As suggested, I'm looking to get my first Japanese knife and could use some help with recommendations. There is a small family-owned brick and mortar store local to me that I would love to support and buy a knife from them - but the only Japanese knives they sell are from Kikuichi. I did some quick research and it seems like Kikuichi makes good quality knives, but you pay a lot for the branding and heritage. I'm comfortable paying a few dollars more to support a local store, but if it just may not be worth it. That said, the questionnaire:
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)?
Gyuto (Kititsuke tip preferred) or possibly a nakiri (maybe eventually likely one of each, but suggestions on where to start are welcome as I'm new to this)
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handle preferred, but not a deal breaker
What length of knife (blade) are you interested in (in inches or millimeters)?
210mm for gyuto
Do you require a stainless knife? (Yes or no)
Not for a gyuto. I actually think I would prefer carbon steel in the long run. Stainless preferred for a nakiri though
What is your absolute maximum budget for your knife?
Anything over $400 for a gyuto would be very tough to justify. I'd be okay with under $300
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.)
Slice, chop, mince vegetables. Trim meat, slice boneless meat as well if gyuto.
What knife, if any, are you replacing?
Wusthof Classic Ikon
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Depends on the food. Pinch grip most often, but also finger tip at times
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 cut, 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.)
Primarily having a neutral to slightly forward balance. Fine tip suitable for mincing garlic, shallots, etc. Less belly to the profile. Sharper "feel"
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)?
Nothing specific required. I like the looks of kurouchi, san-mai, and hammered finishes, but I'd be happy with a non-mirrored monosteel. Not really into polished/mirrored though
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Improved balance. A different/better handle shape (Octagonal ideally)
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)?
Finer tip that is easier to use (less belly). Easier to sharpen and has the ability to take a finer edge.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I have no complaints on the retention of my Wushtof, but I think I'd prefer something a little harder, in the HRC 59-62 range
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
I imagine I would be very happy to have the Wusthof for the tough items, a stainless nakiri for acidic vegetables and a carbon gyuto for everything else. That said, there's pretty much three questions I need help with to get started. First, is there anything in the Kikuichi line that is suitable and not extremely overpriced? I would greatly prefer to buy from the local store if it makes sense to do so. Second, is the recommendation for the first Japanese knife a gyuto or a nakiri? Finally, and assuming the recommendation is for a gyuto, is carbon steel an unwise selection at this point? I have an old carbon steel pocket knife and a carbon steel razor that always amaze me with how easily they sharpen and I'd like that in my kitchen knives too.
Thanks!
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)?
Gyuto (Kititsuke tip preferred) or possibly a nakiri (maybe eventually likely one of each, but suggestions on where to start are welcome as I'm new to this)
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese handle preferred, but not a deal breaker
What length of knife (blade) are you interested in (in inches or millimeters)?
210mm for gyuto
Do you require a stainless knife? (Yes or no)
Not for a gyuto. I actually think I would prefer carbon steel in the long run. Stainless preferred for a nakiri though
What is your absolute maximum budget for your knife?
Anything over $400 for a gyuto would be very tough to justify. I'd be okay with under $300
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.)
Slice, chop, mince vegetables. Trim meat, slice boneless meat as well if gyuto.
What knife, if any, are you replacing?
Wusthof Classic Ikon
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Depends on the food. Pinch grip most often, but also finger tip at times
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 cut, 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.)
Primarily having a neutral to slightly forward balance. Fine tip suitable for mincing garlic, shallots, etc. Less belly to the profile. Sharper "feel"
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)?
Nothing specific required. I like the looks of kurouchi, san-mai, and hammered finishes, but I'd be happy with a non-mirrored monosteel. Not really into polished/mirrored though
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Improved balance. A different/better handle shape (Octagonal ideally)
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)?
Finer tip that is easier to use (less belly). Easier to sharpen and has the ability to take a finer edge.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I have no complaints on the retention of my Wushtof, but I think I'd prefer something a little harder, in the HRC 59-62 range
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
SPECIAL REQUESTS/COMMENTS
I imagine I would be very happy to have the Wusthof for the tough items, a stainless nakiri for acidic vegetables and a carbon gyuto for everything else. That said, there's pretty much three questions I need help with to get started. First, is there anything in the Kikuichi line that is suitable and not extremely overpriced? I would greatly prefer to buy from the local store if it makes sense to do so. Second, is the recommendation for the first Japanese knife a gyuto or a nakiri? Finally, and assuming the recommendation is for a gyuto, is carbon steel an unwise selection at this point? I have an old carbon steel pocket knife and a carbon steel razor that always amaze me with how easily they sharpen and I'd like that in my kitchen knives too.
Thanks!
