Hi there, looking forward to getting stuck in here - my partner wants to kill me because of how much time I've invested in learning about knives now that I'm interested in buying some proper equipment!
It's hard to find top knives in England that are not insanely overpriced.
After a lot of research - my favourite option so far is a Kurosaki Shizuku (R2) though I am very much torn between the 210 and 240mm (these run to 215 and 245mm respectively real world). They are a bit overpriced in the UK but it is possible to get both models here. I realise this question has been asked 1000 times but would still benefit from some advice on this, I've even tried to make cardboard knife models to see how the 240 would feel. My 8" chef knife certainly doesn't feel big to me. I'm 5'10" with M/L hands if that helps.
Currently I have a Sabbatier 8' chef knife, Victorinox paring knives (9cm) and a Victorinox bread knife. I am also planning to get a petty and Nakiri in the future to give you an idea of my future setup.
In summary - please help me with:
LOCATION
What country are you in?
England
KNIFE TYPE
What type of knife are you interested in (e.g., chefs 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?
Wa
What length of knife (blade) are you interested in (in inches or millimeters)?
210 or 240 (struggling with this!)
Do you require a stainless knife? (Yes or no)
I think as it'll be my all purpose knife R2 or G3 would be preferable (I want to experiment with a carbon b2 for my next purchase!)
What is your absolute maximum budget for your knife?
£300, but less would leave some saving towards my next knife/stones etc!
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home cook, but with a penchant for nice equipment where it makes sense - I have a Vitamix that I use daily for example.
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 eat mostly vegetarian food but occasionally deviate. I chop and mince vegetables daily, tonnes of onions, garlic, ginger, chilli and also salad veg.
What knife, if any, are you replacing?
Sabbatier 20cm (8") chef/utility hybrid that significantly lacks height!
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip all the way.
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.)
I push cut pretty much all the time but occasionally chop - I'm trying to use every opportunity I take preparing veg to practice my skills now that I've read more and watched YouTube vids.
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.)
My current knife lacks height and also has a French profile - it has a bit of a flat spot but doesn't really excel at anything - chopping often creates accordion cuts so I'd like to get a knife that performs much better at push cutting, chopping and scooping ingredients.
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)?
I love the finish of Yu Kurosaki's knives but primarily prioritise getting a strong performer as this is to be my most used knife.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I want to embrace the Japanese style of knife - wa handle, rounded for pinch grip and balanced at the grip/if anything slightly blade forward.
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)?
Sharpness out of the box doesn't overly matter, potential is more important, push cutting and slicing, food release is a bonus.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
For every day home cooking, it would be good if it can hold the edge for a couple of weeks - perhaps with some touching up in between.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain cutting board (45x30cm for most tasks)
Do you sharpen your own knives? (Yes or no.)
Yes, I have a 1k/4k combination stone though I'm open to getting better (this is BearMoo - a cheap Amazon brand similar to a sharp pebble)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Keen to learn more to improve my technique - when lockdown ends I'm planning to go to a knife sharpening class at a J-knife store.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Purchasing more knife products... what can I say but yes
. Contemplating a set of Shapton stones (1k/5k).
It's hard to find top knives in England that are not insanely overpriced.
After a lot of research - my favourite option so far is a Kurosaki Shizuku (R2) though I am very much torn between the 210 and 240mm (these run to 215 and 245mm respectively real world). They are a bit overpriced in the UK but it is possible to get both models here. I realise this question has been asked 1000 times but would still benefit from some advice on this, I've even tried to make cardboard knife models to see how the 240 would feel. My 8" chef knife certainly doesn't feel big to me. I'm 5'10" with M/L hands if that helps.
Currently I have a Sabbatier 8' chef knife, Victorinox paring knives (9cm) and a Victorinox bread knife. I am also planning to get a petty and Nakiri in the future to give you an idea of my future setup.
In summary - please help me with:
- Any advice on where to source the Kurosaki Shizuku models at a good price in the UK would be amazing.
- Similar specced recommendations as alternatives or a steer if you think there is a profile that better suits my needs.
- Help with 210 vs 240mm!
LOCATION
What country are you in?
England
KNIFE TYPE
What type of knife are you interested in (e.g., chefs 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?
Wa
What length of knife (blade) are you interested in (in inches or millimeters)?
210 or 240 (struggling with this!)
Do you require a stainless knife? (Yes or no)
I think as it'll be my all purpose knife R2 or G3 would be preferable (I want to experiment with a carbon b2 for my next purchase!)
What is your absolute maximum budget for your knife?
£300, but less would leave some saving towards my next knife/stones etc!
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home cook, but with a penchant for nice equipment where it makes sense - I have a Vitamix that I use daily for example.
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 eat mostly vegetarian food but occasionally deviate. I chop and mince vegetables daily, tonnes of onions, garlic, ginger, chilli and also salad veg.
What knife, if any, are you replacing?
Sabbatier 20cm (8") chef/utility hybrid that significantly lacks height!
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch grip all the way.
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.)
I push cut pretty much all the time but occasionally chop - I'm trying to use every opportunity I take preparing veg to practice my skills now that I've read more and watched YouTube vids.
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.)
My current knife lacks height and also has a French profile - it has a bit of a flat spot but doesn't really excel at anything - chopping often creates accordion cuts so I'd like to get a knife that performs much better at push cutting, chopping and scooping ingredients.
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)?
I love the finish of Yu Kurosaki's knives but primarily prioritise getting a strong performer as this is to be my most used knife.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
I want to embrace the Japanese style of knife - wa handle, rounded for pinch grip and balanced at the grip/if anything slightly blade forward.
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)?
Sharpness out of the box doesn't overly matter, potential is more important, push cutting and slicing, food release is a bonus.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
For every day home cooking, it would be good if it can hold the edge for a couple of weeks - perhaps with some touching up in between.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain cutting board (45x30cm for most tasks)
Do you sharpen your own knives? (Yes or no.)
Yes, I have a 1k/4k combination stone though I'm open to getting better (this is BearMoo - a cheap Amazon brand similar to a sharp pebble)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Keen to learn more to improve my technique - when lockdown ends I'm planning to go to a knife sharpening class at a J-knife store.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Purchasing more knife products... what can I say but yes
. Contemplating a set of Shapton stones (1k/5k).
