Hi guys! I'm new to the site as a poster but I've been reading the forums for a while.
There is a wealth of knowledge that everyone has and I've learned some. I'm ready to take the plunge in purchasing my second Japanese knife and would love to get your thoughts and/or recommendations for the best one for me in my price range.
I was looking at the Miyabi Birchwood but from reading the boards it seems that these knives are not liked much. I'm not a Pro chef , just a Home chef that loves being in the kitchen and loves pro tools. I just want a good knife that keeps an edge and doesn't constantly need resharpened/honed after every chopping job and is nice to look at. I started to sharpen learning on my Mac and didn't destroy it LOL. I am retired and have time now.
Was ready to pull the trigger on a Tanaka R2 / SG2 Damascus Gyuto WA 210mm yes i love the look of Damascus, is there any other recommendations or just go for it?
LOCATION
What country are you in?
-USA
KNIFE TYPE
What type of knife are you interested in
gyuto
Are you right or left handed?
-right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-WA
What length of knife (blade) are you interested in (in inches or millimeters)?
210 mm
Do you require a stainless knife? (Yes or no)
-Yes
What is your absolute maximum budget for your knife?
450
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 slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, (Please identify as many tasks as you would like.)
-Mostly veggie prep (slicing, chopping, mining, etc). Maybe some meat trimming but nothing with bones.
What knife, if any, are you replacing?
MAC Professional 6.5" Santoku Knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
-pinch
What cutting motions do you primarily use?
Chop Slice Mince Dice
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 don't necessarily need to improve over it, just replace.
Better aesthetics
Damascus was thinking R2 ?
Comfort med handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-I prefer a lighter, knife but not a laser
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion;
less reactivity with food
I'm willing to put in extra effort with maintenance .
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I prefer something on the harder side that I don't have to sharpen as often.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Yes End Grain
Do you sharpen your own knives? (Yes or no.)
-yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-no
There is a wealth of knowledge that everyone has and I've learned some. I'm ready to take the plunge in purchasing my second Japanese knife and would love to get your thoughts and/or recommendations for the best one for me in my price range.
I was looking at the Miyabi Birchwood but from reading the boards it seems that these knives are not liked much. I'm not a Pro chef , just a Home chef that loves being in the kitchen and loves pro tools. I just want a good knife that keeps an edge and doesn't constantly need resharpened/honed after every chopping job and is nice to look at. I started to sharpen learning on my Mac and didn't destroy it LOL. I am retired and have time now.
Was ready to pull the trigger on a Tanaka R2 / SG2 Damascus Gyuto WA 210mm yes i love the look of Damascus, is there any other recommendations or just go for it?
LOCATION
What country are you in?
-USA
KNIFE TYPE
What type of knife are you interested in
gyuto
Are you right or left handed?
-right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-WA
What length of knife (blade) are you interested in (in inches or millimeters)?
210 mm
Do you require a stainless knife? (Yes or no)
-Yes
What is your absolute maximum budget for your knife?
450
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 slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, (Please identify as many tasks as you would like.)
-Mostly veggie prep (slicing, chopping, mining, etc). Maybe some meat trimming but nothing with bones.
What knife, if any, are you replacing?
MAC Professional 6.5" Santoku Knife
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
-pinch
What cutting motions do you primarily use?
Chop Slice Mince Dice
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 don't necessarily need to improve over it, just replace.
Better aesthetics
Damascus was thinking R2 ?
Comfort med handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-I prefer a lighter, knife but not a laser
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion;
less reactivity with food
I'm willing to put in extra effort with maintenance .
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I prefer something on the harder side that I don't have to sharpen as often.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Yes End Grain
Do you sharpen your own knives? (Yes or no.)
-yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-no
