Help me pick my first knife

M

M22KnifeNoob

Joined
Jan 22, 2025
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1
Hello all,
I want to get my first japanese knife, I have a few options, my main question is concerning material and price. Consider the options for a home-cook:
- AUS-8 Gyuto, 210mm. £89
- VG-1 Santoku 165mm. £124
- VG-10 Hammered Gyuto 180mm. £129
(Prices are due to a sale)
I have read about the types of steels and I think I should go for VG-10 as an all-rounder.
Just want some opinions and if any of these is a bigger steal for what the knife is.
 
There is a kitchen cutlery forum here , you may want to reask your question there.

VG10 was developed for the plant grafting people to hold an exceptionally sharp edge under that application ; cutting plant matter.
I can recommend VG10 ; I like the blade alloy and very acute sharp edges is something I value and use.

For comparison sake many / most of the ultra wear resistant superduper steels tend to loose that hair splitting edge and degrade to a working edge that goes for ever cutting more rough and ready materials.

AUS 8 is OK but not as good.
I have no experience with VG-1.
 
Of, course...
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Hey there,

If this is a beginner knife, I'd steer you towards a santoku as I find them to be a better all-around bladeshape that can chop.

If you use your knife a normal amount, I don't think you'll notice much difference between the VG1 vs VG10...they're both stainless and good Steel. VG10 might hold an edge a little better but some companies like Shun have VG10 that's a little chippy than I like.

AUS8 is relatively obsolete if you have the option for VG1/VG10; Its not that impressive.

So, if you find a santoku in VG10, that would be great :)

Whatever you decide, good luck!
 
I would suggest that you reach out to Jon at Japanese Knife Imports. He can help you pick the best knife that meets your usage goals, budget, sharpening, etc.
 
I prefer a Gyuto all things being equal as do most people.

So much more to a knife than steel type though, it's really the last thing that would influence my decision, especially in a kitchen knife.
 
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