madelinez
Catcheside Fanatic
- Joined
- Jun 6, 2018
- Messages
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I'm looking for a new knife to replace (or complement) my current gyuto. I also have a Takeda Nakiri that I use for vegetables like onions, chilies, shallots, tomatoes so the new gyuto won't need to perform well for this kind of task. I want something tough, it doesn't need the best edge retention. Ease of sharpening is a big plus. Still happy to listen to suggestions for PM steels if people think they fit the bill.
LOCATION
What country are you in?
Australia
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto or Kiritsuke
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)?
210-240
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
~$850usd.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home environment (primary knife)
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.)? (Please identify as many tasks as you would like.)
Slicing harder vegetables (sweet potato, pumpkin, etc), slicing boneless meat.
What knife, if any, are you replacing?
A cheaper 210mm AS gyuto.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Slicing, push cut, I'll also use this knife for rocking potentially but that's not an impor
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.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
I'm flexible with aesthetics but based on the price it should have good fit and finish.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Current knife is very light, I'd like something potentially heavier for tougher tasks
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Less wedging, easier to sharpen
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Edge retention isn't particularly important, happy to sharpen often on stones.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain maple board.
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes, I'm still in a learning stage. I find my flat grind nakiri quite easy to sharpen but have more trouble with the gyuto.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, but already have a range of stones at different grits.
LOCATION
What country are you in?
Australia
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Gyuto or Kiritsuke
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)?
210-240
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
~$850usd.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home environment (primary knife)
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.)? (Please identify as many tasks as you would like.)
Slicing harder vegetables (sweet potato, pumpkin, etc), slicing boneless meat.
What knife, if any, are you replacing?
A cheaper 210mm AS gyuto.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Slicing, push cut, I'll also use this knife for rocking potentially but that's not an impor
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.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
I'm flexible with aesthetics but based on the price it should have good fit and finish.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Current knife is very light, I'd like something potentially heavier for tougher tasks
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Less wedging, easier to sharpen
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Edge retention isn't particularly important, happy to sharpen often on stones.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain maple board.
Do you sharpen your own knives? (Yes or no.)
Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Yes, I'm still in a learning stage. I find my flat grind nakiri quite easy to sharpen but have more trouble with the gyuto.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes, but already have a range of stones at different grits.