People seem to agree with you, so I think I will if I still prefer them after I looked at everyone's suggestions
Thank you very much everyone
I tried but it says (or at least used to say) that I need some moderator's approval@Neutri , if you use the "reply" button, it will include the post of the person you are responding to, which makes it much easier to follow the conversation. The reply button is in the lower right hand corner of each post. (see image below)
View attachment 207891
Also, I understand wanting to try a carbon steel blade, even if many of the newer varieties of stainless steel hold edges that are just as good. Sometimes, it's just fun to try something to see if you like it!
I tried but it says (or at least used to say) that I need some moderator's approval
Oh it worked this time
Thank you!You will get lots of (different) opinions on this one but one thing always remains:
Keeping that knife sharp is more important than the knife itself.
It is quite practical/cheap and very rewarding if you can do it yourself.
(one combination stone 1000/6000, 1000/3000, 1000/4000 or similar will go a very long way)
I started with a Tojiro DP 210mm gyuto. At the time ~40$; quite a capable stainless steel and more than most "beginners" and home cooks need.
I still use a Kanetsune 180mm gyuto which I can recommend (non stainless, SK4 steel) if you want to keep costs down.
Japanese chef knife gyuto KANEMATSU Carbon nihonko
More expensive but without customs charges:
Kanetsune Minamoto Kanemasa
Another important aspect (besides keeping a knife sharp) is which knife you actually like/can comfortably work with.
You chose a Kiritsuke. These are more flat than a gyuto; maybe similarly flat as a santoku.
I wouldn´t really invest too much if you are still unsure about what you really want; so stay below your budget.
As mentioned before, a lot of cheaper knives will perform excellent enough when kept sharp.
There´s plenty of distributors in europe where you can have a look and avoid customs charges and high shipping costs:
Cleancut, Meestersliper, Karasu knives, Tetogi, japan-messer-shop etc.
You can also find amazing deals here in the forum but mostly from sellers outside of the EU (customs charges, shipping $$$)
and mostly higher end knives (>200$).
Just some examples:
Ittetsu Shirogami Kiritsuke 21 cm
Hitohira Futana SB Kuro Nashiji Kiritsuke Gyuto 210mm Cherry Wood Handle
TsunehisaKiritsuke
MuneishiKiritsuke
If the petty is for the wife I'd lean to getting a stainless one. For three reasons:
-She might not share your desire to care for a knife
-Most people here experienced that non-knife-obsessed spouses tend to ignore the required urgency for cleanup from carbon knives
-Petties are often used for things like fruits where carbon IMO isn't ideal anyway.
I agree with jaydee that the most important thing is maintenance (both sharpening AND thinning). Invest enough time and you can make even modest entry level knives 'sing'.
I also second his recommendation about shopping at Meesterslijpers, Cleancut, etc; they'll have a fairly good range of good choices within your budget, and at least you know how much you'll end up paying in advance (customs lottery can go either way). The biggest problem is that it's not trivial to match specific recommendations to rather broad unspecific preferences.
Do you have any good tutorials or video for that btw?
Yes that's what i could gather from the forum ahaJust say no to Burrfection.
Yes that's what i could gather from the forum aha
Thanks for the recommendations! I've been watching JKI's playlist
Thanks a lotYou won't get better advice than Jon's videos. Videos from different folks might show different angles, talk to something specific you're wondering about, provide some slight alternatives in approach but all the good ones will share the same common core.
I found Knife Planet (Peter Nowlan) to be very helpful when I was learning.Do you have any good tutorials or video for that btw?
I found Knife Planet (Peter Nowlan) to be very helpful when I was learning.
There's 1 of his videos at the end of the JKI sharpening playlist.I found Knife Planet (Peter Nowlan) to be very helpful when I was learning.
Good picks. I really love the TF from jck. The handle is also way better than you will find on any actual tf branded oneYes I bought a Fu Rin Ka Zan Petty and someone sold be a Takamura Chromax 210 gyuto. Thanks for all your help View attachment 209778View attachment 209777
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