for a rustic looking knife, I like the dark, forged look (kurouchi?) and the hammered pattern. A quality fit and finish is important
Edge Retention ?
Nothing particular, I am willing to sharpen as necessary
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Wood
Do you sharpen your own knives?
Yes for hunting, camping and cheaper cooking knives. Not sure if I will try right now with a Japanese blade, I might pay someone to do it at first.
Are you interested in purchasing sharpening products for your knives?
Yes