New yo gyuto?

[mattador]

I'm looking at adding a new yo gyuto (240) to my rotation and I'm thinking about either the teruyasu fujiwara maboroshi or yoshikane sld. Are there any other knives that you would recommend that are somewhat similar? I know they're quite different, but I'm just looking to add something that performs as well as it looks :biggrin:

 

[mattador]

Also looking at Saji knives as well. Any other high end western gyuto I should be looking at?

 

[Nemo]

Questionairre?

http://www.kitchenknifeforums.com/showthread.php?t=12791

 

[mattador]

LOCATION

What country are you in? USA and







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?

Western, with bolster

What length of knife (blade) are you interested in (in inches or millimeters)?

240-270

Do you require a stainless knife? (Yes or no)

No

What is your absolute maximum budget for your knife?

600





KNIFE USE

Do you primarily intend to use this knife at home or a professional environment?

Professional environment

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.)

All of them

What knife, if any, are you replacing?



Do you have a particular grip that you primarily use? (Please click on this http://www.kitchenknifeforums.com/showthread.php/2023-Kitchen-Knife-Glossary#grip"]LINK for the common types of grips.)

Pinch

What cutting motions do you primarily use? (Please click on this http://www.kitchenknifeforums.com/showthread.php/2023-Kitchen-Knife-Glossary#cuttingmotion]LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)

Push, chop, and draw slice

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)?



Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?

Meh, I don’t mind cleaning it up myself

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)?

Pointy with little belly and a flat spot plus good food release


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

Above average edge retention at the very least





KNIFE MAINTENANCE

Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)

Rubber and wood

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.)



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







SPECIAL REQUESTS/COMMENTS

I’m also playing with the idea of a custom but I’d rather not wait a really long time for them to be available.