deadstar1202
Member
Hi everyone,
I'm a knives enthusiast since many years (mostly pocket knives) and lately, that I'm enjoyng coocking more at home, I'm falling in love with japanese kitchen knives so I'll need your help finding the right one for me:
LOCATION
What country are you in? Italy
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)? Gyuto
Are you right or left handed? right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I whould prefere japanese handle.
What length of knife (blade) are you interested in (in inches or millimeters)? around 21 cm
Do you require a stainless knife? (Yes or no) No but I'd prefere stainless cladding, semi stailess steel or full stailess steel
What is your absolute maximum budget for your knife? Preferably under 200€ (but it could also be a little more if it woth the difference)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home
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.)? General use, anyway I would avoid using this knife to cut pieces with bones, crunchy foods or bread.
What knife, if any, are you replacing? I am not going to replace other knife
Do you have a particular grip that you primarily use? Pinchgrip
What cutting motions do you primarily use? I usually slice, push cut and mincing.
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.)
Pleasure of use (laserish)
Nice aesthetics
Mild Care
Good Edge Retention
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? I have synthetic, wood and bamboo.
Do you sharpen your own knives? (Yes or no.) Yes, I sharpen my knives with fixed angle sharpening systems / stones
Are you interested in purchasing sharpening products for your knives? (Yes or no.) I'm fine right now
SPECIAL REQUESTS/COMMENTS
I'd like steels from 62hrc ahead and a laserish feeling when I cut (you know when it looks like the carrot is not even there...). I would prefere finish in order: Tsuchime, Nashiji, Kurouchi, others...
Also I would prefere a reliable name instead of rebrandings, unless it'is a great deal that bring me a better knife for less.
I found some options but I don't know about the the performance and if they whould fit my needs, hence I'm asking for your help, also I'm open to additional suggestions based on above description:
Shiro Kamo Akuma gyuto 210mm - AS with stailess cladding
Masashi Yamamoto gyuto 210mm - sld steel
Masashi Yamamoto looks even better to me. It would be 29€ out of my budget and about 50€ more than the Shiro Kamo, but I don't know how does it perform compared to the Shiro Kamo, would it be worth it? Once again, I'm open to additional suggestions
I'm a knives enthusiast since many years (mostly pocket knives) and lately, that I'm enjoyng coocking more at home, I'm falling in love with japanese kitchen knives so I'll need your help finding the right one for me:
LOCATION
What country are you in? Italy
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)? Gyuto
Are you right or left handed? right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? I whould prefere japanese handle.
What length of knife (blade) are you interested in (in inches or millimeters)? around 21 cm
Do you require a stainless knife? (Yes or no) No but I'd prefere stainless cladding, semi stailess steel or full stailess steel
What is your absolute maximum budget for your knife? Preferably under 200€ (but it could also be a little more if it woth the difference)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home
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.)? General use, anyway I would avoid using this knife to cut pieces with bones, crunchy foods or bread.
What knife, if any, are you replacing? I am not going to replace other knife
Do you have a particular grip that you primarily use? Pinchgrip
What cutting motions do you primarily use? I usually slice, push cut and mincing.
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.)
Pleasure of use (laserish)
Nice aesthetics
Mild Care
Good Edge Retention
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? I have synthetic, wood and bamboo.
Do you sharpen your own knives? (Yes or no.) Yes, I sharpen my knives with fixed angle sharpening systems / stones
Are you interested in purchasing sharpening products for your knives? (Yes or no.) I'm fine right now
SPECIAL REQUESTS/COMMENTS
I'd like steels from 62hrc ahead and a laserish feeling when I cut (you know when it looks like the carrot is not even there...). I would prefere finish in order: Tsuchime, Nashiji, Kurouchi, others...
Also I would prefere a reliable name instead of rebrandings, unless it'is a great deal that bring me a better knife for less.
I found some options but I don't know about the the performance and if they whould fit my needs, hence I'm asking for your help, also I'm open to additional suggestions based on above description:
Shiro Kamo Akuma gyuto 210mm - AS with stailess cladding
Masashi Yamamoto gyuto 210mm - sld steel
Masashi Yamamoto looks even better to me. It would be 29€ out of my budget and about 50€ more than the Shiro Kamo, but I don't know how does it perform compared to the Shiro Kamo, would it be worth it? Once again, I'm open to additional suggestions
