Vaughan
Shig taste on a Vic budget
Hey guys,
I have become more and more interested in kitchen knives over the last couple of years. I have been reading a lot of posts on this forum recently, as I am currently looking to buy something nicer, and thought I’d better get involved and make an account.
Some background:
I am a amateur home cook and my cutlery options were until recently; an overpriced bread knife that my partner bought, a kiwi 171 (bunka with belly??) and my main drive, a no brand 200mm, quite thin and flexy, gyuto type thing (with granton… holes?) that I can’t even remember how I ended up with. Oh, and a blunt pairing knife that I probably haven’t used in 6 months.
For some time I had contemplated buying some nicer cutting implements. But, having lived in share houses for all of my adult life and frequently finding my knives in the dishwasher and witnessing the general lack of care the knives received, decided against it.
Instead, I bid my time by learning how to sharpen the knives I already owned, with the peace of mind that if I messed up it was of little consequence. Last year I purchased a Naniwa Chosera 800, DMT Dia-sharp course and a leather stop. Whilst I am able to achieve a decent edge, due to the afformentioned no brand gyuto likely having a soft stainless blade, that edge does not hold for long.
Current situation:
A few months ago I purchased a Vitorinox Swiss Modern 20cm “Carving Knife”. Whilst its a little nicer than the “gyuto” I own, and the edge does last a bit longer, it doesn’t really appeal to me aesthetically or in its profile and I am quickly considering gifting it to a sibling who is without a chef knife (he will be chuffed).
My housemate is soon to move out, leaving me and my partner as the sole tenants. I am thinking this is a tipping point in the decision to finally buy something better as I trust that she will be able to follow my, weird to her, edge saving practices.
I am a little lost. I’m after a gyuto of 210mm/240mm length, to be used as my new primary knife. In reading some of the posts I often found myself looking at stuff that realistically I can’t justify >$400.00 (Aus dollars). I also see that a lot of stuff that’s recommended is out of stock. I almost settled for a 210mm R2 Takamura, but all of the Australian vendors are out of stock. Buying outside of Aus is much less appealing due to the additional freight and duty fees that I am likely to incur. More recently I have been considering something a little cheaper in carbon, like the Misono Swedish Steel or Masahiro VC line. There seem to be many other similar options (Fujiwara etc.), but from what I have read these were the ones that received better reviews. I will likely create a post for recommendations when I’m approved.
Thanks in advance,
Vaughan
*My motley crew
I have become more and more interested in kitchen knives over the last couple of years. I have been reading a lot of posts on this forum recently, as I am currently looking to buy something nicer, and thought I’d better get involved and make an account.
Some background:
I am a amateur home cook and my cutlery options were until recently; an overpriced bread knife that my partner bought, a kiwi 171 (bunka with belly??) and my main drive, a no brand 200mm, quite thin and flexy, gyuto type thing (with granton… holes?) that I can’t even remember how I ended up with. Oh, and a blunt pairing knife that I probably haven’t used in 6 months.
For some time I had contemplated buying some nicer cutting implements. But, having lived in share houses for all of my adult life and frequently finding my knives in the dishwasher and witnessing the general lack of care the knives received, decided against it.
Instead, I bid my time by learning how to sharpen the knives I already owned, with the peace of mind that if I messed up it was of little consequence. Last year I purchased a Naniwa Chosera 800, DMT Dia-sharp course and a leather stop. Whilst I am able to achieve a decent edge, due to the afformentioned no brand gyuto likely having a soft stainless blade, that edge does not hold for long.
Current situation:
A few months ago I purchased a Vitorinox Swiss Modern 20cm “Carving Knife”. Whilst its a little nicer than the “gyuto” I own, and the edge does last a bit longer, it doesn’t really appeal to me aesthetically or in its profile and I am quickly considering gifting it to a sibling who is without a chef knife (he will be chuffed).
My housemate is soon to move out, leaving me and my partner as the sole tenants. I am thinking this is a tipping point in the decision to finally buy something better as I trust that she will be able to follow my, weird to her, edge saving practices.
I am a little lost. I’m after a gyuto of 210mm/240mm length, to be used as my new primary knife. In reading some of the posts I often found myself looking at stuff that realistically I can’t justify >$400.00 (Aus dollars). I also see that a lot of stuff that’s recommended is out of stock. I almost settled for a 210mm R2 Takamura, but all of the Australian vendors are out of stock. Buying outside of Aus is much less appealing due to the additional freight and duty fees that I am likely to incur. More recently I have been considering something a little cheaper in carbon, like the Misono Swedish Steel or Masahiro VC line. There seem to be many other similar options (Fujiwara etc.), but from what I have read these were the ones that received better reviews. I will likely create a post for recommendations when I’m approved.
Thanks in advance,
Vaughan
*My motley crew
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