Looking for input on putting my own knife set together

If you don't adore damascus, don't buy it, because it'll only end in tears.

Personally, I'd look at the set you've got and see if you can't keep the utility or paring knife. Those things just aren't all that exciting, really, by which I mean that the difference between a great one and a mediocre one isn't all that large.

That saves you some money... and you can buy a slicer. You think it's optional, and I see why. But the thing is, as BDL has been known to say, once you have a good slicer you will find yourself thinking of possible uses for it. They're fun.

You may be familiar with a 10" German knife but that is not even remotely similar to the experience of using a 270 mm wa-gyuto. The latter will be far lighter and more dexterous than even your current 8" blade, not to mention sharper. 

When I started upgrading from my Germans, I first went with a 240mm Kikuichi TKC. The blade is great but the handle could be nicer. Since then, I added a 270mm Sakai Yusuke (see bluewayjapan on ebay) that is remarkable. This is now my go-to gyuto. I'm still deciding on a slicer since this is a tough act to follow.

I doubt there's such a thing as a bad bread knife but I do like the offset handle design of my Henckels.

Quote:

Originally Posted by GenericLogin 

Bread knife:

MAC Superior Series 10 1/2"

(is it just me, or do the Japanese tend not to do bread knives?)

Culturally, bread isn't a staple of the Japanese diet like it is in the West.  AFAIK there is no such thing as a traditional Japanese bread knife- the few on the market are strictly for Western customers.  There is a type of cake knife you'll see from Japan but generally they're not serrated.

BTW, I recommend this one over the MAC:  http://www.chefknivestogo.com/toitkbrkn.html  It's a bit longer, made of better steel and is about $20 cheaper if you get it within the next month or two.

Quote:

Originally Posted by GenericLogin 

 

On that note, I have heard some good things about Konosuke. So right now the research is focusing on Konosuke and Hiromoto.

The Konosukes are "lasers"- very, very thin.  The Hiromotos border on "mighty", meaning a bit towards the beefy side.  The Hiro (if you mean the AS) has a hagane of Aogami and will take a very, very good edge but won't necessarily hold it that well for some applications.  BDL will probably chime in on the Konosuke.  My impression is that it may be a bit more delicate than the Hiro but perhaps a better cutter if you need a "razor".  It comes with a price, though- the Konosuke is about 50% more expensive (if you're looking at the HD).

The Konosuke and Hiromoto are very different knives.  Where Hiromotos are beefy, Konosukes are anorexic.  Hiromotos are high value, with a lot of features for the money.  While Konosukes -- at least the HDs -- are just plain expensive.  Their claim to fame is quality, not bang for the buck.  My suggestion is to narrow your choice down by type before choosing a brand.

I have a Konosuke HD, am very impressed with it, and will likely buy at least one more -- maybe two.  My opinion (published here, at Fred's Cutlery Forum and on my blog) is very much aligned with everyone else's.  They're fan-frikkin-tastic!

The consensus opinion on Hiromoto AS is also very good -- indeed, there are many rabid fans -- but my personal opinion, based on having owned four of them, is not as high.  I.e., they're nothing special.  Comparing them to some stainless and semi-stainless:  The Hattori FH, Kikuichi TKC, MAC Pro and Masamoto VG are all quite a bit better.  If bang for the buck is an issue, you should be looking at the JCK CarboNext.  The Hiromoto G3 is, for all practical purposes, just as good as the AS and significantly less expensive. 

If you're thinking of a wa-laser, there are only a limited number of good choices.  Relatively few of the good ones are stainless or semi-stainless (like three) and they're all very expensive.  Something to think about, neh?  On the other hand, there are some very attractively priced, laser, wa-gyuto in White #2 (an excellent carbon steel) -- specifically Konosuke and Sakai Yusuke.  Even though White #2 is not particularly attractive, you'll still have to figure out your tolerance for carbon's PITA quotient before jumping into that particular lake.

There's also the Masamoto KS, which is a fantastic knife.  A few months ago I'd have put it in a class by itself, but now believe it's no better or worse overall than the Konosuke HD.  The KS is a little more robust with a slightly wider handle; the HD "acts" a little sharper and is easier to maintain.  You pickum. 

The Masamoto HC (and VG) F&F "problem" is pretty easy to solve -- you just have to tell your retailer that you want handle scales which fit and no obvious machine marks around the bolster.  They usually have a few knives in stock and will choose a good one for you.  Furthermore, Masamoto has changed the handles on their HC and VG series -- whether this means a different OEM is doing the work, that Masamoto itself is taking notice of the fact that there were problems, or...  I won't even hazard a guess.  However, the knives are improving and with your retailer giving you a hand, this shouldn't be an issue for you one way or the other.  If you eliminate the HC from your consideration, especially in favor of the Hiromoto AS -- which is no great shakes for F&F either -- you're making a mistake.  For a western-handled, carbon go-to, the HC is as good as it gets.  There are several knives just a half step below, but they are that half step below.

As Japanese made, mass-produced, carbon-steel, western-handled gyutos go, the Masamoto HC is the best of the best.  The only other which bears comparison is the Ikkanshi Tadatsuna.  A Hiromoto AS is simply in another, and lower class.  The Kikuichi (carbon) Elite, Misono Sweden, Masamoto CT are all better than the AS in my opinion, if not as good as the HC or Tad Shiro #2.  If you can live with a full finger guard, you could also throw in several of the Sabatier carbons (which are quite a bit less expensive than any of the Japanese knives). 

At the risk of sounding like a nag, sharpening comes first.  Know how you're going to handle that before spending hundreds on a knife.

Hope this helps,

BDL

I would be remiss if I didn't mention that a clad AS blade like the Hiro will be less work to deal with than an unclad "mono-steel" carbon knife.  And agree that the CarboNext and Ichimonji TKC are better knives than the Hiromoto.  But I have a soft spot for it because it just looks really frickin' cool the way the patina contrasts with the cladding.