Looking for 210 high quality knife but am struggling with steels. I started with Fujiwara carbon and have gifted them away a couple of times. For the price the knife is great but does not hold an edge very long at all. Looking for something that will be a work horse but still hold edge for long periods. Looking at Kohetsu HAP40 but with blades were a bit thinner. Love the harukaze and am actually wondering what an extra $100 to 150 actually gets me.
1)Pro or home cook?
Pro
2)What kind of knife do you want? (Gyuto, Santuko, Petty, Paring, Sujihiki, etc.) Gyoto
3) What size knife do you want? 210mm
4)How much do you want to spend? Under 350
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
Clad over carbon or all carbon
6)Do you prefer Western or Japanese handle?
Quality Wa handle
7)What are your main knife/knives now?
Harukaze AS 240, Fujiwara all carbon 240mm
8)Are your knife skills excellent, good, fair?
Excellent to good
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter? All of the above but more rocker
10)Do you know how to sharpen?
Yes
Newest knife
Re: Newest knife
The Kehetsu Hap40 is quite thin. Among the steels with the best overall edge retention. Beyond that, I'd look at R2. Kurosaki and Kamo make excellent ones. B2 also has pretty good edge retention.
What does an extra $100 to $150 buy? The Harukaze AS is a superb cutter. Most knives that are far expensive don't cut much better. What you are getting is somewhat better steel and heat treatment, nicer fit and finish, perhaps a more sophisticated profile.
The Harukaza AS is thin and has a fairly rounded profile not suited for all techniques, especially chopping. You might get a knife, for example, that cuts like it's as thin as the Harukaze, but has more muscle for tougher products and seems less fragile. Or it may be able to chop and rock similarly well.
What does an extra $100 to $150 buy? The Harukaze AS is a superb cutter. Most knives that are far expensive don't cut much better. What you are getting is somewhat better steel and heat treatment, nicer fit and finish, perhaps a more sophisticated profile.
The Harukaza AS is thin and has a fairly rounded profile not suited for all techniques, especially chopping. You might get a knife, for example, that cuts like it's as thin as the Harukaze, but has more muscle for tougher products and seems less fragile. Or it may be able to chop and rock similarly well.
Jeffry B
Re: Newest knife
Lots of good knives in this range IMO.
If you stretched your budget just a hair...There is a Fujiyma in 210 on the site. Baller knife.
https://www.chefknivestogo.com/kofuw1gy21.html
Anryu AS also comes to mind. Especially since you mentioned edge retention.
https://www.chefknivestogo.com/anasgy21.html
Masakage Koishi: Awesome knife.
https://www.chefknivestogo.com/makogy21.html
Good luck in your search. Let us know what you end up with!
If you stretched your budget just a hair...There is a Fujiyma in 210 on the site. Baller knife.
https://www.chefknivestogo.com/kofuw1gy21.html
Anryu AS also comes to mind. Especially since you mentioned edge retention.
https://www.chefknivestogo.com/anasgy21.html
Masakage Koishi: Awesome knife.
https://www.chefknivestogo.com/makogy21.html
Good luck in your search. Let us know what you end up with!
Re: Newest knife
For a really interesting all-carbon option that does everything right: Masakage Shimo
For stainless clad, the Koishi mentioned above is very hard to argue with.
Between the two the Shimo will have a slightly flatter profile. Other than that the general performance & feel is very similar.
In terms of handle fit/finish, the Koishi will be slightly more "upscale". The Magnolia on the Shimo has a raised grain when slightly wet.
For stainless clad, the Koishi mentioned above is very hard to argue with.
Between the two the Shimo will have a slightly flatter profile. Other than that the general performance & feel is very similar.
In terms of handle fit/finish, the Koishi will be slightly more "upscale". The Magnolia on the Shimo has a raised grain when slightly wet.
Scott
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Re: Newest knife
Has a crazy thin grind and performance is spectacular. It is a beautiful knife in person, pictures just don't do it justice. The R2 steel is stainless but it holds it's edge for a crazy long time. Has and above average stock handle and excellent fit and finish. Just hard to go wrong here.
Kurosaki R2 Hammered Gyuto 210mm - https://www.chefknivestogo.com/kur2hadagy21.html
Kurosaki R2 Hammered Gyuto 210mm - https://www.chefknivestogo.com/kur2hadagy21.html
Last edited by Jeff B on Fri Jan 10, 2020 12:19 pm, edited 1 time in total.
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Re: Newest knife
even though it's not a carbon knife, the Kono HD2 blade might be something to think about
https://www.chefknivestogo.com/kohd21wa.html
https://www.chefknivestogo.com/kohd21wa.html
Re: Newest knife
In carbon knives, those made of Aogami Super have some of the best edge retention. Consider an Anryu AS Gyuto 210mm <<
Anryu is a seasoned blade smith making excellent performing knives. It is more robust than the Harukase and I think cuts better than it too. Very confident feel in-hand. It's a good looking knife too.
Anryu is a seasoned blade smith making excellent performing knives. It is more robust than the Harukase and I think cuts better than it too. Very confident feel in-hand. It's a good looking knife too.
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Re: Newest knife
Since you want a nice handle also I'd look through Marks custom page. There are a lot that you would like.
https://www.chefknivestogo.com/customknives.html
https://www.chefknivestogo.com/customknives.html