nerologic
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- Nov 26, 2011
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There are a few out there that mostly match my desires (like the following), but I want to poll some pros before I pull the trigger.
http://www.kitchen-knife.jp/pro/gyuto.htm
http://www.japaneseknifeimports.com...akuri/zakuri-210mm-blue-1-kurouchi-gyuto.html
http://www.japaneseknifeimports.com...ives/kochi/kochi-210mm-kurouchi-wa-gyuto.html
I've been happy with my 240mm Konosuke HD for most tasks, but got jealous at the heft of a Watanabe 210mm gyuto a friend bought when we pooled together an order a few months ago. Its heft and roundness felt very nice and sturdy after all my lasering about with a thin knife (which I still love using). I am a home cook, FYI.
I have the 240HD, I have a 180 Shig nakiri thinned by Cdawg, and 120 Watanabe mukimono. And a yanagi on the the way from Jon....
So I'm wanting something to fill whatever gap I'm perceiving. Mightier than what I've got for some confidence around hard root veggies and little creatures, but I don't think I want a deba since I don't do a lot of butchery (right? or do I maybe want one?). Something with a fat, round backside and some belly (If ya know what I'm sayin') and shorter than 240 to bring in the center of mass. Hopefully with a useful tip.
Also, I have never tried anything blue, so I'd like to shoot for blue steel. Gotta be Wa handle.
Hoping to polish the inherently wide bevels to be very sexy and mirrorlike against the rustic KU finish. Practiced on a beater usuba and I think I'm ready.
Okay, so that's a fair amount of criteria. Please guide me, wise beings...
Survey Responses:
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in?
Gyuto or Funayuki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa handle, could go octo or D
What length of knife (blade) are you interested in (in inches or millimeters)?
180-210mm
What is your absolute maximum budget for your knife?
$256
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What knife, if any, are you replacing?
Have Konosuke HD 240mm, funayuki profile
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.)
Want something shorter and heavier
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Kurouchi or bust
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Heavier and more confident/sturdy than my laser
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Want to try blue if possible, as everything I have is white or stainless
http://www.kitchen-knife.jp/pro/gyuto.htm
http://www.japaneseknifeimports.com...akuri/zakuri-210mm-blue-1-kurouchi-gyuto.html
http://www.japaneseknifeimports.com...ives/kochi/kochi-210mm-kurouchi-wa-gyuto.html
I've been happy with my 240mm Konosuke HD for most tasks, but got jealous at the heft of a Watanabe 210mm gyuto a friend bought when we pooled together an order a few months ago. Its heft and roundness felt very nice and sturdy after all my lasering about with a thin knife (which I still love using). I am a home cook, FYI.
I have the 240HD, I have a 180 Shig nakiri thinned by Cdawg, and 120 Watanabe mukimono. And a yanagi on the the way from Jon....
So I'm wanting something to fill whatever gap I'm perceiving. Mightier than what I've got for some confidence around hard root veggies and little creatures, but I don't think I want a deba since I don't do a lot of butchery (right? or do I maybe want one?). Something with a fat, round backside and some belly (If ya know what I'm sayin') and shorter than 240 to bring in the center of mass. Hopefully with a useful tip.
Also, I have never tried anything blue, so I'd like to shoot for blue steel. Gotta be Wa handle.
Hoping to polish the inherently wide bevels to be very sexy and mirrorlike against the rustic KU finish. Practiced on a beater usuba and I think I'm ready.
Okay, so that's a fair amount of criteria. Please guide me, wise beings...
Survey Responses:
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in?
Gyuto or Funayuki
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa handle, could go octo or D
What length of knife (blade) are you interested in (in inches or millimeters)?
180-210mm
What is your absolute maximum budget for your knife?
$256
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What knife, if any, are you replacing?
Have Konosuke HD 240mm, funayuki profile
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.)
Want something shorter and heavier
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Kurouchi or bust
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Heavier and more confident/sturdy than my laser
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Want to try blue if possible, as everything I have is white or stainless
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