Vaughan
Shig taste on a Vic budget
Hi all,
I am finally looking to pull the trigger on buying my first gyuto after much deliberation.
I have been reading some posts which has given me some idea however still have a few finer details to work out.
LOCATION
Australia
KNIFE TYPE
Gyuto.
Right handed.
Not phased about the handle type.
210mm - 240mm, still undecided, may be influenced by availability.
Preferably a blade height of at least 45mm.
Some distal taper would be nice.
High quality stainless, carbon monosteel, semi stainless and carbon core is all fine. Would rather not have highly reactive cladding.
Max budget $400 AUD.
KNIFE USE
Use will be my primary knife for home cooking,
Will be used for the majority of my meal prep including slicing, chopping and mincing vegetables with a small amount of slicing/cubing meat. I have a Kiwi 173 (Bunka with belly?) as a secondary knife to assist. I seldom deal with red meat that requires further processing. I occasionally break down whole fish but have a filleting knife for that.
This knife will replace my previous no brand, 200mm, soft stainless, chef knife as my primary knife.
I have played around with various grips and fairly comfortable using pinch, hammer and finger.
I have used pretty much all cutting techniques but more commonly use the push cut and rock. I understand rocking is not great for fragile edges so will be happy to refrain from doing so with this knife if suggested.
The main improvements I am seeking are better edge retention and a better grind for a nicer cutting experience.
I am not too fussy about aesthetics. I tend to like simpler understated designs. I find Damascus finishes a bit too ostentatious. I would imagine this will be a non issue as most decent knives with that style of finish are probably out of my price range.
I'd like a blade profile that is moderate in its proportions (blade height, grind thickness, curvature) and will probably steer clear of extremes.
For cutting characteristics, something that doesn’t wedge too much and has reasonable food release would be nice.
As far as edge retention goes I think I will be easily pleased, as my current soft stainless knife has terrible edge retention.
KNIFE MAINTENANCE
I currently have cheap synthetic cutting boards, however, I am looking to purchase an end grain board in the not too distant future.
I sharpen my own knives. I currently own a Naniwa Chosera 800, DMT Dia-sharp Course plate and a leather strop on a wooden block.
I understand if I end up with a carbon/PM blade it will likely be able to hold a finer finished edge. I am therefore considering purchasing a higher grit stone, like a Naniwa Chosera 3000, along with the knife. I’m not too interested in high polish finishes that wont substantially increase performance in my usage. Happy for people to weigh in here though if i have this wrong. I really enjoy sharpening and will no doubt be buying more stones to play with down the track.
SPECIAL REQUESTS/COMMENTS
I have been looking at various recommendations from people with similar parameters.
The Takamura R2 210mm Gyuto seemed like a good candidate, however, Australian stockists seem to be all out and I suspect I could be waiting a while if I were to wait for one.
The Tanaka Blue 2 Migaki also sounded appealing and is reviewed well, but again, availability is problematic.
I have recently started to consider getting a cheaper knife initially, like the Misono Swedish Steel and Masahiro VC, before I decide if I want to take the plunge and get something more expensive. The carbon monosteels appeal to me because of their potential to take fine edges and the unique patina the blade develops over time. I do understand these knives are likely to have reduced cutting performance when compared to something like the Takamura due to their thicker grinds, but it could be something I can live with and relegate to heavier duties down the track if I end up buying some more delicate blades.
I know there are a lot of other options similar to the Misono and Masahiro (Kagayaki CarbonNext, Fujiwara FKH, Masamoto VG), however, from what I have read these seem to be the most recommended. If the situation has changed (many of those posts are now a few years old) please let me know.
I also considered their stainless counterparts (ie Misono Moly), but am thinking it would probably not be enough of an upgrade, especially with regard to edge retention.
I was hoping for a suggestion of a knife at the Misono/Masahiro price point as well as something closer to the higher end of my budget for consideration?
For any people with experience buying internationally from Aus, is it worth considering ordering something from overseas? I figured the extra duty fees and shipping would make most options not great from a value for dollar standpoint.
I am also open to purchasing second hand knives from sellers on this forum if it fits within my parameters.
Thanks in advance,
Vaughan
I am finally looking to pull the trigger on buying my first gyuto after much deliberation.
I have been reading some posts which has given me some idea however still have a few finer details to work out.
LOCATION
Australia
KNIFE TYPE
Gyuto.
Right handed.
Not phased about the handle type.
210mm - 240mm, still undecided, may be influenced by availability.
Preferably a blade height of at least 45mm.
Some distal taper would be nice.
High quality stainless, carbon monosteel, semi stainless and carbon core is all fine. Would rather not have highly reactive cladding.
Max budget $400 AUD.
KNIFE USE
Use will be my primary knife for home cooking,
Will be used for the majority of my meal prep including slicing, chopping and mincing vegetables with a small amount of slicing/cubing meat. I have a Kiwi 173 (Bunka with belly?) as a secondary knife to assist. I seldom deal with red meat that requires further processing. I occasionally break down whole fish but have a filleting knife for that.
This knife will replace my previous no brand, 200mm, soft stainless, chef knife as my primary knife.
I have played around with various grips and fairly comfortable using pinch, hammer and finger.
I have used pretty much all cutting techniques but more commonly use the push cut and rock. I understand rocking is not great for fragile edges so will be happy to refrain from doing so with this knife if suggested.
The main improvements I am seeking are better edge retention and a better grind for a nicer cutting experience.
I am not too fussy about aesthetics. I tend to like simpler understated designs. I find Damascus finishes a bit too ostentatious. I would imagine this will be a non issue as most decent knives with that style of finish are probably out of my price range.
I'd like a blade profile that is moderate in its proportions (blade height, grind thickness, curvature) and will probably steer clear of extremes.
For cutting characteristics, something that doesn’t wedge too much and has reasonable food release would be nice.
As far as edge retention goes I think I will be easily pleased, as my current soft stainless knife has terrible edge retention.
KNIFE MAINTENANCE
I currently have cheap synthetic cutting boards, however, I am looking to purchase an end grain board in the not too distant future.
I sharpen my own knives. I currently own a Naniwa Chosera 800, DMT Dia-sharp Course plate and a leather strop on a wooden block.
I understand if I end up with a carbon/PM blade it will likely be able to hold a finer finished edge. I am therefore considering purchasing a higher grit stone, like a Naniwa Chosera 3000, along with the knife. I’m not too interested in high polish finishes that wont substantially increase performance in my usage. Happy for people to weigh in here though if i have this wrong. I really enjoy sharpening and will no doubt be buying more stones to play with down the track.
SPECIAL REQUESTS/COMMENTS
I have been looking at various recommendations from people with similar parameters.
The Takamura R2 210mm Gyuto seemed like a good candidate, however, Australian stockists seem to be all out and I suspect I could be waiting a while if I were to wait for one.
The Tanaka Blue 2 Migaki also sounded appealing and is reviewed well, but again, availability is problematic.
I have recently started to consider getting a cheaper knife initially, like the Misono Swedish Steel and Masahiro VC, before I decide if I want to take the plunge and get something more expensive. The carbon monosteels appeal to me because of their potential to take fine edges and the unique patina the blade develops over time. I do understand these knives are likely to have reduced cutting performance when compared to something like the Takamura due to their thicker grinds, but it could be something I can live with and relegate to heavier duties down the track if I end up buying some more delicate blades.
I know there are a lot of other options similar to the Misono and Masahiro (Kagayaki CarbonNext, Fujiwara FKH, Masamoto VG), however, from what I have read these seem to be the most recommended. If the situation has changed (many of those posts are now a few years old) please let me know.
I also considered their stainless counterparts (ie Misono Moly), but am thinking it would probably not be enough of an upgrade, especially with regard to edge retention.
I was hoping for a suggestion of a knife at the Misono/Masahiro price point as well as something closer to the higher end of my budget for consideration?
For any people with experience buying internationally from Aus, is it worth considering ordering something from overseas? I figured the extra duty fees and shipping would make most options not great from a value for dollar standpoint.
I am also open to purchasing second hand knives from sellers on this forum if it fits within my parameters.
Thanks in advance,
Vaughan
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