I hate to do this since this community gets so much of it, but I'm hoping y'all derive as much enjoyment out of talking about beginner stuff (even ad nauseum) as I do about martial arts and climbing after teaching both for years. Passion or some such thing for a hobby/profession I suppose. :) I've done pretty much as much research as I can on my own, and just sort of need a last bit of direction from the wisdom of you generous folk that I just can't seem to glean from staring at this damned box.
So, I've decided I'd like to get carbon steel. I'm OCD enough that I already wash and dry a damned $20 spatula immediately after use and stow it away that care won't be an issue. I like wa handles but haven't spent much time handling one. Would it be better to go with a yo-gyuto? I'm more for function than form, but if prices and performance are pretty close, gimme something pretty! I'm kind of a sucker for something that has history and/or is handmade, partly why I like Ikkanshi Tadatsuna, Shigefusa, and Doi Keijiro, while the last two being a bit out of budget for me first real gyuto. But admittedly, may be drinking the Kool-Aid for big names?
Size wise, I was thinking 240 - maybe 270. I've been using 8" knives, would it be crazy to move directly to a 270? I don't plan on working as a professional chef in the near future, but I'll probably go to culinary school at some point. Would it be too much knife to handle and cause me to lop off a finger? I'm currently in school for physical therapy so I kind of need them all. :)
Currently I'm thinking:
- Konosuke HD - semi-stainless, comes in a wa handle.
- Masamoto HC - it's a Masamoto.
- Ikkanshi Tadatuna - a bit more, but worth it? It seems that people have great things to say about these as well.
- I've seen these mentioned, but not much - Shosui Takeda, Shigeki Tanaka. Any thoughts?
- I wish Doi Keijiro made a gyuto.
Would a Takayuki Grand Chef, Kikuichi Elite, Carbonext, or Mac Pro be better for me at this point? Given my lack of sharpening ability, is it worth getting a really nice gyuto? Let alone a laser?
I'll get a Nogent Sab regardless since they're relatively inexpensive and they're limited with tons of history. I was thinking about setting it aside for now and using it down the road when I won't #$#@ it up with my lack of sharpening skills.
Sharpening stone wise, I was thinking Bestor 1200, Suehiro Rika 5k, and maybe a Naniwa 8k? I'm debating about CKtG's 5 piece set, but I have a lot of corks in a vase for one and wasn't sure that the 500 and Magnifier are totally necessary? So I was thinking of just putting that extra money towards an 8k.
My budget is around $400 for the gyuto. I'm setting aside another $300-$400 for the below knives and accessories to round everything out. So I could pull some extra cash from that and just put off some other knives until later if there's a particularly well fitting gyuto.
I do want to pick up a paring/petty/Nogent slicer a la BDL, a slicer, and bread knife for a well functioning set of knives to start, but considerations for those made this already long post too long in my mind. Concision fail. I apologize for this post's length. I'd greatly appreciate any input you guys might have.
Edited by gavination - 11/29/12 at 4:38pm