Hey KKFers
Been using my Sukenari K-tip gyuto for the last 3 months, whilst I absolutely loved it I am finding the K-tip a little too 'delicate' when doing certain food prepwork like cutting a pumpkin or watermelon. When pointing the tip and slicing down I have on several occasion lightly gouged my cutting board (no damage but this is where I find the K-tip unsuitable for these type of work), so I am finding myself reaching for my older gyuto.
I'd like something with a proper wide bevel similar to this Hitohira (Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 240mm Ziricote Handle) that's within my budget.
I'd also like to have a crack at some White steel with a stainless clad, I enjoy sharpening my knife's and I'd love to get them screaming sharp won't be needing the extra edge retention from Blue steel.
Higher HRC is a plus for me too.
LOCATION
Australia
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
240mm Chef knife Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
Would prefer carbon and stainless clad
What is your absolute maximum budget for your knife?
500-900 Aud
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Mainly Pinch
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.)
Push-cut, slice, very light chop, and very ocassionaly rock for mining garlic (which I've steered away since I got the k-tip gyuto) as I am able to do the onion cut on garlic.
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 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 layered/damascus/petterend steel. would like a good two/tone handle (maybe dark wood with lighter buffalo handle). As long the fit and finish is perfect I'am happy.
Would prefered the handle to be 'sealed' with hot glue as the rust inside the handle just 'irsk' me.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Definately rounded spine and choil, good balance
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)?
Like to try white steel as I quite enjoy sharpening.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Synthethic Cutting board
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Love everything about this knife...if only it came in white steel.
Been using my Sukenari K-tip gyuto for the last 3 months, whilst I absolutely loved it I am finding the K-tip a little too 'delicate' when doing certain food prepwork like cutting a pumpkin or watermelon. When pointing the tip and slicing down I have on several occasion lightly gouged my cutting board (no damage but this is where I find the K-tip unsuitable for these type of work), so I am finding myself reaching for my older gyuto.
I'd like something with a proper wide bevel similar to this Hitohira (Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto 240mm Ziricote Handle) that's within my budget.
I'd also like to have a crack at some White steel with a stainless clad, I enjoy sharpening my knife's and I'd love to get them screaming sharp won't be needing the extra edge retention from Blue steel.
Higher HRC is a plus for me too.
LOCATION
Australia
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
240mm Chef knife Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
Would prefer carbon and stainless clad
What is your absolute maximum budget for your knife?
500-900 Aud
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Mainly Pinch
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.)
Push-cut, slice, very light chop, and very ocassionaly rock for mining garlic (which I've steered away since I got the k-tip gyuto) as I am able to do the onion cut on garlic.
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 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 layered/damascus/petterend steel. would like a good two/tone handle (maybe dark wood with lighter buffalo handle). As long the fit and finish is perfect I'am happy.
Would prefered the handle to be 'sealed' with hot glue as the rust inside the handle just 'irsk' me.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Definately rounded spine and choil, good balance
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)?
Like to try white steel as I quite enjoy sharpening.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Synthethic Cutting board
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
Love everything about this knife...if only it came in white steel.
