- Joined
- Oct 12, 2023
- Messages
- 1
Hello, everyone!
OK. So I wanted to share some thoughts. I know it all comes down to preference and I already did some research online and held some knives at a local store.
I am new to the knife world. But I got at least some idea of what I would like to purchase.
I want to learn to sharpen on a stone. So I am not looking for the finest Japanese gyuto just yet. I want somthing that is easy to sharpen and can get really sharp.
I am quite sure I want a Mac Pro gyuto. I read Fujiwara Kanefusa FKM being recommened a lot. But on reddit it seems nowadays people say the fit and finish is shit? Is this (still) true? I like the look and grip of the Mac Pro, even though the santoku I held at a local store was so light, but that's the way it is with thin Japanese knives that actually slice and not chop your food. But I am quite sure I'm getting a Mac Pro gyuto. Even though they do cost 175 Euros here for a Gyuto 210-230 mm.
I am also looking for something sturdy AF like F. Dick Premier Plus which I held and really like. The have half-bolsters (now) and I really liked the handle. I can buy a 9 inch (230 mm) chef's knife for 88 Euros here in Denmark. Cheaper if I want to order from Germany. I am not too concerned about the bolster with the FDPP since I plan to use a cheap sharpening device or at least a honing steel on it anyways and then let a professional sharpen it.
However, do you know some (Japanese) alternatives, possibly carbon, which I should consider as an alternative to the FDPP? Maybe Misono Swedish carbon? Not as sturdy and more brittle but easier to sharpen and gets sharper and in any case it has longer edge retention, I know.
ANYWAY: (I'm probably forgetting something...)
MY COUNTRY: Denmark ( I could order from cleancut.se) and there are some good shops in Copenhagen that I want to go visit.
GRIP: Preferably western - hence I am keen on German knives, especially the FDPP, but also for something like the Takamura.
TYPE OF KNIVE: Gyuto: Two different knives: A laser-style and a tough, sturdy workhorse
SIZE: could be 180 mm-210 for the laser (not any longer, I think). But for the workhorse I actually want to go for 230-260 mm.
STEEL: Something with a high carbon-content in any case, possibly AUS-8, or yeah Sg2 for the Takamura, Ginsan sounds nice for ease of sharpening and potential for sharpness, right? But chips easy like VG-10 and the Takamura sg2, right? So maybe just start out with AUS-8.
THE ANGLE OF THE BLADE (GRIND?): I want to go for a 50/50 grind, which I know leaves out a lot of options like Misono. But I want to learn to sharpen, and I like to keep it simple, so maybe just go with a Mac Pro.
This gyuto opposed to the Mac: I also looked at this Japanese "lasery" gyoto but it costs 200 Euros. It's supposedly grinded very thin, and possibly forged (??). It's in AUS-8 steel with "only" a 58 HRC which is probably fine for a complete newbie on the stone like me and could be kept for my girlfriend to play around with (not to mention the Dick...
) opposed to one with a HRC of +60. But for that steel and HRC it seems much? But if it's very thinly grounded (which matters at least as much as the steel and good craftmanship) it may be a fair price. AND it has that 50/50 grind I am looking for. I know I quite seem to like it online but I need to hold it.
Anyway, maybe you thought of something. I hope you guys have some input.
Thank you in advance!
OK. So I wanted to share some thoughts. I know it all comes down to preference and I already did some research online and held some knives at a local store.
I am new to the knife world. But I got at least some idea of what I would like to purchase.
I want to learn to sharpen on a stone. So I am not looking for the finest Japanese gyuto just yet. I want somthing that is easy to sharpen and can get really sharp.
I am quite sure I want a Mac Pro gyuto. I read Fujiwara Kanefusa FKM being recommened a lot. But on reddit it seems nowadays people say the fit and finish is shit? Is this (still) true? I like the look and grip of the Mac Pro, even though the santoku I held at a local store was so light, but that's the way it is with thin Japanese knives that actually slice and not chop your food. But I am quite sure I'm getting a Mac Pro gyuto. Even though they do cost 175 Euros here for a Gyuto 210-230 mm.
I am also looking for something sturdy AF like F. Dick Premier Plus which I held and really like. The have half-bolsters (now) and I really liked the handle. I can buy a 9 inch (230 mm) chef's knife for 88 Euros here in Denmark. Cheaper if I want to order from Germany. I am not too concerned about the bolster with the FDPP since I plan to use a cheap sharpening device or at least a honing steel on it anyways and then let a professional sharpen it.
However, do you know some (Japanese) alternatives, possibly carbon, which I should consider as an alternative to the FDPP? Maybe Misono Swedish carbon? Not as sturdy and more brittle but easier to sharpen and gets sharper and in any case it has longer edge retention, I know.
ANYWAY: (I'm probably forgetting something...)
MY COUNTRY: Denmark ( I could order from cleancut.se) and there are some good shops in Copenhagen that I want to go visit.
GRIP: Preferably western - hence I am keen on German knives, especially the FDPP, but also for something like the Takamura.
TYPE OF KNIVE: Gyuto: Two different knives: A laser-style and a tough, sturdy workhorse
SIZE: could be 180 mm-210 for the laser (not any longer, I think). But for the workhorse I actually want to go for 230-260 mm.
STEEL: Something with a high carbon-content in any case, possibly AUS-8, or yeah Sg2 for the Takamura, Ginsan sounds nice for ease of sharpening and potential for sharpness, right? But chips easy like VG-10 and the Takamura sg2, right? So maybe just start out with AUS-8.
THE ANGLE OF THE BLADE (GRIND?): I want to go for a 50/50 grind, which I know leaves out a lot of options like Misono. But I want to learn to sharpen, and I like to keep it simple, so maybe just go with a Mac Pro.
This gyuto opposed to the Mac: I also looked at this Japanese "lasery" gyoto but it costs 200 Euros. It's supposedly grinded very thin, and possibly forged (??). It's in AUS-8 steel with "only" a 58 HRC which is probably fine for a complete newbie on the stone like me and could be kept for my girlfriend to play around with (not to mention the Dick...
) opposed to one with a HRC of +60. But for that steel and HRC it seems much? But if it's very thinly grounded (which matters at least as much as the steel and good craftmanship) it may be a fair price. AND it has that 50/50 grind I am looking for. I know I quite seem to like it online but I need to hold it.Anyway, maybe you thought of something. I hope you guys have some input.
Thank you in advance!