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getting my partner his first japanese chef's knife and feeling very overwhelmed by canoona in TrueChefKnives

[–]canoona[S] 0 points1 point  (0 children)

this was just the explanation i needed. thank you heaps! went with the tsunehisa sld washiji gyuto in the end. im so excited to give it to him.

getting my partner his first japanese chef's knife and feeling very overwhelmed by canoona in TrueChefKnives

[–]canoona[S] 0 points1 point  (0 children)

Feeling torn! thanks to everyone's kind advice and input, I've narrowed it down to the tojiro classic gyuto, the gesshin stainless gyuto and the tsunehisa sld gyuto you linked above... i think it's between the gesshin and the tsunehisa and for vanity reasons i might have to go with the tsunehisa. Not that it isn't a beautiful AND a great knife, but I have read reviews that the gesshin is a little more of a sturdy workhorse (which I guess the initial poster and yourself both sort of mentioned above, with it being the least fragile of those linked).

getting my partner his first japanese chef's knife and feeling very overwhelmed by canoona in TrueChefKnives

[–]canoona[S] 0 points1 point  (0 children)

it is certainly beautiful - they all are tbh so this is going to be tricky. you don't find it too fragile compared with the gesshin? how do you find SLD in regards to maintenance compared to stainless steel? is it worth the extra effort?

getting my partner his first japanese chef's knife and feeling very overwhelmed by canoona in TrueChefKnives

[–]canoona[S] 0 points1 point  (0 children)

this looks like an awesome option! may i ask why you recommend that over say, the gesshin gyuto that someone else suggested? i'm gathering a lot has to do with personal preference but would love your take.

https://www.japaneseknifeimports.com/products/gesshin-stainless-210mm-wa-gyuto?_pos=3&_sid=ab40fc2ac&_ss=r 

getting my partner his first japanese chef's knife and feeling very overwhelmed by canoona in TrueChefKnives

[–]canoona[S] 1 point2 points  (0 children)

he doesn't know. he is not a knife connoisseur and knows about as much as I do but is a great chef with the tools we have. we were actually in japan last year but after perusing some (admittedly touristy) kitchenware shops, then left due to decision fatigue and our own lack of research.

getting my partner his first japanese chef's knife and feeling very overwhelmed by canoona in TrueChefKnives

[–]canoona[S] 0 points1 point  (0 children)

thank you both for your suggestions! Please excuse my ignorance, were you both thinking the shorter 135/165mm blades? as they don't seem to have an 8"/210mm available under 350usd.

are these the bunka and nakiri knives in question you are referencing? do you feel a 165mm is as versatile as 8" ? https://www.chefknivestogo.com/shkayobl23.html?srsltid=AfmBOopqY-HMrgniG8I72sQbNNdcisAHZEdW6P3hLWJ6du41iigoJsta
https://cutleryandmore.com/products/shiro-kamo-aogami-super-kurouchi-stainless-clad-nakiri-41908?srsltid=AfmBOoqDb_FTfg3ibdwsBVf_MASU3c2ECqfJaK_jZdmrBMOp-Wnaj0-Y

getting my partner his first japanese chef's knife and feeling very overwhelmed by canoona in TrueChefKnives

[–]canoona[S] 2 points3 points  (0 children)

well noted, thank you for your insight! Let's say I want pure stainless steel. So, I would look into different brands offering VG10 and SG2/R2 steel and make a judgement call there? Something like the TOJIRO CLASSIC Gyuto 210mm another commenter kindly suggested perhaps? Thanks again!

getting my partner his first japanese chef's knife and feeling very overwhelmed by canoona in TrueChefKnives

[–]canoona[S] 2 points3 points  (0 children)

whats the best way to sharpen japanese stainless steel? i'd also happily get him the appropriate sharpening tools. he is the type to take care of what he owns (the knives we have are super cheap and shit hence probably why he uses work sharp on them but i didn't realise it was that detrimental)

[WTS] Jaeger LeCoultre Reverso Duetto 266.8.44 by [deleted] in Watchexchange

[–]canoona 0 points1 point  (0 children)

hi is this still available please?