Hi, I'm looking for the best value in a carbon steel Gyuto ~ 240mm +\- ~30mm. Interested in the $250 and $500 price points as I would love a quality Japanese knife forged by a well respected blacksmith with a long history of producing high quality cutlery and who really knows how to heat treat their steel for optimum performance. Long family history is also a good selling point. Not sure if $250 is too little or $500 is overkill. Maybe the step up in quality isn't noticeable? Thoughts?
Prefer a Western handle but I'm open to a Japanese handle. The knife will be my main knife so handle resistance to liquids is highly desirable.
Prefer a steel which will accept a sharper edge over edge retention, I'm happy to sharpen my own knife.
Live in Calgary Canada but am happy to buy online.
I'm a sucker for excellent fit and finish.
I like to slice food using the full cutting edge when possible.
What I have identified so far:
<$250 :
Hiromoto (Futoshi Nagao) Tenmi-Jyuraki Aogami Super Series
(Ichiro) Hattori HD series
~$500:
Hiromoto (Futoshi Nagao) Honyaki Gyuto
(Shosui) Takeda AS/AS N
(Teruyasu) Fujiwara Maboroshi no meito
I haven't scratched the surface of what is available... Suggestions? Additions/deletions?
Thanks in advance!
As per questionnaire:
LOCATION: Calgary, AB, Canada
KNIFE TYPE
What type of knife are you interested in: Gyuto
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Both are acceptable but I prefer a durable and liquid resistant western handle.
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm but +\- ~30mm
Do you require a stainless knife? (Yes or no): no, I desire a carbon steel knife, stainless cladding is totally acceptable.
What is your absolute maximum budget for your knife? I'm interested in the ~$250 range as well as the ~$500 range, I'm unsure if $250 is too low to get what I want or if $500 is too much...
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 (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.) All tasks
What knife, if any, are you replacing? I only have junk kitchen cutlery, minus a good bread knife.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) No primary grip.
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.) Most motion types.
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.) I'd rather use my camping knifes than my kitchen knifes...
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'm a sucker for excellent fit and finish.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I really like a quality handle with excellent fit and finish.
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)? I like to slice using belly, good food release and easy to sharpen.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? I want to strike a balance between edge retention and ease of sharpening. I actually prefer a knife with a carbon steel which takes a sharper edge.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) I prefer a synthetic board but can happily use wood.
Do you sharpen your own knives? (Yes or no.) Yes!
If not, are you interested in learning how to sharpen your knives? (Yes or no.) I like to sharpen!
Are you interested in purchasing sharpening products for your knives? (Yes or no.) yes!
SPECIAL REQUESTS/COMMENTS
Looking for a hand forged blade made by a blacksmith with history and a great reputation!
Prefer a Western handle but I'm open to a Japanese handle. The knife will be my main knife so handle resistance to liquids is highly desirable.
Prefer a steel which will accept a sharper edge over edge retention, I'm happy to sharpen my own knife.
Live in Calgary Canada but am happy to buy online.
I'm a sucker for excellent fit and finish.
I like to slice food using the full cutting edge when possible.
What I have identified so far:
<$250 :
Hiromoto (Futoshi Nagao) Tenmi-Jyuraki Aogami Super Series
(Ichiro) Hattori HD series
~$500:
Hiromoto (Futoshi Nagao) Honyaki Gyuto
(Shosui) Takeda AS/AS N
(Teruyasu) Fujiwara Maboroshi no meito
I haven't scratched the surface of what is available... Suggestions? Additions/deletions?
Thanks in advance!
As per questionnaire:
LOCATION: Calgary, AB, Canada
KNIFE TYPE
What type of knife are you interested in: Gyuto
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Both are acceptable but I prefer a durable and liquid resistant western handle.
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm but +\- ~30mm
Do you require a stainless knife? (Yes or no): no, I desire a carbon steel knife, stainless cladding is totally acceptable.
What is your absolute maximum budget for your knife? I'm interested in the ~$250 range as well as the ~$500 range, I'm unsure if $250 is too low to get what I want or if $500 is too much...
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 (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.) All tasks
What knife, if any, are you replacing? I only have junk kitchen cutlery, minus a good bread knife.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) No primary grip.
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.) Most motion types.
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.) I'd rather use my camping knifes than my kitchen knifes...
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'm a sucker for excellent fit and finish.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I really like a quality handle with excellent fit and finish.
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)? I like to slice using belly, good food release and easy to sharpen.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? I want to strike a balance between edge retention and ease of sharpening. I actually prefer a knife with a carbon steel which takes a sharper edge.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) I prefer a synthetic board but can happily use wood.
Do you sharpen your own knives? (Yes or no.) Yes!
If not, are you interested in learning how to sharpen your knives? (Yes or no.) I like to sharpen!
Are you interested in purchasing sharpening products for your knives? (Yes or no.) yes!
SPECIAL REQUESTS/COMMENTS
Looking for a hand forged blade made by a blacksmith with history and a great reputation!