Looking For An Upgrade to my Knives

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resds3

Member
Joined
Mar 13, 2020
Messages
22
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21
Location
utah
LOCATION
What country are you in? USA - Utah


KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chefs Knife (Preferably Japanese) , and possibly a ~5 inch utility knife (dont have to match)

Are you right or left handed? Right

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Either

What length of knife (blade) are you interested in (in inches or millimeters)? 8 Inch

Do you require a stainless knife? (Yes or no) No

What is your absolute maximum budget for your knife? ~$250/Chefs - ~$100/Utility



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 (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.) Slicing and chopping Veggies (onions chilis mostly), Butterflying Chicken, Trimming Meats

What knife, if any, are you replacing? Victorinox 10 Inch Chef Knife

Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Primarily Regular/Hammer but i do different grips depending on what im cutting and what knife im using.

What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.) Push Cut, Chop, Rock, Draw, Slice

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.) the 10 inch feels a bit unwieldy at times doing precise cuts, it seems to dull quicker than i would like

Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)? None - Not sure if wood would dry and crack in Utah and be a pain

Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? No big preference

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)? Push Cutting and Rocking occasionally, would like to sharpen

Edge Retention (i.e., length of time you want the edge to last without sharpening)? Preferably more than my current victorinox, a few weeks with semi regular use



KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) looking at getting an end grain wood and rubber NoTrax board, Currently using synthetic/Wood

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.) yes, Currently use a King 1000 and Leather strop with compound, looking to get maybe a 1000 and 4000 shapton glass and stropping but not set on any stones(would love suggestions). Not sure if a harder knife would be too much for the king.



SPECIAL REQUESTS/COMMENTS
To hit on a few things i said above,
-I enjoy the look of Japanese knives and have always wanted one - might also want a smaller ~5 inch utility knife for more precise cuts.
-Looking for something that holds a better edge than my victorinox
-Looking for suggestions on Stones am leaning toward 1k/4k shapton glass
-Looked around a bit and SG2 caught my eye for edge retention, was considering a Miyabi Birchwood on sale but unsure of the wood longevity in Utah, or maybe an Enso Sg2
 
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For chef knives, I have a Kurosaki AS from CKTG and a Munetoshi from JNS, both of which I like in that price range. Tanaka blue #2 damascus (and other Tanakas) from KnS is commonly recommended but I have never used one.
 
Now the tough choice for ya is if you want White#2 or SKD?
I've used both and both are good examples of the respective steels. I prefer the SKD.
I'm probably a bit biased because I don't love sharpening as much as some people do--the White #2 has a good reputation for being a pleasure to sharpen.
 
Now the tough choice for ya is if you want White#2 or SKD?
I've used both and both are good examples of the respective steels. I prefer the SKD.
I'm probably a bit biased because I don't love sharpening as much as some people do--the White #2 has a good reputation for being a pleasure to sharpen.
I like sharpening, I have a lot to learn but i do enjoy it.
 
Now the tough choice for ya is if you want White#2 or SKD?
I've used both and both are good examples of the respective steels. I prefer the SKD.
I'm probably a bit biased because I don't love sharpening as much as some people do--the White #2 has a good reputation for being a pleasure to sharpen.
which one is SKD? im pretty new to japanese knife steels and am going off this https://www.japanny.com/pages/japanese-knife-blade-steels
 
I like sharpening, I have a lot to learn but i do enjoy it.
Signs point to the White#2 then :) The chestnut handle on that one is a boon.
Food for thought: I'd recommend Wakui as an entry knife as well. White #2 but with smooth stainless cladding, as opposed to the Yoshikane hammered iron.
Killer value at $170 for a 210mm:
https://www.epicedge.com/shopexd.asp?id=95732
 
Both good knives. If you want to sharpen more and enjoy more, go white steel. If you want to sharpen less often, go SKD.

As an aside, SKD is apparently a class of steels similar to tool steels (Japanese standard), so it's unlikely to appear in the chart you have. Usually, there's a numeric designation (e.g. SKD11).
https://www.kitchenknifeforums.com/threads/best-sld-steel-knives.37772/#post-563599
Larrin is a metallurgist by training, fwiw.
Just to give you some bearings as you do your research, not an attempt to sway you.
 
which one is SKD? im pretty new to japanese knife steels and am going off this https://www.japanny.com/pages/japanese-knife-blade-steels
This Yoshi is SKD w/ stainless cladding: https://www.epicedge.com/shopexd.asp?id=85673
This Yoshi is White#2 w/ hammered iron cladding: https://carbonknifeco.com/collectio...-tsuchime-white-2-gyuto-210mm-chestnut-handle
This Wakui is White #2 with smooth stainless cladding: https://www.epicedge.com/shopexd.asp?id=95732

SKD is a tool steel that is semi-stainless. White is a carbon steel and will readily patina. Some time with the search button will unearth a WEALTH of information about steels. Otherwise, here's a nice succinct primer:
https://bernalcutlery.com/steel-types-beginning-primer
 
apologies for being an ignoramus, what is a boon
upload_2020-3-13_23-46-33.png

A lot of people around here like burnt chestnut handles, and they're not always the norm.
 
The Yoshikane is 50/50 and has what is probably the most even grind I’ve ever encountered.
 
I like Yoshi quite a lot - bought this one for a friend and he's never looked back.
https://www.epicedge.com/shopexd.asp?id=85673

If you want a little longer edge retention, I think conventional wisdom would point toward the SKD over the White-2 steel. It's pretty easy to sharpen as well.
How does skd and white 2 handle chipping. I've never used anything but generic stainless knives and am a bit paranoid. how would you say that hammered yoshi compared to this one I saw alot of posts about it in that skd thread https://knifewear.com/products/masashi-kemuri-sld-wa-chestnut-gyuto-210mm?variant=4370926993436
 
I'd keep the Victorinox for heavier tasks, and use the new knife for softer products. If you use a wood board, chipping shouldn't be a problem. When used as intended (not like an axe), I haven't had issues. My SO throws it around and leaves it dirty in the sink. It has chips.

Also Masashi used to work at the Yoshikane shop. So there's a lot of shafted DNA. Similar steel, heat treat, nice thin performance blade. I haven't used a masashi, but the picky chefs here seem to like them. It's on my to-buy list.

Hope this helps

Once you narrow down to 1-2 options, try posting an "x or y" thread. Those usually get more chatter than "new knife thread". Also means more opinions to sort through, but hey.... One may speak to you.

Both Masashi and Yoshi will be eye opening. Neither should create regret unless you discover you actually wanted a really beefy knife like the Victorinox. However, if you've made your way this far, you'll probably love a thin knife as much as we all do.
 
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This Yoshi is SKD w/ stainless cladding: https://www.epicedge.com/shopexd.asp?id=85673
This Yoshi is White#2 w/ hammered iron cladding: https://carbonknifeco.com/collectio...-tsuchime-white-2-gyuto-210mm-chestnut-handle
This Wakui is White #2 with smooth stainless cladding: https://www.epicedge.com/shopexd.asp?id=95732

SKD is a tool steel that is semi-stainless. White is a carbon steel and will readily patina. Some time with the search button will unearth a WEALTH of information about steels. Otherwise, here's a nice succinct primer:
https://bernalcutlery.com/steel-types-beginning-primer
wow you werent kidding, after going through these threads and researching those 3 might be my finalists and maybe this one https://knivesandstones.us/collecti...ite-2-stainless-clad-kurouchi-hammered-finish. Going to be hard to pick. are the yoshi and migaki white#2s very different? im leaning towards white 2 i think.
 
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are the yoshi and migaki white#2s very different? im leaning towards white 2 i think.
Migaki refers to the finish (i.e. smooth finish--IIRC "migaki" translates to "polish"). The brand for that one is Wakui.
Mostly the difference for those two is that the yoshi has the hammer finish and the chestnut handle. The wakui is also a tad thinner at the edge.
The Wakui you link from JNS would be great too.
Best part about these two is that they are great values, coming in at $50 or more below your budget. That's $50 that would buy a Shapton 100 grit stone :)
https://knivesandstones.us/collecti...ite-2-stainless-clad-kurouchi-hammered-finish
https://www.epicedge.com/shopexd.asp?id=95732
 
Migaki refers to the finish (i.e. smooth finish--IIRC "migaki" translates to "polish"). The brand for that one is Wakui.
Mostly the difference for those two is that the yoshi has the hammer finish and the chestnut handle. The wakui is also a tad thinner at the edge.
The Wakui you link from JNS would be great too.
Best part about these two is that they are great values, coming in at $50 or more below your budget. That's $50 that would buy a Shapton 100 grit stone :)
https://knivesandstones.us/collecti...ite-2-stainless-clad-kurouchi-hammered-finish
https://www.epicedge.com/shopexd.asp?id=95732
My only reservation with the Wakui is im looking it up and the 2.5mm thickness is a little thinner would there be a noticeable difference in weight?
 
My only reservation with the Wakui is im looking it up and the 2.5mm thickness is a little thinner would there be a noticeable difference in weight?
Weights are listed in the specs for the knives.
 
Weights are listed in the specs for the knives.
yeah , i guess just with it being my 1st knife its hard to gauge what 4.8 vs 5.2 feels like and if the thickness and weight make a noticeable difference.
 
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