daveg
Member
I am new to this forum, however have read lots of discussions about pretty much what I am inquiring about. I was hoping to get advice specific to my situation.
I got a Moritaka gyuto 240 with aogami super about 6 years ago. I am just an amateur home chef, however this knife changed so many things for me! Especially taking down onions the proper way. Somewhat awkward at first with the length, I was considering going back to a 210, but over the time I have had it, I became quite nimble with it, and think I will replace it with another 240.
So why am I considering a different knife? The first issue is the reactivity of the aogami. I knew what I was getting into when I bought it, and I lived in a more moderate climate. I could stay ahead on the maintenance to avoid rust. I have since moved to midcoast Maine about 4 years ago, and live about a mile from the ocean, and am surrounded by a salt marsh. Even when I take the rust off the edge, it seems to re-appear in no time. I need to go to a stainless. Second issue is chippiness. In the beginning I was unaware of how chippy it was, and was cutting on an edge grain board. I now have a boos end grain, and I can handle it better, so this may not be a real issue, but if I am getting something different, I might as well address that if I can.
Which has led me to SG2/R2. I believe this will address my rust concern, and give me a blade which can match the edge retention and ridiculous sharpness I get from my aogami. I understand it might still be a bit chippy, but my understanding is it would be better than what I have.
I would also like something with a bit of bling. Would love it to have a damascus clad, or hammered. This is not my profession, so when I start swing it around the kitchen, I want to have a somewhat piece of art in my hand. This part would definitely not override function, but would be nice.
Also does the hammered edge really help with stickiness? I do a lot of potatoes, and if it does help even somewhat, I would like to include that in my desires. If it really makes no difference, then no big deal not having it.
Christmas gift from my wife, so I would like to keep it under $300
So I have seen the Miyabi mizu, and that seems to fit all of the criteria. Where I have seen numerous posts in the past, is most seem to agree it is a good knife, just there are equal or better alternatives for the same price point, not paying for the brand and marketing. Most everything I buy, I try to get the most functional and best bang for the buck, (I think my Moritaka fits that pattern), however the Miyabi still seems to give me everything I am desiring. (The fact they sell the brand at Macy's does bug me though!)
So I ask, if there are other alternatives to be had for the same price, (under 300) that deliver the same function/aesthetics, what are they?
So far all I have found is the Kurosaki R2 hammered 240 at CKTG. Is this a good alternative, and deliver more bang than the Miyabi? And what I am asking here, what other alternatives are there that I may not have seen?
Thanks all,
I got a Moritaka gyuto 240 with aogami super about 6 years ago. I am just an amateur home chef, however this knife changed so many things for me! Especially taking down onions the proper way. Somewhat awkward at first with the length, I was considering going back to a 210, but over the time I have had it, I became quite nimble with it, and think I will replace it with another 240.
So why am I considering a different knife? The first issue is the reactivity of the aogami. I knew what I was getting into when I bought it, and I lived in a more moderate climate. I could stay ahead on the maintenance to avoid rust. I have since moved to midcoast Maine about 4 years ago, and live about a mile from the ocean, and am surrounded by a salt marsh. Even when I take the rust off the edge, it seems to re-appear in no time. I need to go to a stainless. Second issue is chippiness. In the beginning I was unaware of how chippy it was, and was cutting on an edge grain board. I now have a boos end grain, and I can handle it better, so this may not be a real issue, but if I am getting something different, I might as well address that if I can.
Which has led me to SG2/R2. I believe this will address my rust concern, and give me a blade which can match the edge retention and ridiculous sharpness I get from my aogami. I understand it might still be a bit chippy, but my understanding is it would be better than what I have.
I would also like something with a bit of bling. Would love it to have a damascus clad, or hammered. This is not my profession, so when I start swing it around the kitchen, I want to have a somewhat piece of art in my hand. This part would definitely not override function, but would be nice.
Also does the hammered edge really help with stickiness? I do a lot of potatoes, and if it does help even somewhat, I would like to include that in my desires. If it really makes no difference, then no big deal not having it.
Christmas gift from my wife, so I would like to keep it under $300
So I have seen the Miyabi mizu, and that seems to fit all of the criteria. Where I have seen numerous posts in the past, is most seem to agree it is a good knife, just there are equal or better alternatives for the same price point, not paying for the brand and marketing. Most everything I buy, I try to get the most functional and best bang for the buck, (I think my Moritaka fits that pattern), however the Miyabi still seems to give me everything I am desiring. (The fact they sell the brand at Macy's does bug me though!)
So I ask, if there are other alternatives to be had for the same price, (under 300) that deliver the same function/aesthetics, what are they?
So far all I have found is the Kurosaki R2 hammered 240 at CKTG. Is this a good alternative, and deliver more bang than the Miyabi? And what I am asking here, what other alternatives are there that I may not have seen?
Thanks all,
