Hi all,
I introduced myself briefly in the introduction thread, but thought to ask for help in the more appropriate thread. I am searching high and low for a new chef knife and hope you all can provide some very appreciated advice. I've been reading through many threads but have yet to come across exactly the knife I would like (within budget). I love the look of Yamawaku V2 Gyuto, but it seems impossible to obtain in europe at the moment...
So here goes
I currently own a set of Global knives and am looking for a new chef knife. Currently I have my eyes on a tamahagane bamboo style 27cm vg-5 steel which is on offer for about 100 euro, or a Ohishi 24 cm SKD steel chef knife for about 180 euro.
LOCATION
What country are you in?
Denmark
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 knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western mostly, but I have yet to try japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
24 or 27cm
Do you require a stainless knife? (Yes or no)
Preferably, though I love the look of patina, the old dirty carbons thread is amazing.
What is your absolute maximum budget for your knife?
200-ish dollars
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At 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 and dicing vegetables, slising meat (no bones), chopping veggies.
What knife, if any, are you replacing?
Global g2
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip, pointed finger grip
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.)
Slice, rocking/walking (not experienced enough to know which one i consistently perform)
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 edge retention is a must, nice to have feature: longer blade, if possible better aethestics (subjective, but i love nenox look).
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)?
I love dark wood for handles such as Walnut. Not a requirement though. As much uniqueness as you can get from a non-custom knife.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I do not mind the weight of my global g2, heavier would be fine i think, less sure about lighter. Again I lack experience and am willing to try almost anything
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)?
Easy to sharpen would be a good selling point, but I will learn with my globals and wait sharpening my new beauty until i know my stuff. Until then I will have to rely on a professional.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Yes please (bad joke). Edge retention is, as always, wanted.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
rubber, but willing to invest in new
Do you sharpen your own knives? (Yes or no.)
No
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
I introduced myself briefly in the introduction thread, but thought to ask for help in the more appropriate thread. I am searching high and low for a new chef knife and hope you all can provide some very appreciated advice. I've been reading through many threads but have yet to come across exactly the knife I would like (within budget). I love the look of Yamawaku V2 Gyuto, but it seems impossible to obtain in europe at the moment...
So here goes
I currently own a set of Global knives and am looking for a new chef knife. Currently I have my eyes on a tamahagane bamboo style 27cm vg-5 steel which is on offer for about 100 euro, or a Ohishi 24 cm SKD steel chef knife for about 180 euro.
LOCATION
What country are you in?
Denmark
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 knife
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western mostly, but I have yet to try japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
24 or 27cm
Do you require a stainless knife? (Yes or no)
Preferably, though I love the look of patina, the old dirty carbons thread is amazing.
What is your absolute maximum budget for your knife?
200-ish dollars
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At 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 and dicing vegetables, slising meat (no bones), chopping veggies.
What knife, if any, are you replacing?
Global g2
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip, pointed finger grip
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.)
Slice, rocking/walking (not experienced enough to know which one i consistently perform)
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 edge retention is a must, nice to have feature: longer blade, if possible better aethestics (subjective, but i love nenox look).
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)?
I love dark wood for handles such as Walnut. Not a requirement though. As much uniqueness as you can get from a non-custom knife.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I do not mind the weight of my global g2, heavier would be fine i think, less sure about lighter. Again I lack experience and am willing to try almost anything
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)?
Easy to sharpen would be a good selling point, but I will learn with my globals and wait sharpening my new beauty until i know my stuff. Until then I will have to rely on a professional.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Yes please (bad joke). Edge retention is, as always, wanted.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
rubber, but willing to invest in new
Do you sharpen your own knives? (Yes or no.)
No
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
