Northernmonkey
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- Joined
- Jun 19, 2015
- Messages
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I had another thread which was a bit all over the place in terms of asking about three knives at once. I've since decided on not picking up a new Nakiri at the moment, as while my Tojiro DP is a bit rough and ready, it's doing the job fine. For the petty I might be picking up a Kato 150mm which will be my first carbon, i figured a petty is a good place to start with that.
I've narrowed my stainless wa-Gyuto choice down to the Takamura Hana and the Tanaka R2 but am seriously torn between them so was hoping to get some feedback on the blades.
Takamura Hana
Tanaka R2
I've filled out the form again below in case it helps with decision making, the Tanaka might involve customs charges which would suggest the takamura being a more reasonable purchase, but I've found far more ringing endorsements for the Tanaka on here than the Takamura (though neither seem particularly common purchases).
LOCATION
UK
KNIFE TYPE
Gyuto, 210mm
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese, wa-handle
What length of knife (blade) are you interested in (in inches or millimeters)?
210mm (i think i'm happy and comfortable with 210 as a home chef. While I have a large kitchen and might get a 240 in the future, i'm going to stick with 210 at the moment).
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
$450
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At 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.)
Slicing and chopping vegetables, slicing meat. No bones, no fish
What knife, if any, are you replacing?
A Tojiro Senkou 180mm gyuto and a Tojiro DP 210mm gyuto
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch and hammer when I get lazy
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, slice, draw, chop (I'll switch to the DP for walking/rocking on herbs)
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.)
Lighter, better edge retention. I'd like to do more push cut and less slice/chopping motions, and a thinner blade seems to lend itself to that. While I rock/walk on herbs, i'll be using my DP for that rather than whichever of these I get.
KNIFE MAINTENANCE
I have a beech end-grain butcher's block.
Do you sharpen your own knives? (Yes or no.)
Yes, with naniwa 'pro' stones, and i'm getting some additional synthetic stones from JNS. If anything goes seriously wrong then I'd send them to Greg at Wabocho for restoration.
SPECIAL REQUESTS/COMMENTS
I'd particularly welcome thoughts from anyone who's used both the Tanaka SG2 and Takamura Hana.
I've narrowed my stainless wa-Gyuto choice down to the Takamura Hana and the Tanaka R2 but am seriously torn between them so was hoping to get some feedback on the blades.
Takamura Hana
Tanaka R2
I've filled out the form again below in case it helps with decision making, the Tanaka might involve customs charges which would suggest the takamura being a more reasonable purchase, but I've found far more ringing endorsements for the Tanaka on here than the Takamura (though neither seem particularly common purchases).
LOCATION
UK
KNIFE TYPE
Gyuto, 210mm
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese, wa-handle
What length of knife (blade) are you interested in (in inches or millimeters)?
210mm (i think i'm happy and comfortable with 210 as a home chef. While I have a large kitchen and might get a 240 in the future, i'm going to stick with 210 at the moment).
Do you require a stainless knife? (Yes or no)
Yes
What is your absolute maximum budget for your knife?
$450
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
At 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.)
Slicing and chopping vegetables, slicing meat. No bones, no fish
What knife, if any, are you replacing?
A Tojiro Senkou 180mm gyuto and a Tojiro DP 210mm gyuto
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch and hammer when I get lazy
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, slice, draw, chop (I'll switch to the DP for walking/rocking on herbs)
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.)
Lighter, better edge retention. I'd like to do more push cut and less slice/chopping motions, and a thinner blade seems to lend itself to that. While I rock/walk on herbs, i'll be using my DP for that rather than whichever of these I get.
KNIFE MAINTENANCE
I have a beech end-grain butcher's block.
Do you sharpen your own knives? (Yes or no.)
Yes, with naniwa 'pro' stones, and i'm getting some additional synthetic stones from JNS. If anything goes seriously wrong then I'd send them to Greg at Wabocho for restoration.
SPECIAL REQUESTS/COMMENTS
I'd particularly welcome thoughts from anyone who's used both the Tanaka SG2 and Takamura Hana.