Help me choose the right knife!

[RondaSKing]

Hi All,

I am a professional cook that has been working in the industry for about 10 years. I have worked in a number of different kitchens of varying types over the years, but all of them have been what you might consider “scratch houses”. During that time I have been lucky enough to work with a number of talented and knowledgeable Chefs. I work just about any/every station and also do a fair amount of cooking at home. Over the years, I have been able to put together a decent collection of Shun Classic Series knives including:



4” pairing knife

6” Gokujo boning/fillet knife

6” meat cleaver

8” offset bread knife

8” hollow ground Chefs

9” hollow ground slicing

10” Chefs

12” hollow ground pro slicing



All of which are Shun Classic Series, and all of which I use (to varying degrees).



I would very much like to “take the next step” and get a new workhorse knife to replace either my 8” or my 10” Chefs (or both). I used to use the 8” more often, but now find myself reaching for the 10” more. I would like to find a versatile knife that can maybe challenge me a bit without making me uncomfortable, or constantly fear chipping the edge or damaging the tip. I think my knife skills are quite good, but I know enough Chefs with amazing skills to not put myself in their company. I want my new blade to be one that I can be proud of for its quality, functionality and of course, sex appeal (to a nerd like me).



The knives that have caught my eye so far are:



Masanobu VG-10 Damascus Gyutou, 240mm

Masamoto Swedish Stain Resistant Steel Wa-Gyutou, 240mm

Suisin INOX Honyaki Wa Gyuto, 240mm

Gesshin Ginga Stainless Wa-Gyuto, 240mm



and the curve ball….

Suisin INOX Honyaki Kiritsuke-Shaped Wa Gyuto, 270mm



I realize that last one is a big departure, and with the ones that preceded it, I would probably ditch both the 8” and 10” Chefs, whereas with the Kiritsuke-Gyuto, I would probably keep the 8” and replace the 10” Chefs. (For the record, I am rather comfortable with push cuts and chopping) The main reason I threw the Kiritsuke-Gyuto in the mix there is that it just looks damn sexy, and I would still have a Chefs in my bag. Also, I do want something that will challenge me to step up my game a bit, but not to such an extent that I use my prize knife less than another.



Help please!!!!

 

[Cynic2701]

If you go for the kiritsuke-styled gyuto, do it for the fact that the profile is relatively flat (which lends itself to quick chopping with the blade, and does require a different technique than a knife with more belly).

Other than that, I'd suggest the Gesshin Ginga or the Suisin INOX honyaki would be the best two picks.

 

[pnsxyr]

The Suisin INOX Honyaki is a really nice line, and the 240mm Wa you are looking at is often listed as a favorite by people who own way to many gyutos for their well-being. The fit and finish of Suisin is hella great and super consistent, and pretty much any product they bring to market is of great quality. It is a very thin knife, which obviously has some benefits and some drawbacks.

I've not used the Masamoto you are considering, but I have used their 240mm HC carbon gyuto and I think it's a very good knife. I cannot speak much to the Gesshin or Masanobu but I've read many good things about Masanobu.

I'm not sure if you would consider other options, but Kikuichi is a very popular name in professional kitchens. The Performance TKC and Carbon are super popular here, and they tend to be a little thicker and are known for being tough knives for their respective classes. Their Warikomi damascus knives are beautiful and very good performers, and it is stainless if you are aiming for a blade of lesser reactivity. If you want sexy and functional... http://www.kikuichi.net/pdf/NSWD.pdf

The knife that has gotten me most obsessed and in-love to date is a Konosuke Fujimaya Gyuto. I purchased it based off of all the great things I heard about the Fujimaya line, because the spine thickness was greater than most other knives I was looking at and I wanted a little more steel on the knife, and I think Blue #2 is a great steel that strikes a good compromise between edge-holding and toughness. I have a Kono HD in White #2 that I like a lot, but I like the Fuji much, much more. My next purchase is either going to be a Konosuke in the Swedish Stainless or a Takeda in Super Blue.

 

[Jody744]

Have you looked at carter cutlery? Hand forged japanese kitchen knives
made by murray carter. I bought one at Blade a few years ago and love it.
No, i am not a pro chef. Just a knife guy. Happy hunting. Are you near Atlanta?

 

[olpappy]

Masamoto, Misono, Fujiwara, Hiromoto, Togiharu all offer very nice western handled chef knives, I would recommend one of these for a 210mm gyuto. Since you also often use a larger chef knife, I would also recommend to get a 240mm wa gyuto, this will give you a chance to try out a wa handle. Konosuke, Suisin, Sakai Takayuki, JCK Kagayaki, Sakai Yusuke all have nice wa gyutos.

 

[scott.livesey]

this was not on your list, but have you considered a cleaver? I own a 8" x 2 1/2" cleaver that can turn a 2 pound cabbage into cole slaw with a dozen strokes or slice tomatoes/beef/carrots see thru thin. JMHO it is easier to use well than a traditional chef's knife.
the old sailor