bookgeek97
Active Member
- Joined
- Nov 19, 2017
- Messages
- 34
- Reaction score
- 0
Hey KKF folks, would love your recommendations:
Ultimately I'm hunting for flatter-profiled gyuto I can cook with being less mindful about edge-care or keeping wiping the entire blade of the knife. Thank you!
TLDR
1) 240mm gyuto less than $200 that has a big flat spot (No less than 3 inches); average tip height and ideally a modest amount of belly near the heel to avoid an abrupt stop in the cutting action (mostly push cut).
2) Forgiving enough that I can use this to rapidly rock mince, stab avocado pits
3) Easy care during use (stainless clad carbon is fine, but iron clad carbon is not desirable). Slight preference Western over wa-handle (simply for the stabilized wood).
Full Survey:
LOCATION
'Murica!
KNIFE TYPE
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Leaning towards Western but have a couple of wa-handle knives at home. Just nothing where the balance is behind the bolster/choil
What length of knife (blade) are you interested in (in inches or millimeters)?
240
Do you require a stainless knife? (Yes or no)
No. Just no iron-clad
What is your absolute maximum budget for your knife?
$150 is sweet spot. $200 for the right purchase.
KNIFE USE
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.)
Veggies (50/50 hard veggies vs soft), boneless meats, mincing herbs, skinning fish
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.)
Pinch
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, pull, rocking
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.)
- Average tip height to sheep's foot
- Contact patch of 3 inches
- Slight curve at heel
- Easy to sharpen & touch up
- Wide bevel would be nice to help when it comes time to thin
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)?
Nothing mirror or damascus; other than that don't care.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Would like the spine to be properly rounded, but at this price range I expect to be pulling out sandpaper anyway
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)?
Most important is profile: my kitchen counter is tall for my height, so a knife with too much belly doesn't feel great to use in my situation. I do mostly 70% push/pull cutting anyway.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
At least 3-4 prep sessions at home before the next touch up.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Hinoki
Do you sharpen your own knives?
Yes
SPECIAL REQUESTS/COMMENTS
Ultimately I'm hunting for flatter-profiled gyuto I can cook with being less mindful about edge-care or keeping wiping the entire blade of the knife. Thank you!
TLDR
1) 240mm gyuto less than $200 that has a big flat spot (No less than 3 inches); average tip height and ideally a modest amount of belly near the heel to avoid an abrupt stop in the cutting action (mostly push cut).
2) Forgiving enough that I can use this to rapidly rock mince, stab avocado pits
3) Easy care during use (stainless clad carbon is fine, but iron clad carbon is not desirable). Slight preference Western over wa-handle (simply for the stabilized wood).
Full Survey:
LOCATION
'Murica!
KNIFE TYPE
Gyuto
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Leaning towards Western but have a couple of wa-handle knives at home. Just nothing where the balance is behind the bolster/choil
What length of knife (blade) are you interested in (in inches or millimeters)?
240
Do you require a stainless knife? (Yes or no)
No. Just no iron-clad
What is your absolute maximum budget for your knife?
$150 is sweet spot. $200 for the right purchase.
KNIFE USE
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.)
Veggies (50/50 hard veggies vs soft), boneless meats, mincing herbs, skinning fish
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.)
Pinch
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, pull, rocking
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.)
- Average tip height to sheep's foot
- Contact patch of 3 inches
- Slight curve at heel
- Easy to sharpen & touch up
- Wide bevel would be nice to help when it comes time to thin
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)?
Nothing mirror or damascus; other than that don't care.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Would like the spine to be properly rounded, but at this price range I expect to be pulling out sandpaper anyway
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)?
Most important is profile: my kitchen counter is tall for my height, so a knife with too much belly doesn't feel great to use in my situation. I do mostly 70% push/pull cutting anyway.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
At least 3-4 prep sessions at home before the next touch up.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Hinoki
Do you sharpen your own knives?
Yes
SPECIAL REQUESTS/COMMENTS
