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Looking for a quality kitchen chefs knife. Arggg- lost my discussion with one click of the wrong finger, sorry for any reposts!

post #1 of 10
Thread Starter 

I started to ask a question about acquiring a quality kitchen knife as a home cook (at 69 years old) since I have purchased a lot of knifes that just don't measure up to some of the ones I've seen reviewed on here.

 

I have some JA Henckeles no stain friodurs, some twinstar plus and a few small wusthof classics and a 6" global cromova which doesn't keep a sharp edge.  I also have a 12" (blade) 1080 carbon chefs knife (kit where I added the handle).

 

Most of these knifes cut ok but, not great.

 

I have been looking on this site since I did a search comparing a Miyabi Birchwood SG2 where a chef asked if he should keep his procurement or go to another brand.  Thats where I started to follow threads on the Konosuke HD2, the Tenmi Jyuraky AS series and the Masamoto KS series.

 

The video I found of the Konosuke looked great and performed like I knife I want but, I imagine some of the others do as well and since these posts were spanning a few years, can anybody give me a current recommendation?  I'm willing to spend ~ up to $300 or so but I don't have the knowledge to make a sound procurement and I don't want to just make another purchase for a knife I won't like.

 

I am a woodworker and have been using water stones for close to 40 years with my chisels and plane irons so I have a slight skill in sharpening.

 

Any and all comments will be appreciated,

 

thanks for viewing

 

Jack

post #2 of 10
I have the konosuke hd2 270mm gyuto very good laser
post #3 of 10
Thread Starter 


Thank you and I hope to get other options as far as comparisons to the excellent knifes  out there.

post #4 of 10

All the knives you mentioned are great knives.  The differences come down to your preferences.  Do you like the looks of some of them in particular?

 

The konosuke and I think masamoto are monosteel.  The others are clad in soft stainless.  It could be annoying to thin.  Then again, I've used the miyabi birchwood sg2 and it's pretty thin anyway, so you won't need to do thinning for a while. 

 

In your price range, I would add to your list for consideration the itinomonn, kochi, and gesshin ginga:

 

http://www.japanesenaturalstones.com/itinomonn-kasumi-270mm-wa-gyuto/

http://www.japaneseknifeimports.com/kitchen-knives-14/kitchen-knives/kochi.html

http://www.japaneseknifeimports.com/kitchen-knives-14/kitchen-knives/gesshin-ginga.html

 

about JNS shopping, I don't think you pay the VAT price if you're in the US.

post #5 of 10

Are you using the same water stones you use for chisels and plane irons to sharpen your knives?  

 

What stones are you using (i.e., what range of grits)?  What size stones are they?

 

What angles are you sharpening your knives at?

 

 

Galley Swiller

post #6 of 10
Thread Starter 

Yes I use the same stones for sharpening my chisels and plane irons and last year I upgraded from King stones to Bester stones.

 


I have a 3" x 8" Bester stones in 700 grit (for nicks in my mortising chisels) and 1200 grit and a 3" x 8" 6000 grit stone that I got from Japan Woodworker (all of the brand markings are in Japanese).  

 

I am sharpening my knives free hand to as low an angle as I can maintain and I'm sure that this is an area where I need improvement.

 

Jack

post #7 of 10
Thread Starter 

wow, the more I kook the more confused I become.  I have seen videos and reviews of the Kohetsu Aogami Super Gyuto 240mm, the Konosuke HD2, the Tenmi Jyuraku AS knifes and they all look great at vastly different prices?  Is the Knonsuke HD2 that much better than the others?

 

I want a lightweight 10" knife to cut vegetables and boneless meats I am a home cook so cleanup after use is no problem, any recommendations or issues to consider?

 

Thanks,

 

Jack

post #8 of 10

There are tons of good knives in your price range. I would suggest you give Jon at Japanese Knife Imports a call (after he gets back from Japan on November 12). He's got a great selection and can steer you to something that will fit your needs.

http://www.japaneseknifeimports.com/

post #9 of 10
Thread Starter 
Quote:
Originally Posted by DenverVeggieNut View Post
 

There are tons of good knives in your price range. I would suggest you give Jon at Japanese Knife Imports a call (after he gets back from Japan on November 12). He's got a great selection and can steer you to something that will fit your needs.

http://www.japaneseknifeimports.com/


Thanks,  I've been to that web site and I see what you mean when you say that there are tons on good knives available.  I'll call there in a few weeks if I haven't already purchased a knife.

 

I like the thin characteristics of the Konosuke HD and I viewed a video of it in use where the food doesn't stick to it as happens with my current chefs knife.  I just wonder if all of these very good quality knives have the same cutting ability?

 

Jack

post #10 of 10
Thread Starter 

Well my search for one good knife led me to buy two good knives.  I first got the Konosuke HD2 240mm Gyuto and then after deciding that it was a pretty lightweight knife but excellent abilities, I bought the Teruyasu Fujiwara Nashiji 240mm Gyuto.  I am amazed at the quality of these knives and I want to thank those who helped in my search.

 

Jack

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