New knives recommendation

3
2
Joined Jul 10, 2021
After almost 20ys away from professional kitchens, I require your assistance with finding new knives.
I had a custom set of 6 masamoto blades from japan, so, familiar with the care.
At the moment, we cook for friends and home use only.
For now, looking for a good large nakiri and a 240 gyuto.
Good edge retention and sharpness is a must.
Thank you.
 
47
20
Joined Nov 29, 2012
No recommendations, but a few questions:
Do you have a steel type preference?
Do you have a handle style preference?
If you had a custom set, you must've liked them, so why not more Masamoto?
 
3,249
1,131
Joined Jul 13, 2012
If they were Masamoto KS they are getting hard to come by. Goko makes a really nice gyuto in stainless clad white #1 with a pear skin finish. I have one and are very nice for the price.
 
3
2
Joined Jul 10, 2021
No recommendations, but a few questions:
Do you have a steel type preference?
Do you have a handle style preference?
If you had a custom set, you must've liked them, so why not more Masamoto?
Thank you for the reply,
Steel type: AS and shiro#1
Handle type: traditional

my old set has "magically vanished" from my locker at work, the new masamotos i've found are all shiro#2 or euro mix.

I loved the original classics from 20-30 years ago.
 
3
2
Joined Jul 10, 2021
If they were Masamoto KS they are getting hard to come by. Goko makes a really nice gyuto in stainless clad white #1 with a pear skin finish. I have one and are very nice for the price.
The true traditional ao\shiro knives are a rare sight other than localy in japan.
 
184
74
Joined Jun 11, 2013
Wow. Kinda surprised that knives will last for 30 years.

I have several I still use that I owned before I got married. I splurged on a couple of really good knives as my way of celebrating my graduation from graduate school. I didn't have matching dishes or cutlery . . . but, I had a couple of quality knives . . . after all, a girl has certain priorities in the kitchen. Right?

Next week we celebrate our 32nd anniversary.
 
3,249
1,131
Joined Jul 13, 2012
I have my lifetime rotation. Three Hiromotos gyutos, one Carter 165mm petty, a Goko stainless clad white #1 gyuto, a Dell Ealy paring knife, a Yoshihiro 130 petty, a Tojiro 150mm petty, a Mac superior 270 bread knife, Tojiro 270 Sujihiki, a boning knife I made from an Alabama damascus blank and some Sabs. When one ration needs sharpening and I don't have time I swap out until I do.

Last week I sharpened a dozen knives including three EDC's plus my wife's knives. (Shun santoku and 4" paring I gave her).
 
2,855
236
Joined Nov 15, 2012
How much you want to spend? You can get just about everything you need in a knife for about $600 these days (Blue #1 steel knife I considered buying a few years ago went from $250 to over 600), but a a couple hundred can come reasonably close.
 

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