Looking for a knife recommendation
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Re: Looking for a knife recommendation
I have to say that the Anryu Blue hammered I have is the best blade I’ve tried as a day to day cutter. It’s nimble but confidence inspiring when cutting. It goes through everything smoothly, goes where I aim, and looks great. I have a 240 and slice thin even slices of Mexican squash and zucchini with ease...I cut onions quick, and don’t hesitate to cut larger butternut squash.
Re: Looking for a knife recommendation
Would you say those were pure performance-driven decisions, or would it be fair to say that profile and even design took a big part in your decisions?gladius wrote: ↑Mon Sep 16, 2019 5:36 pm---wxchef10 wrote: ↑Mon Sep 16, 2019 5:30 pm After more research, I am now leaning to the following gyuto blades in 210mm size:
Kanehiro AS or Makoto Ryusei AS or Anryu B#2 Hammered
The Yahiko W#2 Nashkiji and the Makoto W#2 are both OOS, but impressive.
I have a nakiri (Shun), but really like the look of the tall nakiri from Masakage Yuki. I would get that or the bunka.
Any thoughts or other recommendations?
All good knives. I sold my Kanehiro gyutos (still have my Yuki) but kept the Bunka - great knife. I also sold my Anryu B#2 but kept my Mizu and Anryu AS. My Makoto AS gyuto I use often and is my favorite of those you listed just edging (pun intended) out the Anryu AS.
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
Re: Looking for a knife recommendation
Yes performance with profile and design contributing to performance.
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Re: Looking for a knife recommendation
One thing that’s nice is that most of the knives here offer you the opportunity to buy and sell here if you don’t find it the fit you wanted. You really don’t need to overthink your selection, just pick your favorite and move it or trade it if you want. My issue is I just keep them all...
- lsboogy
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Re: Looking for a knife recommendation
Knives are very personal items. But some performance features are overarching (edge taking etc), and when it comes down to it my choice may or may not be your choice. And how a knife performs in your hands may not be reflected in my views. Try as many knives as you can - best way to learn what you like. Pass around section gets active in the fall. Welcome to the rabbit holeAltadan wrote: ↑Mon Sep 16, 2019 9:25 pmWould you say those were pure performance-driven decisions, or would it be fair to say that profile and even design took a big part in your decisions?gladius wrote: ↑Mon Sep 16, 2019 5:36 pm---wxchef10 wrote: ↑Mon Sep 16, 2019 5:30 pm After more research, I am now leaning to the following gyuto blades in 210mm size:
Kanehiro AS or Makoto Ryusei AS or Anryu B#2 Hammered
The Yahiko W#2 Nashkiji and the Makoto W#2 are both OOS, but impressive.
I have a nakiri (Shun), but really like the look of the tall nakiri from Masakage Yuki. I would get that or the bunka.
Any thoughts or other recommendations?
All good knives. I sold my Kanehiro gyutos (still have my Yuki) but kept the Bunka - great knife. I also sold my Anryu B#2 but kept my Mizu and Anryu AS. My Makoto AS gyuto I use often and is my favorite of those you listed just edging (pun intended) out the Anryu AS.
Re: Looking for a knife recommendation
Being new to this whole site, I am unfamiliar with the pass around? And selling if I don't like a knife...who buys an expensive knife from me if I don't like it?
And, cutting boards? I don't have an end grain board, just an edge grain. I don't want to damage whatever I buy...
And, cutting boards? I don't have an end grain board, just an edge grain. I don't want to damage whatever I buy...
Re: Looking for a knife recommendation
Lot's of questions
Lot's to worry about
Waaaay to easy to overthink this.
Look, this whole "sell it if you don't like it" is no big deal. You will likely love whatever you get, because it'll be handcrafted, wicked, and beautiful (not mention excellent).
If you end up getting another, and another after that, then you'll discover you got preferences, and THEN you can come look at the "classifieds" and sell
Japanese knives work great on edge grain boards, too.
If you know how to sharpen, you won't have an issue.
Please, try to enjoy it.
Aching over choosing one of these knives before owning anything like them is really a waste of nerves, and time, and thoughts.
Narrow it down, then some more, and then pull the trigger on what suits you. Whatever arrives, your hands will know (and learn) what to do with it.
I hope this sort of encouragement helps you
Lot's to worry about
Waaaay to easy to overthink this.
Look, this whole "sell it if you don't like it" is no big deal. You will likely love whatever you get, because it'll be handcrafted, wicked, and beautiful (not mention excellent).
If you end up getting another, and another after that, then you'll discover you got preferences, and THEN you can come look at the "classifieds" and sell
Japanese knives work great on edge grain boards, too.
If you know how to sharpen, you won't have an issue.
Please, try to enjoy it.
Aching over choosing one of these knives before owning anything like them is really a waste of nerves, and time, and thoughts.
Narrow it down, then some more, and then pull the trigger on what suits you. Whatever arrives, your hands will know (and learn) what to do with it.
I hope this sort of encouragement helps you
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
Re: Looking for a knife recommendation
It does help a great deal. I have been overthinking, but I really want to make a good choice and then love what I buy.
I am finally between two knives: Anryu AS Gyuto 210mm vs. Masakage Koishi 210mm...leaning to the Anryu b/c of money, but would spend the extra $100 if it is truly worth it.
I also want to buy the Masakage Yuki tall nakiri.
Thank you all so much for all of the advice and encouragement. This is a wonderful forum and I've really needed help. Hopefully I will get one of the 210 knives and the nakiri ordered tomorrow! Please let me know what you think about my gyuto choice and I'm good to go (I think).
I am finally between two knives: Anryu AS Gyuto 210mm vs. Masakage Koishi 210mm...leaning to the Anryu b/c of money, but would spend the extra $100 if it is truly worth it.
I also want to buy the Masakage Yuki tall nakiri.
Thank you all so much for all of the advice and encouragement. This is a wonderful forum and I've really needed help. Hopefully I will get one of the 210 knives and the nakiri ordered tomorrow! Please let me know what you think about my gyuto choice and I'm good to go (I think).
Re: Looking for a knife recommendation
I just bought the Masakage Koishi Gyuto 240mm. Went big. Excited to get it.
Thanks again for all of the help.
Thanks again for all of the help.
- Jeff B
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Re: Looking for a knife recommendation
Excellent choice, you won't be disappointed!
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
Re: Looking for a knife recommendation
My beautiful knife arrived and just holding it in my hand, the gap between the handle and blade is really quite long for my small hands. I have another 240 and the distance on this knife is almost 2x longer. I can choke up on the pinch grip, but it isn't a super comfortable fit. Blade length doesn't bother me. Not sure what my next move will be.
Still interested in a 210, not too heavy and the distance needs to be shorter than the Koishi.
Also interested in a tall nakiri or bunka in a length of 180-210 or so. I have a Shun 6.5" classic nakiri. It's an ok knife, used it last night. I have a 7" Shun Kanzo utility knife that is heavy and awkward.
Still interested in a 210, not too heavy and the distance needs to be shorter than the Koishi.
Also interested in a tall nakiri or bunka in a length of 180-210 or so. I have a Shun 6.5" classic nakiri. It's an ok knife, used it last night. I have a 7" Shun Kanzo utility knife that is heavy and awkward.
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Re: Looking for a knife recommendation
You may be able to remove the handle and position it further up the tang (I don't remember if the Masakage handle can be knocked off or if it has to be destroyed). Alternatively, you could look at a custom or semi-custom handle replacement.
- Drewski
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Re: Looking for a knife recommendation
I knocked off a Koishi nakiri handle recently quite easily and it was not destroyed at all. But the tang hole would have a bunch of adhesive in it. Is there any way to clean that out efficiently?
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Re: Looking for a knife recommendation
Maybe with a small rasp or file, but I would probably heat the tang and burn out the adhesive.
Re: Looking for a knife recommendation
This is way beyond my comfort level. I do not want to damage the beautiful knife in any way. I haven't tried working with the knife yet with real product, but my initial feeling was that it was too long of a gap between handle and where I would 'pinch' the blade. I have really small hands.
Still interested in a 210mm Gyuto or Kiritsuke and/or a tall nakiri. Thoughts on both subjects?
Still interested in a 210mm Gyuto or Kiritsuke and/or a tall nakiri. Thoughts on both subjects?
Re: Looking for a knife recommendation
The Masakage Yuki tall Nakiri just came back in stock and I snatched one of those up today. Just need a 210 gyuto or kiritsuke and I have a rather good collection of knives (for now). Still might need to rehandle or at least move the handle closer to the blade on the koishi.
Thanks for reading.
Thanks for reading.
Re: Looking for a knife recommendation
Curious, how do you grip the blade? Usually if you're pinch-gripping then the handle would be almost irrelevant, and the longer neck tends to serve this grip even better.wxchef10 wrote: ↑Sat Sep 28, 2019 12:41 pm This is way beyond my comfort level. I do not want to damage the beautiful knife in any way. I haven't tried working with the knife yet with real product, but my initial feeling was that it was too long of a gap between handle and where I would 'pinch' the blade. I have really small hands.
Re: Looking for a knife recommendation
I do use a pinch grip, but with this blade and the size of my hands, my other fingers are essentially wrapped around metal (except for the last finger) rather than to the end of the handle. Just not that comfortable for me.