Hi yall,
Newbie looking to upgrade deeper into this rabbit hole looking for recommendations here
LOCATION
What country are you in? Indonesia
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
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese
What length of knife (blade) are you interested in (in inches or millimeters)? ~210mm
Do you require a stainless knife? Not really, always wanted to try a carbon steel knife
What is your absolute maximum budget for your knife? 250USD
KNIFE USE
Home
What are the main tasks you primarily intend to use the knife for? LOTS OF SWEET POTATOES, root veggies, slicing pork and beef, apples, pears, pineapples, general kitchen herbs and spices (garlic onion ginger)...and more sweet potatoes
What knife, if any, are you replacing? Tojiro DP 210mm Gyuto, Zwiling Henckels Intl 8" Chef Knife
Do you have a particular grip that you primarily use? Pinch always
What cutting motions do you primarily use? I am historically a rock chopper, but consciously moving to a more push cutter
What improvements do you want from your current knife? My Tojiro DP is difficult to sharpen and loses its edge only after 2-3 days of use
Better aesthetics? Interested in Kurouchi, but no dealbreakers here
Comfort? No real preference on weight, would prefer balance point right at pinch grip or further forward
Ease of Use? Sharp strong edge to be used for a lot of root veggies (love sweet potatoes), less wedging to make onion prep bearable
Edge Retention? 1 to 2 weeks of everyday use
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? YES
Do you sharpen your own knives? YES
So far the ones that have caught my eye are the Makoto Kurosaki SG2 210, Takamura Migaki R2 210, Munetoshi AS KU 210, and..... the Kramer Carbon Euroline (yes this is slightly above my price range, but if its worth it, Im willing to compromise).
Also been mesmerized by some of the Murray Carter knives (but way above price range). Surprised to see that there's not much talk about them here tbh.
Lets hear it, folks!
Cheers
Newbie looking to upgrade deeper into this rabbit hole looking for recommendations here
LOCATION
What country are you in? Indonesia
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
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese
What length of knife (blade) are you interested in (in inches or millimeters)? ~210mm
Do you require a stainless knife? Not really, always wanted to try a carbon steel knife
What is your absolute maximum budget for your knife? 250USD
KNIFE USE
Home
What are the main tasks you primarily intend to use the knife for? LOTS OF SWEET POTATOES, root veggies, slicing pork and beef, apples, pears, pineapples, general kitchen herbs and spices (garlic onion ginger)...and more sweet potatoes
What knife, if any, are you replacing? Tojiro DP 210mm Gyuto, Zwiling Henckels Intl 8" Chef Knife
Do you have a particular grip that you primarily use? Pinch always
What cutting motions do you primarily use? I am historically a rock chopper, but consciously moving to a more push cutter
What improvements do you want from your current knife? My Tojiro DP is difficult to sharpen and loses its edge only after 2-3 days of use
Better aesthetics? Interested in Kurouchi, but no dealbreakers here
Comfort? No real preference on weight, would prefer balance point right at pinch grip or further forward
Ease of Use? Sharp strong edge to be used for a lot of root veggies (love sweet potatoes), less wedging to make onion prep bearable
Edge Retention? 1 to 2 weeks of everyday use
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? YES
Do you sharpen your own knives? YES
So far the ones that have caught my eye are the Makoto Kurosaki SG2 210, Takamura Migaki R2 210, Munetoshi AS KU 210, and..... the Kramer Carbon Euroline (yes this is slightly above my price range, but if its worth it, Im willing to compromise).
Also been mesmerized by some of the Murray Carter knives (but way above price range). Surprised to see that there's not much talk about them here tbh.
Lets hear it, folks!
Cheers