Hey everyone. I have been searching through the forums and lurking about for a while now but thought I would give this a try. Looking for a Gyuto to become my primary knife and my wife has volunteered to buy me one. I have a carbon petty knife (suisin) and have managed to take care of it without any rust issues. That said I am open to just about any steel and am sort of interested in maybe getting a carbon knife with cladding. I like the idea of having a little extra protection and If I go carbon I would prefer not to get the absolute most corrosive / high maintenance steel.
I really liked the thread "knives that make you go WHOA from the first cut!! I felt this way when I got my first Japanese petty knife. I want to get that same feeling from my Gyuto. I want a super sharp knife but I don't want to feel like it will break or chip from one wrong move either.
Seen a lot of good reviews and praise for Konosuke, Mizuno, Toyama, Wantanabe.
LOCATION
USA - San Diego
KNIFE TYPE
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese (but open to western if nessissary)
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
no
What is your absolute maximum budget for your knife?
$600
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?
veggies, some meat. basically all cooking related tasks that I used to use my german knife for.
What knife, if any, are you replacing?
german chef knife knife. Keeping it for bigger heavy tasks like pumpkin, spatchcock, handling meat or fish with bones in it.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use?
Push cut, chop, with occasional rock chop (only herbs)
What improvements do you want from your current knife?
sharpness, edge retention, but still don't want to get something too chippy.
Better aesthetics?
don't care.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Most good Japanese knives seem to hold an edge better then my wusthof classic. An important but I don't mind sharpening and stropping
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I have a rubber board and an HDPE board
Do you sharpen your own knives? (Yes or no.)
YES (currently using a king two sided with great results) will upgrade soon if the steel I buy requires it.
I really liked the thread "knives that make you go WHOA from the first cut!! I felt this way when I got my first Japanese petty knife. I want to get that same feeling from my Gyuto. I want a super sharp knife but I don't want to feel like it will break or chip from one wrong move either.
Seen a lot of good reviews and praise for Konosuke, Mizuno, Toyama, Wantanabe.
LOCATION
USA - San Diego
KNIFE TYPE
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese (but open to western if nessissary)
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
no
What is your absolute maximum budget for your knife?
$600
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?
veggies, some meat. basically all cooking related tasks that I used to use my german knife for.
What knife, if any, are you replacing?
german chef knife knife. Keeping it for bigger heavy tasks like pumpkin, spatchcock, handling meat or fish with bones in it.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use?
Push cut, chop, with occasional rock chop (only herbs)
What improvements do you want from your current knife?
sharpness, edge retention, but still don't want to get something too chippy.
Better aesthetics?
don't care.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Most good Japanese knives seem to hold an edge better then my wusthof classic. An important but I don't mind sharpening and stropping
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
I have a rubber board and an HDPE board
Do you sharpen your own knives? (Yes or no.)
YES (currently using a king two sided with great results) will upgrade soon if the steel I buy requires it.