Need Advice for a new Knife, i lost my Track to much Knifes out there

[Happymeal]

Hello to all

1)Pro or home cook?
Between Pro and Homecook

2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)
Bunka, Kiritsuke, Gyuto, Japanese Western Style

3) What size knife do you want?
19mm-21mm-24mm

4)How much do you want to spend?
300-350

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
both, but more Carbon is Sharper

6)Do you prefer Western or Japanese handle?
both

7)What are your main knife/knives now?
Zwilling Chef Knife and Shiroyama 27mm Chef Knife


8)Are your knife skills excellent, good, fair?
not Excellent, but better then Good

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

10)Do you know how to sharpen?
Yes

[Kekoa]

In this price range, I think others may have better suggestions than I would have, but I would take a good look at the various Konosuke offerings as many of them would fit within your budget and are highly regarded. Also Shibata is a favorite if you want a laser.

[Qapla']

Are you righty?

If yes, then what do you think of these? I think these two would offer everything you're looking for and still be within your total budget.
https://www.chefknivestogo.com/kowegy24.html
https://www.chefknivestogo.com/harukaze5.html

With these, you have a carbon-steel edge with stainless laminate, as well as a fully-stainless blade for handling acidic stuff, a larger blade and a smaller blade, gyuto and bunka blade designs, and both styles of handle.

[ndh4993]

Unfortunately both options I would recommend from my own experience are out of stock but they are great value and fit your criteria

Kohetsu SLD 240MM Gyuto https://www.chefknivestogo.com/kosldgy24.html
Surprisingly light and not ultra blade heavy for it's size. Also, the 210 I have has held its edge better than the G3 and HAP40 blades I have but I couldn't speak to it compared to AS or another carbon steel.
Yahiko G3 240MM Gyuto https://www.chefknivestogo.com/yagisahaengy.html
If you aren't sure about draining the budget on one knife, this is a fantastic option. Mark originally recommended this to me for squash and I've used it for almost every food type there is now.

I'm only a couple years into truly great Japanese knives but I have fallen in love with Yahiko Ginsan and the SLD steel knives from Kohetsu.
I hope this helps.

[Happymeal]

Thanks for your recommendations, do you have any more for Western style knives?

[XexoX]

The Takamura SG2 Migaki is/are suppose to restock in about 3 weeks. Not sure if the Takamura Chromax will restock about the same time or not. The Takamura are a popular knife. I haven't used my Chromax in the last two years, so I'm no help with what it is like. Mr. Mark had to order 1,000 of them (minimum order) and was hesitant, but did order them thinking he could sell them all in a couple of years. If I remember correctly, they sold out in about three months. I believe they are only made once a year now, so they get restock when the yearly order comes in.

I believe reading some time ago that the Takayuki Grand Chef Gyuto 210mm was a good knife, just a terrible name.
The Artifex II BD1N Gyuto 210mm is a good knife, but way below what you want to spend. Same for the Takayuki.
If you go to the 210mm Western Handled Gyutos page, you will see the Western handled 210mm knives, many/most are out of stock for the moment.

[ex1580]

Either of the Takamura knives are worth the wait. They are very excellent lasers! The Kanehide TK series is a good worker as long as you can handle semi-stainless (clean and dry immediately when you are done, don't store in a guard long term). The MAC Professional line are fine but for the money I think you can find better. But, MAC is easy to replace if replacing them might be an issue, and they have a warranty which none of the others really do. I don't really use my MACs at home except for the bread knife but they always come with me when I travel. Good luck!

[Happymeal]

The Takamura SG2 Migaki is/are suppose to restock in about 3 weeks. Not sure if the Takamura Chromax will restock about the same time or not. The Takamura are a popular knife. I haven't used my Chromax in the last two years, so I'm no help with what it is like. Mr. Mark had to order 1,000 of them (minimum order) and was hesitant, but did order them thinking he could sell them all in a couple of years. If I remember correctly, they sold out in about three months. I believe they are only made once a year now, so they get restock when the yearly order comes in.

I believe reading some time ago that the Takayuki Grand Chef Gyuto 210mm was a good knife, just a terrible name.
The Artifex II BD1N Gyuto 210mm is a good knife, but way below what you want to spend. Same for the Takayuki.
If you go to the 210mm Western Handled Gyutos page, you will see the Western handled 210mm knives, many/most are out of stock for the moment.

Hello and thanks for your advice. I've chosen a few and narrowed it down to which one would be the best, if that's even possible, since every knife can be different for everyone.

Unfortunately, I can't find all the knives on Chefknives, so I've linked to other sites. I hope that's OK.

I definitely need help making the right choice. Thanks.


https://www.hocho-knife.com/masamoto/

https://www.hocho-knife.com/misono/

https://karasu-knives.com/en-de/product ... eq=uniform

https://www.chefknivestogo.com/kovgdaki24.html



Does anyone know this site, seems interesting?
https://global.ichimonji.co.jp/index.ph ... uct_id=365


I will buy whatever is recommended to me from this selection, the final round has begun.

[ex1580]

Either of the Takamura knives are worth the wait. They are very excellent lasers! The Kanehide TK series is a good worker as long as you can handle semi-stainless (clean and dry immediately when you are done, don't store in a guard long term). The MAC Professional line are fine but for the money I think you can find better. But, MAC is easy to replace if replacing them might be an issue, and they have a warranty which none of the others really do. I don't really use my MACs at home except for the bread knife but they always come with me when I travel. Good luck!

Hello and thanks for your advice. I've chosen a few and narrowed it down to which one would be the best, if that's even possible, since every knife can be different for everyone.

Unfortunately, I can't find all the knives on Chefknives, so I've linked to other sites. I hope that's OK.

I definitely need help making the right choice. Thanks.


https://www.hocho-knife.com/masamoto/

https://www.hocho-knife.com/misono/l

https://karasu-knives.com/en-de/product ... eq=uniform


https://www.chefknivestogo.com/kovgdaki24.html



Does anyone know this site, seems interesting?
https://global.ichimonji.co.jp/index.ph ... uct_id=365


I will buy whatever is recommended to me from this selection, the final round has begun.

Buy the one that looks the prettiest. At the end of the day this is a starting point and you really need to get hands on to learn what you need.

[ChefKnivesToGo]

Ok this would be a good hammer forged nakiri knife by the Tanaka family near Nagasaki. I love their knives.
https://www.chefknivestogo.com/mabl2nana16.html

[XexoX]

Ok this would be a good hammer forged nakiri knife by the Tanaka family near Nagasaki. I love their knives.
https://www.chefknivestogo.com/mabl2nana16.html

Will it be in stock soon?

[gladius]

Masakage Yuki Gyuto 210mm << is my recommendation - just read the comments!