I know the forum probably gets a lot of these, but I have done a lot of reading and still could use a bit of help so here goes. I would describe myself as a cooking hobbyist who enjoys a scientific approach (I've learned how to cook through Good Eats, Serious Eats and ATK), especially when choosing new equipment. I'm realizing that knives are much more complicated and could use some advice from some who know the market. I am wedding registering for my first quality knives and have done about as much research and handling as I can manage. I had decided on a Shun Classic chef knife, which I know is generally regarded as overpriced and overmarketed and, to be honest, I probably wouldn't buy for myself under normal circumstances. However, I was able to handle it due to the wide availability and really liked the ergonomics when using a pinch grip, especially compared to the mostly german alternatives that were also available (I'm mostly limited to big-box stores). I also might make use of the free sharpening and it certainly looks pretty on the rack. My main concern and one that I've read from experts is the big-bellied profile and I wasn't able to do any board work with it. If someone spends this much on a knife I certainly don't want to end up with accordion cuts. I saw that Shun does make an "Asian Chef knife" which has a more triangular, flat-heeled shape, but it's only 7 inches which I'm not sure about either.
I've seen a lot of recommendations for Tojiro, Mac and Misono, all of which I could register for on Amazon, but I really preferred the D-handle when comparing in the stores and I also prefer it aesthetically. I was able to handle a Wusthoff Ikon and Miyabi Kaizen which are probably comparable to the Shun and didn't like the feel quite as much. I also feel like the Ikon is just as, if not more over-priced and I'd be concerned about chipping the Miyabi.
Basically the perfect knife for me would be D-handle, comfortable/forged collar, lack of full bolster French/Sabatier profile, at least 8 inches, quality Japanese steel, available via Amazon.
I'm also interested in a nakiri, but am probably not as concerned with the handle ergonomics on that one. I handled a Calphalon Katana in store and actually liked the unique feel, but it is much heavier than a Nakiri is probably supposed to be and I could likely get a decent budget Japanese one for the same price rather than one made by a cookware company. I'm considering these:
[product="27702"]Mac Knife Japanese Series Vegetable Cleaver 6 1 2 Inch [/product][product="27703"]Tojiro Black Finished Shiro Ko Kasumi Nakiri 6 4 16 5cm [/product]
I appreciate the time!
I've seen a lot of recommendations for Tojiro, Mac and Misono, all of which I could register for on Amazon, but I really preferred the D-handle when comparing in the stores and I also prefer it aesthetically. I was able to handle a Wusthoff Ikon and Miyabi Kaizen which are probably comparable to the Shun and didn't like the feel quite as much. I also feel like the Ikon is just as, if not more over-priced and I'd be concerned about chipping the Miyabi.
Basically the perfect knife for me would be D-handle, comfortable/forged collar, lack of full bolster French/Sabatier profile, at least 8 inches, quality Japanese steel, available via Amazon.
I'm also interested in a nakiri, but am probably not as concerned with the handle ergonomics on that one. I handled a Calphalon Katana in store and actually liked the unique feel, but it is much heavier than a Nakiri is probably supposed to be and I could likely get a decent budget Japanese one for the same price rather than one made by a cookware company. I'm considering these:
[product="27702"]Mac Knife Japanese Series Vegetable Cleaver 6 1 2 Inch [/product][product="27703"]Tojiro Black Finished Shiro Ko Kasumi Nakiri 6 4 16 5cm [/product]
I appreciate the time!