Knife upgrade help

O

Ojrobinson

Joined
Jun 4, 2014
Messages
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Hey there guys, new to the forums and am interested in what your opinion is on some knives.

I am currently a professional chef and am looking to upgrade my current work knives. At the moment I'm using some Tojiro DP3 knives and have been very happy with them and will probably continue to use them at home., however looking to get some more high end knives.

I have looked at several Gyuto knives on cheflknivestogo.com but there is just way too many to choose from. I'm looking at acquiring a gyuto, a small pairing knife and sometime down the track a Japanese slicing knife. My price range is 100-300 for each knife if that helps somewhat.

Thanks for your help!
 
I have a 240 mm funayuki profile HD2 Konosuke wa gyuto that I've put through the paces. The grind is impeccable.

I've also bought several Tojiro DP gyutos as gifts, and have had the chance to use several from their lines. The Konosuke does compare favorably to a Tojiro - which should be expected - but you will need to be more careful with it. It is extremely thin behind the edge--it's considered a "laser" gyuto.

If you have a little more cash, I've been drooling over the Masakage Koishi 240 wa-gyuto. Another site that "Japanese knife import(s)" has some Aogami Super cored Zakuri gyutos that I've also been strongly considering.
 
If you're interested in going the custom route send me an email or give me a call. I can make pretty much anything you want and you can specify all the important features such a steel, hardness, geometry, finish, handle material and type. I can help you with the decisions if needed. I'm pretty sure I can meet your price point unless you choose some pricey materials. I'd be glad to give you a quote with no strings attached.
 
Can strongly recommend anything from JKI, Jon & Sara are great to work with.

the zakuri is a workhorse that sharpens easily, have the 240mm Kurouchi in Blue#1

The Kochi is a step up, have the 270mm Migaki

The Gesshin Ginga is a bit lighter in the hand & has more taper, " think Barracuda " I have the 240mm in White#2

for slicers i'd go with the Gesshin Uraku 270mm Yanigiba
 
Yea customs are amazing. Your choice of steel (s110v...cough..) so it nice. You get to also pick colours, shape, everything. Check out Big Chris Customs, I personal like his designs and he uses some very high end steels.
Hope this helps.
 
I have still to see the custom knife in 100 - 300 I would like to buy.

Konsuke got a lot of great knives.
Its all down to type of steel. I prefer 52000 as carbon and AEB-L as stainless.
Or you could go sanmai with carbon core and stainless clad. If you wanna try it out Hiromoto is a great buy.
 
oivind_dahle said:
I have still to see the custom knife in 100 - 300 I would like to buy.

Konsuke got a lot of great knives.
Its all down to type of steel. I prefer 52000 as carbon and AEB-L as stainless.
Or you could go sanmai with carbon core and stainless clad. If you wanna try it out Hiromoto is a great buy.
Click to expand...

You might luck out in the next month. I have a few kitchen knives nearing completion, and will have introductory pricing on them as I am not too well known on bladeforums. I have sold locally to this point.
 
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