Newbie from Arizona

[Smokey]

Hey All,

I’m just at a new / hobbyist level. I only have a set of cutco knives. I’ve recently found out those aren’t as nice as I was let to believe.
I’m looking to get a good knife or two.
Again I’m just a newbie hobbyist looking to have some nice knives to have in my kitchen, my question is: should I get a Gyuto or a chefs knife?

 

[daveb]

Welcome.

A gyuto is a chef's knife. Not all chef knives are gyuto.

The most notable difference for the user is the relatively flat profile of the gyuto and the harder steel used in the manufacture.

 

[fortheloveofmoar]

Welcome to a new way of life

 

[fortheloveofmoar]

Also consider the shape. How much of a belly do you like? Do you like more of a flat area of the knife edge?

How thick do you like your knive, how heavy. So many questions to be answered!

 

[Rangen]

Welcome from a fellow Arizonan! One nice thing about the desert is that it's easier to care for your carbon steel knives. Hang around long enough, and you may accumulate one or two of those...

 

[Smokey]

Also consider the shape. How much of a belly do you like? Do you like more of a flat area of the knife edge?

How thick do you like your knive, how heavy. So many questions to be answered!

So that’s part of the issue. I’m not sure what I like, I feel like I’d prefer the flat of the Gyuto, but have only really used a more “western” ( I think) profile.

I’m so new, I guess I don’t know my preferences. Ha, thank you!