Hi guys,
I am really happy I joined your great community. Please help me finding my first proper chef's knife.
Thanks in advance.
LOCATION
What country are you in?
EU
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)?
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)?
Around 210 mm
Do you require a stainless knife? (Yes or no)
Yes or at least semi-stainless
What is your absolute maximum budget for your knife?
150$
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 (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 meats and vegetables, chopping, trimming
What knife, if any, are you replacing?
none
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
european
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, Push-cut
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.)
N/A
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 like Damascus patern and I prefer those Tcychime spots.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Not sure, i'm like 183 cm tall, 95 kg...I want a stable knife.
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, easy motion when cutting, slicing, good food release
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not so important - it's mainly for home usage.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood - oak
Do you sharpen your own knives? (Yes or no.)
Yes, I sharpen my knives
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
SPECIAL REQUESTS/COMMENTS
I like beautiful knives, incl. handle
Based on the my preferences, (I think, without being sure) that I came to the following shortlist:
* VG-10 17 Layers Hammered Damascus HAA Kiritsuke Style Gyuto 210 mm - https://yuisenri.com/products/yoshihiro-haa-kiritsuke-gyuto?variant=30105271763038
*VG-10 33 Layers Hammered Damascus Kengata Gyuto 190 mm -
https://yuisenri.com/products/takayuki-33-gyuto-kengata?variant=36311229641
*VG-10/ 33 Layers Hammered Damascus Gyuto 210 mm - https://yuisenri.com/collections/takayuki/products/takayuki-33layers-gyuto?variant=8120209047646
All of them have same price.
I would appreciate if the community members comment:
*Which one is most suitable having in mind the questionary answers?
*What woul dbe the difference between 17 layers and 33 layers? How would it feel or look?
*I read that the Western style of handle is not that convenient compared to the wo-handle, especially for men with big hands like me . Is that so?
Thanks for the opinions.
I am really happy I joined your great community. Please help me finding my first proper chef's knife.
Thanks in advance.
LOCATION
What country are you in?
EU
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)?
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)?
Around 210 mm
Do you require a stainless knife? (Yes or no)
Yes or at least semi-stainless
What is your absolute maximum budget for your knife?
150$
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 (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 meats and vegetables, chopping, trimming
What knife, if any, are you replacing?
none
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
european
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, Push-cut
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.)
N/A
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 like Damascus patern and I prefer those Tcychime spots.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Not sure, i'm like 183 cm tall, 95 kg...I want a stable knife.
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, easy motion when cutting, slicing, good food release
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not so important - it's mainly for home usage.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood - oak
Do you sharpen your own knives? (Yes or no.)
Yes, I sharpen my knives
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
SPECIAL REQUESTS/COMMENTS
I like beautiful knives, incl. handle
Based on the my preferences, (I think, without being sure) that I came to the following shortlist:
* VG-10 17 Layers Hammered Damascus HAA Kiritsuke Style Gyuto 210 mm - https://yuisenri.com/products/yoshihiro-haa-kiritsuke-gyuto?variant=30105271763038
*VG-10 33 Layers Hammered Damascus Kengata Gyuto 190 mm -
https://yuisenri.com/products/takayuki-33-gyuto-kengata?variant=36311229641
*VG-10/ 33 Layers Hammered Damascus Gyuto 210 mm - https://yuisenri.com/collections/takayuki/products/takayuki-33layers-gyuto?variant=8120209047646
All of them have same price.
I would appreciate if the community members comment:
*Which one is most suitable having in mind the questionary answers?
*What woul dbe the difference between 17 layers and 33 layers? How would it feel or look?
*I read that the Western style of handle is not that convenient compared to the wo-handle, especially for men with big hands like me . Is that so?
Thanks for the opinions.
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