nightslayer
Active Member
- Joined
- Aug 15, 2017
- Messages
- 35
- Reaction score
- 5
LOCATION
Singapore currently, but in the near future the UK.
KNIFE TYPE
I am interested in a Gyuto, right handed Wa handled (I admit I have only ever handled yos, but I am open to learning and figure I can adapt to different knife handles rather than making the knife adapt to my poor skills) with a blade length of 240mm (I currently use a 10" Henckels but find that a tad too long; but find 8" chef knives a tad too short). I would like either a carbon steel or semi-stainless - stainless doesn't sharpen as easily nor take an edge as easily, and I find the necessity of maintenance a worthy trade-off for those characteristics.
KNIFE USE
The knife will be used only for home use (and generally can be babied if need be).
I cook anything I feel like cooking, and also eat (mostly) anything, so it is safe to say the knife will see all sorts of varied uses (though I will keep the Henckels around, and also possess a chinese vegetable knife and ideally soon a bunch of utility knives, all of which I will use as beaters for rougher work involving bones and such)
Currently my main knife is a 10" Henckels Four Star, though I am also currently playing around with a carbon steel vegetable cleaver. The Henckels is slightly too big for me.
I favour the pinch grip, and mainly push-cut and slice. I admit to much rocking with the Henckels, but I am currently trying to unlearn that - the Chinese vegetable knife is additionally helpful for that purpose.
IMPROVEMENTS
Aesthetics are not a great concern; I want a functional knife. That being said, a clad knife would be ideal because that probably means less maintenance might be required, though I am not averse to patinas on my knife.
I would definitely like a knife lighter and more nimble than the one I currently use.
Ease of sharpening would be ideal, though I have patiently ground away at my Henckels with a 1000 grit CERAX I forsee I might not have quite so much time in the future. Hence, edge retention is also a large priority.
A thin knife which does not wedge easily would be good, but I would perhaps prefer durability to overly thin, delicate knives.
KNIFE MAINTENANCE
I have used a wood board, gotten rid of that due to moving, and am looking to obtain another - am currently using synthetic boards as a stopgap.
I am learning to sharpen my own knives - own a 1000 CERAX and 6000 Arashiyama, but am not the best on them yet. Do not own a strop or a proper hone, and am hoping I will not need to buy either, but am not averse to acquiring a strop if need be.
SPECIAL REQUESTS/COMMENTS
My budget is around 200USD shipping included, can go to slightly more if need be, but as a student that stretch has limits. I am not averse to waiting on BST or auction sites etc. if that will stretch range of available knives for the budget. I would like a knife I can buy and ideally stop chasing rabbits after - so not something entry level, but it doesn't have to be a work of art either.. though there is something about knowing one possesses a knife hand-forged in Japan which seems.. intrinsically pleasing in and of itself.
The priority is functionality for cooking - ideally an all-rounder knife that sharpens easily, takes a good edge and keeps it, while not being to prone to damage. I understand I might be asking for the sky - but recommendations within that budget would be ideal for me to narrow the scope of my research; there are far too many Japanese names flying around my head at the moment and all of them seem to have their pros and cons.
To anyone who reached this far down - thank you for taking the time to read
Singapore currently, but in the near future the UK.
KNIFE TYPE
I am interested in a Gyuto, right handed Wa handled (I admit I have only ever handled yos, but I am open to learning and figure I can adapt to different knife handles rather than making the knife adapt to my poor skills) with a blade length of 240mm (I currently use a 10" Henckels but find that a tad too long; but find 8" chef knives a tad too short). I would like either a carbon steel or semi-stainless - stainless doesn't sharpen as easily nor take an edge as easily, and I find the necessity of maintenance a worthy trade-off for those characteristics.
KNIFE USE
The knife will be used only for home use (and generally can be babied if need be).
I cook anything I feel like cooking, and also eat (mostly) anything, so it is safe to say the knife will see all sorts of varied uses (though I will keep the Henckels around, and also possess a chinese vegetable knife and ideally soon a bunch of utility knives, all of which I will use as beaters for rougher work involving bones and such)
Currently my main knife is a 10" Henckels Four Star, though I am also currently playing around with a carbon steel vegetable cleaver. The Henckels is slightly too big for me.
I favour the pinch grip, and mainly push-cut and slice. I admit to much rocking with the Henckels, but I am currently trying to unlearn that - the Chinese vegetable knife is additionally helpful for that purpose.
IMPROVEMENTS
Aesthetics are not a great concern; I want a functional knife. That being said, a clad knife would be ideal because that probably means less maintenance might be required, though I am not averse to patinas on my knife.
I would definitely like a knife lighter and more nimble than the one I currently use.
Ease of sharpening would be ideal, though I have patiently ground away at my Henckels with a 1000 grit CERAX I forsee I might not have quite so much time in the future. Hence, edge retention is also a large priority.
A thin knife which does not wedge easily would be good, but I would perhaps prefer durability to overly thin, delicate knives.
KNIFE MAINTENANCE
I have used a wood board, gotten rid of that due to moving, and am looking to obtain another - am currently using synthetic boards as a stopgap.
I am learning to sharpen my own knives - own a 1000 CERAX and 6000 Arashiyama, but am not the best on them yet. Do not own a strop or a proper hone, and am hoping I will not need to buy either, but am not averse to acquiring a strop if need be.
SPECIAL REQUESTS/COMMENTS
My budget is around 200USD shipping included, can go to slightly more if need be, but as a student that stretch has limits. I am not averse to waiting on BST or auction sites etc. if that will stretch range of available knives for the budget. I would like a knife I can buy and ideally stop chasing rabbits after - so not something entry level, but it doesn't have to be a work of art either.. though there is something about knowing one possesses a knife hand-forged in Japan which seems.. intrinsically pleasing in and of itself.
The priority is functionality for cooking - ideally an all-rounder knife that sharpens easily, takes a good edge and keeps it, while not being to prone to damage. I understand I might be asking for the sky - but recommendations within that budget would be ideal for me to narrow the scope of my research; there are far too many Japanese names flying around my head at the moment and all of them seem to have their pros and cons.
To anyone who reached this far down - thank you for taking the time to read