Emilio_Goncalvez
Member
Hello!
I hope you are well, I would be happy to have some comments about this search pleaz, thank a lot in advance !!
LOCATION:
Malta (it is inside european union : telling this to take the customs fees in the math)
KNIFE TYPE:
I am looking for a GYUTO knife
19cm or 20cm or 21cm are ok but 21cm might be the best solution
handed - EDIT, error!! : I wrote left but I do want RIGHT, sorry for this error
Western or *** handle are both ok but Western would be better
I could accept aogami super but I really would prefer white/shirogami#1 ( I want nothing else at all than theses 2 choices )
350 eur / 400 usd would be a maximum I think
KNIFE USE:
knife use would be at home. I am not a professional and I do not know how to use a knife like a pro.
I am usually slicing/chopping/mincing vegetables and meats; nothing special about the meat...only basic slicing...no bones
I do not want to choose one cutting motions. I am trying to learn and adapt myself to all this, so I will reply about this in 5 years.
I am currently using a petty 18cm mostly and I would like to complete my small collection and try something else to see if I could adapt myself and love this new knife, or not =)
I do not care about esthetic.
I do not care about comfort.
I would like to have the best possible food release in the world.
I have several professional chef/cook friends.
After lots of chats with them I understood that in the long term the food release will no longer matter, this point is 500% clear.
But for now this point have a real importance in my eyes and it is my current desire.
In the long term when I will know how to use a knife in a better way I would make another choice, no problem about this next step.
Also I would like that this new knife is available and buyable, for example I would have been happy to buy a Takeda, but they seems not available anymore.
And also if the shop is inside europe, could be better for me as I could avoid customs fees like that.
So at first I tried to gather a list of blacksmiths (based on food release research), and secondly i tried to see if any stores are selling their products.
so, the list of blacksmiths :
Takeda Hamono/Shosui
Hiroshi Kato
Yoshimi Kato
Kurosaki Yu
Kurosaki Makoto
Katsushige Anryu
(some are Masakage Line)
Moritaka Hamono
Matsubara (it is a brand, not a name)
the list of online stores :
/////////////////////
Yoshimi Kato :
Yoshimi Kato
Masakage Koishi Gyuto
Aogami Super with SS Cladding
210mm
Masakage Koichi Gyuto
Aogami Super with SS Cladding
210mm
Yoshimi Kato
Nashiji Gyuto
Aogami Super with SS Cladding
210mm
Yoshimi Kato
Hammered Gyuto
Aogami Super with SS Cladding
210mm
////////////////////
Moritaka Hamono
Aogami Super with SS Cladding
210mm
So you can see that my blacksmith list is certainly not the best regarding my search for the best knife in food release. I am completely open-minded to all proposals.
I also spent time on youtube watching lots of food release videos without having found what I was looking for ahaha.
The other problem in my list is also that there is only super aogami knifes and nothing at all in shirogami/white#1 even is super aogami is OK.
KNIFE MAINTENANCE:
I am using a synthetic cutting board
I already have all the stones for the sharpening but I never took the time to try until now, so yes I will have to learn how to sharpen.
////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////
thank you in advance for any indication or help, and long life to this fabulous forum full of informations!
( Edit, also I found just few minutes ago this website, do not know if it is fully adapted but posting there ... Fujiwara Teruyasu
I hope you are well, I would be happy to have some comments about this search pleaz, thank a lot in advance !!
LOCATION:
Malta (it is inside european union : telling this to take the customs fees in the math)
KNIFE TYPE:
I am looking for a GYUTO knife
19cm or 20cm or 21cm are ok but 21cm might be the best solution
handed - EDIT, error!! : I wrote left but I do want RIGHT, sorry for this error
Western or *** handle are both ok but Western would be better
I could accept aogami super but I really would prefer white/shirogami#1 ( I want nothing else at all than theses 2 choices )
350 eur / 400 usd would be a maximum I think
KNIFE USE:
knife use would be at home. I am not a professional and I do not know how to use a knife like a pro.
I am usually slicing/chopping/mincing vegetables and meats; nothing special about the meat...only basic slicing...no bones
I do not want to choose one cutting motions. I am trying to learn and adapt myself to all this, so I will reply about this in 5 years.
I am currently using a petty 18cm mostly and I would like to complete my small collection and try something else to see if I could adapt myself and love this new knife, or not =)
I do not care about esthetic.
I do not care about comfort.
I would like to have the best possible food release in the world.
I have several professional chef/cook friends.
After lots of chats with them I understood that in the long term the food release will no longer matter, this point is 500% clear.
But for now this point have a real importance in my eyes and it is my current desire.
In the long term when I will know how to use a knife in a better way I would make another choice, no problem about this next step.
Also I would like that this new knife is available and buyable, for example I would have been happy to buy a Takeda, but they seems not available anymore.
And also if the shop is inside europe, could be better for me as I could avoid customs fees like that.
So at first I tried to gather a list of blacksmiths (based on food release research), and secondly i tried to see if any stores are selling their products.
so, the list of blacksmiths :
Takeda Hamono/Shosui
Hiroshi Kato
Yoshimi Kato
Kurosaki Yu
Kurosaki Makoto
Katsushige Anryu
(some are Masakage Line)
Moritaka Hamono
Matsubara (it is a brand, not a name)
the list of online stores :
/////////////////////
Yoshimi Kato :
Yoshimi Kato
Masakage Koishi Gyuto
Aogami Super with SS Cladding
210mm
Masakage Koichi Gyuto
Aogami Super with SS Cladding
210mm
Yoshimi Kato
Nashiji Gyuto
Aogami Super with SS Cladding
210mm
Yoshimi Kato
Hammered Gyuto
Aogami Super with SS Cladding
210mm
////////////////////
Moritaka Hamono
Aogami Super with SS Cladding
210mm
So you can see that my blacksmith list is certainly not the best regarding my search for the best knife in food release. I am completely open-minded to all proposals.
I also spent time on youtube watching lots of food release videos without having found what I was looking for ahaha.
The other problem in my list is also that there is only super aogami knifes and nothing at all in shirogami/white#1 even is super aogami is OK.
KNIFE MAINTENANCE:
I am using a synthetic cutting board
I already have all the stones for the sharpening but I never took the time to try until now, so yes I will have to learn how to sharpen.
////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////
thank you in advance for any indication or help, and long life to this fabulous forum full of informations!
( Edit, also I found just few minutes ago this website, do not know if it is fully adapted but posting there ... Fujiwara Teruyasu
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