Hello all, well I'm ready to pick my first "good" Japanese chef knife. I am not a pro, just have a passion for cooking at my home for my wife and occasional friend. I currently have a cheap set of Henkels from Costco, like $250 for the set. I will leave these for my wife as she loves them. I'm looking to spend between $200-$300 (and I don't mind spending in the upper end of that number) for the knife and then will start to slowly build a set of knives (matched or unmatched). For sharpening, I think it's best to get an Edge Pro setup. I have done a bit of research, starting off with being set on the Shun Elite. I like that the Shuns have a lifetime warranty and they are endorsed by my hero Alton Brown. Plus I LOVE LOVE the look of the Damascus blade, but looks aren't everything. I found by searching that for the money the Shuns could be out done, which means value and I like value. I will be mainly cutting veggies, fruits, meats (with no bone), nuts, and the like. Next will probably be a paring and then a long sushi blade.
I have always used a western handle, but like the looks of the Japanese handles. I could use either as I want to start using the pinch hold at all times. As far as balance goes I think you'll all know best as I have probably never held a knife that is balanced. So reading the forums and web here is a short list of knives I think may be winners. Hopfully with your help I can shorten it to one or two. Oh and help me decide on a size 8-10", I have large cutting boards!
JCK Hattori FH Gyuto
JCK Masamoto Gyuto(Is this the right Masamoto to get? Probably VG Series???)
JCK Original Kagayaki Aogami Super Series Gyuto(again absolutly LOVE the look, damascus!)
(One of the more expensive blades)
Ichimonji TKC
Takeda Gyuto (again higher priced, but doesn't always mean better)
Kikuichi Gold Elite (again, Beautiful!!! and $260)
And the good ole Shun Elite (Is there a better Shun I should be looking at?)
Any others?
Thanks
Dan
I have always used a western handle, but like the looks of the Japanese handles. I could use either as I want to start using the pinch hold at all times. As far as balance goes I think you'll all know best as I have probably never held a knife that is balanced. So reading the forums and web here is a short list of knives I think may be winners. Hopfully with your help I can shorten it to one or two. Oh and help me decide on a size 8-10", I have large cutting boards!
JCK Hattori FH Gyuto
JCK Masamoto Gyuto(Is this the right Masamoto to get? Probably VG Series???)
JCK Original Kagayaki Aogami Super Series Gyuto(again absolutly LOVE the look, damascus!)
(One of the more expensive blades)
Ichimonji TKC
Takeda Gyuto (again higher priced, but doesn't always mean better)
Kikuichi Gold Elite (again, Beautiful!!! and $260)
And the good ole Shun Elite (Is there a better Shun I should be looking at?)
Any others?
Thanks
Dan