Which knife?

[celery]

I'm in the market for a new chef's knife (approx 8-10 inches) and I'm comfortable in the $200-$300 range. Here are my current picks:

Takeda Gyuto 210mm
http://www.chefknivestogo.com/tagyas21.html

Kikuichi Gold Elite Damascus Gyuto 210mm
http://www.chefknivestogo.com/kigoelsugy21.html

Shun Premier 8"
http://www.chefknivestogo.com/shunpremier21.html

Hattori HD8 Gyuto 210mm (240mm if in stock)
http://www.japanesechefsknife.com/HDSeries.html

Wantanabe Gyuto 210mm from the professional range
http://www.watanabeblade.com/english/pro/pro.htm


Open to suggestions for alternatives and feel free to tell me what's crap and what's decent.

 

[kwilkinson]

You need to find a place that lets you touch them, hold them, etc. They're all great choices but what matters is how it feels in your hand and how comfortable you are using it. Although my main advice would be get 8" over 10.

 

[foodguy]

Originally Posted by kwilkinson

You need to find a place that lets you touch them, hold them, etc. They're all great choices but what matters is how it feels in your hand and how comfortable you are using it. Although my main advice would be get 8" over 10.

+1
a knife is a very personal tool, particularly a chef's knife. you'll know you've got it for sure when you pick up the right one. but not until then.

 

[itsstillmatt]

Unless you are really good at sharpening, a blue steel knife, like the Watanabe, will suck for you. Other than that, no input.

 

[celery]

Hm, I'm quite the novice knife sharpener, that is good information.

And I wouldn't mind getting a hands on, gotta see what's nearby.

 

[itsstillmatt]

Sharpening is a major issue with these fancy Japanese knives, in my opinion.

 

[kwilkinson]

Originally Posted by iammatt

Sharpening is a major issue with these fancy Japanese knives, in my opinion.

Maybe the most majorest.

 

[nmprisons]

Originally Posted by iammatt

Unless you are really good at sharpening, a blue steel knife, like the Watanabe, will suck for you. Other than that, no input.

This is exactly right.

I once ordered half-a-dozen chef's knives for my girlfriend (who is in the industry) to check out and pick one for her birthday (the supplier knew this was the plan and was fine with me doing so). She ended up going with a knife made by MAC, which one probably the least expensive of the options, but just worked for her.

 

[GQgeek]

Saw the kikuchi at W-S the other day. It's pretty.

I like my Shuns and the warranty is good. Was talking to the W-S guy about my knives and he said they're pretty forgiving. He knows people that have bought second-hand and had warranty replace their knives w/o requiring proof of payment or anything.

I need to send knives back for repair though. Not sure if it's my fault or a problem with manufacture. Probably didn't take as good care of them as I should have. Been guilty of leaving them in sink at times. My 6" utility knife (not sure if right name) has notches in the blade from bits that have come off, maybe b/c of corrosion. My 8" chef's knife has a couple black dots in teh blade (not rust colored) that I think might end up pitting like on the 6" knife. And my paring knife was dropped and tip broke off. Small kitchens ******* suck. =/

Oh and I tried sharpening my shun the other day. I prob should take a course bc my sharpening skills suck.

 

[kwilkinson]

I just noticed the same spots on my chef's knife. Strange. I've had trouble with chipping as well. I was going to send them in, but someone told me that Shun was getting rid of their free replacement policy. Not sure on that, I'll need to look it up.

 

[GQgeek]

Originally Posted by kwilkinson

I just noticed the same spots on my chef's knife. Strange. I've had trouble with chipping as well. I was going to send them in, but someone told me that Shun was getting rid of their free replacement policy. Not sure on that, I'll need to look it up.

Do you have shun classic?

 

[foodguy]

those japanese knives are really brittle. and they are really hard to sharpen. honestly, if you're a beginning to intermediate cook, you'll probably be MUCH happier with wusthoff. and, i have to confess, i cooked with a friend's henkel over the weekend and didn't hate it. those knives are tough, easy to sharpen and will do 98% of what any reasonable person could want a chef's knife to do.

 

[itsstillmatt]

Originally Posted by foodguy

those japanese knives are really brittle. and they are really hard to sharpen. honestly, if you're a beginning to intermediate cook, you'll probably be MUCH happier with wusthoff. and, i have to confess, i cooked with a friend's henkel over the weekend and didn't hate it. those knives are tough, easy to sharpen and will do 98% of what any reasonable person could want a chef's knife to do.
totally agree. With a Japanese knife you pretty much need an extra chef's knife to do some of the harder tasks. Crack shells etc.

 

[impolyt_one]

I am still happy with some cheap Henckels knives, and will probably continue to be so. Sharpening is easy and customary, and there isn't anything I've run into that I can't cut through. I have a good pair of the scissors and those help nicely with cutting down poultry.

 

[kwilkinson]

Originally Posted by GQgeek

Do you have shun classic?

Elite.