New Japanese Knife Suggestion for New Person

Japanese Knives - by Tokushu Knife
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Its_Raw

Its_Raw

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Hello! I was initially thinking about a Shun for my first Japanese knife, but they seem to get some mixed reviews. There seems to be soo many to choose from I do not know where to start. I would like an authentic, hand-made knife if it can be found in the $150 or so price range. What do you suggest?

Thank you!
 
LOCATION
What country are you in? USA


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)? Start out with a chef's knife

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)? 8" or so


Do you require a stainless knife? (Yes or no) No, but might prefer some amount of protection from oxidation


What is your absolute maximum budget for your knife? $150ish


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.)? (Please identify as many tasks as you would like.) Slicing vegetables, steaks, etc.


What knife, if any, are you replacing? None

Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Link did not display pics - I hold the knife partially by the blade and handle as commonly done.

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.) Rocking, forward slicing, some chopping.


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 -


Comfort


Ease of Use and Care


Edge Retention (i.e., length of time you want the edge to last without sharpening)? Yes


KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Bamboo and end grain wood

Do you sharpen your own knives? (Yes or no.) Yes

If not, are you interested in learning how to sharpen your knives?

Are you interested in purchasing sharpening products for your knives? (Yes or no.) Already have


SPECIAL REQUESTS/COMMENTS Thank you!
 
If price is a limiting factor, and if Vietnam as opposed to Japan would work, you could consider Dao Vua. I have one and it's very reasonable value at the price point. Tokushu, among others, stock these.
 
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Johnsmyname said:
That is on the lower end of price spectrum, but you can definitely do better than Shun. Take a look at Knife Japan and email them for a suggestion. The owner Michael is a super nice guy.

https://knifejapan.com/knife-types/gyuto/gyuto-210mm/?sort=priceasc

Alternatively, keep an eye on the used market section here. I’m sure you’ll find some originally outside of your budget that’s barely used.

https://www.kitchenknifeforums.com/forums/buy-sell-trade-knife-only.33/
Click to expand...
If Kuwahara is the same smith as the Kuwabara tall petty I bought a coupla years back — definitely recommend. Handmade start to finish, good grind, great heat treat, simply loves to cut! If knives had tails this one would be wagging it.

Thanks so much for the link! Gonna have to get my one of his gyuto.
 
Kai Wasabi knives have always been , and always will be , my solid first knife suggestion. No frills , easy to maintain , take a wicked sharp edge and edge retention is quite good for the level of knife. The only knife in the line I do not recommend is the chefs knife..... It's a very European style blade . The rest are g2g.
 
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