Opinions on the JCK Sazanami Damascus 210mm Gyuto?
- Thread starter Fong
- Start date
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Hi Fong,
Welcome to KKF! Always good to see another Aussie join up.
In essence, there are lots of variables, so we need more information.
Fill out the questionnaire to get personalised recommendations:
http://www.kitchenknifeforums.com/s...hich-Knife-Should-I-Buy-quot-Questionnaire-v2
Welcome to KKF! Always good to see another Aussie join up.
In essence, there are lots of variables, so we need more information.
Fill out the questionnaire to get personalised recommendations:
http://www.kitchenknifeforums.com/s...hich-Knife-Should-I-Buy-quot-Questionnaire-v2
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)?
210mm Gyuto
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Prefer western but i am open to options
What length of knife (blade) are you interested in (in inches or millimeters)?
210mm
Do you require a stainless knife? (Yes or no)
Open to options
What is your absolute maximum budget for your knife?
around 200AUD (~145USD)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
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/chopping vegetables and meats (also do a bit of rock chopping)
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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, Rock Chop, 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)?
Damascus Pattern
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Well balanced knife with comfortable handle
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)?
Relatively easy to sharpen
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
~ 1 month
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
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.)
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)?
210mm Gyuto
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Prefer western but i am open to options
What length of knife (blade) are you interested in (in inches or millimeters)?
210mm
Do you require a stainless knife? (Yes or no)
Open to options
What is your absolute maximum budget for your knife?
around 200AUD (~145USD)
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home use
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/chopping vegetables and meats (also do a bit of rock chopping)
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
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, Rock Chop, 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)?
Damascus Pattern
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Well balanced knife with comfortable handle
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)?
Relatively easy to sharpen
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
~ 1 month
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
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.)
I can't comment on the JCK knife that you've cited. However, Koki is a reputable vendor and it's likely to be at least a reasonable quality knife of reasonable value, and probably better than reasonable on both fronts.
At this price point, you're probably going to have to prioritise between a damascus finish (adds a lot to the cost without improving performance), performance and fit & finish (especially rounding of spine & choil).
IMO, if you use a pinch grip, the spine & choil is much more important than the handle comfort.
Let us know if you are prepared to buy a knife without damascus cladding. It opens up lots of options at this price point.
If you are prepared to stretch your budget to $250 AU, you could consider: http://www.knivesandstones.com/tana...uto-210mm-with-custom-octagonal-ebony-handle/
I haven't used it, but it gets a lot of respect on the forums. The F&F is done by James at K&S and is reportedly very good, with an excellent handle. Be aware that the damascus cladding is not stainless (it's probably more reactive than the aogami 2 core).
If you can go to $300 AU, you could look at http://www.knivesandstones.com/syousin-suminagashi-r2-damascus-gyuto-210mm-by-shiro-kamo/
I have a longer version of this and it's a brilliant knife. Fully stainless, with R2 core. Subtle but classy damascus cladding. Good F&F, nice handle. Great cutter with quite good food release. Long lasting edge. I love mine. A lot. Did I mention that I love it?
Unfortunately at this price point, postage from USA is likely to be prohibitive, so that limits your options.
At this price point, you're probably going to have to prioritise between a damascus finish (adds a lot to the cost without improving performance), performance and fit & finish (especially rounding of spine & choil).
IMO, if you use a pinch grip, the spine & choil is much more important than the handle comfort.
Let us know if you are prepared to buy a knife without damascus cladding. It opens up lots of options at this price point.
If you are prepared to stretch your budget to $250 AU, you could consider: http://www.knivesandstones.com/tana...uto-210mm-with-custom-octagonal-ebony-handle/
I haven't used it, but it gets a lot of respect on the forums. The F&F is done by James at K&S and is reportedly very good, with an excellent handle. Be aware that the damascus cladding is not stainless (it's probably more reactive than the aogami 2 core).
If you can go to $300 AU, you could look at http://www.knivesandstones.com/syousin-suminagashi-r2-damascus-gyuto-210mm-by-shiro-kamo/
I have a longer version of this and it's a brilliant knife. Fully stainless, with R2 core. Subtle but classy damascus cladding. Good F&F, nice handle. Great cutter with quite good food release. Long lasting edge. I love mine. A lot. Did I mention that I love it?
Unfortunately at this price point, postage from USA is likely to be prohibitive, so that limits your options.
Thanks for the recommendations. I am currently considering this knife as well which will be back in stock later. http://www.knivesandstones.com/tanaka-ginsan-migaki-gyuto-thin-grind-210mm-with-custom-ebony-handle/ . Would you recommend this knife and what can of grind does this knife have? Thanks.
So I guess that non-damascus is OK?
The Tanaka Ginsanko apparently has a quite thin grind.
Last time James got some in, they all were sold overnight if that gives you any idea. :big grin:
Check this thread:
http://www.kitchenknifeforums.com/showthread.php/29484-Tanaka-Ginsan-Migaki
The Tanaka Ginsanko apparently has a quite thin grind.
Last time James got some in, they all were sold overnight if that gives you any idea. :big grin:
Check this thread:
http://www.kitchenknifeforums.com/showthread.php/29484-Tanaka-Ginsan-Migaki
From James you can look at this options if no Damascus is ok:
210 Stainless Tanaka B2
http://www.knivesandstones.com/tana...uto-210mm-with-custom-octagonal-ebony-handle/
210 Ku Tanaka B2
http://www.knivesandstones.com/tana...uto-210mm-with-custom-octagonal-ebony-handle/
210 Syousin Chiku KU AS
http://www.knivesandstones.com/syou...-aogami-super-stainless-cladding-by-kurosaki/
I have both Tanaka and Syousin and both are great knives. I like Syousin more but I would recommend Tanaka if you are new in to J knives.
Keep in mind that it might take some time for James to have Tanaka Ginsanko back in stock, also there is sizeable hype over it and you must be quick. Last time they sold in few hours before they were even announced.
Another vendor of Tanakas is Metalmaster he has few 210 Damascus in stock:
Stainless:
http://www.metalmaster-ww.com/product/457
http://www.metalmaster-ww.com/product/527
Carbon (Blue 2):
www.metalmaster-ww.com/product/34
210 Stainless Tanaka B2
http://www.knivesandstones.com/tana...uto-210mm-with-custom-octagonal-ebony-handle/
210 Ku Tanaka B2
http://www.knivesandstones.com/tana...uto-210mm-with-custom-octagonal-ebony-handle/
210 Syousin Chiku KU AS
http://www.knivesandstones.com/syou...-aogami-super-stainless-cladding-by-kurosaki/
I have both Tanaka and Syousin and both are great knives. I like Syousin more but I would recommend Tanaka if you are new in to J knives.
Keep in mind that it might take some time for James to have Tanaka Ginsanko back in stock, also there is sizeable hype over it and you must be quick. Last time they sold in few hours before they were even announced.
Another vendor of Tanakas is Metalmaster he has few 210 Damascus in stock:
Stainless:
http://www.metalmaster-ww.com/product/457
http://www.metalmaster-ww.com/product/527
Carbon (Blue 2):
www.metalmaster-ww.com/product/34
Be aware however that James' Tanakas will likely have better spine and choil treatment and a very nice handle.
You'll need to be quick when they do come in 
I live 15min away from his store so I can drive to his place when it's back in stock
If I lived 15 mins from his place, I'd drive there when he's back in town... (Jan 9 I think) :biggrin:
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