I've always been curious about better chef knives but recently one of my favorite internet chef's recently became pretty vocal about one of his favorite knives and the reddit chef knife community went *off* in the comments. I was going to buy it (curious if anybody can guess what I'm talking about?) but after houuuuurrrsss of research I've changed my mind and am in an entirely new state of indecision.
I've posted a few times on reddit, but feel like I should spread out my basic questions a bit... (sorry)
I started out with a ~$150USD budget and was prepared to order a 240mm Gesshin Stainless steel Gyuto. I'm now leaning away from this for two reasons. 1. I want an intro knife, but also kind of want just like... a step beyond introductory since I don't anticipate buying another for a few years 2. I just don't like the look of the basic/light handle.
So anyways, after another post and scrolling *hundreds* of posts I'm now torn between:
Looking forward to hearing any applicable thoughts!
Attaching questionnaire as first comment hopefully:
I've posted a few times on reddit, but feel like I should spread out my basic questions a bit... (sorry)
I started out with a ~$150USD budget and was prepared to order a 240mm Gesshin Stainless steel Gyuto. I'm now leaning away from this for two reasons. 1. I want an intro knife, but also kind of want just like... a step beyond introductory since I don't anticipate buying another for a few years 2. I just don't like the look of the basic/light handle.
So anyways, after another post and scrolling *hundreds* of posts I'm now torn between:
- The Tanaka Ginsan Nashiji Gyuto 240mm
- Glowing reviews. I love the looks of the blade and the handle. Sounds like it'll be relatively durable.
- With the Saya this goes up to about 300 bucks which I think I'm comfortable increasing my budget to.
- The 240mm Gesshin Ginga Stainless steel (or other laser still don't like the handle and this isn't in stock currently)
- I'm wondering if I should go for something a bit more laserish to further/better differentiate from the types of knives I already have and really lean into the benefits of a Japanese knife.
Looking forward to hearing any applicable thoughts!
Attaching questionnaire as first comment hopefully: