Hi everyone,
I got caught in the rabbit hole of kitchen knifes and am looking for a new gyuto that is more interesting than my existing line up. At the moment I have a stainless Yu Kurosaki Senko Gyuto 21cm and a staining Hinoura AS Petty. However, I would like as a daylie driver in my home kitchen.
After some research, I also found some interest in european kitchen knives.
To make the recommendations easier, I filled out the questionnaire:
Location: Europe
Knife Type: Gyuto
Are you right or left handed? Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I prefer a Japanese handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
21cm to 24cm
Do you require a stainless knife? (Yes or no)
No, I am interested in stainless and staining knives. I just dont want it to be extremely reactive.
What is your absolute maximum budget for your knife?
My maximum budget is 400€
KNIFE USE
The knife is primarily used at 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.)?
The typical tasks would be: slicing vegetables, chopping vegetables, mincing vegetables, slicing/filleting meat and fish
What knife, if any, are you replacing?
Yu Kurosaki SG2 Senko 21cm Gyuto (it will still be used)
Grip: Pinch Grip
What cutting motions do you primarily use?
1. Push Cut
2. Rock
3. Tip Draw
What improvements do you want from your current knife?
I would like the edge to be a bit more flat than the one from Kurosaki
Better aesthetics
-> I find Nashiji and Kurouchi finishes really beautiful, however i prefer Nashiji as it does not wash away with time
Comfort
-> a nice fit and finish as well as a rounded spine and choil are important to me
Ease of Use and Care
-> Rust prone knife are fine and a patina would be nice, however not absolutely necessary
-> The knife should not be extremely delicate - I do not want to extremely baby it
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-> I think all of the known steels are fine, even Shirogami
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
End Grain Cutting Board
Do you sharpen your own knives? Yes
SPECIAL REQUESTS/COMMENTS
By following recommendations, I found the following knives pretty interesting
- Yoshikane 21cm SKD Gyuto
- Birch and Bevel Carbon Gyuto
It would be nice if you guys have some experience with the above knives![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Do you find the Yoshikane to be too delicate for a home cook? I would put a microbevel or new edge on it, as I read some posts about a fragile edge OOTB
How do you rate the birch and bevel in comparison to the Yoshikane?
If you have other knife recommendations, especially european carbon knives in my price range, i'd be super happy
thank you and have a nice week![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
I got caught in the rabbit hole of kitchen knifes and am looking for a new gyuto that is more interesting than my existing line up. At the moment I have a stainless Yu Kurosaki Senko Gyuto 21cm and a staining Hinoura AS Petty. However, I would like as a daylie driver in my home kitchen.
After some research, I also found some interest in european kitchen knives.
To make the recommendations easier, I filled out the questionnaire:
Location: Europe
Knife Type: Gyuto
Are you right or left handed? Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I prefer a Japanese handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
21cm to 24cm
Do you require a stainless knife? (Yes or no)
No, I am interested in stainless and staining knives. I just dont want it to be extremely reactive.
What is your absolute maximum budget for your knife?
My maximum budget is 400€
KNIFE USE
The knife is primarily used at 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.)?
The typical tasks would be: slicing vegetables, chopping vegetables, mincing vegetables, slicing/filleting meat and fish
What knife, if any, are you replacing?
Yu Kurosaki SG2 Senko 21cm Gyuto (it will still be used)
Grip: Pinch Grip
What cutting motions do you primarily use?
1. Push Cut
2. Rock
3. Tip Draw
What improvements do you want from your current knife?
I would like the edge to be a bit more flat than the one from Kurosaki
Better aesthetics
-> I find Nashiji and Kurouchi finishes really beautiful, however i prefer Nashiji as it does not wash away with time
Comfort
-> a nice fit and finish as well as a rounded spine and choil are important to me
Ease of Use and Care
-> Rust prone knife are fine and a patina would be nice, however not absolutely necessary
-> The knife should not be extremely delicate - I do not want to extremely baby it
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-> I think all of the known steels are fine, even Shirogami
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
End Grain Cutting Board
Do you sharpen your own knives? Yes
SPECIAL REQUESTS/COMMENTS
By following recommendations, I found the following knives pretty interesting
- Yoshikane 21cm SKD Gyuto
- Birch and Bevel Carbon Gyuto
It would be nice if you guys have some experience with the above knives
Do you find the Yoshikane to be too delicate for a home cook? I would put a microbevel or new edge on it, as I read some posts about a fragile edge OOTB
How do you rate the birch and bevel in comparison to the Yoshikane?
If you have other knife recommendations, especially european carbon knives in my price range, i'd be super happy
thank you and have a nice week