Looking for some knife recommendations

[ArtVandaley]

Hello all,

Back when I was a bachelor, I really enjoyed cooking. My 1st knife purchase was an 8" Wusthof Classic chef knife. Soon after, my then girlfriend (Now my wife) bought me a Shun Ken Onion 7" Santoku DM 0517. While I like both knives, especially the Shun, I wish one of them were smaller. As such, I found myself continually reaching for a 5" Shun Ken Onion utility DM 0501 which my Mom had given me at some point. While I preferred this knife for most tasks, I wished it were a little bigger. Due to my job, I actually haven't made a dinner for my family in years. But recently, I started cooking again because I really missed it. But as soon as I got back into the kitchen, I remembered the aforementioned knife situation. So I think it's obvious, my next purchase needs to be something around 6". What's not as obvious, to me, is what type of knife it should be. At first I was thinking about a 6" chef/gyuto, then a 5-6" santoku, now after some reading here, the answer may be a petty around 6" give or take. So at this point, I figured I'd ask the pros here what they'd recommend considering the knives that are already in my draw. In addition, I've filled out the forum questionnaire:

1)Pro or home cook?

Home

2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)

???

3) What size knife do you want?

6"

4)How much do you want to spend?

$75 - $150

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?

???

6)Do you prefer Western or Japanese handle?

Prefer Western, but open minded

7)What are your main knife/knives now?

See above

8)Are your knife skills excellent, good, fair?

Average I guess

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?

Push/pull mainly, sometimes rock, almost never chop

10)Do you know how to sharpen?

I have a wet stone and a smooth steel, but I realize I've probably been sharpening at incorrect angles. On my list of things to buy are angle guides and a fine grind steel. Any suggestions are welcomed.

Thanks! Mark

[taz575]

Maybe try a Bunka? They are common in the 165-180mm range (around 6-7"). They are similar to a Santoku, but with more of a tip for precise work, so they would be like a combo santoku/utility.

Stainless steels will be more resistant to rust if left damp. Carbon steels will rust if left damp and will also patina as they are used, so they require more attention to fully dry after use. There are also knives with stainless steel cladding and a carbon core, so the majority of the knives surfaces are stainless, but the core is carbon.

165mm or less:
All Stainless, Tojiro bunka:
https://www.chefknivestogo.com/todpbu16.html

Stainless clad carbon steel:
https://www.chefknivestogo.com/haasbu16.html

All carbon steel. The core is hard carbon steel, the cladding is mild steel:
https://www.chefknivestogo.com/ensrbu16.html

180mm or more:
Stainless clad, carbon core:
https://www.chefknivestogo.com/kobl2nabu17.html

Semi stainless steel core (can patina, but very slowly, almost stainless), stainless cladding:
https://www.chefknivestogo.com/kosldbu17.html

All stainless:
https://www.chefknivestogo.com/tsg3mibu16.html
https://www.chefknivestogo.com/tsa10nabu17.html (cool damascus patterning for $20 more!)

For sharpening, waterstones would work best. Honing steels are made to work with softer steels to realign the edge, which typically isn't needed with Japanese blades since the steel is harder and doesn't roll over like Western knives do. Ceramic honing rods can work, but need very little pressure.

I would look at a combo 1K/3K stone like this:
https://www.chefknivestogo.com/ceraxcombo1k3k.html

Or a 400 and 1000 diamond stone:
https://www.chefknivestogo.com/ckcodipl40.html

With the diamond stone, they can benefit from a leather strop with some compound, like a 3 micron or 1 micron compound on the strop to clean up the edge a bit.

[aporigine]

I’m gonna suggest something a little different. If you’re cool with a reactive knife (not hard to care for so long as you can clean and dry it after each use) this is a gateway drug to hand-forged blades with a great Hitachi steel core. I even find the handle charming.

https://www.chefknivestogo.com/tsbl2bu15.html

If you want less height at the heel, here is a 150mm petty with Western handle and stainless cladding on a core of Aogami Super — not stainless, but less prone to rust than low-alloy carbon steels.

https://www.chefknivestogo.com/koweaspe15.html

Note these handles are simpler than that on your Shun. This makes them more versatile! Handling something like the Shun always leaves me feeling like I’m wearing a perfectly-tailored suit — made for someone else. One is not locked into the specific grip the designer intended, and my hands (and how I use them) are probably not right for a complex handle shape.

As far as sharpening goes, these knives cannot be steeled. Maintaining them on a 1k waterstone is much better, and not scary difficult. There are excellent vids on how-to by e. g. Peter Nowlan. A loupe and a Sharpie are your friends when learning how to set a bevel! With practice, one can get a shaving-sharp edge off a 1k stone.

[Kekoa]

It sounds to me like you would benefit from a Bunka or Santoku. They are similar knives but the Bunka has a more useful tip. They are usually around 6.5 to 7 inches. I wouldn't suggest a petty if you want it to be a primary knife because pettys don't typically have enough board clearance for your fingers.

As for carbon or stainless, I like carbon, but if you are unused to it, it can just be a little unnerving while you are learning to take proper care of it. I don't consider carbon to be particularly difficult to maintain, you just make sure that you wash it immediately after each use, dry it well, and you can oil it if it will be sitting unused for an extended period. This is all stuff that is good practice for any knife really, except that there is no need to oil my stainless, but otherwise I follow this procedure with all the good knives I own.

Carbon is mostly nice if you like patina and like the sharpening feel and response. Deburring can be easier with carbon steel. Stainless is sometimes regarded as harder to sharpen, specifically it can be a bit harder to deburr, but with my particular sharpening technique I have rarely had any extra issue with stainless as a general rule. Most simply, stainless will tend to hold an edge a bit longer, while being a bit harder to sharpen. Carbon won't hold an edge quite as long, but will be a bit easier to sharpen. Bare in mind however that that is very generalized, there are many steel alloys that don't follow that pattern rigidly.

I would caution against a butchers steel for Japanese knives, they don't respond to them well because they are harder than most western chef knives. For touch ups, just using a fine stone works, or a strop loaded with diamond paste, or if you want to use a rod, get yourself a ceramic sharpening rod, which may very well be better for your western chefs knife too.

Here is a Santoku I would recommend:

https://www.chefknivestogo.com/kapssa18.html

It could be longer than you want, but it is stainless western handled option that sharpens particularly well for being stainless.

And a very good Bunka option:

https://www.chefknivestogo.com/harukaze5.html

This one is slightly shorter with a Japanese style oval handle and another stainless highly regarded for resharpening similarly to a carbon steel.

I hope that helps get you going. Good luck in your search, it can be a bit of a rabbit hole!

[Qapla']

Are you righty?

[trancher]

Ogata SG-2 Kasumi Santoku

https://www.chefknivestogo.com/shkasa15sg2k.html

Good flat spot for push/pull technique. It's got the height for a comfy pinch grip. Stainless and well heat treated R2 for good edge retention. 6" (152mm) length, and thin...

[eddiesalita]

Kohetsu sld 170mm bunka

Semi stainless and interesting steel, great profile, in price range, looks great, performs great.

[Kerneldrop]

I'll offer this route...

$50 165mm carbon steel santoku: https://www.chefknivestogo.com/mihacastbu17.html
$60 Cerax Combo 1k/3k stone: https://www.chefknivestogo.com/ceraxcombo1k3k.html

Eventually or now add a 320 grit stone and a strop.
https://www.chefknivestogo.com/ce320mesist.html
https://www.chefknivestogo.com/strops.html

I've never found a $150 dull knife that performs well, so that's why I chose a cheaper knife plus nice stones.

I have various petty knives but I never use them because I prefer a taller knife.

If a Nakiri fits your eating habits then those are super fun to use and should be a must-have.

You already have a few knives...so if it were me I'd get a Nakiri but only if it fits your cooking.

[Kekoa]

If you are looking to get stones, I would recommend getting a coarse stone from the get-go. For me, my most important stone is my coarse stone. I can get any knife sharp with just that and the rest is refinement. I would start with a #320 and a #1000 stone, then add finer stones if you find yourself wanting to try higher levels of refinement later on.

Cerax also has a combo stone that is around the range I would suggest starting with:

https://www.chefknivestogo.com/ceco28.html

[ArtVandaley]

Thank you all for the replies and awesome recommendations

Up to now, I focused on style and size, but never really considered the blade material. I take care of my belongings, so I have no problem handwashing, drying, sharpening, and storing them properly. The knife in question will be my main guy, and while I am cautious with my stuff, I also don't want to necessarily baby it either. Like, I want it to be fairly light, and sharp of course, but I don't want a blade so fragile that it would chip if I accidentally hit a seed cutting through an apple.

I see a Bunka is a solid choice for me, as I view it like a cross between a chef and a santoku, as some have already noted. I also see, I have to do some homework regarding sharpening. For example, I know nothing about strops, and I have to determine if I want to go that route, or buy a ceramic steel, gotta choose a knife first.

I'm right handed BTW

To comment on some of the knife suggestions: Visually speaking, I really like the look of the Japanese handles themselves, they look comfortable, however, I don't like the gap between the handle and the bolster/heel (again, this is purely from a visual standpoint, not a concern of function). I like how a western handle "flows" into the bolster/heel. I'm not sure if this feature should sway me from one style towards the other. When looking at the Bunkas, most are in the 6.5" + range, which has me thinking about the weight of said knife and how it compares to my 7" Shun, which to me, is rather clunky. Maybe it's because I'm rather small for a male (5'4" 130lbs) but that knife is not as nimble in my hands as I would like, hence, the reason I'm looking for a smaller knife. It's more of a truck when I want more of a sports car. And visually speaking, I prefer the look of a wider heel than a narrow one, like a petty.

Gotta run for now, Easter dinner is awaiting me. Happy Easter all

[Kerneldrop]

Maybe you'll like this: https://www.chefknivestogo.com/daclv2tape12.html

[ArtVandaley]

So far, I'm considering these:

https://www.chefknivestogo.com/todpbu16.html (as per taz575)

https://www.chefknivestogo.com/miskbu16cu.html

I see many knives out of stock, I wonder how long it takes from them to become available? I'd like to order something this week

[gladius]

A 150mm Petty may be a good choice.

The Gihei Blue #2 Petty 150mm << or the Moritaka AS Petty 150mm << are my recommendations. Both are very high quality knives. I reach for my Moritaka more often than not, I think you will love it. Just look at the reviews!

[Kerneldrop]

If you are looking to get stones, I would recommend getting a coarse stone from the get-go. For me, my most important stone is my coarse stone. I can get any knife sharp with just that and the rest is refinement. I would start with a #320 and a #1000 stone, then add finer stones if you find yourself wanting to try higher levels of refinement later on.

I admit I get much better results when I start with a #320. I've tried a "finish sharpening" where I just refine the edge, and I've yet to get the results I do when I start out with a course stone. I have a lot of confidence with my Shapton Glass 320.

[aporigine]

So far, I'm considering these:

https://www.chefknivestogo.com/todpbu16.html (as per taz575)

https://www.chefknivestogo.com/miskbu16cu.html

I see many knives out of stock, I wonder how long it takes from them to become available? I'd like to order something this week

Treat yourself to the Misuzu. Octagonal handles rock hard.

[ex1580]

I was going to stay out of this thread but then someone had to go and bring up petty knives, haha. I know you said you like them taller but it's hard to find a good bunka or santoku as short as you want. Maybe a tall petty if you get lucky.

I have the 120mm version of this Kohetsu HAP40 Western Petty and it is damn near perfect for my needs. I would spring for the sharpening service then you will be good for a looooong time. It might stretch the budget but I use mine every day and love it! https://www.chefknivestogo.com/kohape151.html

I like Kanehide a lot too. Something about these TK knives. Not stainless but otherwise great workers. https://www.chefknivestogo.com/katkpe15.html

Takayuki TUS is tough as nails: https://www.chefknivestogo.com/takayukitus2.html

I don't even know what this Kotetsu Hamon 19C27 is but I want to try it: https://www.chefknivestogo.com/mihape15.html

You mention being open minded so I will just leave this Harukaze G3 Nashiji Petty here: https://www.chefknivestogo.com/hag3nape15.html

I like my knives pointy.

[ArtVandaley]

I was going to stay out of this thread but then someone had to go and bring up petty knives, haha. I know you said you like them taller but it's hard to find a good bunka or santoku as short as you want. Maybe a tall petty if you get lucky.

I have the 120mm version of this Kohetsu HAP40 Western Petty and it is damn near perfect for my needs. I would spring for the sharpening service then you will be good for a looooong time. It might stretch the budget but I use mine every day and love it! https://www.chefknivestogo.com/kohape151.html

I like Kanehide a lot too. Something about these TK knives. Not stainless but otherwise great workers. https://www.chefknivestogo.com/katkpe15.html

Takayuki TUS is tough as nails: https://www.chefknivestogo.com/takayukitus2.html

I don't even know what this Kotetsu Hamon 19C27 is but I want to try it: https://www.chefknivestogo.com/mihape15.html

You mention being open minded so I will just leave this Harukaze G3 Nashiji Petty here: https://www.chefknivestogo.com/hag3nape15.html

I like my knives pointy.

Thank you for stopping by! A petty is still on the table, no pun intended Those are nice, especially that Kotetsu. I had my eye on this one before focusing more on a bunka:

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

[stevem627]

The Mizuno you picked is a great knife, has a great handle, and sharpens easily. I had one that I gave to my son and his wife and she says it’s her most used knife.

[Kerneldrop]

Your dream knife just became in stock.
If you’re into ultimate performance then this is your race car:
https://www.chefknivestogo.com/shkasa15sg2k.html

[ArtVandaley]

Your dream knife just became in stock.
If you’re into ultimate performance then this is your race car:
https://www.chefknivestogo.com/shkasa15sg2k.html

Wow, so many great knives, and so little time

I think you sold me on the Shapton Glass 320. I already have a finer stone (I think it's a 1k). My question is, what strop and paste/spray do you recommend if I stop at the 1k stone?