gicasorzo
Member
Hey guys, I’m new in the high-quality knives world and I want to buy my first good knife. I will use it mainly at home for cooking for myself, so, more than an efficient knife I´m looking for a knife to be fun to use.
LOCATION: United States
KNIFE TYPE
- Type: Wa-Gyuto / Kiritsuke. Short blade height (45-50mm).I really like Kiritsuke aesthetics.
- Right handed
- Japanese handle.
- Blade length: 240mm to 270mm.
- I prefer carbon steel over inox because I think they look AWESOME when the patina is formed. I saw some kurouchi finishes and I really liked them.
- Budget: Ideally 150-200, but I could do 250 for something that would really make the difference.
KNIFE USE
- Home use.
- Main tasks: slicing, filleting fish, mincing, trimming meat, sushi roll cutting, rock chopping. I don’t do any heavy tasks like breaking bones, so I’m not looking for a thick and heavy knife.
- My current knife: Mercer chef knife 8”
- Grip: Mostly hammer and pointed finger. However, with a better knife I would like to try pinch.
- Cutting motions that I use the most: Push-pull slide, rock chopping. I dont usually chop becausewith my current knife the food jumps everywhere.
- What improvements do you want from your current knife?
Better edge retention, thinner blade, lighter weight (more maneuverability), better aesthetics, longer and less-tall blade.
- Aesthetics: I like steels with a pattern; however, my budget is not much so this is not a priority. I like the kurouchi finish. I also really like carbon knives that are prone to develop blue/purple patina.
About the handle, I would like a classic round or octagonal wood handle, I don’t care the type of wood or color.
- Comfort: light weight knife, I don’t know much about balance, rounded spines and shapes. Flatter profiles call my attention.
- Ease of Use:
Easy to sharpen, hopefully sharp out of the box, descent food release, good slicer.
- Edge Retention: I hope to have a great edge retention.
KNIFE MAINTENANCE
I use a wooden cutting board (Teak)
I just started sharpening my knives with a Shapton Pro 1000 whetstone and a leather strop with compound. I still don’t have a polishing stone. However, I still don’t know if I should spend more money in more stones.
SPECIAL REQUESTS/COMMENTS
It may sound dumb. But I want a beautiful knife that make me feel like a Japanese badass with a katana cutting an onion like if it was butter hahaha. Also, I don’t care if the knife is used if it is in good condition.
Here are some options that I saw and I liked (I don't know nothing about brands though, and I dont know if the price is the best):
KIRITSUKE
Moritaka AS 240mm- https://www.**************.com/moritaka13.html
Shinko Seilan AS 240mm - Shinko Seilan Aogami Super Gyuto Kiritsuke Ktip 240 mm by Shiro Kamo
Kohetsu Kiritsuke HAP40 240mm, I read some good things about this steel, but I dont know. Also, it has a more round profile. There's also a similar one in super blue steel - https://www.**************.com/kohaki24.html
Yoshimitsu Fugen 240mm (White #1), I'm a bit concerned about the brittleness of White#1, however I wont use it to cut bones or frozen food. I like its low-height profile, but I don't know if it's good as my first and only good knife. - https://www.**************.com/yofuwh1ki24.html
Gyuto
Harukasze AS Morado 240mm - https://www.**************.com/hamoasgy24.html
Kohetsu AS 240mm - https://www.**************.com/rikoaosu24gy.html
Makoto VG7 Ryusei Gyuto 240mm - https://www.**************.com/marygy24.html
JCK Natures Blue Moon (Blue#2) 240mm - JCK Natures Blue Moon Series Wa Gyuto (180mm to 240mm, 3 Sizes)
THANK YOU GUYS! I WOULD REALLY APPRECIATE YOUR HELP!
LOCATION: United States
KNIFE TYPE
- Type: Wa-Gyuto / Kiritsuke. Short blade height (45-50mm).I really like Kiritsuke aesthetics.
- Right handed
- Japanese handle.
- Blade length: 240mm to 270mm.
- I prefer carbon steel over inox because I think they look AWESOME when the patina is formed. I saw some kurouchi finishes and I really liked them.
- Budget: Ideally 150-200, but I could do 250 for something that would really make the difference.
KNIFE USE
- Home use.
- Main tasks: slicing, filleting fish, mincing, trimming meat, sushi roll cutting, rock chopping. I don’t do any heavy tasks like breaking bones, so I’m not looking for a thick and heavy knife.
- My current knife: Mercer chef knife 8”
- Grip: Mostly hammer and pointed finger. However, with a better knife I would like to try pinch.
- Cutting motions that I use the most: Push-pull slide, rock chopping. I dont usually chop becausewith my current knife the food jumps everywhere.
- What improvements do you want from your current knife?
Better edge retention, thinner blade, lighter weight (more maneuverability), better aesthetics, longer and less-tall blade.
- Aesthetics: I like steels with a pattern; however, my budget is not much so this is not a priority. I like the kurouchi finish. I also really like carbon knives that are prone to develop blue/purple patina.
About the handle, I would like a classic round or octagonal wood handle, I don’t care the type of wood or color.
- Comfort: light weight knife, I don’t know much about balance, rounded spines and shapes. Flatter profiles call my attention.
- Ease of Use:
Easy to sharpen, hopefully sharp out of the box, descent food release, good slicer.
- Edge Retention: I hope to have a great edge retention.
KNIFE MAINTENANCE
I use a wooden cutting board (Teak)
I just started sharpening my knives with a Shapton Pro 1000 whetstone and a leather strop with compound. I still don’t have a polishing stone. However, I still don’t know if I should spend more money in more stones.
SPECIAL REQUESTS/COMMENTS
It may sound dumb. But I want a beautiful knife that make me feel like a Japanese badass with a katana cutting an onion like if it was butter hahaha. Also, I don’t care if the knife is used if it is in good condition.
Here are some options that I saw and I liked (I don't know nothing about brands though, and I dont know if the price is the best):
KIRITSUKE
Moritaka AS 240mm- https://www.**************.com/moritaka13.html
Shinko Seilan AS 240mm - Shinko Seilan Aogami Super Gyuto Kiritsuke Ktip 240 mm by Shiro Kamo
Kohetsu Kiritsuke HAP40 240mm, I read some good things about this steel, but I dont know. Also, it has a more round profile. There's also a similar one in super blue steel - https://www.**************.com/kohaki24.html
Yoshimitsu Fugen 240mm (White #1), I'm a bit concerned about the brittleness of White#1, however I wont use it to cut bones or frozen food. I like its low-height profile, but I don't know if it's good as my first and only good knife. - https://www.**************.com/yofuwh1ki24.html
Gyuto
Harukasze AS Morado 240mm - https://www.**************.com/hamoasgy24.html
Kohetsu AS 240mm - https://www.**************.com/rikoaosu24gy.html
Makoto VG7 Ryusei Gyuto 240mm - https://www.**************.com/marygy24.html
JCK Natures Blue Moon (Blue#2) 240mm - JCK Natures Blue Moon Series Wa Gyuto (180mm to 240mm, 3 Sizes)
THANK YOU GUYS! I WOULD REALLY APPRECIATE YOUR HELP!