So guys...first post here. Long time lurker. Have seriously benefited from this forum and respect you guys' opinions a lot!
I am in the market for a gyuto. I am a long time cleaver user. My current work kit is two petties (1 tadafusa nashiji 130mm in blue #2 and 1 moritaka 150mm Ao Super) I also have a moritaka cleaver.
I love these knives (and hate them some times...grind issues on both Moritakas but get blindingly sharp and for the first two sessions or so after sharpening that sharpness makes up for the grind issues...accordian cuts after that generally...)
So all that aside I want a gyuto. Its time I think. I am debating between three knives but am open to many options. Because of the cleaver love I like a close to dead flat profile. Thus I think the konosuke White gyutos curve to much but would buy a fujiyama series if I bought one. Also because I like a cleaver I amused to holding and using a heavy knife for long periods and prefer a mightier knife. Laserness is not something I am necessarily into but I'm not against it. I just like the weight of the knife to do some of the job.
So the three knives are:
Mizuno Tanrenjo 240 blue dx (clad not honyaki) more than I want to spend but still a sweet knife I might post up the bones for.
Masamoto KS wa gyuto 240 - been liking this one for a while but I want something heftier weight wise...never held one so I'm going simply based on weight listings on JCK.
and looking at two others at JWW
Takagi honyaki 240
Fujiwara Teruyasu 210 nashiji
Are there any opinions on these other two knives. I know fit and finish will be lacking on both. I would love a honyaki knife but don't understand what is so hard to sharpen about them. I like the talk of edge retention on the takagi because I get to sharpen about once every week or two with my schedule and I put my knives through som serious paces at work. I have a years worth of experience caring for carbon in a pro environment so i'm familiar with that.
Let me know your thoughts...also let me know if I'm wrong about the amount of curve on the konosuke but all the pictures look like it and a buddy of mine has one and I just want a dead flat profile with some curve to the tip...
thanks for listening to me ramble any help appreciated as I only have money like this during the summer when I work like 60 hour weeks continually and make some coin to spend on something like this.
I am in the market for a gyuto. I am a long time cleaver user. My current work kit is two petties (1 tadafusa nashiji 130mm in blue #2 and 1 moritaka 150mm Ao Super) I also have a moritaka cleaver.
I love these knives (and hate them some times...grind issues on both Moritakas but get blindingly sharp and for the first two sessions or so after sharpening that sharpness makes up for the grind issues...accordian cuts after that generally...)
So all that aside I want a gyuto. Its time I think. I am debating between three knives but am open to many options. Because of the cleaver love I like a close to dead flat profile. Thus I think the konosuke White gyutos curve to much but would buy a fujiyama series if I bought one. Also because I like a cleaver I amused to holding and using a heavy knife for long periods and prefer a mightier knife. Laserness is not something I am necessarily into but I'm not against it. I just like the weight of the knife to do some of the job.
So the three knives are:
Mizuno Tanrenjo 240 blue dx (clad not honyaki) more than I want to spend but still a sweet knife I might post up the bones for.
Masamoto KS wa gyuto 240 - been liking this one for a while but I want something heftier weight wise...never held one so I'm going simply based on weight listings on JCK.
and looking at two others at JWW
Takagi honyaki 240
Fujiwara Teruyasu 210 nashiji
Are there any opinions on these other two knives. I know fit and finish will be lacking on both. I would love a honyaki knife but don't understand what is so hard to sharpen about them. I like the talk of edge retention on the takagi because I get to sharpen about once every week or two with my schedule and I put my knives through som serious paces at work. I have a years worth of experience caring for carbon in a pro environment so i'm familiar with that.
Let me know your thoughts...also let me know if I'm wrong about the amount of curve on the konosuke but all the pictures look like it and a buddy of mine has one and I just want a dead flat profile with some curve to the tip...
thanks for listening to me ramble any help appreciated as I only have money like this during the summer when I work like 60 hour weeks continually and make some coin to spend on something like this.