I've posted a couple of previous threads and was thinking about getting a 210 gyuto. I'm now thinking that I might want something closer to 180mm but I'm not really sure and it's difficult without the opportunity to hold them. I know people like longer gyutos but most of the time i find the 240 too long. Sorry to be asking again!
My current main knife is still a Global G16 which has a 24cm blade.
LOCATION
UK
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?
western probably, but never handled a Japanese one.
What length of knife (blade) are you interested in (in inches or millimeters)?
180mm, maybe a 210. I just want a shorter knife than my 240mm that is more nimble.
Do you require a stainless knife?
not particularly, open to anything
What is your absolute maximum budget for your knife?
around £150ish
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
home
What are the main tasks you primarily intend to use the knife for
general food prep - slicing vegetables, chopping vegetables, mincing vegetables, slicing meats. i can use my cheap sabatier for heavier tasks
What knife, if any, are you replacing?
I currently use a Global G16
Do you have a particular grip that you primarily use?
mostly hammer, some pinch.
What cutting motions do you primarily use?
push cut and 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.)
want to try something shorter, nice quality/finish, blade and handle separate unlike the global. but i do find the global comfortable and light. handle less slippy.
better handle material
less wedging; better food release
KNIFE MAINTENANCE
wood cutting board
Do you sharpen your own knives?
currently use a minosharp but have waterstones that I use for chisels/planes etc.
If not, are you interested in learning how to sharpen your knives?
yes
Are you interested in purchasing sharpening products for your knives? have a range of waterstones
I'd been looking a lot on JCK but have also looked elsewhere at these:
a Takamura R2
http://thechoppingblockco.co.uk/col...ction/products/takamura-r2-migaki-180mm-gyuto
Akifusa PM
http://thechoppingblockco.co.uk/collections/akifusa-pm-collection/products/akifusa-pm-180mm-gyuto
Haruyuki SRS15
https://cuttingedgeknives.co.uk/brands/haruyuki/srs15/gyuto-7-180mm
or in a 210mm Konosuke - this shop is actually not that far away so I could possibly visit them.
http://thechoppingblockco.co.uk/col...products/konosuke-white-2-210mm-western-gyuto
My current main knife is still a Global G16 which has a 24cm blade.
LOCATION
UK
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?
western probably, but never handled a Japanese one.
What length of knife (blade) are you interested in (in inches or millimeters)?
180mm, maybe a 210. I just want a shorter knife than my 240mm that is more nimble.
Do you require a stainless knife?
not particularly, open to anything
What is your absolute maximum budget for your knife?
around £150ish
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
home
What are the main tasks you primarily intend to use the knife for
general food prep - slicing vegetables, chopping vegetables, mincing vegetables, slicing meats. i can use my cheap sabatier for heavier tasks
What knife, if any, are you replacing?
I currently use a Global G16
Do you have a particular grip that you primarily use?
mostly hammer, some pinch.
What cutting motions do you primarily use?
push cut and 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.)
want to try something shorter, nice quality/finish, blade and handle separate unlike the global. but i do find the global comfortable and light. handle less slippy.
better handle material
less wedging; better food release
KNIFE MAINTENANCE
wood cutting board
Do you sharpen your own knives?
currently use a minosharp but have waterstones that I use for chisels/planes etc.
If not, are you interested in learning how to sharpen your knives?
yes
Are you interested in purchasing sharpening products for your knives? have a range of waterstones
I'd been looking a lot on JCK but have also looked elsewhere at these:
a Takamura R2
http://thechoppingblockco.co.uk/col...ction/products/takamura-r2-migaki-180mm-gyuto
Akifusa PM
http://thechoppingblockco.co.uk/collections/akifusa-pm-collection/products/akifusa-pm-180mm-gyuto
Haruyuki SRS15
https://cuttingedgeknives.co.uk/brands/haruyuki/srs15/gyuto-7-180mm
or in a 210mm Konosuke - this shop is actually not that far away so I could possibly visit them.
http://thechoppingblockco.co.uk/col...products/konosuke-white-2-210mm-western-gyuto