Hi all, FNG here.
I recently picked up a little Takamura Chromax 130mm petty, and I'm quite enjoying it. But upon showing it to my chef, he said "What are you doing!? Let me buy your next knife, it's already in the budget." So I'm unexpectedly in the market again, with a larger budget than I would normally have (He said "something reasonable, $200-400" but didn't balk when I showed him a knife that was a tad over that).
For background, I'm a sous chef at a university dining hall/catering kitchen (two operations out of one kitchen). I've been cooking for about 15 years. I have a couple carbon knives in addition to a cast of unremarkable stainless beaters. They include a Daovua bunka (175-180mm?) I acquired to see if I was up to taking care of reactive/carbon knives and to learn to sharpen on (it's been quite butchered by my early attempts), and a Shinko Seilan AS Nakiri 180mm, and the petty mentioned above. So I figure it's about time I get a proper gyuto.
For sharpening, as mentioned I'm still quite a novice (looking forward to learning more here), but I have access at work to a tri-stone contraption with unknown stones, and my chef's Wicked Edge. I plan on continuing to use the tri-stones to practice free hand with my other knives, while this new one will get the Wicked Edge until I'm more confident in my technique.
The issue I run into in shopping for this new knife is that I don't have the requisite hands-on experience to have developed preferences in terms of grind, steel, etc. I'm trying to avoid thus defaulting to shopping on aesthetics. I'd normally be considering my max budget to be 200-250 USD, so I'm getting a considerable bump here. I wonder if I would be best suited by acquiring the ideal expression (within budget) of either end of the "workhorse/laser" dichotomy, and thus getting a good feel for my preferences, or going for a more middle of the road knife?
LOCATION
What country are you in?
-Utah, United States
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
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
-I'm leaning 240mm, as my better knives are all on the shorter end, but I could be convinced to go 210mm.
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$400-450 USD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
-Pro
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.)
-General prep i.e. slicing, chopping, mincing vegetables, slicing/trimming meats, obviously avoiding tasks with bones, etc.
What knife, if any, are you replacing?
-None/stainless chef knife beaters
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, some rock chop, though I'm comfortable adjusting as needed
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 cutting performance, edge retention, comfort and aesthetics are a bonus
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
-Wood. Synthetics are common in my kitchen, but this knife will be getting the queen treatment
Do you sharpen your own knives? (Yes or no.)
-Yes, but need improvement
If not, are you interested in learning how to sharpen your knives?
-Absolutely
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-Yes
SPECIAL REQUESTS/COMMENTS
I have had my eye on a few knives I'll list here which I'd love insight - or correction - on (all 240mm unless otherwise noted).
-Konosuke HD2: May seem a bit basic or pedestrian for the budget, I guess? But the semi-stainless would lend itself better to a big busy kitchen, though I am a bit more inclined toward more reactive carbon steel, and comfortable keeping it dry. It never hurts to have a stainless "ol' reliable."
-Mutsumi Hinoura Ajikataya Shirogami #2: White #2 steel & carbon cladding for that patina, a grind that seems like it would lend itself well to learning sharpening/thinning/etc eventually (Correct me if I'm wrong), the profile appeals to me though I could see myself gaining a preference for a flatter one (maybe a different knife down the road), and I'm inclined toward kurouchi & nashiji finishes.
-Konosuke MB White #2: Both Konosuke & Mutsumi Hinoura involved. White #2 steel with stainless cladding. Seems like a solid compromise between the 2 above, though I don't know how much this knife leans one way or another, or if it's worth the extra money compared to the above.
-Hado Sakai Sumi: White #2 again (I swear I don't actually know enough to have a steel preference here, White 2 just keeps showing up), seems like quite a thin grind. Could be wrong again, but seems less a compromise than others in terms of a "workhorse/laser." Perhaps a good knife to test which end of that spectrum I'm inclined towards?
-Nigara SG2 Kurouchi Tsuchime
-Suishin Inox Honyaki
-Nakagawa Ginsan
-Sakai Kikumori Kikuzuki Rin
Thanks if you made it this far, looking forward to responses and learning a lot here at KKF (and eventually buying a lot more knives!).
I recently picked up a little Takamura Chromax 130mm petty, and I'm quite enjoying it. But upon showing it to my chef, he said "What are you doing!? Let me buy your next knife, it's already in the budget." So I'm unexpectedly in the market again, with a larger budget than I would normally have (He said "something reasonable, $200-400" but didn't balk when I showed him a knife that was a tad over that).
For background, I'm a sous chef at a university dining hall/catering kitchen (two operations out of one kitchen). I've been cooking for about 15 years. I have a couple carbon knives in addition to a cast of unremarkable stainless beaters. They include a Daovua bunka (175-180mm?) I acquired to see if I was up to taking care of reactive/carbon knives and to learn to sharpen on (it's been quite butchered by my early attempts), and a Shinko Seilan AS Nakiri 180mm, and the petty mentioned above. So I figure it's about time I get a proper gyuto.
For sharpening, as mentioned I'm still quite a novice (looking forward to learning more here), but I have access at work to a tri-stone contraption with unknown stones, and my chef's Wicked Edge. I plan on continuing to use the tri-stones to practice free hand with my other knives, while this new one will get the Wicked Edge until I'm more confident in my technique.
The issue I run into in shopping for this new knife is that I don't have the requisite hands-on experience to have developed preferences in terms of grind, steel, etc. I'm trying to avoid thus defaulting to shopping on aesthetics. I'd normally be considering my max budget to be 200-250 USD, so I'm getting a considerable bump here. I wonder if I would be best suited by acquiring the ideal expression (within budget) of either end of the "workhorse/laser" dichotomy, and thus getting a good feel for my preferences, or going for a more middle of the road knife?
LOCATION
What country are you in?
-Utah, United States
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
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
-I'm leaning 240mm, as my better knives are all on the shorter end, but I could be convinced to go 210mm.
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
$400-450 USD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
-Pro
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.)
-General prep i.e. slicing, chopping, mincing vegetables, slicing/trimming meats, obviously avoiding tasks with bones, etc.
What knife, if any, are you replacing?
-None/stainless chef knife beaters
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, some rock chop, though I'm comfortable adjusting as needed
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 cutting performance, edge retention, comfort and aesthetics are a bonus
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
-Wood. Synthetics are common in my kitchen, but this knife will be getting the queen treatment
Do you sharpen your own knives? (Yes or no.)
-Yes, but need improvement
If not, are you interested in learning how to sharpen your knives?
-Absolutely
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-Yes
SPECIAL REQUESTS/COMMENTS
I have had my eye on a few knives I'll list here which I'd love insight - or correction - on (all 240mm unless otherwise noted).
-Konosuke HD2: May seem a bit basic or pedestrian for the budget, I guess? But the semi-stainless would lend itself better to a big busy kitchen, though I am a bit more inclined toward more reactive carbon steel, and comfortable keeping it dry. It never hurts to have a stainless "ol' reliable."
-Mutsumi Hinoura Ajikataya Shirogami #2: White #2 steel & carbon cladding for that patina, a grind that seems like it would lend itself well to learning sharpening/thinning/etc eventually (Correct me if I'm wrong), the profile appeals to me though I could see myself gaining a preference for a flatter one (maybe a different knife down the road), and I'm inclined toward kurouchi & nashiji finishes.
-Konosuke MB White #2: Both Konosuke & Mutsumi Hinoura involved. White #2 steel with stainless cladding. Seems like a solid compromise between the 2 above, though I don't know how much this knife leans one way or another, or if it's worth the extra money compared to the above.
-Hado Sakai Sumi: White #2 again (I swear I don't actually know enough to have a steel preference here, White 2 just keeps showing up), seems like quite a thin grind. Could be wrong again, but seems less a compromise than others in terms of a "workhorse/laser." Perhaps a good knife to test which end of that spectrum I'm inclined towards?
-Nigara SG2 Kurouchi Tsuchime
-Suishin Inox Honyaki
-Nakagawa Ginsan
-Sakai Kikumori Kikuzuki Rin
Thanks if you made it this far, looking forward to responses and learning a lot here at KKF (and eventually buying a lot more knives!).
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