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buying a new knife

post #1 of 10
Thread Starter 

I realize there's many threads like this and I've read through, I'd appreciate your help finding a knife with my specific requirements.

 

My typical use is cutting a big onion for tomato sauce (I’m Italian) with a rocking motion (you could call it a slice followed by rock-chopping I guess). I’m vegetarian.

 

I believe the knife I have (see pic below) is stamped, so anything would be an improvement. I like its shape though, it’s 6” long, with a heel width of 1 ¼”. I prefer not to spend more than $100-200.

 

Time ago I walked into sur la table and tried cutting with a Wusthof 6” chef knife, but I thought the heel was a little too large, which forced me to raise my hand more when rocking, and I wasn’t crazy about that. It might have been their table was too high forcing my hand’s angle, but I think it really is wider than my current knife.

 

The other day I handled a Shun Classic 6” Chef knife (I can buy it for $100) and I liked how it felt, although it’s practically the same shape as the Wusthof. I also like the hamon of the Shun (but is it a true hamon? The Williams Sonoma girl didn’t know what I was talking about).

 

Then I read an old thread on Shun knives and I thought maybe I could look into alternatives. I think though that for my cooking use I don’t really need anything bigger than 6”, and would equally be happy with 5”. My impression is that 8” would be a bit unwieldy, but I might be wrong, it may be that an 8” which is thinner at the heel would be as comfortable as my current knife. I'd appreciate your thought on this, as it seems a lot of the knives recommended here are at least 8". Also, I like Japanese knives, but I see a lot of them are not made to rock as there's little curvature in the tip.

 

so what I need is:

1.a good knife (will hold edge and not chip) that can rock, but not have a too-large width at the heel.

(optional) 2.I like the look of a Japanese hamon and I prefer wood handles, but will be ok without either

 

thanks for your help!

 

post #2 of 10
Have one of the last Hiromoto 190mm santokus. Core steel is an excellent hard but just fairly reactive carbon, with a soft stainless clad. A crazy performer in a home setting.

http://japanesechefsknife.com/Hiromoto.html#HiromotoR
post #3 of 10

I don't think you would be rock-chopping exactly with that knife you're showing.  I do think possibly you could absolutely love the Santoku Benuser pointed to, a really sharp and nicely ground knife like that can completely change your way of thinking about cutting, but you may want to learn a pinch grip. 

 

But here's the big question though, how do you intend to sharpen it?  Because great steel and construction still does't mean much when it gets dull.

 

 

Rick

post #4 of 10
cktg has like a hundred of the 240mm Hiromoto Aogami Super gyutos left in stock too, for what it's worth. Probably oversized for your use case but I can't believe you aren't chopping heads of romaine lettuce!
post #5 of 10
Thread Starter 

 the 240mm Hiromoto Aogami Super looks very nice. 

 

yes I agree with a sharp knife I could change my technique.

 

as for sharpening, I'm thinking to just pick up a whetstone and learn. might be worth it for a good knife. I hope it's not too hard. I'm usually good at learning these things but when I tried to sharpen a straigth razor I didn't do a great job.

post #6 of 10

It's not too hard and razors aren't necessarily more difficult but do require finer finishing stones/strops. 

 

 

Rick

post #7 of 10
Quote:
Originally Posted by CookingBear View Post
 

as for sharpening, I'm thinking to just pick up a whetstone and learn. might be worth it for a good knife.

 

I think you are absolutely spot on here and you have the perfect knife to start the learning process with

 

 

 

in addition to learning sharpening, a side benny will be

 

 

Quote:
Originally Posted by CookingBear View Post

 

yes I agree with a sharp knife I could change my technique.

 

 

 

which will help you in deciding what your next knife purchase will be.

 

Until then, along the way you will have gained a wealth of knowledge and be able to make a much more informed choice.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 10

Shun and Wustof Do not compare to cutco. IF anyone would like to get great deals on the best kitchen knives that exist, contact me and we can do an online demo!

post #9 of 10
Welcome to cheftalk, I flagged you as a spammer. Go shill on chowhoumd or something.
post #10 of 10
microserration is the way of the future!!
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