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SWeblin

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Hi all,

I've been using a Global G-2 for a few years, and while I'm generally happy with it, I'm going to be splitting time between two locations for a while, so I have (get) to buy another knife. Just for the sake of variety I want something different. I was considering getting a Korin Suisin High Carbon Steel Gyutou, but I need a non-handed knife, since I'm a righty and the girlfriend is a lefty, and I don't want to get a knife that she can't also use. What do you guys recommend?

Thanks!

LOCATION
What country are you in?
USA

KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
chef's knife

Are you right or left handed?
right, but I would strongly prefer a non-handed knife

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Not a strong preference.

What length of knife (blade) are you interested in (in inches or millimeters)?
8-10 inches

Do you require a stainless knife? (Yes or no)
no

What is your absolute maximum budget for your knife?
$150


KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?

At 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.)
All tasks with vegetables and slicing meats.

What knife, if any, are you replacing?
Global G-2

Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
pinch grip

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.)
mostly rocking, some pushing/chopping

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.)

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)?
not especially important to me

Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
similar to the Global would be nice in terms of weight/balance.

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)?
would prefer the ability to use the knife right out of the box; smoother rock chopping, less wedging and better food release would all be nice.

Edge Retention (i.e., length of time you want the edge to last without sharpening)?
would like better edge retention than with the Global.


KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
wood (maple)

Do you sharpen your own knives? (Yes or no.)
no

If not, are you interested in learning how to sharpen your knives? (Yes or no.)
maybe

Are you interested in purchasing sharpening products for your knives? (Yes or no.)
no
 
How did you perform maintenance on the G-2?

It gets sharpened professionally every 6 months or so, but it dulls somewhat faster than that. It gets honed on a cheapish steel semi-consistently.
 
If you're wanting symmetric edge/grind, edge retention and light and nimble is the criteria, I'd strongly recommend the Takamura R2 210 mm gyuto, although it's slightly above your budget by $25.
 
Turn that maybe into a yes!! Learning to freehand is not that big of a deal. Plenty support here. Sharpening your own knives get trained to your style easy to touchup you don't know what angles are on your blade when someone else sharpens it.:)
 
If you're wanting symmetric edge/grind, edge retention and light and nimble is the criteria, I'd strongly recommend the Takamura R2 210 mm gyuto, although it's slightly above your budget by $25.

That is a beautiful knife. I'll think about it certainly.
 
Turn that maybe into a yes!! Learning to freehand is not that big of a deal. Plenty support here. Sharpening your own knives get trained to your style easy to touchup you don't know what angles are on your blade when someone else sharpens it.:)

There's obviously a ton of information here. Where's a good place to start? I'm interested, but I don't want to accidentally damage an expensive knife obviously.
 
Go to YouTube and search for Dave Martell and Jon Broida. They both have excellent sharpening instructional videos and they know what they're doing so I'd start there.
 
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