Philtandir
Member
- Joined
- Nov 20, 2013
- Messages
- 7
- Reaction score
- 0
Hi,
Im a passionate home cook from Quebec City, Canada, and I just joined the forum because im looking for a good japanese chef knife in the Gyuto 240mm format. Currently, the knife I use for most of my cutting is a Global G3, and although I like it, Im looking to upgrade for something bigger (longer and especially wider) that can be sharpened to a much more laser edge. For handle, I prefer a WA but it really is not a deal breaker either way. Dont really know for balance or blade shape. I use mostly a pinch grip, rocking or slicing motions. Although I feel Im not yet very good at it, I really like to sharpen on whetstones and am also looking to upgrade my skill. I can easily see sharpening becoming a passion, and for that reason would like a blade I can learn on and will not outgrow too fast in terms of sharpening potential, if that makes any sense. Maybe something with harder steel would be better in that sense?
For now, I mostly do my sharpening on a 240/1000 combo Global whetstone, and in addition to the knife, Im also looking to buy some higher grit stones, as well as a ceramic honing rod. In the last week, I spend an inordinate amount of time reading on various internet forums about what to buy and where, and in the end, Ive decided it would be better for me to invest a little less on the knife than I originally thought, and more on the sharpening kit. Whats the point in having an incredible blade if I cant bring it to full potential?
I take great care of my knives (Id even say Im a little obsessed with that), and got a budget planned for a maple cutting board to replace the cheap plastic ones Im currently using. I would not mind the extra care of carbon steel if it means a sharper and easier/funnier to sharpen blade. I have had a carbon steel blade in the past and didnt in any way find it a problem to maintain. Though I cant say I necessarily like the dull look of some carbon steel blade Ive seen on the Web (Moritaka comes to mind). I for example love the patina Ive seen on the Hirimoto AS.
From what Ive read, I think Ill buy from JCK for the cheap shipping and reported fast shipping. Other choice would be from a Canadian stores to keep the shipping and customs down.
Heres what I currently have it narrowed to (aimed budget is around 250$ total, though I could stretch up to 300$) :
Knife choice from JCK that falls in my budget :
Hiromoto AS (161$)
Kagayaki Carbonext KC-6 (128$)
Kagayaki Basic KG-7 (115$)
JCK Inazuma IN-5 Wa Gyuto (139$) - Cosmetically, I really LOVE that knife! But look is not as high as blade potential in my priority list.
Shiki SC-7 (154$)
From Canadian stores :
Sakai Takayuki Grand Chef (170$)
Sakai Takayuki Damascus 17 or 45 (respectively 158$ and 154$)
Tojiro DP (100$)
Tojiro powdered steel (150$)
Masakage Mizu (185$)
Finaly, this is a stretch to my budget but I do find the CKtG Kohetsu AS 240mm Gyuto very interesting and maybe worth the shipping/custum hassle (170$+30$ shipping + custum).
Thats a lot of different knives but oh well. Seems Im really not decided yet...
As for sharpening stone, I was wondering what kind of progression would be best from my 1000. I was thinking along the line of the JCK 6000/10000 but was wondering if the jump from 1000 to 6000 is too much?
Well, thats it for now. Pretty long first post... Thanks for making it to the end and for the incoming advices!
Phil
Im a passionate home cook from Quebec City, Canada, and I just joined the forum because im looking for a good japanese chef knife in the Gyuto 240mm format. Currently, the knife I use for most of my cutting is a Global G3, and although I like it, Im looking to upgrade for something bigger (longer and especially wider) that can be sharpened to a much more laser edge. For handle, I prefer a WA but it really is not a deal breaker either way. Dont really know for balance or blade shape. I use mostly a pinch grip, rocking or slicing motions. Although I feel Im not yet very good at it, I really like to sharpen on whetstones and am also looking to upgrade my skill. I can easily see sharpening becoming a passion, and for that reason would like a blade I can learn on and will not outgrow too fast in terms of sharpening potential, if that makes any sense. Maybe something with harder steel would be better in that sense?
For now, I mostly do my sharpening on a 240/1000 combo Global whetstone, and in addition to the knife, Im also looking to buy some higher grit stones, as well as a ceramic honing rod. In the last week, I spend an inordinate amount of time reading on various internet forums about what to buy and where, and in the end, Ive decided it would be better for me to invest a little less on the knife than I originally thought, and more on the sharpening kit. Whats the point in having an incredible blade if I cant bring it to full potential?
I take great care of my knives (Id even say Im a little obsessed with that), and got a budget planned for a maple cutting board to replace the cheap plastic ones Im currently using. I would not mind the extra care of carbon steel if it means a sharper and easier/funnier to sharpen blade. I have had a carbon steel blade in the past and didnt in any way find it a problem to maintain. Though I cant say I necessarily like the dull look of some carbon steel blade Ive seen on the Web (Moritaka comes to mind). I for example love the patina Ive seen on the Hirimoto AS.
From what Ive read, I think Ill buy from JCK for the cheap shipping and reported fast shipping. Other choice would be from a Canadian stores to keep the shipping and customs down.
Heres what I currently have it narrowed to (aimed budget is around 250$ total, though I could stretch up to 300$) :
Knife choice from JCK that falls in my budget :
Hiromoto AS (161$)
Kagayaki Carbonext KC-6 (128$)
Kagayaki Basic KG-7 (115$)
JCK Inazuma IN-5 Wa Gyuto (139$) - Cosmetically, I really LOVE that knife! But look is not as high as blade potential in my priority list.
Shiki SC-7 (154$)
From Canadian stores :
Sakai Takayuki Grand Chef (170$)
Sakai Takayuki Damascus 17 or 45 (respectively 158$ and 154$)
Tojiro DP (100$)
Tojiro powdered steel (150$)
Masakage Mizu (185$)
Finaly, this is a stretch to my budget but I do find the CKtG Kohetsu AS 240mm Gyuto very interesting and maybe worth the shipping/custum hassle (170$+30$ shipping + custum).
Thats a lot of different knives but oh well. Seems Im really not decided yet...
As for sharpening stone, I was wondering what kind of progression would be best from my 1000. I was thinking along the line of the JCK 6000/10000 but was wondering if the jump from 1000 to 6000 is too much?
Well, thats it for now. Pretty long first post... Thanks for making it to the end and for the incoming advices!
Phil