Hi everyone. I'm moving out from my parents house soon, so I'm looking for my own knife. I got little experience in cooking, but I'm willing to learn, and I think a decent knife might help here.
What type of knife do you think you want?
Why is it being purchased? What, if anything, are you replacing?
My dad has Fujiwara FKS 180mm gyuto. We only had like $50 set before, so this knife felt amazing in comparison.
What do you like and dislike about these qualities of your knife already?
Lightweight - I've tried heavier knives, and even though it was easier to cut through using them, it felt too clumsy.
Length - I don't cook much at the moment and so far 180mm seems enough. I've got a chance to work with 210mm gyuto, felt better at times, but I realised that anything longer than that wouldn't fit my tastes.
Material - I'm definitely not ready for carbon steel knife, so let's go with stainless.
Since it's gonna be my first knife I don't want to experiment handle shape, unless Japanese has some advantages over western.
What grip do you use?
What kind of cutting motion do you use?
Up until last month I used sawing. Know I'm getting used to rocking.
Where do you store your knife?
Wooden knife "block".
What kind of cutting board do you use?
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Have they ever been sharpened?
We have 1500/3000 grit wet stones. Usually we use 3000 every week, and 1500 approximately every month. I'm thinking about purchasing something like this, and probably 5000-6000 grit stone as well.
What is your budget?
What do you cook and how often?
A little bit of everything. It's gonna be about 1 or 2 meals a day, maybe less. Cutting veggies, fruits and boneless meat mostly.
I've looked at:
Shun Classic 8-inch - handle looks slippery, and the edge is curved too much
The Misono UX10 - heel is too small
Yoshihiro Cutlery Hammered Damascus Gyuto - probably closest to what I'm looking for