My takamura 240 gyuto also in R2 steel, less than $500 IIRC.
The Kikuichi damascus is a OEM blade offered (far cheaper) by many companies, I would avoid that one. If you want damascus+western+performance, the recommendation of the Tanaka R2 is right on point. Very good value for money considering the materials/smith. The only gripe I have seen is that the handles are on the small side, which may or may not be an issue.
There's a new Hiromoto (Tenmi-Jyuraku Damascus) with a similar aesthetic, VG-10 core just been introduced by JCK which is closer to your price range.
I've been leaning towards a Hiromoto since I saw how stunning Dave made them in his spa thread.
What I was trying to get at was the improvement in cutting performance that you would like from your new knife.
From what I know about the Misono 440 (I've never owned or even used one), it probably doesn't wedge, but doesn't have good food release; slices relatively well without much resistance, but could be better. Do you like the profile/shape of the edge of the blade? Do you like using the tip of the knife?
If memory serves me correct, I was one of the people who recommended the Misono 440 as it is a great stainless beginner Japanese knife. They are very thin, easy to sharpen and take a very sharp edge. I wonder if the OP had her knife professionally sharpened or simply used the out of the box edge. I bought my friend a set of three 440's and I sharpen them once every 3-4 months and they get perfectly sharp for any kitchen tasks. Their also not soft as they can and will chip if abused (his wife tends to chip the santoku).
My guess is that the OP has seen the light of what a Japanese made blade can do, and now wants to see what else is out there that might even be better. Welcome to the rabbit hole!
Ah. So her hubby has you to blame. :tease:
Is the 440 as thin as most lasers, i.e. around 2.2. mm at the spine?
For just a bit more $, something like this would definitely be a "forever gyuto":
http://www.kitchenknifeforums.com/showthread.php/14082-F-S-HHH-Knives-24-cm-AEB-L-gyuto
I think you owe it to yourself to at least try out a wa handle before you commit to a "forever knife" (good luck on that, btw! ;-) As others have mentioned, that will open up your options.
Lots of people (myself included) find the transition to wa not much of an issue. Especially if it's a knife that cuts well and you enjoy using--you may not be thinking about the handle very much.
There are various ways you could do that without necessarily buying a brand new knife (which still couldn't be ruled out). You could be involved in a passaround or ask for a loaner (maybe even some of the good folks who have already commented have something suitable), or you could buy a reasonable contender on B/S/T (which you would likely be able to use and sell for almost the same price if it turned out to not be what you really wanted).
I think that waiting to get your current knife back from Jon might also make you appreciate it more. We know it will come back sharp. I don't know if that particular knife is a candidate for thinning, but I would guess its performance will be significantly enhanced when it's returned to you.
What I was trying to get at was the improvement in cutting performance that you would like from your new knife.
From what I know about the Misono 440 (I've never owned or even used one), it probably doesn't wedge, but doesn't have good food release; slices relatively well without much resistance, but could be better. Do you like the profile/shape of the edge of the blade? Do you like using the tip of the knife?
If memory serves me correct, I was one of the people who recommended the Misono 440 as it is a great stainless beginner Japanese knife. They are very thin, easy to sharpen and take a very sharp edge. I wonder if the OP had her knife professionally sharpened or simply used the out of the box edge. I bought my friend a set of three 440's and I sharpen them once every 3-4 months and they get perfectly sharp for any kitchen tasks. Their also not soft as they can and will chip if abused (his wife tends to chip the santoku).
My guess is that the OP has seen the light of what a Japanese made blade can do, and now wants to see what else is out there that might even be better. Welcome to the rabbit hole!
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