Hi everyone -
Long time listener and first-time caller here. (So hope I followed the right protocol on this post.) I'm a newish member to KKF (joining back in the Spring) and have really enjoyed diving in the rabbit hole of high-quality knives. That said, I thought I'd reach out to the community to get some advice on my next gyuto purchase. Thanks in advance for any/all advice you can offer!
LOCATION
What country are you in?
US
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-handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Ideally a wa handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$750
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.)
I cook for my family on most nights. LOTS of chopping and slicing veggies. On occasion, I will trim meats depending on the cut.
What knife, if any, are you replacing?
I'm not necessarily replacing a knife, but I would like to try out one of the well-established bladesmiths I hear so much about on here (e.g., Tanaka, Toyama). I have to admit I was a bit overwhelmed when I started researching as there were so many options - specifically why certain knives/bladesmiths were so recommended.
If it's helpful, I recently purchased a Wat 180 Pro nakiri and was BLOW AWAY by how well it cut. I was looking to find a similar "wow" factor in a gyuto. That said, as far as gyutos/chef's knives, I already have a Zwilling Kramer 8" carbon (my first jump into higher-end knives) and a Konosuke HD2 240MM laser.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I typically use a pinch grip.
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.)
Push-cut (first) and rock (second)
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.)
High carbon knife, good F&F, ideally with smooth choil and spine (thought not a deal breaker) would love a layered/Damascus but also enjoy the simplicity of a San-Mai.
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)?
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, Cherry end-grain board.
Do you sharpen your own knives? (Yes or no.)
Yes. Definitely not an expert yet, but am getting better with each sharpening.
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.)
Always open to more purchases.
SPECIAL REQUESTS/COMMENTS
If it helpful, I was initially looking into a TF Denka, but a few threads wisely dissuaded me from that. One of the comments said that you should know what you like before taking that plunge. That said, I'm hoping this purchase (or series of purchases?) really helps define that for me. THANKS AGAIN!
Long time listener and first-time caller here. (So hope I followed the right protocol on this post.) I'm a newish member to KKF (joining back in the Spring) and have really enjoyed diving in the rabbit hole of high-quality knives. That said, I thought I'd reach out to the community to get some advice on my next gyuto purchase. Thanks in advance for any/all advice you can offer!
LOCATION
What country are you in?
US
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-handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Ideally a wa handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
240mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$750
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.)
I cook for my family on most nights. LOTS of chopping and slicing veggies. On occasion, I will trim meats depending on the cut.
What knife, if any, are you replacing?
I'm not necessarily replacing a knife, but I would like to try out one of the well-established bladesmiths I hear so much about on here (e.g., Tanaka, Toyama). I have to admit I was a bit overwhelmed when I started researching as there were so many options - specifically why certain knives/bladesmiths were so recommended.
If it's helpful, I recently purchased a Wat 180 Pro nakiri and was BLOW AWAY by how well it cut. I was looking to find a similar "wow" factor in a gyuto. That said, as far as gyutos/chef's knives, I already have a Zwilling Kramer 8" carbon (my first jump into higher-end knives) and a Konosuke HD2 240MM laser.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
I typically use a pinch grip.
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.)
Push-cut (first) and rock (second)
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.)
High carbon knife, good F&F, ideally with smooth choil and spine (thought not a deal breaker) would love a layered/Damascus but also enjoy the simplicity of a San-Mai.
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)?
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)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes, Cherry end-grain board.
Do you sharpen your own knives? (Yes or no.)
Yes. Definitely not an expert yet, but am getting better with each sharpening.
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.)
Always open to more purchases.
SPECIAL REQUESTS/COMMENTS
If it helpful, I was initially looking into a TF Denka, but a few threads wisely dissuaded me from that. One of the comments said that you should know what you like before taking that plunge. That said, I'm hoping this purchase (or series of purchases?) really helps define that for me. THANKS AGAIN!
