Hi Everyone
I just posted in the intro forum, but Ill do another here. My name is Jay, I live in Ontario Canada. Im a home chef who loves good food. Im in the market for a new gyuto / chefs knife so Ive been lurking around the forum lately trying to acquire some knife knowledge. I would greatly appreciate your help in choosing the correct knife given my situation.
So here is the scoop The first nice knife I bought for myself years ago was a Wusthof classic. At the time it was a tossup between that and a Global G2. I liked the heft of the Wusthof and I hadnt really heard anything about Global or Japanese knifes for that matter. I was definitely underwhelmed with the sharpness of the knife, but overall its been great because its the only thing Ive known. Ive had a chance to hold a few of Japense knifes like the Miyabi birchwood and Global (only ones readily available in my area) and I like the lighter feeling, and I especially like the smaller profile.
Ive always loved the look of Damascus, so Im hoping to find something that has a layered aesthetic but I need a knife that is also easy to use and care for as this will become my go to knife. I take care of my things generally speaking and I have no problem whipping the knife down after each use. But I want to make sure that the knife I buy isnt too reactive. I dont mind the look of a blueish patina but I dont want any sort of rust colour.
While browsing through this forum I have found that a lot of people have great things to say about the Konosuke HD. So this is knife that Ive been considering but it doesnt have the Damascus look
Im also just about to order some Japanese sharpening stones. Maybe you can help me here as well. Im thinking about getting either the Naniwa Professional or the Gesshin. Im still debating about buying two separate stones a 1000 and a 5000. Or if I should buy a combo stone. Gesshin seems to have a nice full combo stone with 1000/6000. Im open to suggestions.
In summary:
My budget is around $400, but Im hoping to find something for around $250-$300.
Home cook
Love the look of Damascus
Want something that isnt going to patina easily but I have no problem wiping knife down immediately after use.
Japanese sharpness, strength, weight and profile
Ultimately I like to get the best knife, even if its not a Damascus
I really appreciate your time, thanks again for your help
Here is some more info with duplicates so I apologize in advance.
Country: Canada
KNIFE TYPE
Type of knife: Gyuto
Right handed
Handle type: Japanese
What length: 200 240 mm
Do you require a stainless knife: I need something that is not overly reactive
Maximum budget: $400 USD but would prefer to be under $300
KNIFE USE
Primary Use: Home
Main tasks: slicing / chopping vegetables, cutting meats. For heavier work Ill use my Wusthof Classic
Grip: Blade grip with index finger on bolster. Will change if necessary
Cutting motion: Draw / chop
Current Knife: Wusthof Classic
Desired improvements: Sharpness is key, lighter weight, I love the look of Damascus, edge retention
KNIFE MAINTENANCE
Cutting board: synthetic
Sharpening: I will be purchasing stones likely Naniwa professional or Gesshin
I just posted in the intro forum, but Ill do another here. My name is Jay, I live in Ontario Canada. Im a home chef who loves good food. Im in the market for a new gyuto / chefs knife so Ive been lurking around the forum lately trying to acquire some knife knowledge. I would greatly appreciate your help in choosing the correct knife given my situation.
So here is the scoop The first nice knife I bought for myself years ago was a Wusthof classic. At the time it was a tossup between that and a Global G2. I liked the heft of the Wusthof and I hadnt really heard anything about Global or Japanese knifes for that matter. I was definitely underwhelmed with the sharpness of the knife, but overall its been great because its the only thing Ive known. Ive had a chance to hold a few of Japense knifes like the Miyabi birchwood and Global (only ones readily available in my area) and I like the lighter feeling, and I especially like the smaller profile.
Ive always loved the look of Damascus, so Im hoping to find something that has a layered aesthetic but I need a knife that is also easy to use and care for as this will become my go to knife. I take care of my things generally speaking and I have no problem whipping the knife down after each use. But I want to make sure that the knife I buy isnt too reactive. I dont mind the look of a blueish patina but I dont want any sort of rust colour.
While browsing through this forum I have found that a lot of people have great things to say about the Konosuke HD. So this is knife that Ive been considering but it doesnt have the Damascus look
Im also just about to order some Japanese sharpening stones. Maybe you can help me here as well. Im thinking about getting either the Naniwa Professional or the Gesshin. Im still debating about buying two separate stones a 1000 and a 5000. Or if I should buy a combo stone. Gesshin seems to have a nice full combo stone with 1000/6000. Im open to suggestions.
In summary:
My budget is around $400, but Im hoping to find something for around $250-$300.
Home cook
Love the look of Damascus
Want something that isnt going to patina easily but I have no problem wiping knife down immediately after use.
Japanese sharpness, strength, weight and profile
Ultimately I like to get the best knife, even if its not a Damascus
I really appreciate your time, thanks again for your help
Here is some more info with duplicates so I apologize in advance.
Country: Canada
KNIFE TYPE
Type of knife: Gyuto
Right handed
Handle type: Japanese
What length: 200 240 mm
Do you require a stainless knife: I need something that is not overly reactive
Maximum budget: $400 USD but would prefer to be under $300
KNIFE USE
Primary Use: Home
Main tasks: slicing / chopping vegetables, cutting meats. For heavier work Ill use my Wusthof Classic
Grip: Blade grip with index finger on bolster. Will change if necessary
Cutting motion: Draw / chop
Current Knife: Wusthof Classic
Desired improvements: Sharpness is key, lighter weight, I love the look of Damascus, edge retention
KNIFE MAINTENANCE
Cutting board: synthetic
Sharpening: I will be purchasing stones likely Naniwa professional or Gesshin