Please recommend a chef knife for me (UK)

[Bohbab]

Hi All,

I have been looking to buy my first proper chef knife, and I am absolutely confused by the amount of choice out there. I have been trying to do some research and have ended up even more confused - it hasn't helped that the UK market may be a bit different to the US + some of the knives that were recommended a few years ago no longer seem to be so recommended. Grateful for some recommendation (something available in the UK).

1)Pro or home cook? Home

2)What kind of knife do you want? A chef knife. Large-ish knife for slicing vegetables, and general kitchen use. Double bevel please.

3) What size knife do you want? Maybe 8" - 9" blade? Open to suggestions. I currently have a 6" which I find too small.

4)How much do you want to spend? Probably max £150. Fractionally more is UK. But also very happy to pay half of that.

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction? Open to suggestions here. Happy to clean and dry the knife after use. Not sure what other "care" carbon requires.

6)Do you prefer Western or Japanese handle? Open to suggestions. I have never used a Japanese handle (I do find them aesthetically pleasing). I pinch grip - does that determine my options?

7)What are your main knife/knives now? A 6" chef knife.

8)Are your knife skills excellent, good, fair? They are fair, but willing / interested to improve.

9)What cutting techniques do you prefer? Push cutter, with pinch grip.

10)Do you know how to sharpen? Sort of. But willing to learn.

[Infrared]

Hello,

Takamura Chromax Gyuto 210mm https://www.chefknivestogo.com/tachgy21.html

A Takamura is going to be the one of the best knives you can get for under £200. The Chromax is semi stainless, meaning it will patina (change color) but unlikely to rust unless you really try. You can also get the Takamura Migaki SG2 Gyuto 210mm, which is stainless and has better edge retention, but more expensive.

You should also check this out if you want something longer and with a Japanese handle

Kohetsu SLD Gyuto 240mm https://www.chefknivestogo.com/kosldgy24.html

The steel is similar to the one found in the Chromax.

The type of handle isn't really important if you use a pinch grip. Think of them as counterweights.

I realize that you're in the UK, so shipping from out of country might be expensive. Is there a specific store you want to buy from?

[Bohbab]

Thank you for the reply. Unfortunately it doesn't look like either of those knives is available from a UK retailers. I haven't really considered order from the US given shipping costs, tax and duty. And I understand there are also a lot of delays given Covid.

I would probably order from any UK online or brick and mortar retailer, which I think may mean more limited choice. These are some of the shops that I have found:

https://thesharpchef.co.uk/collections/gyuto?page=1
https://www.kitchenknives.co.uk
https://www.knivesandtools.co.uk/en/ct/ ... 7s%20knife
https://www.chefslocker.co.uk/gyuto--chef.html
https://cuttingedgeknives.co.uk/collect ... uto-knives
https://japaneseknifecompany.com/produc ... apes/gyuto
https://www.knivesfromjapan.co.uk/knive ... -knives-c3

[Infrared]

Tsunehisa AS Morado Gyuto 210mm https://cuttingedgeknives.co.uk/collect ... yuto-210mm

The Tsunehisa is an excellent knife that should stay sharp for a very long time. It is also stainless clad, meaning the only the very edge (everything below the wavy line in the picture) can rust. Maintenance is not as bad as some make it out to be. As long as you wash it (do not leave it wet on the cutting board while you eat) and completely dry it after use should be enough.

The Masutani is also a great knife for quite a bit less. It is fully stainless but is only seven inches. You can't find a better knife at that price point.

Masutani Hamono V10 Gyuto 180mm https://cuttingedgeknives.co.uk/collect ... yuto-180mm

[FisherMAn1298]

Tsunehisa SK Carbon Steel Gyuto https://www.chefknivestogo.com/tsunehisa10.html. $70. IF you can find it in UK and excellent knife at a great price.

[Bohbab]

Thanks for the suggestions. I ended up going for the Tsunehisa AS Morado Gyuto.

[Bohbab]

You wouldn't have any recommendations for a Nakiri would you?

I am finding that with the motion I like to use, mass herb cutting with the Gyuto is not particularly effective. You need some level of rocking motion to make it work.

[Infrared]

Nakiris are even worse for rocking since they are very flat.

If you add a slight push (or pull) movement to your cutting, it should make dealing with herbs (and everything else) easier.

That being said, if you still want a nakiri I would suggest the Masutani if you prefer stainless or the Muneishi if you want carbon.

Masutani Hamono V10 Nakiri https://cuttingedgeknives.co.uk/collect ... v10-nakiri
Muneishi Aogami Nakiri 150mm https://cuttingedgeknives.co.uk/collect ... kiri-150mm

[Bohbab]

Oh. Sorry for confusion. What I meant was that I have switched to a push cut and the Gyuto doesn't chopping to the board sometimes when I am cutting large bundles of herbs. That's why I am thinking a Nakiri could be better.

I was thinking something longer and taller maybe be more useful. But choices seem quite limited (is it me or have prices I creased a lot in the last couple of years as well?).