I spend a better part of a month researching knives and came down to the below two. Currently, my wife uses a 150mm santoku. We have a 180mm santoku and a 210mm gyuto, but I believe (never asked her) she uses the 150mm 95% of the time is due to the weight. She feels more comfortable, so the below two gyuto’s are very light weight compared to a number of other gyuto’s I’ve looked into.
Other features I like are the handle and the finish on the below two. The handle is less important, but it gives it that Japanese look.
The problem is that the below two knives have been out of stock for a very long time. I assume they will come back in stock, but I have no clue when that will be. What I am wondering is if there are other alternatives, specifically around the same weight. I’ve tried looking, but there aren’t any sites that supply a filter by weight feature. So I randomly click on knives and check the weight first.
What type of knife do you think you want?
Why is it being purchased? What, if anything, are you replacing?
My wife loves to cook and does almost every night. Not professionally. It would be used at home. I want to get her something nice. It wouldn’t be replacing anything specifically, she has an OK german knife set. Wusthof, can’t think of the model. Nothing great.
What do you like and dislike about these qualities of your knife already?
What grip do you use?
I think she grips just the handle, but I believe it is due to the center point being more in the handle. I think she would use pinch-grip based on the knives I’ve outlined below..
What kind of cutting motion do you use?
I’m not sure
Where do you store your knife?
Wooden knife block. Could store differently if needed.
What kind of cutting board do you use?
Bamboo and plastic board. Typically plastic for anything meat related. Is there one type recommended?
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? Have they ever been sharpened?
I haven’t tried it, but I would invest in wet stones for sharpening. I still need to do my research here.
What is your budget?
What do you cook and how often?
Near daily, cooking for the family.
I've looked at:
Suisin Inox Honyaki