What have I got myself into? :newhere:

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apathetic

apathetic

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Sep 9, 2013
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Hi guys,

Just joined this site and I am enjoying it so far!
I am still new to the knife world, it all started with an innocent thought really: how would a good knife feel like?
I had been using cheap knives in the beginning and thought I should upgrade to something decent. So I went online to see what I could find. After quite a bit of research I ended up getting a sakai yusuke white steel gyuto. Sure it was scary to jump directly from cheap knives to a carbon knife, but might as well go all out :)
And sure enough that knife feels like it's from another planet compared to what I was using. I am working on my cutting skills and have got some stones for sharpening. So far it's been a lot of fun, caring for a carbon knife is not as complicated or even time consuming as I thought initially. I still have a lot to learn in terms of sharpening, but that will come with practice. I was able to raise a burr (felt pretty much like what was described).

So where does that leave us? With a lot more questions:
Where does sakai yusuke stand in this forum?
Where should I go from here, ie should I try other knife styles, other makers, etc...
The thing is, I went through part of the 'Show your newest knife buy' topic and couldn't stop drooling. Bad sign, I am already itching to try a new knife. :knife:
 
Welcome! You're in good company here, we all have the same sickness.
 
Oops! Hit submit lol.

I don't know much about the knife you bought...but I can tell already you'll be buying many other knives lol...both styles, and makers. Its a pretty deep pool you've jumped feet first into :D. If you want to be perma-broke...keep an eye on the BST section. So far I've restrained myself (mostly because I'm already broke!)...but its only a matter of time!
 
Welcome. You did good, kid (Says the 29 year old). Sakai Yusuke are really nice knives.
 
Thanks for the warm welcome!

CrisAnderson27 said:
Oops! Hit submit lol.If you want to be perma-broke...keep an eye on the BST section. So far I've restrained myself (mostly because I'm already broke!)...but its only a matter of time!
Click to expand...

Just went there, it truly is a dangerous place! lol
Still have to learn what is what, but I get the feeling that it won't take long :)

Good to know that I started off with a good knife, thanks lefty!

Speaking of other styles, I am thinking a good next step might be a deba as it should be able to handle all the abuse that I wouldn't want to put my gyuto through. As in splitting bones, etc...
I am also interested in trying out an usuba, quite curious to see how thins the cuts can get
Of course there are tons more styles to go from there, I checked out the glossary at zknives and found a tremendous variety!

Getting other gyutos as well is a given :laugh:

Any thoughts/advice?
 
apathetic said:
Speaking of other styles, I am thinking a good next step might be a deba as it should be able to handle all the abuse that I wouldn't want to put my gyuto through. As in splitting bones, etc...
I am also interested in trying out an usuba, quite curious to see how thins the cuts can get


Any thoughts/advice?
Click to expand...
Deba should not be used for splitting bones or other such rough tasks, it is a knife designed specifically for breaking down fish, though some people may use deba for other tasks.
Usuba may be an okay first single bevel knife, though I suggest being comfortable with sharpening before getting into single-bevel stuff. Check out the Japanese Knife Society videos for to see some single-bevel knives being used properly. These knives are a lot of fun to use, though.
 
GlassEye said:
Deba should not be used for splitting bones or other such rough tasks, it is a knife designed specifically for breaking down fish, though some people may use deba for other tasks.
Usuba may be an okay first single bevel knife, though I suggest being comfortable with sharpening before getting into single-bevel stuff. Check out the Japanese Knife Society videos for to see some single-bevel knives being used properly. These knives are a lot of fun to use, though.
Click to expand...

Thanks for sharing this video resource, I was looking for something explaining clearly the techniques. Going though them tonight :)
I would have thought that sharpening single bevel knives would be easier, what makes it more complicated?

Maybe check out a CCK 1303 Chinese cleaver. Super fun and inexpensive. You can try out a new knife type while poking around and learning more.
Click to expand...

At their price point, definitely worth testing, I'll look for it here, I am currently living in the UK
 
You could find the answers to most of your questions (regarding knives, at least) in this forum and at the same time create a long list of knives you barely can't live without. So in a sence this is the place to be - and to stay away from :)
Welcome to the coolest forum on the internet :)
 
apathetic said:
Where should I go from here, ie should I try other knife styles, other makers, etc...
The thing is, I went through part of the 'Show your newest knife buy' topic and couldn't stop drooling. Bad sign, I am already itching to try a new knife. :knife:
Click to expand...

Far be it from me to tell you what to do, but in my case, I kept changing up the steel type, knife profile, manufacturing technique, knife type and so forth whenever I made new purchases, so I got a good feel for the different elements to consider, that way. There's no replacement for hands-on experience! Next on my list is trying out a mono-steel 270mm wa-gyuto, as my two current gyutos are a VG-10 Warikomi Awase style, and a kuroichi San Mai clad Aogami #1. Currently on the fence about whether to jump on the Konosuke boat, haha!
 
Welcome! You're in the right place....unless you care about your wallet :)
 
Ha ha, I'm in same boat as you, lurking the forum make us want to try every knife.
welcome to the obsession
 
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