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Need help on building first Japanese knife quiver

post #1 of 6
Thread Starter 
Hi everyone,

Home chef with little cooking experience in a line restaurant ( was prep and line cook at the keg for a whole summer). And now just cook at home for family and friends. I really like it and want to develop my skills and sharpening skills. So i definitely want something to grow with.

I originalli started checking knives as a Sanelli block was on sale, then a friend of mine has a set of Global which infell in love with. Did a bit of research and here is my tastes and approx budget for now.

By reading, everyone seems ro recommend good chef knife , utility knife and bread knife. I have an ok bread knife and dońt really eat bread all that much anyway. Got a wok for christmas and i really love vegetables and meat and that's what I'll be cooking most with the occasionnal fish.

I want something to do everyday jobs cutting/chopping and something to cut through whole chickens and portion a big piece of meat ( like the big pieces they sell at Costco for example)

My budget is +\- 200 $ for knives only. I really seem to like the laser type knives although the cheapest I saw is the Richmond at 215$. Which would mean no utility ( petty is the same right?)

What would you recommend ? 240 gyoto or Santoku? And what about utility knives? I d'ont mind a jnife I need iften bur I think I would mind a knife I have tonsharpen everyday.

Thanks for your help!

Alex
post #2 of 6
Thread Starter 

I would also like to note that I am left handed and am open to other type of knives!

post #3 of 6

I don't buy the "loving parent's gift" at all. They will certainly understand. But a 7" santoku (Shun or whatever) is not even close to a 10" guyto in terms of long term performance and practicity. The fact you're a lefty is something to think about.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #4 of 6
As you're left-handed, you should take into account that Japanese knives are more or less asymmetric, not only by edge, but by grind as well. Don't get
fooled by vendors/salesmen who tell you a different story. Normally the left side of the blade will be more or less flat, the right side more or less convexed, and the
edge off-centered to the left. For a left-handed the best solution is to have this inversed. This is especially critical with large, heavier blades like a non-laserish gyuto, and less important with a light and narrow petty. Masahiro produces carbon blades especially for left-handed, with that inversed geometry. With your budget I would look for a 240 or 270mm gyuto which will perform any task.
post #5 of 6
Thread Starter 

Thanks! 

 

I have set up my mind on a 150-200 or less $  for a 240 gyoto and i'll see how much budget I have left for my petty or slicing knife. 

 

When reading reviews and stuff, I think I would really like a laser, still lost either I want carbon or stainless. I know this knife will be my baby anyway. Just don't know the difference really in cutting experience or edge retention. I've seen more lasers with stainless but maybe I'm wrong!

 

Thanks for your recommendation I'll definitely go check Mashahiro. I've also contacted JCK and they can make left handed gyuto for a 10% of charge depending on models!

 

I can't wait to set my mind on one!

post #6 of 6
Thread Starter 

Thanks for all the good info guys!

 

I pulled the trigger on a Gesshin Uraku Stainless in 240mm with a King 1000/6000 combo stone from JKI!

 

VERY thrilled. My girlfriend bought me cooking classes for christmas too so I will be able to put the blade to the test! Didn't find knife skills classes in the Montreal, Canada area,  though :(

 

Alex

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