CookInProgress
Member
Hi Guys,
Due to a significant increase in the frequency of home cooking, I'm looking to upgrade my equipment, and that of course includes acquiring a proper knife (and a softer cutting board).
After some searching, I seem to have converged on JCK Deep Impact Gyuto as a good choice for a sub 200$, though I suppose you can provide me additional options.
LOCATION
Israel
KNIFE TYPE
Chef's Knife
Are you right or left handed?
Left handed, though I'm sort of ambidextrous, so I might be able to get away with using my right hand after some practice.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I don't think that I have enough experience to form a preference.
What length of knife (blade) are you interested in (in inches or millimeters)?
Currently using 210mm, but maybe 240mm can also be nice. Same as above, I'm not familiar enough to form a preference.
Do you require a stainless knife? (Yes or no)
No.
What is your absolute maximum budget for your knife?
Let's put 200$ as a soft cap, which I'd be willing to break if there's an option that punches way above its price point.
KNIFE USE
Home environment
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.)
Mostly vegetables, sometimes meat, but not for cutting bones or between joints.
What knife, if any, are you replacing?
Some generic stainless steel, nothing to write home about.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Not experienced enough to form a preference.
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.)
Same as above, not experienced enough. Whatever motion I'm using, I'm probably doing it wrong, since I haven't really learned any specific technique yet.
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.)
No preference, my main reason for upgrading is to have a pro-ish knife instead of a low grade one.
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)?
No preference.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
No preference.
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)?
Since I intend to keep the knife in the long run, I'll definitely need to familiarize myself with all the steps of properly maintaining a knife. But I suppose that ease of sharpening would be an important feature to someone inexperienced like me.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I suppose that longer edge retention would be a priority, which is why I didn't select stainless steel as a requirement.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
No.
Currently I do have bamboo, but I intend to replace it with a softer cutting board (help with selecting one would be appreciated), and never use it with this knife.
Do you sharpen your own knives? (Yes or no.)
Yes, though I'm probably doing it wrong.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
Due to a significant increase in the frequency of home cooking, I'm looking to upgrade my equipment, and that of course includes acquiring a proper knife (and a softer cutting board).
After some searching, I seem to have converged on JCK Deep Impact Gyuto as a good choice for a sub 200$, though I suppose you can provide me additional options.
LOCATION
Israel
KNIFE TYPE
Chef's Knife
Are you right or left handed?
Left handed, though I'm sort of ambidextrous, so I might be able to get away with using my right hand after some practice.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
I don't think that I have enough experience to form a preference.
What length of knife (blade) are you interested in (in inches or millimeters)?
Currently using 210mm, but maybe 240mm can also be nice. Same as above, I'm not familiar enough to form a preference.
Do you require a stainless knife? (Yes or no)
No.
What is your absolute maximum budget for your knife?
Let's put 200$ as a soft cap, which I'd be willing to break if there's an option that punches way above its price point.
KNIFE USE
Home environment
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.)
Mostly vegetables, sometimes meat, but not for cutting bones or between joints.
What knife, if any, are you replacing?
Some generic stainless steel, nothing to write home about.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Not experienced enough to form a preference.
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.)
Same as above, not experienced enough. Whatever motion I'm using, I'm probably doing it wrong, since I haven't really learned any specific technique yet.
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.)
No preference, my main reason for upgrading is to have a pro-ish knife instead of a low grade one.
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)?
No preference.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
No preference.
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)?
Since I intend to keep the knife in the long run, I'll definitely need to familiarize myself with all the steps of properly maintaining a knife. But I suppose that ease of sharpening would be an important feature to someone inexperienced like me.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I suppose that longer edge retention would be a priority, which is why I didn't select stainless steel as a requirement.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
No.
Currently I do have bamboo, but I intend to replace it with a softer cutting board (help with selecting one would be appreciated), and never use it with this knife.
Do you sharpen your own knives? (Yes or no.)
Yes, though I'm probably doing it wrong.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes
. If you put a gun to my head, I'd recommend a glass 500, 1000, and something higher. I have a 4000 that I heard good things about but its still in its original package 
) or masahiro VC. another great affordable makers could be shigeki tanaka, gihei, matsubara, ashi. should check with JCK or chubo, both have fairly cheap international shipping to israel.
