(First Knife Questionnaire)

[shanooo97]

Hello!
I am looking to purchase a knife for a birthday present, will be used together. My boyfriend is a great home cook and has been wanting a chef's knife for many years. We have similar tastes in aesthetics, and he asked that the gift be a surprise so I hope you can help! I am torn between the left two in the bottom of the picture with the spalted maple handle, even though all of Sugi's handles are beautiful.

I like the idea of iron clad and deciding between the knives listed below. Open to other suggestions, preferably available on Sugi's website as I would like to match with the custom handle.

1.
Hatsukoro. I think this knife would get a nice patina but not sure how it will hold up with long term use. I was originally set on Aogami Super but Blue 2 was my second choice.

Yamoto
I love the look of rustic knives and hope the Kurouchi finish will fade nicely over time. I like Tsuchime finishes in general.

Matsubara
This one seems to be the most rustic looking and I love the Nashiji finish but not sure how I feel about the stainless clad...Maybe would be better for a new knife owner like us?...

Any recommendations between 210 vs 240 in general for a gyuto?

Is it better to start off with a "less expensive" knife to learn how to sharpen properly on or do I just bite the bullet and learn on the way? What are your thoughts!

Thank you

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LOCATION
What country are you in? - USA

KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Chef's Knife - Gyuto or Kiritsuke

Are you right or left handed?
Right

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese Handle by Sugi

What length of knife (blade) are you interested in (in inches or millimeters)?
210 or 240, open to suggestions/recommendations for either

Do you require a stainless knife? (Yes or no)
No, I think I'd prefer Iron Clad, open to stainless clad.

What is your absolute maximum budget for your knife?
$500-600 including handle.

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 vegetables, chopping vegetables, mincing vegetables, slicing meats (no bones)

What knife, if any, are you replacing?
N/A

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.)
Better aesthetics
Comfort
Edge Retention

KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
End Grain Wood

Do you sharpen your own knives? (Yes or no.)
Some experience with pocket knives and kitchen knives but not really any "nice knives".

If not, are you interested in learning how to sharpen your knives?
Definitely!

Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes

View attachment 265545

 

[daveb]

Pls read the "Pls Read" thread

 

[Jovidah]

My 2 cents:
-Correct me if I'm wrong but it sounds like this is basically 'the first good knife', and a 'one and only good knife' purchase.
-Past experience is basically too limited to really determine any strong preferences in style, profile, length, weight, grind, etc. and no prior experience with carbon.

Therefore I'd strongly recommend against spending 500 or 600 on a first knife.... and probably even against spending half that. I'd also be very hesitant to go with an iron clad knife.... or even a carbon one for that matter, just for the sake of practicality.
I hate to say it, but right now you're mostly shopping based on looks... which is really a recipe for disaster.

Any idea what his cutting technique is? For example is he more of a push cutter or a rock chopper?

Length is very much a personal preference thing. Both 210 vs 240 is mostly a personal preferencekind of thing, and I think most people around here simply have some of both. Similar issue with weight / grind or handle; that's a personal preference thing that's hard to figure out without trying.

 

[shanooo97]

I appreciate your feedback!

Yes, this will be our first good knife. Hoping to get a petty next. Agreed, not enough experience to have a strong preference for knife characteristics yet but pretty set on going with carbon. We take great care of our items and will be extra careful to wipe down/dry after every cut. This is just for home so will not be in a fast paced kitchen. We have some experience with carbon steel hunting knives, but I know that is very different. Guilty as charged, shopping on looks based on some characteristics I think he would like but will never know without trying. I like the idea of utilizing art to make art

He tends to push cut more often with some rock chopping.

I am open to other knife options if you have any suggestions. Thanks!

My 2 cents:
-Correct me if I'm wrong but it sounds like this is basically 'the first good knife', and a 'one and only good knife' purchase.
-Past experience is basically too limited to really determine any strong preferences in style, profile, length, weight, grind, etc. and no prior experience with carbon.

Therefore I'd strongly recommend against spending 500 or 600 on a first knife.... and probably even against spending half that. I'd also be very hesitant to go with an iron clad knife.... or even a carbon one for that matter, just for the sake of practicality.
I hate to say it, but right now you're mostly shopping based on looks... which is really a recipe for disaster.

Any idea what his cutting technique is? For example is he more of a push cutter or a rock chopper?

Length is very much a personal preference thing. Both 210 vs 240 is mostly a personal preferencekind of thing, and I think most people around here simply have some of both. Similar issue with weight / grind or handle; that's a personal preference thing that's hard to figure out without trying.

 

[HumbleHomeCook]

What size is his most used knife now? Is it a chef/gyuto style?

 

[AT5760]

Welcome to the forums!

It looks like you have done a fair amount of research and have a good understanding of what you want.

A couple of thoughts:

1. Reach out to Joe directly and get his feedback. He's active here on the forums as well and will probably have great advice about the knives he carries.
2. The Matsubara is tall - really tall compared to most other chef's knives. There are a lot of people here on the forums who love super tall gyutos, but personally I feel that right around 50mm is ideal if you the users are in average height ranges and counters are average heights.
3. I like B2 a lot, but don't get too hung up on the steel. As a home user, you aren't going to need to sharpen anything all that often.
4. Of the three knives you suggested, I'd probably lean toward the Yamamoto, but don't expect the kurouchi to fade that quickly. It depends from knife to knife, but several kurouchi knives that I've had for several years show no signs of wear.
5. If you want to stick with a custom handle from Sugi, which is a cool idea for a present, consider one of Yoshikane's that he has. They have a great reputation for being phenomenal cutters.

 

[A.Malcolm.ations]

I’ve used the blue 2 and white 1 matsubara and honestly if you like carbon knives (like I do) then I’d say it’s hard to beat a matsubara for a knife. His w1 isn’t brittle and is easy to strop back to life really easily. Exceptional cutters that aren’t really super delicate for a killer price? It’s hard for me to think of a knife I like more for the cost. I know they are taller than most… at that point it comes down to preference. Here’s a pic of the 270 white 1 I borrowed with a choil shot along with a little vid of some fine julienned onion.

 

[plantgainz]

I'm a Matsubara fan as well, though many on the forum complain inconsistent grind. You should check it yourself or ask the seller to select you one for you (I did for mine and is great). Stainless clad carbon for the first j knife is the best option imo.
For the length is very personal, in a home setting I like for instance a 210 on the long side (come to mind my Mazaki @220 and manaka @225). B2 is absolutely fine at home, no need to watch only at blue super.

 

[rickbern]

I second both the yoshikane call and the stainless clad carbon call above. This is a great knife, maybe a bit of a reach for a first knife but you seem to understand what you’re getting into pretty well.

https://sugicutlery.com/collections/gyuto/products/copy-of-anryu-b2-hammered-gyuto-blade-only
If both of you cook you may end up with two gyutos anyway. If your average height try to get used to a 240; if it’s too long for you your boyfriend can always get you a 210 for your next birthday. And you can rest assured we’ll be here to share with him strongly held conflicting opinions!

 

[Beerzebub]

Not sure what you're using to sharpen now, but with your budget you could get one of the knives recommended above plus a couple of good synthetic stones, say a Naniwa Pro 800 or 1000, and a 3000 (or could make it three stones and add a 400). And maybe also an Atoma 140 for flattening the stones, ideally the one with the handle although could do without. And welcome to KKF!

 

[Jovidah]

I appreciate your feedback!

Yes, this will be our first good knife. Hoping to get a petty next. Agreed, not enough experience to have a strong preference for knife characteristics yet but pretty set on going with carbon. We take great care of our items and will be extra careful to wipe down/dry after every cut. This is just for home so will not be in a fast paced kitchen. We have some experience with carbon steel hunting knives, but I know that is very different. Guilty as charged, shopping on looks based on some characteristics I think he would like but will never know without trying. I like the idea of utilizing art to make art

He tends to push cut more often with some rock chopping.

I am open to other knife options if you have any suggestions. Thanks!

But what is it that you are hoping to gain from going carbon?
It's not like good knives don't exist in (semi)stainless. Sure, wiping is possible, but why commit to the hassle when you don't have to?
Arguably for hunting knives (or any other knives predominantly used for protein) it's not an issue since they're all pretty much nonreactive and nonacidic.
If you insisted on a carbon knife I'd still think twice about going iron clad... it tends to be a lot more reactive than the carbon core steel itself.

Personally I'd just lean to something more forgiving like a stainless Ashi Ginga and start from there. See what you like and dislike about it. Another decent entry option is to get a Sukenari in one of the stainless options (Gin3 or SG2). Both knives run short so I'd always pick the 240 model in those cases.
There's also a whole host of affordable entry level knives; the hokiyama made stuff (often found under Tsunehisa or a bunch of other brandnames), and for example JKI has some nice entry level lines.

Personally I really don't see the point in plunging all the way to the deep end when you really don't know what your preferences are. And the amount of extra performance you gain from it is really marginal.

I second both the yoshikane call and the stainless clad carbon call above. This is a great knife, maybe a bit of a reach for a first knife but you seem to understand what you’re getting into pretty well.

https://sugicutlery.com/collections/gyuto/products/copy-of-anryu-b2-hammered-gyuto-blade-only
If both of you cook you may end up with two gyutos anyway. If your average height try to get used to a 240; if it’s too long for you your boyfriend can always get you a 210 for your next birthday. And you can rest assured we’ll be here to share with him strongly held conflicting opinions!

Yoshikane might work but if someone wants to do any rockchopping at all it's IMO one of the worst knives you can pick. It's also a bit on the delicate side so for a new user I'd be a hesitant to outright recommend it.
If you were to go down the Yoshikane road I'd always pick SKD over the white steel variant just because it's more convenient.