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Help me choose the right knife!

post #1 of 2
Thread Starter 

Hi All,

     I am a professional cook that has been working in the industry for about 10 years.  I have worked in a number of different kitchens of varying types over the years, but all of them have been what you might consider “scratch houses”.  During that time I have been lucky enough to work with a number of talented and knowledgeable Chefs.  I work just about any/every station and also do a fair amount of cooking at home.  Over the years, I have been able to put together a decent collection of  Shun Classic Series knives including:

 

4” pairing knife

6” Gokujo boning/fillet knife

6” meat cleaver

8” offset bread knife

8” hollow ground Chefs

9” hollow ground slicing

10” Chefs

12” hollow ground pro slicing

 

All of which are Shun Classic Series, and all of which I use (to varying degrees).

 

     I would very much like to “take the next step” and get a new workhorse knife to replace either my 8” or my 10” Chefs (or both).  I used to use the 8” more often, but now find myself reaching for the 10” more.  I would like to find a versatile knife that can maybe challenge me a bit without making me uncomfortable, or constantly fear chipping the edge or damaging the tip.  I think my knife skills are quite good, but I know enough Chefs with amazing skills to not put myself in their company.  I want my new blade to be one that I can be proud of for its quality, functionality and of course, sex appeal (to a nerd like me).

 

     The knives that have caught my eye so far are:

 

Masanobu VG-10 Damascus Gyutou, 240mm

Masamoto Swedish Stain Resistant Steel Wa-Gyutou, 240mm

Suisin INOX Honyaki Wa Gyuto, 240mm

Gesshin Ginga Stainless Wa-Gyuto, 240mm

 

and the curve ball….

Suisin INOX Honyaki Kiritsuke-Shaped Wa Gyuto, 270mm

 

     I realize that last one is a big departure, and with the ones that preceded it, I would probably ditch both the 8” and 10” Chefs, whereas with the Kiritsuke-Gyuto, I would probably keep the 8” and replace the 10” Chefs. (For the record, I am rather comfortable with push cuts and chopping)  The main reason I threw the Kiritsuke-Gyuto in the mix there is that it just looks damn sexy, and I would still have a Chefs in my bag.  Also, I do want something that will challenge me to step up my game a bit, but not to such an extent that I use my prize knife less than another.

 

Help please!!!!

post #2 of 2

That Suisin inox wa gyuto is a beautiful, terrific blade. One of my dreams. If i had the money i would certainly buy it. Nothing but good things i heard about it. Check what J. Broida has to say about that line:

 

 

Not so sure about the kiritsuke shaped one.

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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