Wiktor1312
Member
Hello Guys, lately I've changed a job and right now I'm prepping A LOT of food, so I'm looking for another knife to meet my requirements.
LOCATION
Poland
KNIFE TYPE
What type of knife are you interested in (e.g., chefs 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? Both
What length of knife (blade) are you interested in (in inches or millimeters)? 210/240mm
Do you require a stainless knife? (Yes or no) No, but preferably stainless or semi stainless
What is your absolute maximum budget for your knife? Around 150$
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Professional
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.)
Mostly vegetables and meat
What knife, if any, are you replacing? Takamura VG10- too fragile
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch grip
What cutting motions do you primarily use? Push cut, rocking.
What improvements do you want from your current knife? A little bit better edge retention and strength
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Steel matters for me
Edge Retention (i.e., length of time you want the edge to last without sharpening)? A week should be fine
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Plastic
Do you sharpen your own knives? (Yes or no.) Yes
So right now I have mentioned Takamura VG10 210mm, Fujiwara Nashiji petty and Hinokuni Gyuto 240mm. I'm looking for something that's less brittle than white steel and VG10. I don't mind touching it on the stones for every three or four days, but I'm a little bit tired with white steel that requires a lot care. Also Fujiwara has a much better edge retention and is easier to sharpen than Hinokuni, is that because of the heat treating? The thing is shop must be from Europe because I don't want to pay any custom service for that cheap knife.
I'm thinking about these knives:
https://hamono.pl/product/sakai-kikumori-nihonko-gyuto-240-mm/https://tetogi.com/products/hitohira-imojiya-kf-stainless-gyuto-210mm-pakka-handlehttps://japonskienoze.pl/tsunehisa-aus10-damascus-noz-szefa-kuchni-21-cm.htmlhttps://japonskienoze.pl/tsunehisa-gingami-red-black-noz-szefa-kuchni-21-cm.htmlBut obviously I'm open to other suggestions.
Also I want to buy a honing rod and what are you go to guys? Ceramic or diament? Price don't matters acutally.
And the last thing - stones. I have set of Shapton Glass - 500 and 1000, Atoma diamond plate 400 and King 6000. I found that 6k finish is too fine for me, I was thiniking about Morihei 3000 or maybe do you have other types?
Thank you for responding, cheers!
LOCATION
Poland
KNIFE TYPE
What type of knife are you interested in (e.g., chefs 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? Both
What length of knife (blade) are you interested in (in inches or millimeters)? 210/240mm
Do you require a stainless knife? (Yes or no) No, but preferably stainless or semi stainless
What is your absolute maximum budget for your knife? Around 150$
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Professional
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.)
Mostly vegetables and meat
What knife, if any, are you replacing? Takamura VG10- too fragile
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch grip
What cutting motions do you primarily use? Push cut, rocking.
What improvements do you want from your current knife? A little bit better edge retention and strength
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Steel matters for me
Edge Retention (i.e., length of time you want the edge to last without sharpening)? A week should be fine
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Plastic
Do you sharpen your own knives? (Yes or no.) Yes
So right now I have mentioned Takamura VG10 210mm, Fujiwara Nashiji petty and Hinokuni Gyuto 240mm. I'm looking for something that's less brittle than white steel and VG10. I don't mind touching it on the stones for every three or four days, but I'm a little bit tired with white steel that requires a lot care. Also Fujiwara has a much better edge retention and is easier to sharpen than Hinokuni, is that because of the heat treating? The thing is shop must be from Europe because I don't want to pay any custom service for that cheap knife.
I'm thinking about these knives:
https://hamono.pl/product/sakai-kikumori-nihonko-gyuto-240-mm/https://tetogi.com/products/hitohira-imojiya-kf-stainless-gyuto-210mm-pakka-handlehttps://japonskienoze.pl/tsunehisa-aus10-damascus-noz-szefa-kuchni-21-cm.htmlhttps://japonskienoze.pl/tsunehisa-gingami-red-black-noz-szefa-kuchni-21-cm.htmlBut obviously I'm open to other suggestions.
Also I want to buy a honing rod and what are you go to guys? Ceramic or diament? Price don't matters acutally.
And the last thing - stones. I have set of Shapton Glass - 500 and 1000, Atoma diamond plate 400 and King 6000. I found that 6k finish is too fine for me, I was thiniking about Morihei 3000 or maybe do you have other types?
Thank you for responding, cheers!
