Help me dive into Japanese Chef Knives please

[aroady]

Hello all,

I live in Alaska and love to cook. I will process and breakdown anything that we catch/kill from lake trout, sockeye salmon, king salmon, halibut, lingcod, rockfish, to caribou and moose. I love knives and am learning more about sharpening all the time. I started off with Wusthof Classics and some Wusthof Ikon knives, currently use K-Sabatiers and MAC knives for kitchen work and Dexter or Bubba filet knives to process fish. Really am looking for more of a proper tool to breakdown protein in style. I just feel it's time and I am ready to appreciate a quality blade.

Now to answer the questions:

1)Pro or home cook? Home Cook w/ aspirations

2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.) - am thinking Gyuto but a Yanagiba intrigues me as well. I do not eat sushi, but have really enjoyed watching how chefs breakdown salmon with a Yanagiba.

3) What size knife do you want? - I have always preferred larger knives. My K-Sab and MAC are 10" chef knives. I like that size. So I am thinking at least a 240mm maybe a 270mm or 300mm. Unless that is simply not recommended for first timers.

4)How much do you want to spend? - prefer to be around the $300 range but could go up to $500 if it's for the right knife.

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction? - I love carbon and the natural look it gains. My K-Sabs are carbon. I know to dry them right away and that they stain.

6)Do you prefer Western or Japanese handle? - I want to try Japanese handle. Never have before. I am left handed though, so I am sure that will have an impact on my decision.

7)What are your main knife/knives now? - K-Sab carbon knives, MAC pro chef, Dexter and Bubba filet knives, and a couple of local Carbon makers

8)Are your knife skills excellent, good, fair? - Good, striving for excellent.

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter? - I use them all, depending on what I am doing, but really enjoy push/pulling, will rock protein as well and chop herbs as needed.

10)Do you know how to sharpen? - I am getting better at it constantly. I have a solid understanding, but I think it's a skill that still takes time. I have an Edge Pro set as well as a Work Sharp Ken Onion Edition with the Blade Grinding attachment. I like a convex edge. I definitely would like to to know the preferred method and degree to sharpen the knife that I end up choosing.

I think that sums it up. Thank you for any help or feedback that you give.

All the Best,

Amos Roady

[taz575]

Most carbon gyutos are a stainless clad o kurouchi finish, which won't show the past Ina as much.

If you like bigger, go 240-270.

First choice. All carbon, octagon handle.
https://www.chefknivestogo.com/kommbl2gy27.html

https://www.chefknivestogo.com/tanakagyuto.html

It has a d shaped handle,but some lefties them be it and flip it for lefty use. Mark may be able to swap out the handle or you can get a custom handle for it. I have the 240mm Sekiso and it's an awesome performer.

I think this is the Sabatier blade shape? D handle, but may be able to be swapped out.
https://www.chefknivestogo.com/maksgy27.html

[ChefKnivesToGo]

Hello Amos,

The first one that Tim recommended (Konosuke MM is an excellent knife)

This is a good one. It’s carbon steel on the edge, easy to sharpen and has a nice rustic look to it. https://www.chefknivestogo.com/ankusugy27.html

One more that I think you would enjoy. This one is a workhorse type knife with iron cladding and good carbon steel on the edge. It will do most chores well. https://www.chefknivestogo.com/doibl2gy24cu1.html

I hope that helps.

[Jeff B]

With the budget you have available, I'd hold out for this. https://www.chefknivestogo.com/kofubl2gy21e.html

[lsboogy]

I've been very happy with a Kono Sabatier profiled blade - if you like the long flat and good belly of the French blades, it's a very good rendition

https://www.chefknivestogo.com/kotogsgy24eb.html

I'm very aware of what you go through - lived in Montana for a good while - still carry a Buck 119 that some folk scoff at, but I can gut and field dress 7 deer quickly (they sold residents 7 tags a day for a buck each) - done elk, moose, antelope etc - lots of em. But I have a Kono HD2 240 that is becoming my go to for breaking down salmon - Catering is still closed, so I don't get much practice (still cook at a couple soup kitchens), Stain resistant, but takes a good edge - can easily do 5-8 12-14lb salmon quickly with it - and it's just a great blade all around. Kono's have a rep for a reason, and they deliver very very good blades

[aroady]

Thank you all very much for your responses.
There are definitely some knives here that will be on the what to purchase next list. I don't know if it was the best idea, but I did not let eye appeal play a roll in my decision. I definitely like a rustic looking knife so I went with the Anryu that Mark suggested.

Looking forward to getting my paws on it.

Thank you all once again.