Viggetorr
Senior Member
- Joined
- Jun 22, 2017
- Messages
- 311
- Reaction score
- 132
Looking for a nice 210 gyuto. It is important that the knife has good edge retention (generelly find white #2 to require sharpening to often) and a low bevel with a clear shinogi. At least something where it is easy to find the angle for thinning - I am not confident about thinning knives without a relatively sharp angle below the shinogi line (eg. Mazaki etc). A nice distal taper would also be nice. Certainly don't mind some heft to the spine, but thinner knives could work too.
Preferably carbon clad carbon or monosteel. Stainless clad semi-stainless is as stainless as I'd go, for the right knife. Maximum price about 300 USD.
LOCATION
Sweden
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either
What length of knife (blade) are you interested in (in inches or millimeters)?
200-225
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
About 300 USD, some leeway.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Mostly veggies and protein
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Chopping, push cutting, slicing
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Prefer nashiji or kurouchi (or both). Polished would work, too.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Good edge retention a priority
Preferably carbon clad carbon or monosteel. Stainless clad semi-stainless is as stainless as I'd go, for the right knife. Maximum price about 300 USD.
LOCATION
Sweden
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either
What length of knife (blade) are you interested in (in inches or millimeters)?
200-225
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
About 300 USD, some leeway.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Mostly veggies and protein
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Chopping, push cutting, slicing
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Prefer nashiji or kurouchi (or both). Polished would work, too.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Good edge retention a priority