this is my first post here in Cheftalk, first of all I apologies for my English... I will try to explain what I am looking for.
Saiun is pretty but the blade is a little bit thick. Shigeki looks more cheap knife but the blade is thin and it cuts very well, the profile also is good. Saiun keep the edge better than Shigeki. They have both VG10 edge.
I would like to buy a 210mm Gyuto, 240mm is to big for my very little kitchen, I would like thin blade but not a laser, still stiff blade. Medium weight knife... like 170-190gr with almost flat profile and a little convex blade.
When I cut potatoes, carrots or zucchini with my Shigeki Gyuto is sometime difficult to push the slice away, it stay on the blade. With Saiun I've not this problem, I think it depends from convex blade of Saiun. Am I right ?
So I think that a quite thin blade but little convex and stiff would be ideal : )
About the steal... I have two VG10 knives and I am wondering if buying another VG10 or change the steal. I don't want classical carbon blade because I like a blade quite resistant to rust an discolor.
What do you think of these knives ?
- Kagayaki VG10
- Hattori FH
- Akifusa also known as Ikeda, Artisan, Haruyuki, Richmond SRS15 (isn't it ? )
First of all I have to decide the steal, VG10 or SRS15 PM or what else ?
When I cook I sometimes leave the knife without drying it for 2 or 3 hours. If I have some guest for diner, maybe I will let the knife without drying until the guest leave... Can this damage CarboNext and Akifusa blade ? Does SRS15 discolor or rust in 3 hours ?
Anyway, I don't leave the knife in the water !
Thank you for your advice !
Edited by kreisky - 9/28/14 at 12:17pm