Hi all! I'm Michael and new to this forum; stumbled across it searching for info on knives. I've only just found this place and have done some looking at older threads, so please bear with me as I get to know my way around and what has already been discussed!
I've been a serious home cook for 20+ years since college, and a private chef for the past couple. I've gotten by with an ad hoc collection of knives. For the past 8 years or so, a Wusthof 12" Classic has been my main knife. I got it at a cutlery store close-out - I wasn't really looking for a knife that big, but it's certainly awesome! Now that I'm doing more and more cooking, it's time to move on...
I'm not 100% certain I want to go to Japanese steel. I do have some sharpening skills, but not with Japanese water stones. Mostly I've sharpened my knives w/ inexpensive oil stones, ceramic rods and a steel. I can set a pretty sharp edge on most of my knives, especially the 12". I've been happy w/ German steel up until now, but I'm realizing a sharper knife may be to my liking - and definitely lighter!
What I like about German steel is the all-purpose durability and ease of maintenance and sharpening. I'm intrigued by the harder Japanese steel and steeper edge angles, and the sharpness they can achieve.
Completely on the fence about handle style of riveted western vs round/D-shaped Japanese (Wa?).
At the moment I'm looking to upgrade my main chef's knife, with a few others to follow, like a paring knife, 6" slicing/utility knife, etc.
- I'm leaning towards a riveted handle; doesn't necessarily have to be western though, and this is not a deal killer
- A knife with some heft and not too fragile, too light, too bendy or whippy
- something hard, but not impossible to sharpen, not like a 65RC; maybe something like 61-64?
- a 10" / 270mm
- I'm not too attached to any brand, but I would like to get as many knives from the same company/line for consistency (plus I'm finicky like that)
- I do have some sharpening skills, and I'm not opposed to getting into some good Japanese water stones and new tourniquets
- I like stainless for the ease of care, but do not have to have it - would be nice bonus if other factors are there
Brands I've considered (I've read some posts by DBL that have been extremely informative - thanks in advance!);
- Shun - not opposed to them, but not at all attached; I've fondled a coupe and haven't been overly impressed
- Shun Elite - I've actually ordered a couple and are on their way. I got them because I heard Shun is discontinuing the line. They may not stay with me...
- Moritaka (recommended by Mark @ CKTG) - actually have a 270 kiritsuke/gyuto on order (not Damascus) - like the shape and length, and the AS Steel is intriguing... very excited about this one!
- Takeda (recommended by Mark @ CKTG) - more positive reviews than any other knife on his site! But not in stock...
- MAC Ultimate
- Kasumi - seem like very well made, I like the handle and it's riveted; good line of knives; not sure how hefty/durable they are?
- Morimoto Miyabi 600 MC - I'm not really a Henkels fan, and although I am a fan of Morimoto, I'm not a fan of celebrity chef stuff; these knives seem pretty cool, but I wonder if the high price tag is worth it?
There are many other good knife makers out there, I know, and I'm just getting my feet wet in the Japanese steel world. Thanks in advance for any help and opinions! Cheers!!! mpp