Hi my name is Lois I´m writing from Spain, I´ve been reading this forum as well as cheftalk forum for a couple months and I love it, I´m a home cook and I´m a vegetarian, I bought my firsts water stones a couple of years ago and I´ve been practicing mostly on a cheap chef knife I bought here, I think I´m not bad at the job and manage to clean-cut paper with it, the second it gets dull I´m in on the task, I really enjoy it.
I´m looking for a Gyuto and I´ve been checking a lot this forum to see what you recommend to people but, as I live in Spain, I think I´ve more trouble finding a website where I can purchase, JCK its basically the one place I know wont charge me a lot in taxes, I´m interested if you know more sites where I can order from here. I´m looking for something gets really sharp, not interested in MAC knifes, I cosidered Misono Swedish and Takamura R2, discarded the last cos I only found the 210mm and think its a little short for me, as for the misono I have my doubts, I don´t mind at all taking care of the knife, thats not a problem, but as I´m gonna be cutting just vegetables I understand that the patina won´t be the prettiest, I know its a ****** reason but thats one of my concerns, but still its my first choice, also I consider forcing patina and not to worry.
I Understand a Nakiri would suit better for the task, but as this is gonna be my first good knife I would like it to be a Gyuto.
With that said here I go
LOCATION
Spain
KNIFE TYPE
What type of knife are you interested in?
Gyuto
Are you right or left handed?
Are you interested in a Western handle?
I don´t mind which one
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife?
No I´m open to carbon
What is your absolute maximum budget for your knife?
250 would be my top max
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:
Veggies
What knife, if any, are you replacing?
a 15 chef I bought here, but will keep it for hard tasks
Do you have a particular grip that you primarily use?
Pinch grip
What cutting motions do you primarily use?
Push cut
What improvements do you want from your current knife?
Well I´m looking mostly for sharpness, insane sharpness, I would like to slide through veggies effortless.
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)?
Don´t mind
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Don´t mind
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)?
Don´t mind if the knife doesn´t reach the whole potential out of the box, I´ll take it to the stones sooner or later anyway.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
The longer the better, but I i said, rather to use the stones once a month and have it really sharp than twice a year and not as sharp.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
I already purchased a good quality end grain 400x350mm cutting board.
Do you sharpen your own knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives?
no, I own one 400/1000 grit and one 3k KAI stones, and waiting for the stock of one ******** bamboo 6K, will replace the kai In the future
Thank you in advance!
I´m looking for a Gyuto and I´ve been checking a lot this forum to see what you recommend to people but, as I live in Spain, I think I´ve more trouble finding a website where I can purchase, JCK its basically the one place I know wont charge me a lot in taxes, I´m interested if you know more sites where I can order from here. I´m looking for something gets really sharp, not interested in MAC knifes, I cosidered Misono Swedish and Takamura R2, discarded the last cos I only found the 210mm and think its a little short for me, as for the misono I have my doubts, I don´t mind at all taking care of the knife, thats not a problem, but as I´m gonna be cutting just vegetables I understand that the patina won´t be the prettiest, I know its a ****** reason but thats one of my concerns, but still its my first choice, also I consider forcing patina and not to worry.
I Understand a Nakiri would suit better for the task, but as this is gonna be my first good knife I would like it to be a Gyuto.
With that said here I go
LOCATION
Spain
KNIFE TYPE
What type of knife are you interested in?
Gyuto
Are you right or left handed?
Are you interested in a Western handle?
I don´t mind which one
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife?
No I´m open to carbon
What is your absolute maximum budget for your knife?
250 would be my top max
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:
Veggies
What knife, if any, are you replacing?
a 15 chef I bought here, but will keep it for hard tasks
Do you have a particular grip that you primarily use?
Pinch grip
What cutting motions do you primarily use?
Push cut
What improvements do you want from your current knife?
Well I´m looking mostly for sharpness, insane sharpness, I would like to slide through veggies effortless.
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)?
Don´t mind
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Don´t mind
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)?
Don´t mind if the knife doesn´t reach the whole potential out of the box, I´ll take it to the stones sooner or later anyway.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
The longer the better, but I i said, rather to use the stones once a month and have it really sharp than twice a year and not as sharp.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
I already purchased a good quality end grain 400x350mm cutting board.
Do you sharpen your own knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives?
no, I own one 400/1000 grit and one 3k KAI stones, and waiting for the stock of one ******** bamboo 6K, will replace the kai In the future
Thank you in advance!