Northwoods
Member
Hey everyone. I'm new to the forums, and looking for some advice on choosing my first Gyotu. I live in the US, and am a home chef- I enjoy charcuterie, smoking, pickling, fermenting as well as cooking a wide variety of cuisines. For the last fifteen years or so, I have been using a set of Wustof classic knives. Two and a half years ago, I got my first whetstone and started my hand sharpening journey, and am now looking to explore the world of Japanese knives.
LOCATION
I live in the US.
KNIFE TYPE
What type of knife are you interested in? Gyuto or Santoku
Are you right or left handed? My wife and I are both left handed.
Are you interested in a Western handle or Japanese handle? Japanese, primarily.
What length of knife (blade) are you interested in (in inches or milometers)? 210 or 240. I was originally thinking 210, but some of the threads in this forum have me thinking I might be better off in with a 240. This is for my cabin kitchen, though, which is small- the counter is only 5' long, and most of our cutting boards are 12x16.
Do you require a stainless knife? No.
What is your absolute maximum budget for your knife? $210 usd
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, chopping , mincing vegetables, slicing meats- general meal prep. I have other knifes for paring, trimming, de-boning, carving, and cutting through bone.
What knife, if any, are you replacing? A ****** sontoku I bought for sharpening practice, and a backup to a chef's knife for prep work
Do you have a particular grip that you primarily use? Generally, on a chef knife, I use a pinch grip.
What cutting motions do you primarily use? Push and pull cut, chop, occasionally rock
What improvements do you want from your current knife? I want a decently easy knife to sharpen (50/50 bevel being the main consideration), something that can be a good daily performer and isn't too delicate (with the understanding that I won't abuse it and no one without decent knife skills will touch it), able to hold an edge at least a week or two being used for 1-2 meals a day, bonus points for cool looks but focus on usability and performance- my preference in aesthetics is less high polish, more organic character, but I do like some stainless knives.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Yes. What sort of monster do you think I am? Bamboo and synthetic mostly.
Do you sharpen your own knives? Yes. Working on getting better constantly. Knives are always hand washed and dry on a dedicated surface or with a towel.
Are you interested in purchasing sharpening products for your knives? Absolutely. I have King soaking stones as my current regular stones, would consider upgrading for the right knife. Looking into getting a strop.
LOCATION
I live in the US.
KNIFE TYPE
What type of knife are you interested in? Gyuto or Santoku
Are you right or left handed? My wife and I are both left handed.
Are you interested in a Western handle or Japanese handle? Japanese, primarily.
What length of knife (blade) are you interested in (in inches or milometers)? 210 or 240. I was originally thinking 210, but some of the threads in this forum have me thinking I might be better off in with a 240. This is for my cabin kitchen, though, which is small- the counter is only 5' long, and most of our cutting boards are 12x16.
Do you require a stainless knife? No.
What is your absolute maximum budget for your knife? $210 usd
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, chopping , mincing vegetables, slicing meats- general meal prep. I have other knifes for paring, trimming, de-boning, carving, and cutting through bone.
What knife, if any, are you replacing? A ****** sontoku I bought for sharpening practice, and a backup to a chef's knife for prep work
Do you have a particular grip that you primarily use? Generally, on a chef knife, I use a pinch grip.
What cutting motions do you primarily use? Push and pull cut, chop, occasionally rock
What improvements do you want from your current knife? I want a decently easy knife to sharpen (50/50 bevel being the main consideration), something that can be a good daily performer and isn't too delicate (with the understanding that I won't abuse it and no one without decent knife skills will touch it), able to hold an edge at least a week or two being used for 1-2 meals a day, bonus points for cool looks but focus on usability and performance- my preference in aesthetics is less high polish, more organic character, but I do like some stainless knives.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Yes. What sort of monster do you think I am? Bamboo and synthetic mostly.
Do you sharpen your own knives? Yes. Working on getting better constantly. Knives are always hand washed and dry on a dedicated surface or with a towel.
Are you interested in purchasing sharpening products for your knives? Absolutely. I have King soaking stones as my current regular stones, would consider upgrading for the right knife. Looking into getting a strop.
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