Searching for a new 10" chef knife

[WetLunGz]

I currently have some off brand 8" chef knife i got as part of a set for a present that I would like ot replace. I am lookking for atleast a 10" if not maybe even a 12" knife. I would mostly use this knife for slicing veggies (onion, potatos, carrot, etc), cubing meat (for stew etc), and slicing roast/carving chicken or turkey. I've gone back and forth between western knives, or japanese knives, and cant quit make up my mind. I dont want to have to worry about finding chips in my blade, but I also dont want to have to sharpen the thing every day. I think I prefer a heavier knife as opposed to a really thin light knife, other than that I am lost. So far ive been looking at wusthoff classic ikon 10", Miyabi 600s 10", Masahiro mv-h 10", Tojiro dp 10", tojiro dp damascus 10.75", hattori hd 240mm (9.5"), wusthoff petec 12' heavy, and wusthoff classic wide 10". I am leaning towards the miyabi, but tha masahiro caught my attention, aswell as the Hattori, but I am not sure if a 10" will be long enough. I am planning on going to a store tomorrow to get a feel for the right lenght. I appreciate any input people have to offer.

Thanks,
Joe

[iceman01]

If you want long, the Tojiro DP is also available in 30 and 33 cm, at least in Germany. If they are not in the US, perhaps Mark could special order it for you.
Another ling, mighty knife to consider would be the Hiromoto AS 30 cm Gyuto.

As for chipping, those knives come with a factory edge that is more about stability than safety. If you are used to heavy knives and, from time time, you abuse them slightly, you should not hunt for one of the lasers. But the Tojiro DP is definitely on the stable\strong side.
When you are doing prep for several hours you'll instantly notice that the reduced weight will save you some power and due to the thinner blades and therefore reduced wedging you'll save even more power.

[LumberJ]

Perhaps the Aritsugu A-type is up your alley depending on your sharpening skills/patience to get it in working condition. It is definitely not a laser and will handle all of your mentioned needs. You can get it with a wa or western handle as well.

[iceman01]

Perhaps the Aritsugu A-type is up your alley depending on your sharpening skills/patience to get it in working condition. It is definitely not a laser and will handle all of your mentioned needs. You can get it with a wa or western handle as well.

But unless you have the necessary sharpening skills and are willing to wear down a DMT XXC, you should make sure to buy the knife from a seller who gets the knives sharpened before shipping, for example chef knvies to go.

[thombrogan]

+1 on the Aritsugu A-type wa-gyuto and +1 on getting it from Mark all sharpened and thinned by Ken.

[kml]

Along the lines of a wusthoff 10" is this stunning 12" Gustav Emil Ern Vintage stainless knife. It will handle chives to 5 lbs lobster and acorn squash with no edge chipping.

http://cgi.ebay.com/VINTAGE-SOLINGEN...item27b92a13d7



cheers
ken

[Mingooch]

MAC knives are also a good choice based on what u have said/asked for.

[piscator]

MAC knives are also a good choice based on what u have said/asked for.

I love my 8" Mac Pro. BTW I've heard that 8" is the most comonly sold blade length. I am a home cook and my 10" Henckel never makes it in from the garage except to kill the fatted watermelon and I hate watermelon.

[Richard]

I would get the Miyabi 600D 10" from Sur la Table for $140, it's only $10 more than the Tojiro DP 270 mm, and it'll serve your needs for all except chopping frozen food and bones. Note the 600D is not the same as the 600S, the steel in the 600D is harder (VG-10) and the D also has a damascus cladding (fyi). The weight is about 8.8 oz, and it has excellent fit and finish, and good balance. It has some heft, and a number of pros have expressed good things about using this knife as a workhorse.

It has a very acute edge out of the box (20-25 deg included), but you can put on a 15 degree or greater per side microbevel, and you'll be fine.

You can also get some pictures/info from Gator's write up here. (Note his info on the weight seems off though, or he did his math wrong, but it's not 8.3 oz)
http://zknives.com/knives/kitchen/kt...00dgy270.shtml

[WetLunGz]

Richard,
Thanks for the Miyabi tip. From the small thumbnails I couldnt see a difference between the 600s and sur la tables fusion series, but upon closer inspection it was clear. As far as cutting through bones, i can use my 8" for that, and eventually buy a cleaver(unless anybody knows of a good thick chef knife for cutting bones...)
I am looking for a 10" or larger because my 8" feels tiny. I have pretty big hands and am really good with them so Im not too worried about having a long blade. I am worried about the durabiltiy of a longer blade. As of right now im leaning towards the Miyabi fusion for SLT, but JCK also has some nice knives. I've narrowed it further to: masahiro mv-h 10"($190), tojiro dp damascus chef 10.75"($170), Hiromoto AS 10" gyuto ($165), Kagayaki carbonext 10" ($145), miyabi 600d ($140). Anybody have any of these knives and have any input on them?