Ill give this a go. I am hobbyist (is that a word?) home cook. I enjoy knife work and have happily owned some of Solingens finest for years. My current go to knife is a nine inch Wusthof Ikon Chef w Blackwood handle. Like other Wusthofs the knife feels balanced at the bolster. A ten inch Henckel is a little awkward lot of knife, very blade heavy. The 8 inch chefs are a close second to the 9 inch. I also have occasion to use a 9 Messermeister that I like.
All was well until I met my first Shun. I used a 6 utility to trim silverskin from several tenderloins and liked it a lot. Sharp, narrow and little flex. Bought one. But that started me looking for more/other Japanese knives and I found this site. Without further ado the questionnaire:
What type of knife(s) do you think you want?
I want to start with a Wa Gyuto. I want it to look Japanese hence the Wa handle. One of many decisions Im looking for help on is the 240 or 270 for first Japanese knife.
The easy answer is the 240mm = 9.4 and 270mm = 10.6 so the nod should go to 240. But my German chef knives weigh 288g for the 10, 273g for the 9, 218g for the 8 and 202g for 6 H, 179g for 6 W . So a 270 Hattori at 180g weighs the same as a (very light to me) 6 Wusthof and a 270 Konosuke at 175g weighs even less. Length is an obvious consideration but how important is weight for handling?
I think I want to go stainless for ease of maintenance. In my searching to date VG-10 comes up, it seems more prevalent on less expensive knives. Konosuke HD Semi-Stainless is it stainless? Swedish stainless seems to be used on heavier, +200g, knives. These are some initial observations, any clarification appreciated.
Why is it being purchased? What, if anything, are you replacing?
I enjoy working with a knife and want to try this type of knife.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Not much aesthetics in German knives, but I do appreciate the utility. The blackwood handle is easy on the eyes and feels good.
Edge Quality/Retention- The edges are adequate but
Ease of Use- The ones I use most perform well as used.
Comfort- Handles are reasonably comfortable (I have 2XLG hands) , I like the slight blade heavy or neutral weight balance of the knives.
What grip do you use? Pinch, just forward of boslter.
What kind of cutting motion do you use? Forward rock for most work.
Where do you store them? Magnetic knife racks, in-drawer for ceramics, block outside.
Have you ever oiled a handle? Yes.
What kind of cutting board(s) do you use? Preference for Epicurean polysomething, also have hardwood and bamboo boards.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Day to day use a honing steel. Occasionally use a Vulcan pull through.
Have they ever been sharpened? Ive sent them for pro sharpening but saw little discernible difference when returned. In preparation for new knife (knives?) have ordered sharpening set and sink bridge from CKTG. Practicing now on least used Henckel and a cheap cleaver.
What is your budget? Most of what is making my short list is at least $200, would like to stay under $400.
What do you cook and how often? A bit of everything at home on daily basis.
Special requests(Country of origin/type of wood/etc)?
In the Wa handles, Ebony looks most striking to me though I can live with anything Ive seen to date. I expect to add a petty a cleaver and another gyuto as I get to know more about these knives. Ive made a short list based on lurking here, browsing retail sites and other internet searching. Ive never held one of these knives and dont expect to do so prior to first purchase. Would appreciate any comments/suggestions/etc on list.
Kagayak10 Wa Gyuto VG10
Hattori Wa Gyuto VG10 Cobalt
Konosuke HD Wa Gyuto HD w Ebony Handle
Konosuke HD ******** Addict HD w Ebony Handle
Gesshin Ginga Stainless
Suisin Inox Honyaki Swedish Stainless
Thanks much for reading this far. Any input you would care to keep private pls pm or email (Ill try and turn it on).
Regards,
Dave
All was well until I met my first Shun. I used a 6 utility to trim silverskin from several tenderloins and liked it a lot. Sharp, narrow and little flex. Bought one. But that started me looking for more/other Japanese knives and I found this site. Without further ado the questionnaire:
What type of knife(s) do you think you want?
I want to start with a Wa Gyuto. I want it to look Japanese hence the Wa handle. One of many decisions Im looking for help on is the 240 or 270 for first Japanese knife.
The easy answer is the 240mm = 9.4 and 270mm = 10.6 so the nod should go to 240. But my German chef knives weigh 288g for the 10, 273g for the 9, 218g for the 8 and 202g for 6 H, 179g for 6 W . So a 270 Hattori at 180g weighs the same as a (very light to me) 6 Wusthof and a 270 Konosuke at 175g weighs even less. Length is an obvious consideration but how important is weight for handling?
I think I want to go stainless for ease of maintenance. In my searching to date VG-10 comes up, it seems more prevalent on less expensive knives. Konosuke HD Semi-Stainless is it stainless? Swedish stainless seems to be used on heavier, +200g, knives. These are some initial observations, any clarification appreciated.
Why is it being purchased? What, if anything, are you replacing?
I enjoy working with a knife and want to try this type of knife.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Not much aesthetics in German knives, but I do appreciate the utility. The blackwood handle is easy on the eyes and feels good.
Edge Quality/Retention- The edges are adequate but
Ease of Use- The ones I use most perform well as used.
Comfort- Handles are reasonably comfortable (I have 2XLG hands) , I like the slight blade heavy or neutral weight balance of the knives.
What grip do you use? Pinch, just forward of boslter.
What kind of cutting motion do you use? Forward rock for most work.
Where do you store them? Magnetic knife racks, in-drawer for ceramics, block outside.
Have you ever oiled a handle? Yes.
What kind of cutting board(s) do you use? Preference for Epicurean polysomething, also have hardwood and bamboo boards.
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Day to day use a honing steel. Occasionally use a Vulcan pull through.
Have they ever been sharpened? Ive sent them for pro sharpening but saw little discernible difference when returned. In preparation for new knife (knives?) have ordered sharpening set and sink bridge from CKTG. Practicing now on least used Henckel and a cheap cleaver.
What is your budget? Most of what is making my short list is at least $200, would like to stay under $400.
What do you cook and how often? A bit of everything at home on daily basis.
Special requests(Country of origin/type of wood/etc)?
In the Wa handles, Ebony looks most striking to me though I can live with anything Ive seen to date. I expect to add a petty a cleaver and another gyuto as I get to know more about these knives. Ive made a short list based on lurking here, browsing retail sites and other internet searching. Ive never held one of these knives and dont expect to do so prior to first purchase. Would appreciate any comments/suggestions/etc on list.
Kagayak10 Wa Gyuto VG10
Hattori Wa Gyuto VG10 Cobalt
Konosuke HD Wa Gyuto HD w Ebony Handle
Konosuke HD ******** Addict HD w Ebony Handle
Gesshin Ginga Stainless
Suisin Inox Honyaki Swedish Stainless
Thanks much for reading this far. Any input you would care to keep private pls pm or email (Ill try and turn it on).
Regards,
Dave
