So, I do not need any more knives... as my wife often reminds me... but I have caught the bug. I enjoy the knives I currently have, but I have limited experience with different styles, makers, steels, etc. So, I would like to have a short list of knives to acquire in the future to help explore the different styles out there and ultimately wind up with a few favorites or complementary knives. I want to focus on gyutos that are handmade in Japan. Currently have a Masakage Koishi, Kurosaki AS, and Masamoto VG (and CCK 1303 cleaver). Two I am strongly considering (regardless of whether they are in stock) are the Konosuke HD2 as an example of a "laser" and a Takeda NAS Medium Gyuto because it seems unique and iconic. I also wonder about Konosuke Fujiyama (blue or white?), Tanaka, Ginga, and various others. What do you think would be two or three or four good knives to put on my list to try more styles, makers, steels, etc.?
Thanks for your thoughts!
LOCATION
What country are you in?
-USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
-Gyutos
Are you right or left handed?
-Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
-240 mm, maybe 210 mm
Do you require a stainless knife? (Yes or no)
-No
What is your absolute maximum budget for your knife?
-$400 (absolute max for a single knife... prefer to spend less of course)
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.)
-Slicing, chopping, mincing vegetables and boneless meats
What knife, if any, are you replacing?
-None, but looking to complement existing knives or try different styles
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.)
-Push, chop, rock, slice, draw
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.)
-No specific improvements, but rather to try a variety of gyutos with different strengths
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)?
-Any, but nice fit and finish are a plus, and I probably don't need any more kurouchi knives.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-NA
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)?
-Looking for variety
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-Not so important
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
-End-grain maple
Do you sharpen your own knives? (Yes or no.)
-Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-Already have variety of stones.
Thanks for your thoughts!
LOCATION
What country are you in?
-USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
-Gyutos
Are you right or left handed?
-Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
-240 mm, maybe 210 mm
Do you require a stainless knife? (Yes or no)
-No
What is your absolute maximum budget for your knife?
-$400 (absolute max for a single knife... prefer to spend less of course)
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.)
-Slicing, chopping, mincing vegetables and boneless meats
What knife, if any, are you replacing?
-None, but looking to complement existing knives or try different styles
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.)
-Push, chop, rock, slice, draw
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.)
-No specific improvements, but rather to try a variety of gyutos with different strengths
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)?
-Any, but nice fit and finish are a plus, and I probably don't need any more kurouchi knives.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-NA
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)?
-Looking for variety
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-Not so important
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
-End-grain maple
Do you sharpen your own knives? (Yes or no.)
-Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-Already have variety of stones.