Seeking Advice

[Thraingaar]

Hello all,
I am seeking help on a purchase of a new chef's knife.
I currently use a Global G-2 and (for the most part) it made it through school intact. I perfer the Japanese Gyuto knives with western style handles. I have narrowed my selection down to a few knives and am unsure where I should lean to and why. I know almost zero about the various makeup of the blades and all the carbon and steel ratings. Here's what I am looking at.
1. Hattori (HD-8) Damascus Series
2. Hiromot Tenmi-Jyuraku Damascus series
3. Misono UX10
Sharpening will be done as needed by a professional. I am looking for balance, edge retention and durablity to use professionally.
I am asking for any advice that can be given, including recommending other knives. Thanks.

[CasperImproved]

You already surpass my knowledge on knives, so I think I'd be asking you questions :-)

I have a paring knife, a serrated edge bread knife, an 8" chef's knife with heavy blade and tongue, and a fillet knife for the fish. Other than that, I can't answer your blade questions. I have a sharpening stone, and I keep my blades sharp, but know little else.

But I'll help with other questions if you have them :-)

Bob

[msmofet]

Wusthof classic
2 1/2" Paring knife (which is curved and looks like a mini boning knife)
3 1/2" Paring knife
5" Santoku
6" Cook's knife
6" Cleaver

Cuisinart
5" Santoku
2 Piece Carving set
all have blade covers (except the cleaver which i have hanging by the hole on my wall)
and i keep them in an OXO Stainless Steel Utensil Holder
i also have one of those serrated bread knife

[CasperImproved]

Quote:

Originally Posted by msmofet Wusthof classic 2 1/2" Paring knife (which is curved and looks like a mini boning knife) 3 1/2" Paring knife 5" Santoku 6" Cook's knife 6" Cleaver Cuisinart 5" Santoku 2 Piece Carving set all have blade covers (except the cleaver which i have hanging by the hole on my wall) and i keep them in an OXO Stainless Steel Utensil Holder i also have one of those serrated bread knife

You have my curiosity now. What hole? And how did it happen?

Curious minds, and all that.

Bob

[GB]

I think she means the hole in her cleaver, not a hole in her wall

Thraingaar, hang tight. We do have some knife experts here who will be able to give you excellent advice. I am sure they will answer your questions shortly.

[luvs]

i own messermeister that my school gave me, Chef that school gave me, & i own a wusthoff 5" classic hollow santoku that i love. the other knives, they're okay.

[msmofet]

Quote:

Originally Posted by CasperImproved You have my curiosity now. What hole? And how did it happen? Curious minds, and all that. Bob

Quote:

Originally Posted by GB I think she means the hole in her cleaver, not a hole in her wall Thraingaar, hang tight. We do have some knife experts here who will be able to give you excellent advice. I am sure they will answer your questions shortly.

LOL yup GB's got it right!! LOL @ casper (you bad boy!)

btw i use a chef's choice sharpner, a stone and a steel to hone and sharpen my knives.

[Scotch]

I have several Hattori HE knives in my collection, and I highly recommend them.

Check here: HATTORI Japanese Knife,Japanese Kitchen Knife,Japanese Chef's Knives.Com

[Mark Webster]

I have two sets of Henckels (4 star) that I use one set for work and the other I keep in my trunk if needed. My work set has been busy chopping and slicing for over 25 years and are still in great shape.There are many great knives out in todays market. Just make sure if you buy a Henckel or Wusthof that they are actually forged in Germany. Many stores may sell a Henckel or Wusthof and a seemingly discounts rate, but they were made someplace else. Check the stamp on the blade for country of origin. I have also started buying the Ken Onion Shun style and these knifes are fantastic. Please remember you truly get what you pay for, just like everything else today.

[Rob Babcock]

Quote:

Originally Posted by Thraingaar Hello all, I am seeking help on a purchase of a new chef's knife. I currently use a Global G-2 and (for the most part) it made it through school intact. I perfer the Japanese Gyuto knives with western style handles. I have narrowed my selection down to a few knives and am unsure where I should lean to and why. I know almost zero about the various makeup of the blades and all the carbon and steel ratings. Here's what I am looking at. 1. Hattori (HD-8) Damascus Series 2. Hiromot Tenmi-Jyuraku Damascus series 3. Misono UX10 Sharpening will be done as needed by a professional. I am looking for balance, edge retention and durablity to use professionally. I am asking for any advice that can be given, including recommending other knives. Thanks.

I haven't had a chance to handle the new Damascus Hiromotos (presumably you're looking at JCK?) but they make great knives. Unless you simply must have suminagashi you might want to look at Hiromoto's Aogomi line.

The Hattori's are fine knives. If it were me I'd generally choose V-Gold 10 over the steel used in the Misono's, especially given Hattori's expertise in heat treating.

BTW, have you considered the Hattori FH series? Very nice knives.