New Knife

Discussion in 'Cooking Knife Reviews' started by rdm magic, Apr 19, 2012.

  1. rdm magic

    rdm magic

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    Hi, I want to get a new knife. Previously I've only had cheap knives, in the shape of a Victorinox and a Sabatier.

    This time I'm looking for something better, with a budget of around £150, or about $200.

    My only real preference is that it is 10 inches, but anything from 8-10 would be okay.

    I was looking at a Shun 10 inch cooks knife, but as I'm left handed I'm having a lot of trouble finding somewhere I can order it from in the UK. I've also looked at Tojiro, but I'm struggling to find much out about these, and a Wusthof Ikon, but I'm not really sure where my cash would be best spent.

    Hopefully you people can help me.
     
  2. duckfat

    duckfat

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    If you need International freight my first thought always runs to selecting some thing from Koki at JCK. The Kagayaki or JCK originals in the flavor that suits you isn't a bad way to fly and Koki's fee for International freight is hard to beat.

    I haven't even seen one in person but one that has peaked my interest in this price range lately is the Suien VC 270mm Gyuto that Jon is selling at JKI.

    Dave
     
  3. rdm magic

    rdm magic

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    The only thing I'm concerned about with ordering from another country is if I have to return the knife. 

    I'd like to look at other brands, such as the Kagayaki or Suien, but my real problem is that the only way I can judge 'quality' of a knife is to look at the price, and I know from other things that this isn't always a good way to judge.

    After looking a little more, I'm considering a Tojiro DP Wa-Gyuto 240mm. Opinions?

    Thanks for the advice so far
     
    Last edited: Apr 19, 2012
  4. phatch

    phatch Moderator Staff Member

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    It's not just free freight, He'll likely have to pay at Customs inbound to the UK as well. Add that to the budget if shopping internationally.
     
  5. duckfat

    duckfat

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    Here that knife sells for about 1/2 your stated budget. I'm not a fan of the profile which resembles more of a miroshi and the handle is like a broom stick. FWIW I would say the same about the Mizuno @ JCK.  Personally I wouldn't spend a moment worrying about returns but I can understand wanting to find a dealer in the UK. Does Amazon or eBay offer you more options?

    Dave
     
  6. denverveggienut

    denverveggienut

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    You might keep in mind that the Tojiro has a D-shaped handle. I'm a lefty, too. I bought a Tojiro ITK 120mm petty recently. Also D-shaped handle. Not as massively "handed" as the Shuns, though. It wasn't too hard to whittle the Tojiro handle into a more neutral shape, but I'm not sure I'd want to mess with that with a more expensive gyuto. The ferrule is a bit D-shaped on the Tojiro ITK, as well. It isn't a deal-breaker for me, and I like the steel a lot (different than the DP, though, no experience with that one), but for a leftie gyuto, I might look elsewhere. Not sure where though- it seems like wa-gyutos are scarce on the ground in the around-$100 range.

    Is your Sabatier one of the stainless ones, or carbon steel?
     
  7. rdm magic

    rdm magic

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    Amazon doesn't have much other than the brands you'd expect (Shun, Wusthof, Global really big brands) and you can't buy/sell knifes on eBay anymore.

    Given that I'm almost a brand new knife user (in terms of working as a chef), and I have little to no preference of my knife, am I better getting a 210mm, or a 240mm one? I use a 220mm at the moment, but as I said I don't have a 'soft spot' for any length because I haven't used any for long enough. 

    Would you say the handle on the Tojiro is poor quality or not?
     
    Last edited: Apr 19, 2012
  8. duckfat

    duckfat

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    I am not a fan of the handle on the WA Tojiro but it's hard to complain a lot at that price point. I probably use 240mm the most at home.

    Dave
     
  9. kitchen beast

    kitchen beast

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    tojiro dp knives sharpen up easier than other vg10 knives Ive sharpened. the steel is a step ahead of shun and miyabi. 
     
  10. boar_d_laze

    boar_d_laze

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    Originally Posted by kitchen beast  
    I don't take issue with your experiences, but mine are different. "Alla time same same" for me.

    To the OP:

    Length:  At least 240, as long as you've got the room to use it.  If you find the length intimidating, you need to work on your grip and posture.  With the right technique and a little practice, a 240, 270 and even a 300 will automatically follow your eyes.  If you do a lot of point work, you could make a case for a 210, but if you're using your chef's as a chef's 240 or 270 are better. 

    As a lefty, I HATE the Tojiro's "D" handle.  I'd look to something else. 

    Assuming you can sharpen pretty well, you might want to think about something like the Kagayaki VG-10 or CarboNext.  JCK is pretty good about keeping custom duties down.  Try e-mailing and asking them. 

    BDL
     
  11. kitchen beast

    kitchen beast

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    Ive sharpened over dozen different shuns  and 5 or so miyabis also for my coworkers many many times. It might not be noticeable the first time or so but the burr development/ removal is way less stubborn on Tojiro DP. But yes, my vote is for the carbonext.
     
  12. rdm magic

    rdm magic

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    Thought I'd post an update.

    I'm still considering the Tojiro 240mm DP wu-gyuto, along with the MAC pro 9.5" mighty chefs knife, although that is a little more than I'd like to spend once shipping is accounted for.

    I'm also looking at the Carbonext due to this thread, but it doesn't appeal to me aesthetically too much.

    CKtG also has a Shun Premier 8 inch on sale, which I'm seriously considering as I heard that they have a much rounder handle than other Shuns, and at the price I'm tempted. I'm just weary of the fact that quite a few reviews say that it is fragile and not really made for heavy usage, but I don't know if there is any truth to those statements, anyone able to tell me weather the Premier line is good from Shun?
     
  13. kitchen beast

    kitchen beast

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    Well if your used to using Sabatiers and Victorinox then maybe the carbonext or the mac pro would be better suited for you due ease of sharpening and lighter weight. The tojiro dp is a little handle heavy and has a boxy feel to it. Some people dont like the feel of the dp handle, but I like it. I work with a guy who has a shun premier. Its a decent knife as far as shuns go I guess. But the Mac Pro and Carbonext are way better options. Just forget about that silly bling bling factor shun has going on and purchase more boring looking carbonext,tojiro or mac. All your other options outside of shun will perform better. And the better your knife performs the more fun and enjoyment youll have ultimately.
     
  14. duckfat

    duckfat

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    The Carbonext, Kagayaki (JCK) WA Gyuto or even the Mac would be much better options than the Shun IMO. Bear in mind I'm not much of a Mac Fan but that's a much better choice than a dressed up Shun.

    Dave
     
  15. rdm magic

    rdm magic

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    I've emailed JCK about his Kagayaki, to see what it works out after shipping etc.

    I was only drawn to that particular Shun because it was reduced so much, but I guess thats quite worrying when I think that really, there isn't a reason for a knife to be on sale other than the fact its a bad knife.

    If I were to get a Shun (which after this thread, I seriously doubt I ever will), I'd get the left hand 10 inch chefs knife. But I probably will opt for something else now, as I feel that a lot of the price of Shun is branding.

    I've also decided to almost dispense with a budget, as much as I can. After thinking about it, I'll hopefully be keeping the knife for a number of years, and using it for +4 hours per day. I figure that I'm better of buying the best knife that I can now, rather than having to replace it in the future.

    Obviously I don't want to just splash out cash for no reason, but if there is genuine advantage in spending more, I am willing to.
     
  16. duckfat

    duckfat

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    A wise decision.

    A knife is a tool that should last you a life time if cared for. Spending a little more up front if you can is far better than having saved a little and regretting it well in to the future or worse yet needing to spend even more on a replacement. Any of us who have lamented a purchase like this understand that it can be a hard choice.

    The Shun's you were looking at may be on some sort of close out as I seem to recall them being deeply discounted on Amazon as well.

    Dave
     
  17. saxien

    saxien

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    Well guy's, I just bought 3 Tojiro's direct from Japan, a 170mm DP Santuko, a 240mm DP Gyuto, and a 270mm DP Sujihiki, these knives are sharp as and very well finished, except for the very end of the handles which for some reason they have left very sharp angled-will fix that presently, I'm in Australia and these knives got to me in three days, I did notice that these knives only had Kanji on one side and no English print on the other, must be Japanese local issue, they cost me aud$240 delivered, here is a site you may want to peruse--

    http://global.rakuten.com/en/search?pf=&pt=&f=0&fs=0&vm=2&sm=0&st=&tl=558944&k=chef+knife

    btw. here is the shops url-- looks to be a local hardware store--the owner was as helpful as he could be, but his limited English was a bit of a hassle, but he did come through ok., the knives came very well packaged. This is not a plug, but I did get mine from this store.

    http://item.rakuten.co.jp/nishimurakanamono/10002663/
     
    Last edited: Apr 24, 2012
  18. rdm magic

    rdm magic

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    Saxien, have you ever had/used Tojiros before? Are they genuine? Even though I'm not totally sold on the idea, I'll probably get something for those prices.
     
  19. rdm magic

    rdm magic

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    I'm still looking, and reading the threads on here. I saw someone mention the Fijuwara FKH carbon series. 
    Would someone be able to give me an idea of the 'extra maintenance' that carbon knives need? 
    If I say that I have no preference to knives at the moment as I have almost no experience with them, so am developing my tastes as it were, would the FKH be better than a Tojiro DP?
     
  20. wagstaff

    wagstaff

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    The FKH is often discussed on knife fora as a carbon that is particularly reactive and "stinky". While I'm all for carbon blades, the rep of that particular line is that you'll be put off of them by it. Note, this is not the voice of pers onal experience, just that of some mild research. If I were buying a budget gyuto, I'd consider the stainless FKM. If carbon, I'd look outside Fujiwara.
     
    Last edited: May 8, 2012