Godslayer
Senior Member
- Joined
- Dec 21, 2014
- Messages
- 2,154
- Reaction score
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Time frame: looking to buy in January or February, after the holiday season, want to start doing homework early
Location: Canada, open to any source, but shipping costs must be accounted for.
Knife type: Yanagiba 270-330mm single bevel leaning towards this http://www.japaneseknifeimports.com...iba/gesshin-uraku-300mm-white-2-yanagiba.html
Right handed
Handle: Not a big concern, Japanese is more my style but im not against western. This will only be brought out when I either need to impress someone with a single smooth cut or slicing sashimi and other thin slices i.e carpaccio, boneless roasts etc.
Steel: Id like white carbon, but as long as it can be made ultra-sharp and isn't uber fragile, It doesn't really matter so long as the quality is there. My current knives are all blue carbon clad in stainless steel.
Budget: $300 Id go over if something amazing popped up, like an ao honesuki on super sale for $500 or something equally implausible
Environment: At home, it main purpose will be slicing, fish, prepared meats (think charcuterie), Carpaccio, and boneless roasts (loin roasts)
Replacing: My Gyuto 210mm, it is fairly thick and cant really do ultra-thin slicing, also it isnt long enough for me to do single slices of most roasts (handled a tenderloin ok)
Cutting style: I currently use a basic pinch grip and sliding motion with my gyuto, I am aware a yanagiba requires a different technique, this has yet to be mastered, and I have been practicing with my gyuto [video=youtube;CKnhOGc68YY]https://www.youtube.com/watch?v=CKnhOGc68YY[/video]
Environment: I will be purchasing stones soon, looking for a 1000 and 6000 grit stones at the moment. Cutting boards: plastic and wood, I have both, 90% is done on plastic. I own a ceramic honing rod 6000 grit.
Knife 2: Petty
Steel: White carbon/blue carbon
Budget: 80-120, I played with this a while ago http://shop.knifewear.com/masakage-mizu-petty-75mm/dp/1401
Environment: small jobs, chopping small fruit, stuff that using a nakiri or gyuto would be troublesome for i.e. small berries, grapes etc. also used as a prep knife for veg, garlic, shallots, odd peeling and trimming(I rarely peel things)
Replacing: A small western style double bevel deba around 100 mm
Cutting style: mainly pinch grip for vege, I hold it differently for peeling(I have no idea what this is called I know i cut towards myself though)
Knife 3: Honesuki
Steel: Blue, this may be hitting bone, scraping etc. has to be durable
Budget: 100-225
Environment: Chicken, duck, turkey, quail, can anyone say turdunken roulade, this may also see small game, rabbits mainly, might see a deer. Mainly deboning, the occasional slicing job if i want to trim something i just deboned, say prime rib to ribeye etc.
Replacing: a dull Cuisinart knife, which I wish to retire, its served its time.
Side note: I want a triangular one http://www.japaneseknifeimports.com...uki/gesshin-ginga-150mm-white-2-honesuki.html over a circular one http://www.japaneseknifeimports.com...arasuki/gesshin-stainless-150mm-hankotsu.html
Im open to used options, if anyone knows someone looking to sell any knives you think I would like, please let me know. Also I am a Noob, please be gentle
Location: Canada, open to any source, but shipping costs must be accounted for.
Knife type: Yanagiba 270-330mm single bevel leaning towards this http://www.japaneseknifeimports.com...iba/gesshin-uraku-300mm-white-2-yanagiba.html
Right handed
Handle: Not a big concern, Japanese is more my style but im not against western. This will only be brought out when I either need to impress someone with a single smooth cut or slicing sashimi and other thin slices i.e carpaccio, boneless roasts etc.
Steel: Id like white carbon, but as long as it can be made ultra-sharp and isn't uber fragile, It doesn't really matter so long as the quality is there. My current knives are all blue carbon clad in stainless steel.
Budget: $300 Id go over if something amazing popped up, like an ao honesuki on super sale for $500 or something equally implausible
Environment: At home, it main purpose will be slicing, fish, prepared meats (think charcuterie), Carpaccio, and boneless roasts (loin roasts)
Replacing: My Gyuto 210mm, it is fairly thick and cant really do ultra-thin slicing, also it isnt long enough for me to do single slices of most roasts (handled a tenderloin ok)
Cutting style: I currently use a basic pinch grip and sliding motion with my gyuto, I am aware a yanagiba requires a different technique, this has yet to be mastered, and I have been practicing with my gyuto [video=youtube;CKnhOGc68YY]https://www.youtube.com/watch?v=CKnhOGc68YY[/video]
Environment: I will be purchasing stones soon, looking for a 1000 and 6000 grit stones at the moment. Cutting boards: plastic and wood, I have both, 90% is done on plastic. I own a ceramic honing rod 6000 grit.
Knife 2: Petty
Steel: White carbon/blue carbon
Budget: 80-120, I played with this a while ago http://shop.knifewear.com/masakage-mizu-petty-75mm/dp/1401
Environment: small jobs, chopping small fruit, stuff that using a nakiri or gyuto would be troublesome for i.e. small berries, grapes etc. also used as a prep knife for veg, garlic, shallots, odd peeling and trimming(I rarely peel things)
Replacing: A small western style double bevel deba around 100 mm
Cutting style: mainly pinch grip for vege, I hold it differently for peeling(I have no idea what this is called I know i cut towards myself though)
Knife 3: Honesuki
Steel: Blue, this may be hitting bone, scraping etc. has to be durable
Budget: 100-225
Environment: Chicken, duck, turkey, quail, can anyone say turdunken roulade, this may also see small game, rabbits mainly, might see a deer. Mainly deboning, the occasional slicing job if i want to trim something i just deboned, say prime rib to ribeye etc.
Replacing: a dull Cuisinart knife, which I wish to retire, its served its time.
Side note: I want a triangular one http://www.japaneseknifeimports.com...uki/gesshin-ginga-150mm-white-2-honesuki.html over a circular one http://www.japaneseknifeimports.com...arasuki/gesshin-stainless-150mm-hankotsu.html
Im open to used options, if anyone knows someone looking to sell any knives you think I would like, please let me know. Also I am a Noob, please be gentle