Morten San
Member
So yet another one of the good ol’ help the noob understand that he just needs to pull the trigger and buy all the knives Thread.
That being said, any comments and guidance will be much appreciated.
So here goes with the Questionaire
OCATION
What country are you in?
Denmark
KNIFE TYPE
What type of knife are you interested in:
Gyuto 240mm
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa-handle
Do you require a stainless knife? (Yes or no)
No, want Carbon knife... stainless clad is fine
What is your absolute maximum budget for your knife?
210€........ ok maybe 230-240, if really worth it
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 (Please identify as many tasks as you would like.)
slicing vegetables, chopping vegetables, slicing meat.
What knife, if any, are you replacing?
Old Raadvad sensei 19cm chef knife
Do you have a particular grip that you primarily use?
Pinch + Hammer
What cutting motions do you primarily use?
Push Cut, Chopping..... not too much rocking.
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.)
I like plain, tsuchime, Ku
no damascus or Mirror polish
It is important to me that it is BS made, and I know who has made it. So no stamped/large factory knives
Comfort:
Weight is hard for me, but midweight or around 170 - 210g is what i imagine.
Again guesswork, but imagine balance ever so slightly ahead of pinch, but honestly dont know
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)?
Would like a flatter profile for chopping, especially towards the heel. Front can have more belly. Tip can be normal or K, both is ok.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Don’t think it matters too much for my home use
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Have an american walnut diy board made from kitchen counter top leftover I bought.
Do you sharpen your own knives? (Yes or no.)
Yes. Suehiro cerax 400 + 1000/6000 stones + leather strop
By no means an expert, but have sharpened my existing Rasdvad knives (59-60 hrc) to nice sharpness 20 or so times
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
always, but not with this purchase.
I would prefer buying inside the EU, unless it makes economic sense to do otherwise. Import fees are flat 28$ + 25% VAT (haven’t found a costums rate, so if you know of any, please inform me)
Wan’t to pull the trigger by Black Friday at the latest, cause I’m quite impatient; but could be convinced to wait for stock if the perfect knife is coming back in near future.
So with this out of the way, here are my current main contenders (in no particular order)... all comments are welcome.
Yoshikane: seems a well priced all-round beginner
https://www.cleancut.eu/butik/knifetype/gyuto/kockkniv-1-detail
Wakui: killer looks and read good things.
https://www.cleancut.eu/butik/knifebrands/wakui-sanjo/kockkniv-14-2202-detail
Moritaka: appears to tick alot of boxes at an ok price
https://www.cleancut.eu/butik/knife...-08-22-12-33-182013-08-22-12-33-18-912-detail
Yu Kurosaki: Too expensive
https://www.cleancut.eu/butik/knife...01-16-15-03-42-18582015-01-16-15-16-03-detail
Kashima Sanjo: within range, but can’t figure out who made it
https://www.cleancut.eu/butik/knifetype/gyuto/kockkniv24_kashima_sanjo-3054-3055-3056-3057-detail
Kaeru Kasumi W#2: seems to be a good price at 183€ (cheapest) and can basically drive there and pick it up tomorrow.
https://www.japanesenaturalstones.com/cart.php?suggest=5fd10e8f-8a11-4060-a90f-7efff85559cb
Anruy ao#2: would love an Anruy/Masakage but is sold out everywhere
https://www.meesterslijpers.nl/masakage-messen/katsushige-anryu-gyuto-aogami-24-cm
Kanehiro AS (old version): only read good things, love the look. Fear the belly going all the way will not fit me well.
https://www.dictum.com/en/traditional-hocho-faa/kanehiro-hocho-gyuto-fish-and-meat-knife-719935
I know its a lot, but there are others and have checked and read threads about many many more. But will leave it here, and pray that you haven’t given up on me yet.
As a p.s. anyone know if I should expect BF deals from EU vendors? Is the deals outside EU so good I should consider buying intl.?
If you made it through, THANK YOU. If you comment I would be grateful.
Stay sharp
Morten San
That being said, any comments and guidance will be much appreciated.
So here goes with the Questionaire
OCATION
What country are you in?
Denmark
KNIFE TYPE
What type of knife are you interested in:
Gyuto 240mm
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa-handle
Do you require a stainless knife? (Yes or no)
No, want Carbon knife... stainless clad is fine
What is your absolute maximum budget for your knife?
210€........ ok maybe 230-240, if really worth it
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 (Please identify as many tasks as you would like.)
slicing vegetables, chopping vegetables, slicing meat.
What knife, if any, are you replacing?
Old Raadvad sensei 19cm chef knife
Do you have a particular grip that you primarily use?
Pinch + Hammer
What cutting motions do you primarily use?
Push Cut, Chopping..... not too much rocking.
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.)
I like plain, tsuchime, Ku
no damascus or Mirror polish
It is important to me that it is BS made, and I know who has made it. So no stamped/large factory knives
Comfort:
Weight is hard for me, but midweight or around 170 - 210g is what i imagine.
Again guesswork, but imagine balance ever so slightly ahead of pinch, but honestly dont know
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)?
Would like a flatter profile for chopping, especially towards the heel. Front can have more belly. Tip can be normal or K, both is ok.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Don’t think it matters too much for my home use
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Have an american walnut diy board made from kitchen counter top leftover I bought.
Do you sharpen your own knives? (Yes or no.)
Yes. Suehiro cerax 400 + 1000/6000 stones + leather strop
By no means an expert, but have sharpened my existing Rasdvad knives (59-60 hrc) to nice sharpness 20 or so times
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
always, but not with this purchase.
I would prefer buying inside the EU, unless it makes economic sense to do otherwise. Import fees are flat 28$ + 25% VAT (haven’t found a costums rate, so if you know of any, please inform me)
Wan’t to pull the trigger by Black Friday at the latest, cause I’m quite impatient; but could be convinced to wait for stock if the perfect knife is coming back in near future.
So with this out of the way, here are my current main contenders (in no particular order)... all comments are welcome.
Yoshikane: seems a well priced all-round beginner
https://www.cleancut.eu/butik/knifetype/gyuto/kockkniv-1-detail
Wakui: killer looks and read good things.
https://www.cleancut.eu/butik/knifebrands/wakui-sanjo/kockkniv-14-2202-detail
Moritaka: appears to tick alot of boxes at an ok price
https://www.cleancut.eu/butik/knife...-08-22-12-33-182013-08-22-12-33-18-912-detail
Yu Kurosaki: Too expensive
https://www.cleancut.eu/butik/knife...01-16-15-03-42-18582015-01-16-15-16-03-detail
Kashima Sanjo: within range, but can’t figure out who made it
https://www.cleancut.eu/butik/knifetype/gyuto/kockkniv24_kashima_sanjo-3054-3055-3056-3057-detail
Kaeru Kasumi W#2: seems to be a good price at 183€ (cheapest) and can basically drive there and pick it up tomorrow.
https://www.japanesenaturalstones.com/cart.php?suggest=5fd10e8f-8a11-4060-a90f-7efff85559cb
Anruy ao#2: would love an Anruy/Masakage but is sold out everywhere
https://www.meesterslijpers.nl/masakage-messen/katsushige-anryu-gyuto-aogami-24-cm
Kanehiro AS (old version): only read good things, love the look. Fear the belly going all the way will not fit me well.
https://www.dictum.com/en/traditional-hocho-faa/kanehiro-hocho-gyuto-fish-and-meat-knife-719935
I know its a lot, but there are others and have checked and read threads about many many more. But will leave it here, and pray that you haven’t given up on me yet.
As a p.s. anyone know if I should expect BF deals from EU vendors? Is the deals outside EU so good I should consider buying intl.?
If you made it through, THANK YOU. If you comment I would be grateful.
Stay sharp
Morten San