LOCATION
Sydney, Australia
KNIFE TYPE
Gyuto, possibly K-tip but would want it to still have a reasonably curved profile
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Unsure, used to Western and the Wa handle felt alien when I tried it recently, but imagine that would wear off and I dont really like the look of the Western handle on a Japanese blade.
What length of knife (blade) are you interested in?
210-240mm
Do you require a stainless knife? (Yes or no)
Unsure, probably would prefer less maintenance than more and the pictures I have seen of patina dont thrill me but it seems photos dont often do justice in this hobby!
What is your absolute maximum budget for your knife?
$500AUD ($350USD) but preferably a chunk less and include a nice Saya in the price
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use about every other day
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.)
Mainly prepping vegetables and boneless chicken / beef / pork
What knife, if any, are you replacing?
Mundial 5110 Set with 8" Chefs Knife https://www.bakedeco.com/detail.asp?id=21007 and older 10" Victorinox Rosewood (will still keep them around for more brutal / specific work)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Mainly 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.)
Push/Pull, Rocking
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Sharpness / sexiness!
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)?
Want it to be an impressive knife that I'm honoured to own and use so not looking for a plain blade, and as previously mentioned a wooden handle with a noticeable grain would be ideal
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Currently I'm used to a heavy Western knife so there will be a learning curve in both feel and usage/technique, hoping you can suggest something that is a good transition but is not a compromised choice once I'm used to it
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Dunno!
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
About 30 years ago I was trained in a cheffing course to sharpen with a stone so not averse to learning again, but also using one of the local store's service is an option....but dont know how often I want to have to do either?!?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Boos Hard Maple Rustic Edge
Do you sharpen your own knives? (Yes or no.)
Currently only with a steel (can ceramic steels be used on Japanese knives?)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Sure
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Definitely
SPECIAL REQUESTS/COMMENTS
As the thread title says, its to treat myself for my 50th birthday so would like it be beautiful and make me a proud owner, whilst being fairly simple to use as previously I have only used Western style.
Since dipping my toe into researching this incredibly deep pool I have discovered that I am amazingly lucky (or as some as you have already pointed out - financially unlucky!) to live very near to both KnS http://www.knivesandstones.com/ and CA https://www.chefsarmoury.com/ so unless there is a very good reason I plan to buy it from there to benefit from their ongoing support and knowledge. I've already been into CA once and plan to make an appointment to visit KnS in the near future.
Before I started researching this I really liked the look of the Shun Premier, but have been brow beaten on Reddit into seeing the error of my ways! I was also suggested the following that I do like the look of but still believe the CA / KnS route to be a better option.
Miyabi Gyuto 6000MCT - https://uk.zwilling-shop.com/?cl=details&anid=34073-201-0
Kramer Meiji 8" - https://kramerknives.com/product/meiji-8-chefs-knives-by-zwilling-j-a-henckels/
From looking around it seems most people recommend the Tanaka and Wakui options from KnS....but obviously I'm still a noob and just winging it so any advice / recommendations would be much appreciated.
One thing that has popped up a lot that I have yet to find a good source of knowledge on is the heat treatment and grind that people mention as important. I have found lots on the types of steel but very little on how to discern this?
Thanks in advance,
Ben
Sydney, Australia
KNIFE TYPE
Gyuto, possibly K-tip but would want it to still have a reasonably curved profile
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Unsure, used to Western and the Wa handle felt alien when I tried it recently, but imagine that would wear off and I dont really like the look of the Western handle on a Japanese blade.
What length of knife (blade) are you interested in?
210-240mm
Do you require a stainless knife? (Yes or no)
Unsure, probably would prefer less maintenance than more and the pictures I have seen of patina dont thrill me but it seems photos dont often do justice in this hobby!
What is your absolute maximum budget for your knife?
$500AUD ($350USD) but preferably a chunk less and include a nice Saya in the price
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use about every other day
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.)
Mainly prepping vegetables and boneless chicken / beef / pork
What knife, if any, are you replacing?
Mundial 5110 Set with 8" Chefs Knife https://www.bakedeco.com/detail.asp?id=21007 and older 10" Victorinox Rosewood (will still keep them around for more brutal / specific work)
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Mainly 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.)
Push/Pull, Rocking
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Sharpness / sexiness!
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)?
Want it to be an impressive knife that I'm honoured to own and use so not looking for a plain blade, and as previously mentioned a wooden handle with a noticeable grain would be ideal
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Currently I'm used to a heavy Western knife so there will be a learning curve in both feel and usage/technique, hoping you can suggest something that is a good transition but is not a compromised choice once I'm used to it
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Dunno!
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
About 30 years ago I was trained in a cheffing course to sharpen with a stone so not averse to learning again, but also using one of the local store's service is an option....but dont know how often I want to have to do either?!?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Boos Hard Maple Rustic Edge
Do you sharpen your own knives? (Yes or no.)
Currently only with a steel (can ceramic steels be used on Japanese knives?)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Sure
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Definitely
SPECIAL REQUESTS/COMMENTS
As the thread title says, its to treat myself for my 50th birthday so would like it be beautiful and make me a proud owner, whilst being fairly simple to use as previously I have only used Western style.
Since dipping my toe into researching this incredibly deep pool I have discovered that I am amazingly lucky (or as some as you have already pointed out - financially unlucky!) to live very near to both KnS http://www.knivesandstones.com/ and CA https://www.chefsarmoury.com/ so unless there is a very good reason I plan to buy it from there to benefit from their ongoing support and knowledge. I've already been into CA once and plan to make an appointment to visit KnS in the near future.
Before I started researching this I really liked the look of the Shun Premier, but have been brow beaten on Reddit into seeing the error of my ways! I was also suggested the following that I do like the look of but still believe the CA / KnS route to be a better option.
Miyabi Gyuto 6000MCT - https://uk.zwilling-shop.com/?cl=details&anid=34073-201-0
Kramer Meiji 8" - https://kramerknives.com/product/meiji-8-chefs-knives-by-zwilling-j-a-henckels/
From looking around it seems most people recommend the Tanaka and Wakui options from KnS....but obviously I'm still a noob and just winging it so any advice / recommendations would be much appreciated.
One thing that has popped up a lot that I have yet to find a good source of knowledge on is the heat treatment and grind that people mention as important. I have found lots on the types of steel but very little on how to discern this?
Thanks in advance,
Ben
