kerryjones
Member
Hello!
I'm looking for my first Gyuto knife. I've had a Cutco set for the last ~7 years or so, and more recently in the last 2 getting into whetstone sharpening. I definitely consider myself pretty "new" to the world, but hoping to find something that I can appreciate for many years to come. I'm a software engineer by trait, this is more of a hobby than a profession.
Location: US
Knife type: Gyuto
Right/left handed: Right
Handle: Wa handle
Length: 210mm (~8in)
Steel? Stainless preferred, I don't know much here I think I would like either R2/SG2 or AEB-L/13c26
Max Budget: $550 (but would prefer $200-350)
Intended use: Home
Main tasks: General use/slicing meats/cutting veggies
Replacing: Cutco 8" Chef's knife
Grip? pinch-grip
Cutting motion? Back to front or rocking
Improvements from current knife? Hold edge longer, sharper
Aesthetics? I would love a beautiful knife, attracted to rosewood & black handles, damascus is great but not necessary, stain resistance is nice but not necessary
Comfort? Nice handle material is good, rounded choil would be great, good balance would be great
Ease of Use? Rock chopping/slicing motion of the box would be nice
Edge Retention? I don't know the standards here, but this is definitely important to me
Cutting board? Wood (not bamboo) & rubber
Do you sharpen your own knives? Yes, but I need to learn how to do convex sharpening (definitely beginner here, I've gotten decently sharp, almost shave level)
Interested in purchasing sharpening products for your knives? Yes
SPECIAL REQUESTS/COMMENTS
I would like to have it handcrafted from a Japanese lineage (i.e. should be etched in), it would be meaningful to be able to have something (I was looking for an Anryu like the rest of the world). I have watched quite a few Ryky videos and only recently learned about how much of a grain of salt I need to take. Function of the knife is definitely primary goal, but I partially just want the trophy-aspect of having a nice knife that I can proud of, and can continue to hone my knife sharpening skills.
-----------
I posted a similar question on r/chefknives & got great responses, and simply looking for more opinions before I make a final decision
I'm looking for my first Gyuto knife. I've had a Cutco set for the last ~7 years or so, and more recently in the last 2 getting into whetstone sharpening. I definitely consider myself pretty "new" to the world, but hoping to find something that I can appreciate for many years to come. I'm a software engineer by trait, this is more of a hobby than a profession.
Location: US
Knife type: Gyuto
Right/left handed: Right
Handle: Wa handle
Length: 210mm (~8in)
Steel? Stainless preferred, I don't know much here I think I would like either R2/SG2 or AEB-L/13c26
Max Budget: $550 (but would prefer $200-350)
Intended use: Home
Main tasks: General use/slicing meats/cutting veggies
Replacing: Cutco 8" Chef's knife
Grip? pinch-grip
Cutting motion? Back to front or rocking
Improvements from current knife? Hold edge longer, sharper
Aesthetics? I would love a beautiful knife, attracted to rosewood & black handles, damascus is great but not necessary, stain resistance is nice but not necessary
Comfort? Nice handle material is good, rounded choil would be great, good balance would be great
Ease of Use? Rock chopping/slicing motion of the box would be nice
Edge Retention? I don't know the standards here, but this is definitely important to me
Cutting board? Wood (not bamboo) & rubber
Do you sharpen your own knives? Yes, but I need to learn how to do convex sharpening (definitely beginner here, I've gotten decently sharp, almost shave level)
Interested in purchasing sharpening products for your knives? Yes
SPECIAL REQUESTS/COMMENTS
I would like to have it handcrafted from a Japanese lineage (i.e. should be etched in), it would be meaningful to be able to have something (I was looking for an Anryu like the rest of the world). I have watched quite a few Ryky videos and only recently learned about how much of a grain of salt I need to take. Function of the knife is definitely primary goal, but I partially just want the trophy-aspect of having a nice knife that I can proud of, and can continue to hone my knife sharpening skills.
-----------
I posted a similar question on r/chefknives & got great responses, and simply looking for more opinions before I make a final decision