I'm in the United States
I'm probably looking for a 210 - 230 mm gyuto
Right handed
Wa handle
Stainless, semi-stainless or stainless clad preferred
I would prefer to stay at or under $225, absolute max is $260
Home use
Primarily vegetable prep, limited use with fish and fruit
Replacing Wusthof chef's knife
I primarily use a pinch grip but sometimes finger point
I mostly use rocking cuts but walking, push/guillotine & glide and chop are also used
I want a knife that is sharper, holds an edge longer and feels more like an extension of my hand
I care about knife aesthetics. I don't like knives that look factory stamped/mass produced. I prefer some sense of hand craftsmanship but I am intolerant of rough/ragged/crude/marginally finished work. I'm not a fan of kurouchi finishes but I do like tsuchime and nashiji.
I'm looking for a middleweight knife with an all around profile, should balance rocking and chopping usability.
I primarily currently use an edge grain maple board but soft poly for raw fish. Considering getting an end grain maple board. Hinoki or Japanese willow unlikely but not impossible
I am a beginner sharpener at this point but yes, I can sharpen and have stones
I'm probably looking for a 210 - 230 mm gyuto
Right handed
Wa handle
Stainless, semi-stainless or stainless clad preferred
I would prefer to stay at or under $225, absolute max is $260
Home use
Primarily vegetable prep, limited use with fish and fruit
Replacing Wusthof chef's knife
I primarily use a pinch grip but sometimes finger point
I mostly use rocking cuts but walking, push/guillotine & glide and chop are also used
I want a knife that is sharper, holds an edge longer and feels more like an extension of my hand
I care about knife aesthetics. I don't like knives that look factory stamped/mass produced. I prefer some sense of hand craftsmanship but I am intolerant of rough/ragged/crude/marginally finished work. I'm not a fan of kurouchi finishes but I do like tsuchime and nashiji.
I'm looking for a middleweight knife with an all around profile, should balance rocking and chopping usability.
I primarily currently use an edge grain maple board but soft poly for raw fish. Considering getting an end grain maple board. Hinoki or Japanese willow unlikely but not impossible
I am a beginner sharpener at this point but yes, I can sharpen and have stones