LOCATION
What country are you in?
CH
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)?
I'm looking for a chef's knife/gyuto.
Are you right or left handed?
right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
On longer knives I prefer Japanese handles.
What length of knife (blade) are you interested in (in inches or millimeters)?
200-215mm, I don't have too much space in the kitchen and a 240 seems unwieldy
Do you require a stainless knife? (Yes or no)
I'm thinking of a stainless or semi-stainless knife. So far I haven't worked with carbon knives. I've done some reading on them and I kinda know what to expect from one. It's always easy for distractions to arise around the house, so I think semi-stainless/stainless is a safe bet. Maybe I will take the plunge for a carbon knife if someone convinces me
What is your absolute maximum budget for your knife?
500€, but I'm willing to be flexible because it's supposed to be a nice present for myself
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
The knife is intended for home use.
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.)
The primary task of this longer Gyuto should be to cut larger root veggies and cabbage.
What knife, if any, are you replacing?
I've been using a Shiro Kamo R2 Santoku 165mm. I'm not replacing it, but looking for a longer addition.
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? (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.)
I like to use pull-cuts, tip draws and the occasional rocking
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 Kamo is quite a laser at 2mm at the spine. I'm looking for something slightly sturdier and thicker, maybe around 2.5mm.
Better aesthetics
I enjoy Migaki and and Nashiji finishes. Not too interested in Damascus anymore.
Comfort
I enjoy knives that balance close or on the heel. So I usually go for slightly heavier handles. Also I'm looking for something with good knuckle clearance, for me this means at least 48mm tall, 49mm is better.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
bamboo
Do you sharpen your own knives? (Yes or no.)
yes
Considerations
On the top of my list is the Konosuke 210mm HD2 with Laurel/Ebony handle. There seems to be a new version with increased height that brings it up to 49mm. Unfortunately I can't find it anywhere in stock and if I wait for it, I will need to be very lucky to get one. I've also considered a Yoshikane 210mm SKD Kiritsuke. I love the finish and the height, however I'm not sure I can get used to the flat profile. The third option is a Matsubara 210m Gyuto G3. It's super tall but I can't find a lot of information on its performance. The final option I'm considering is actually the Myojin Riki Seisakusho 230mm. The 210mm version isn't tall enough for me. I'm very curious to experience a Myojin grind. This will be another R2 knife though...
Can you recommend any of these knives? What other knives would you recommend in my situation?
What country are you in?
CH
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)?
I'm looking for a chef's knife/gyuto.
Are you right or left handed?
right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
On longer knives I prefer Japanese handles.
What length of knife (blade) are you interested in (in inches or millimeters)?
200-215mm, I don't have too much space in the kitchen and a 240 seems unwieldy
Do you require a stainless knife? (Yes or no)
I'm thinking of a stainless or semi-stainless knife. So far I haven't worked with carbon knives. I've done some reading on them and I kinda know what to expect from one. It's always easy for distractions to arise around the house, so I think semi-stainless/stainless is a safe bet. Maybe I will take the plunge for a carbon knife if someone convinces me
What is your absolute maximum budget for your knife?
500€, but I'm willing to be flexible because it's supposed to be a nice present for myself
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
The knife is intended for home use.
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.)
The primary task of this longer Gyuto should be to cut larger root veggies and cabbage.
What knife, if any, are you replacing?
I've been using a Shiro Kamo R2 Santoku 165mm. I'm not replacing it, but looking for a longer addition.
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? (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.)
I like to use pull-cuts, tip draws and the occasional rocking
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 Kamo is quite a laser at 2mm at the spine. I'm looking for something slightly sturdier and thicker, maybe around 2.5mm.
Better aesthetics
I enjoy Migaki and and Nashiji finishes. Not too interested in Damascus anymore.
Comfort
I enjoy knives that balance close or on the heel. So I usually go for slightly heavier handles. Also I'm looking for something with good knuckle clearance, for me this means at least 48mm tall, 49mm is better.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
bamboo
Do you sharpen your own knives? (Yes or no.)
yes
Considerations
On the top of my list is the Konosuke 210mm HD2 with Laurel/Ebony handle. There seems to be a new version with increased height that brings it up to 49mm. Unfortunately I can't find it anywhere in stock and if I wait for it, I will need to be very lucky to get one. I've also considered a Yoshikane 210mm SKD Kiritsuke. I love the finish and the height, however I'm not sure I can get used to the flat profile. The third option is a Matsubara 210m Gyuto G3. It's super tall but I can't find a lot of information on its performance. The final option I'm considering is actually the Myojin Riki Seisakusho 230mm. The 210mm version isn't tall enough for me. I'm very curious to experience a Myojin grind. This will be another R2 knife though...
Can you recommend any of these knives? What other knives would you recommend in my situation?
