Newbie questions regarding kitchen knives

[ChefNotSoWhites]

Thanks for the suggestions. I'm not really into the all black handles with the three stainless pins and that pronounced curve on the end. I'd want something more along these lines:

This one, for example, is gorgeous. But it's almost $200 over my budget. It uses CPM 154 steel, is that what sets the price so high or? I really like the geometry of both the blade and handle on that one, so typical!

Does anyone have any other sites worth mentioning? I checked out all the models under CKTG's Gyuto section and this is really the only one that spoke to me. But I'm not really ready to spend $350 on my first kitchen knife.

The Konosuke 210mm Gyuto seems to have more of a pointy tip and less belly to work with:

I must say, I don't really agree with most people's suggestions around here. Now, "best", is a super subjective way of reviewing something, but judging the performance of a knive is a lot more of a objectively true kind of thing. However, I do own the Richmond Remedy, and have put it through months of prep in a kitchen now, both home and professional. It's made out of great steel, and the ergonomics are really good. Mine is made with a dorado handle, which is a type of rosewood. It stays sharp, and is pretty resistant to chipping, though I've had a small one, but it wasn't too much to take out with a stone. It performs slightly better than my MAC Ulitimate 240.. gyoto, and is way more comfortable over long periods of time than a Shun.

While on the topic of Shun, although VG-10 is a more common steel, it's by no means a bad ones, and you'll see it thoughout a pretty large price range. The thing to remember about steels, is that it's totally up to the knife maker on how well they treat it. The Hattori FH knives over at JCK for example, are a way better knife than anything you'll find in a Shun using that same steel. Steel is just steel, but when a maker puts some extra love on it and heat treats it correctly; you could compare a number of knives that state that they use the same steel, but get completely different results. So much so, that you might actually think you're using a better steel on some models.

I have to chime in on the comment about Japanese knives being delicate also. They really aren't but its kind of like comparing two different wood working tools that can do the same task, but have different designs.
While Japanese knive CAN chip doing the same tasks as their German counterparts, they aren't designed neccesarily better or worse really. The thing is, is that German knives are meant to be strong and they are suited for heavier cutting. Japanese knives reflect the Japanese cooking ethic of preserving food in as close to a natural state as possible by not damaging what you are cutting, but allowing things to cleanly separate. I've prepped next to a lot of cooks using both, and I can tell you that the guys using Japanese cutlery are usually quicker. I know there's more to it than that, but their results are more consistant even if the user technically has poopere knife skills. The thing is, is that you have to switch up your technique while using instruments that a more precise. There is also a range of gyotos that are made in different styles(not just construction methods) that allow them to be better suited to certain tasks. A laser like gyoto is great on vegetables, boneless meats, and herbs, but requires a lighter touch. Something like a Blazen is a workhourse, and can hang with any touch German or French knife, but also be more suited to not bruising herbs when switching tasks. One MAJOR difference though, is the amount that you'll have to steel the knife. I have to steel both of my main gyotos about one fourth as much as I used to have to when I was using Global knives or Wustofs.

 

[Patrickknives]

Chefnot jumps in on the first post and hits a good point, he has added to another good thought, Like he said japanese knives are different just like japanese cooking is different and they have alot of types to match the specific task, most of us in the US cook different and really want one blade to do most every thing. I use two, a thick Santaku for most meat and big vegies, and a european style with a long sharp point for almost everything else, except I just made a really nice paring knife that is getting alot of use.

I noticed that many of the Shun reviews talk about chipping and when I looked at some of the new models in the store I was truely amazed by how thin the edge is, I think this is a big problem for most non-pro chef/knife users. But prep in the right hands, and with the proper sharpening they will perform.

 

[pialia]

Thanks for all the input so far guys. I just received my Ryusen santoku. I'm amazed by how thin the edge is and it is by far the sharpest knife out of box I've ever handled. I plan on putting it through it's paces this evening, hopefully I'm not too lazy to get a few pictures going as well!

When my Wicked Edge arrives I'll try to put some new life into our old kitchen knives, hopefully one of them will be able to sharpen up to a decent level anyway. It's nice to have a few beaters for tasks I don't want to submit the 2mm Santoku I can understand why "all of the sudden" one might end up with a dozen new kitchen knives, there are so many different styles one must try!

 

[calvinw]

This?

That's a gorgeous knife. I hope you enjoy it.

I do agree with ChefNot that you can objectively measure a knive's performance, and there are some values everyone should desire (edge retention, toughness, etc). While that's all true, I don't understand why so many of us are relatively hesistant to say we bought a knife because of it's looks. I'm assuming all the knives pialia was looking at are very good knives. At that point, among those options, if I'm getting a very good knife, I'd sacrafice some cutting ability for looks.

 

[pialia]

This?

That's a gorgeous knife. I hope you enjoy it.

I do agree with ChefNot that you can objectively measure a knive's performance, and there are some values everyone should desire (edge retention, toughness, etc). While that's all true, I don't understand why so many of us are relatively hesistant to say we bought a knife because of it's looks. I'm assuming all the knives pialia was looking at are very good knives. At that point, among those options, if I'm getting a very good knife, I'd sacrafice some cutting ability for looks.

That!

It make short work of the pork I cut up for dinner, hands were too messy for pikshoors though! I might need to force someone to play the photographer.