Hello all! I am a brand new member, however, I have been stalking the site for about a month now. I am interested in getting, as the title says, a "real" knife. So, I have copied a
What country are you in?
USA (Pensacola, Florida).
What type of knife are you interested in?
Gyuto or Santoku
Are you right or left handed?
Are you interested in a Western handle or Japanese handle?
I have never tried wa-handles. However, I am a traditionalist to the point where I rather have a more traditional handle just because of tradition...Hell, I have Japanese tattoos, and I only have them done by an artist who is a traditional tattoo artist from Japan.
What length of knife (blade) are you interested in?
Mostly 210 mm, though 240 mm seems fine.
Do you require a stainless knife? (Yes or no).
I don't really know. I am new to "real" knives. I would like something that holds an edge for a long time but something that is insanely sharp as well. Carbon/blue steel is a possibility someday as I become more experienced but I take good care of my things, so whatever is best recommended for a "beginner."
What is your absolute maximum budget for your knife?
$100-150 including shipping/handling/taxes.
Do you primarily intend to use this knife at home or a professional environment?
What are the main tasks you primarily intend to use the knife for?
Mostly vegetable and meat cuts. I mean, that is about the extent of what most people NEED to cut in their kitchen...right?
What knife, if any, are you replacing?
Sabatier from a woodblock kit (wedding gift.) I plan to keep this for a while and just get an all-around knife for most use in the kitchen.
Do you have a particular grip that you primarily use?
Pinch grip. As I stated before, tradition...I worked with a Sushi Chef for a little while and I was IN LOVE with all he could teach me about traditional technique! So, if I can learn it, I have no preference.
What cutting motions do you primarily use?
Push/Pull/Chop. Willing to learn if this is improper lol.
What improvements do you want from your current knife?
As stated above, sharpness that is relatively easy to maintain, with a good edge retention
Ummm...maybe? I really enjoy an "attractive" knife with something like a hammered texture. It looks to be TRADITIONAL to me.
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Bamboo! I, if you could not tell, live for tradition, and bamboo screams tradition to me.
Do you sharpen your own knives? (Yes or no.)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes. If the knife I decide to get leaves room in the budget I will get them at the same time, if not, I can wait.
SELECTION (in no particular order)
Itto-Ryu Hammered 210 Gyuto White #2
Gassan Blue #2 Gyuto 210mm
I just really want to learn! I worked in as a chef in an Italian kitchen for 2 years and the knives there were average, nothing special.
Thank you for any help and feedback!