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Seeking best chefs knife I can get my hands on

3115 Views 24 Replies 9 Participants Last post by  millionsknives
Hello all,

This is my first post, and I realize that I am probably the 1000th person to start a thread of this nature, but please bear with me...
I'm not a professional cook although i've been actively following different online culinary courses for a while, but being an at home cook honestly my only customers are my wife and daughter. I've been using twin henckels for the past few years, and they seem relatively good , but I want to step it up with a new investment for my collection. For about a week now i've been reading as many gyuto reviews as I can on these forums and trying to get a good idea of whats out there. Based on past threads and what the very knowledgable and all-to-known BDL has relayed, i've set my eyes on one knife in particular. However, after approaching every distributor of the Konosuke HD Gyuto 240mm in my continent and being unsuccessful, it doesn't seem that any are available for purchase as they are all sold out and apparently not in production anymore?

All this being said, i'm looking for some insight/advise on a knife of the same caliber ( or better ) and style. My budget for my new knife is $300-400. I want a work horse knife that I can use daily for cutting/chopping boneless meats and produce, which led me to the laser style gyuto's. Also, if there is a set of stones or perhaps a few separate stones that you recommend to sharpen this corresponding knife, I would like to purchase these as well as I want to maintain the sharp edge.

I really appreciate any comments or feedback that can be offered, and if their are any specific questions that I should be answering please let me know.

Thank you,
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There are hand forged blades you can get for $150+  but all japanese. I mean look at Shigeki Tanaka stuff on metalmaster for example.  One single knifemaker doing the whole process.  Or hiromoto,  all one guy, hand forged.

Custom means something else, like every knife they make is different in some way and you can have more input in the process.  If you don't know what you like in high end knives, then don't even try to do this. 
American makers aren't cheap.  Even off the shelf stuff by Murray or HHH etc are like $600+
I'm over lasers, personally.  I have a Konosuke in white steel that just collects dust.
Have you looked at the Takedas that Tosho carry?  They are also real real thin, and have this awesome knuckle clearance.
I have actually used it.  My friend bought the 270mm aogami super stainless clad version. 

My notes are

1)  It is unexpectedly light!  I mean this 270mm was lighter than 210mm tanaka I was using at the time.   I'd say it's on the laser thinness level

2) Concave blade face.  That's right, concave...  supposedly, coupled with the tall height, it helps with food release.

3) Real sharp shoulders.  Must have been the new grind

4) Tall!  So much knuckle clearance if that's your thing. 

5) real flat. hardly any belly at all

As you can see, it has a lot of unique features.  I think you can learn and grow into any knife, but if it's your first, last, and only knife, maybe something more middle of the road normal would suit you better.  I think I said it earlier, but for your first japanese knife, I'd steer you to something more normal with good geometry rather than a laser. 

I'm a cleaver user so not a stranger to tall flat knives, but chinese cleavers are also much shorter.  This is like a real long bunka.  It can be awkward to use.  Anyway like any new tool you'll get used to it or you won't.
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Wellll you guys all obsessing over konosukes. They're thin, but CCK is even thinner.

This is the konosuke white steel 210mm

And this is CCK KF1303

More efficient, more blade height, less reactive, smashes garlic, doubles as a spatula... and much cheaper. But obviously it is a cleaver.
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