Well, I can't speak for the world but I can speak for myself and I consider
the best chef knife in the world to be the Masamoto VG-10 240mm gyuto.
What's that? Read on.

I've been a cutler for many years and have tested nearly any kitchen knife
you can name and many you haven't encountered. I've developed some sincere
preferences and I'll share them here.

Let me start by defining what I consider good in a chef knife. In the first
place, a good chef knife must be the right size and weight. If it is too
long it is hard to use the tip of the knife when occasions to use it arise.
If it is too short one has to deal with more hand movement than is necessary
to raise the heel far enough from the cutting board to clear the food being
cut. If the knife is too heavy it produces fatigue over a long time period
of use. If it is too light, it becomes harder to control.

The knife should have a thin, hard blade. Hard steel is capable of
sustaining a more acute bevel angle. That means hard steel lets the knife
be sharper without having the edge become deformed in use. Thin blades
reduce weight and that makes it easier for the manufacturer to balance the
knife.

What do I mean by balance? If you grasp the chef knife as you should with
the thumb and forefinger on the blade just in front of the bolster, it
should balance. Then you can wrap the remaining three fingers around the
handle and start chopping. If the knife is blade heavy there is more
fatigue involved in its use. If the knife is handle heavy it feels more
like a hammer held at the wrong end and is harder to control.

In order for a chef knife to balance properly, it needs to have weight added
to the typical handle. This is usually done with a bolster which is thick
piece of steel located where the handle and blade meet. Full bolsters, like
most forged knives have, do the job of balancing but get in the way of
maintaining the edge by blocking the sharpening equipment from the heel of
the blade. Most European knives have blades that are too soft and heavy to
get by with a half bolster, so they have full bolsters. Personally, I am no
longer willing to use a knife with full bolsters. It isn't worth the
hassle.

Ergonomically, I like roomy handles without any of those "ergonomic" bumps
designed to fit some hand other than mine.

OK, so I want a chef knife with a thin, hard blade that balances perfectly
with only a half bolster and I want it to have a roomy, comfortable handle.
Oh yes, it has to be the right size and weight. The knives that meet those
requirements are, with only a couple of of exceptions, all made in Japan and
are called gyutos which is the Japanese term for Western style chef knives.
I have just completed a fairly extensive series of tests and reviews of
Japanese gyutos and I've decided I like one called the Masamoto VG-10 240mm
gyuto.

This knife has a fairly light 9 1/2" blade. In the old days, before
Japanese knives, I preferred 8" chef knives mostly because the 10" ones felt
heavy and bulky to me. I found them hard to maneuver. This Masamoto gyuto
weighs in at only 8 1/2 ounces. That's less than a typical forged 8" chef
knife. That gives me the extra length that saves work lifting the heel of
the knife and still feels quite light and maneuverable. The handle is made
of resin impregnated laminated hardwood scales. In other words it is a
combination of wood and plastic riveted to the full tang of the blade. The
handle is roomy and smooth so can grasp it in virtually any grip and be
comfortable.

The blade is made of VG-10 which is one of the "wonder steels." It can be
hardened to around RC 60-61 which is way harder than the typical Henckels,
Wusthof etc. That allows the thin blade and the acute bevel angle. The
bevels actually came with a convex bevel on the outside of the blade that
was about 3 times the size of the flat inside bevel. In time that's been
adjusted with my sharpening and the knife now has flat bevels on both sides.
I use a bevel angle of about 15 degrees or so. In other words this knife
cuts like crazy and the edge stays together through all of it.

Yes balance is perfect and blade maintenance is a breeze thanks to the half
bolstered design. In short this knife meets all of my criteria and does so
better than any other Japanese gyuto I've tested and I've tested most of the
gyutos available in the U.S.

Masamoto is a company that has been hand forging traditional Japanese knives
of high quality in Sakai, Japan for hundreds of years. Their traditional
yanagis and usubas are world famous among Asian chefs for their high level
of both performance and fit and finish. They are relatively new to making
Western style knives and this new VG-10 model is nothing short of
spectacular any way you wish to define it. It is no wonder to me that it is
a famed company like Masamoto that has reached this level of excellence in a
chef knife. For me, it is the best of the best.

This knife sells for a little over $200 at http://www.japanese-knife.com and
that is where I acquired mine. So that's where to go, if you want to try
one for yourself. You can see an image of the knife at
http://www.knifeoutlet.com/images/eb...amotogyuto.jpg. If you'd like to
read a comparative review of several gyutos, including this one, you can
find it at the URL after my name in the cutlery forum. Good cooking.

Fred
Foodie Forums
http://www.foodieforums.com

"Fred" > wrote:

>Yes balance is perfect and blade maintenance is a breeze thanks to the half
>bolstered design. In short this knife meets all of my criteria and does so
>better than any other Japanese gyuto I've tested and I've tested most of the
>gyutos available in the U.S.

Have you tested the Nenox? If so, how did it fall short of the
Masamoto?

Thanks -- Larry

"Fred" > wrote:

>Yes balance is perfect and blade maintenance is a breeze thanks to the half
>bolstered design. In short this knife meets all of my criteria and does so
>better than any other Japanese gyuto I've tested and I've tested most of the
>gyutos available in the U.S.

Have you tested the Nenox? If so, how did it fall short of the
Masamoto?

Thanks -- Larry

"Fresh Monniker" > wrote in message
...
> "Fred" > wrote:
>
> >If you grasp the chef knife as you should with
> >the thumb and forefinger on the blade just in front of the bolster, it
> >should balance. Then you can wrap the remaining three fingers around the
> >handle and start chopping.
>
> Some would say that if you need to do this, your knife is too long, or
> too forward-weighted, or you need stronger wrists. Others disagree.
>
> The best knife is the one that fits comfortably.
>
> The only false statement on the subject is that there is a "best
> knife" for everyone.

Easy! The best chef's knife in the world is....(drum roll)... the one I
picked for me to use!

"Fresh Monniker" > wrote in message
...
> "Fred" > wrote:
>
> >If you grasp the chef knife as you should with
> >the thumb and forefinger on the blade just in front of the bolster, it
> >should balance. Then you can wrap the remaining three fingers around the
> >handle and start chopping.
>
> Some would say that if you need to do this, your knife is too long, or
> too forward-weighted, or you need stronger wrists. Others disagree.
>
> The best knife is the one that fits comfortably.
>
> The only false statement on the subject is that there is a "best
> knife" for everyone.

Easy! The best chef's knife in the world is....(drum roll)... the one I
picked for me to use!

Fred,

Perhaps you can answer this question for me. In checking out the link to
this knife and other knives at http://www.japanese-knife.com, even with the
"western style" knives, they say that left-handed models must be specially
ordered. Being a double sided bevel as opposed to traditional japanese
knives that are single bevel, why is there a big difference between a left
and right handed knife? I have Korin's video in which they point out that
even the western style knives are not sharpened equally like a European
style knife. HOWEVER, could the knife not just be rebeveled so the side that
is sharpened more is on the back of the knife? As a lefty, these Japanese
gyutos, pricey already become prohibitively so if I have to factor in
another 50% for a lefty model.

Thanks,

Jeff

PS Love your cutlery forum!

"Fred" > wrote in message
...
> Well, I can't speak for the world but I can speak for myself and I
consider
> the best chef knife in the world to be the Masamoto VG-10 240mm gyuto.
> What's that? Read on.
>
> I've been a cutler for many years and have tested nearly any kitchen knife
> you can name and many you haven't encountered. I've developed some
sincere
> preferences and I'll share them here.
>
> Let me start by defining what I consider good in a chef knife. In the
first
> place, a good chef knife must be the right size and weight. If it is too
> long it is hard to use the tip of the knife when occasions to use it
arise.
> If it is too short one has to deal with more hand movement than is
necessary
> to raise the heel far enough from the cutting board to clear the food
being
> cut. If the knife is too heavy it produces fatigue over a long time
period
> of use. If it is too light, it becomes harder to control.
>
> The knife should have a thin, hard blade. Hard steel is capable of
> sustaining a more acute bevel angle. That means hard steel lets the knife
> be sharper without having the edge become deformed in use. Thin blades
> reduce weight and that makes it easier for the manufacturer to balance the
> knife.
>
> What do I mean by balance? If you grasp the chef knife as you should with
> the thumb and forefinger on the blade just in front of the bolster, it
> should balance. Then you can wrap the remaining three fingers around the
> handle and start chopping. If the knife is blade heavy there is more
> fatigue involved in its use. If the knife is handle heavy it feels more
> like a hammer held at the wrong end and is harder to control.
>
> In order for a chef knife to balance properly, it needs to have weight
added
> to the typical handle. This is usually done with a bolster which is thick
> piece of steel located where the handle and blade meet. Full bolsters,
like
> most forged knives have, do the job of balancing but get in the way of
> maintaining the edge by blocking the sharpening equipment from the heel of
> the blade. Most European knives have blades that are too soft and heavy
to
> get by with a half bolster, so they have full bolsters. Personally, I am
no
> longer willing to use a knife with full bolsters. It isn't worth the
> hassle.
>
> Ergonomically, I like roomy handles without any of those "ergonomic" bumps
> designed to fit some hand other than mine.
>
> OK, so I want a chef knife with a thin, hard blade that balances perfectly
> with only a half bolster and I want it to have a roomy, comfortable
handle.
> Oh yes, it has to be the right size and weight. The knives that meet
those
> requirements are, with only a couple of of exceptions, all made in Japan
and
> are called gyutos which is the Japanese term for Western style chef
knives.
> I have just completed a fairly extensive series of tests and reviews of
> Japanese gyutos and I've decided I like one called the Masamoto VG-10
240mm
> gyuto.
>
> This knife has a fairly light 9 1/2" blade. In the old days, before
> Japanese knives, I preferred 8" chef knives mostly because the 10" ones
felt
> heavy and bulky to me. I found them hard to maneuver. This Masamoto
gyuto
> weighs in at only 8 1/2 ounces. That's less than a typical forged 8" chef
> knife. That gives me the extra length that saves work lifting the heel of
> the knife and still feels quite light and maneuverable. The handle is
made
> of resin impregnated laminated hardwood scales. In other words it is a
> combination of wood and plastic riveted to the full tang of the blade.
The
> handle is roomy and smooth so can grasp it in virtually any grip and be
> comfortable.
>
> The blade is made of VG-10 which is one of the "wonder steels." It can be
> hardened to around RC 60-61 which is way harder than the typical Henckels,
> Wusthof etc. That allows the thin blade and the acute bevel angle. The
> bevels actually came with a convex bevel on the outside of the blade that
> was about 3 times the size of the flat inside bevel. In time that's been
> adjusted with my sharpening and the knife now has flat bevels on both
sides.
> I use a bevel angle of about 15 degrees or so. In other words this knife
> cuts like crazy and the edge stays together through all of it.
>
> Yes balance is perfect and blade maintenance is a breeze thanks to the
half
> bolstered design. In short this knife meets all of my criteria and does
so
> better than any other Japanese gyuto I've tested and I've tested most of
the
> gyutos available in the U.S.
>
> Masamoto is a company that has been hand forging traditional Japanese
knives
> of high quality in Sakai, Japan for hundreds of years. Their traditional
> yanagis and usubas are world famous among Asian chefs for their high level
> of both performance and fit and finish. They are relatively new to making
> Western style knives and this new VG-10 model is nothing short of
> spectacular any way you wish to define it. It is no wonder to me that it
is
> a famed company like Masamoto that has reached this level of excellence in
a
> chef knife. For me, it is the best of the best.
>
> This knife sells for a little over $200 at http://www.japanese-knife.com
and
> that is where I acquired mine. So that's where to go, if you want to try
> one for yourself. You can see an image of the knife at
> http://www.knifeoutlet.com/images/eb...amotogyuto.jpg. If you'd like
to
> read a comparative review of several gyutos, including this one, you can
> find it at the URL after my name in the cutlery forum. Good cooking.
>
> Fred
> Foodie Forums
> http://www.foodieforums.com
>
>
>

Fred,

Perhaps you can answer this question for me. In checking out the link to
this knife and other knives at http://www.japanese-knife.com, even with the
"western style" knives, they say that left-handed models must be specially
ordered. Being a double sided bevel as opposed to traditional japanese
knives that are single bevel, why is there a big difference between a left
and right handed knife? I have Korin's video in which they point out that
even the western style knives are not sharpened equally like a European
style knife. HOWEVER, could the knife not just be rebeveled so the side that
is sharpened more is on the back of the knife? As a lefty, these Japanese
gyutos, pricey already become prohibitively so if I have to factor in
another 50% for a lefty model.

Thanks,

Jeff

PS Love your cutlery forum!

"Fred" > wrote in message
...
> Well, I can't speak for the world but I can speak for myself and I
consider
> the best chef knife in the world to be the Masamoto VG-10 240mm gyuto.
> What's that? Read on.
>
> I've been a cutler for many years and have tested nearly any kitchen knife
> you can name and many you haven't encountered. I've developed some
sincere
> preferences and I'll share them here.
>
> Let me start by defining what I consider good in a chef knife. In the
first
> place, a good chef knife must be the right size and weight. If it is too
> long it is hard to use the tip of the knife when occasions to use it
arise.
> If it is too short one has to deal with more hand movement than is
necessary
> to raise the heel far enough from the cutting board to clear the food
being
> cut. If the knife is too heavy it produces fatigue over a long time
period
> of use. If it is too light, it becomes harder to control.
>
> The knife should have a thin, hard blade. Hard steel is capable of
> sustaining a more acute bevel angle. That means hard steel lets the knife
> be sharper without having the edge become deformed in use. Thin blades
> reduce weight and that makes it easier for the manufacturer to balance the
> knife.
>
> What do I mean by balance? If you grasp the chef knife as you should with
> the thumb and forefinger on the blade just in front of the bolster, it
> should balance. Then you can wrap the remaining three fingers around the
> handle and start chopping. If the knife is blade heavy there is more
> fatigue involved in its use. If the knife is handle heavy it feels more
> like a hammer held at the wrong end and is harder to control.
>
> In order for a chef knife to balance properly, it needs to have weight
added
> to the typical handle. This is usually done with a bolster which is thick
> piece of steel located where the handle and blade meet. Full bolsters,
like
> most forged knives have, do the job of balancing but get in the way of
> maintaining the edge by blocking the sharpening equipment from the heel of
> the blade. Most European knives have blades that are too soft and heavy
to
> get by with a half bolster, so they have full bolsters. Personally, I am
no
> longer willing to use a knife with full bolsters. It isn't worth the
> hassle.
>
> Ergonomically, I like roomy handles without any of those "ergonomic" bumps
> designed to fit some hand other than mine.
>
> OK, so I want a chef knife with a thin, hard blade that balances perfectly
> with only a half bolster and I want it to have a roomy, comfortable
handle.
> Oh yes, it has to be the right size and weight. The knives that meet
those
> requirements are, with only a couple of of exceptions, all made in Japan
and
> are called gyutos which is the Japanese term for Western style chef
knives.
> I have just completed a fairly extensive series of tests and reviews of
> Japanese gyutos and I've decided I like one called the Masamoto VG-10
240mm
> gyuto.
>
> This knife has a fairly light 9 1/2" blade. In the old days, before
> Japanese knives, I preferred 8" chef knives mostly because the 10" ones
felt
> heavy and bulky to me. I found them hard to maneuver. This Masamoto
gyuto
> weighs in at only 8 1/2 ounces. That's less than a typical forged 8" chef
> knife. That gives me the extra length that saves work lifting the heel of
> the knife and still feels quite light and maneuverable. The handle is
made
> of resin impregnated laminated hardwood scales. In other words it is a
> combination of wood and plastic riveted to the full tang of the blade.
The
> handle is roomy and smooth so can grasp it in virtually any grip and be
> comfortable.
>
> The blade is made of VG-10 which is one of the "wonder steels." It can be
> hardened to around RC 60-61 which is way harder than the typical Henckels,
> Wusthof etc. That allows the thin blade and the acute bevel angle. The
> bevels actually came with a convex bevel on the outside of the blade that
> was about 3 times the size of the flat inside bevel. In time that's been
> adjusted with my sharpening and the knife now has flat bevels on both
sides.
> I use a bevel angle of about 15 degrees or so. In other words this knife
> cuts like crazy and the edge stays together through all of it.
>
> Yes balance is perfect and blade maintenance is a breeze thanks to the
half
> bolstered design. In short this knife meets all of my criteria and does
so
> better than any other Japanese gyuto I've tested and I've tested most of
the
> gyutos available in the U.S.
>
> Masamoto is a company that has been hand forging traditional Japanese
knives
> of high quality in Sakai, Japan for hundreds of years. Their traditional
> yanagis and usubas are world famous among Asian chefs for their high level
> of both performance and fit and finish. They are relatively new to making
> Western style knives and this new VG-10 model is nothing short of
> spectacular any way you wish to define it. It is no wonder to me that it
is
> a famed company like Masamoto that has reached this level of excellence in
a
> chef knife. For me, it is the best of the best.
>
> This knife sells for a little over $200 at http://www.japanese-knife.com
and
> that is where I acquired mine. So that's where to go, if you want to try
> one for yourself. You can see an image of the knife at
> http://www.knifeoutlet.com/images/eb...amotogyuto.jpg. If you'd like
to
> read a comparative review of several gyutos, including this one, you can
> find it at the URL after my name in the cutlery forum. Good cooking.
>
> Fred
> Foodie Forums
> http://www.foodieforums.com
>
>
>

"Jeffrey Dunnam" > wrote in message
. net...
> Fred,
>
> Perhaps you can answer this question for me. In checking out the link to
> this knife and other knives at http://www.japanese-knife.com, even with
the
> "western style" knives, they say that left-handed models must be specially
> ordered. Being a double sided bevel as opposed to traditional japanese
> knives that are single bevel, why is there a big difference between a left
> and right handed knife? I have Korin's video in which they point out that
> even the western style knives are not sharpened equally like a European
> style knife. HOWEVER, could the knife not just be rebeveled so the side
that
> is sharpened more is on the back of the knife? As a lefty, these Japanese
> gyutos, pricey already become prohibitively so if I have to factor in
> another 50% for a lefty model.
>
> Thanks,
>
> Jeff
>
> PS Love your cutlery forum!
>
> "Fred" > wrote in message
> ...
> > Well, I can't speak for the world but I can speak for myself and I
> consider
> > the best chef knife in the world to be the Masamoto VG-10 240mm gyuto.
> > What's that? Read on.
> >
> > I've been a cutler for many years and have tested nearly any kitchen
knife
> > you can name and many you haven't encountered. I've developed some
> sincere
> > preferences and I'll share them here.
> >
> > Let me start by defining what I consider good in a chef knife. In the
> first
> > place, a good chef knife must be the right size and weight. If it is
too
> > long it is hard to use the tip of the knife when occasions to use it
> arise.
> > If it is too short one has to deal with more hand movement than is
> necessary
> > to raise the heel far enough from the cutting board to clear the food
> being
> > cut. If the knife is too heavy it produces fatigue over a long time
> period
> > of use. If it is too light, it becomes harder to control.
> >
> > The knife should have a thin, hard blade. Hard steel is capable of
> > sustaining a more acute bevel angle. That means hard steel lets the
knife
> > be sharper without having the edge become deformed in use. Thin blades
> > reduce weight and that makes it easier for the manufacturer to balance
the
> > knife.
> >
> > What do I mean by balance? If you grasp the chef knife as you should
with
> > the thumb and forefinger on the blade just in front of the bolster, it
> > should balance. Then you can wrap the remaining three fingers around
the
> > handle and start chopping. If the knife is blade heavy there is more
> > fatigue involved in its use. If the knife is handle heavy it feels more
> > like a hammer held at the wrong end and is harder to control.
> >
> > In order for a chef knife to balance properly, it needs to have weight
> added
> > to the typical handle. This is usually done with a bolster which is
thick
> > piece of steel located where the handle and blade meet. Full bolsters,
> like
> > most forged knives have, do the job of balancing but get in the way of
> > maintaining the edge by blocking the sharpening equipment from the heel
of
> > the blade. Most European knives have blades that are too soft and heavy
> to
> > get by with a half bolster, so they have full bolsters. Personally, I
am
> no
> > longer willing to use a knife with full bolsters. It isn't worth the
> > hassle.
> >
> > Ergonomically, I like roomy handles without any of those "ergonomic"
bumps
> > designed to fit some hand other than mine.
> >
> > OK, so I want a chef knife with a thin, hard blade that balances
perfectly
> > with only a half bolster and I want it to have a roomy, comfortable
> handle.
> > Oh yes, it has to be the right size and weight. The knives that meet
> those
> > requirements are, with only a couple of of exceptions, all made in Japan
> and
> > are called gyutos which is the Japanese term for Western style chef
> knives.
> > I have just completed a fairly extensive series of tests and reviews of
> > Japanese gyutos and I've decided I like one called the Masamoto VG-10
> 240mm
> > gyuto.
> >
> > This knife has a fairly light 9 1/2" blade. In the old days, before
> > Japanese knives, I preferred 8" chef knives mostly because the 10" ones
> felt
> > heavy and bulky to me. I found them hard to maneuver. This Masamoto
> gyuto
> > weighs in at only 8 1/2 ounces. That's less than a typical forged 8"
chef
> > knife. That gives me the extra length that saves work lifting the heel
of
> > the knife and still feels quite light and maneuverable. The handle is
> made
> > of resin impregnated laminated hardwood scales. In other words it is a
> > combination of wood and plastic riveted to the full tang of the blade.
> The
> > handle is roomy and smooth so can grasp it in virtually any grip and be
> > comfortable.
> >
> > The blade is made of VG-10 which is one of the "wonder steels." It can
be
> > hardened to around RC 60-61 which is way harder than the typical
Henckels,
> > Wusthof etc. That allows the thin blade and the acute bevel angle. The
> > bevels actually came with a convex bevel on the outside of the blade
that
> > was about 3 times the size of the flat inside bevel. In time that's
been
> > adjusted with my sharpening and the knife now has flat bevels on both
> sides.
> > I use a bevel angle of about 15 degrees or so. In other words this
knife
> > cuts like crazy and the edge stays together through all of it.
> >
> > Yes balance is perfect and blade maintenance is a breeze thanks to the
> half
> > bolstered design. In short this knife meets all of my criteria and
does
> so
> > better than any other Japanese gyuto I've tested and I've tested most of
> the
> > gyutos available in the U.S.
> >
> > Masamoto is a company that has been hand forging traditional Japanese
> knives
> > of high quality in Sakai, Japan for hundreds of years. Their
traditional
> > yanagis and usubas are world famous among Asian chefs for their high
level
> > of both performance and fit and finish. They are relatively new to
making
> > Western style knives and this new VG-10 model is nothing short of
> > spectacular any way you wish to define it. It is no wonder to me that
it
> is
> > a famed company like Masamoto that has reached this level of excellence
in
> a
> > chef knife. For me, it is the best of the best.
> >
> > This knife sells for a little over $200 at http://www.japanese-knife.com
> and
> > that is where I acquired mine. So that's where to go, if you want to
try
> > one for yourself. You can see an image of the knife at
> > http://www.knifeoutlet.com/images/eb...amotogyuto.jpg. If you'd like
> to
> > read a comparative review of several gyutos, including this one, you can
> > find it at the URL after my name in the cutlery forum. Good cooking.
> >
> > Fred
> > Foodie Forums
> > http://www.foodieforums.com
> >
> >

Yes, it is typical for Japanese gyutos to have 79-80% of the grinding done
on the outside of the blade with the balance on the inside. As you know,
traditional Japanese knives are single bevel - 100% of the bevel on the
outside and none on the inside. I assume the practice of unequal bevels
relates back to that.

Of course, you can reprofile the bevels any way you like. All you have to
give up is a little steel. I've ground a few of them to 50/50 to see how
they perform and they perform just fine, thank you.

Fred
Foodie Forums
http://www.foodieforums.com

"Jeffrey Dunnam" > wrote in message
. net...
> Fred,
>
> Perhaps you can answer this question for me. In checking out the link to
> this knife and other knives at http://www.japanese-knife.com, even with
the
> "western style" knives, they say that left-handed models must be specially
> ordered. Being a double sided bevel as opposed to traditional japanese
> knives that are single bevel, why is there a big difference between a left
> and right handed knife? I have Korin's video in which they point out that
> even the western style knives are not sharpened equally like a European
> style knife. HOWEVER, could the knife not just be rebeveled so the side
that
> is sharpened more is on the back of the knife? As a lefty, these Japanese
> gyutos, pricey already become prohibitively so if I have to factor in
> another 50% for a lefty model.
>
> Thanks,
>
> Jeff
>
> PS Love your cutlery forum!
>
> "Fred" > wrote in message
> ...
> > Well, I can't speak for the world but I can speak for myself and I
> consider
> > the best chef knife in the world to be the Masamoto VG-10 240mm gyuto.
> > What's that? Read on.
> >
> > I've been a cutler for many years and have tested nearly any kitchen
knife
> > you can name and many you haven't encountered. I've developed some
> sincere
> > preferences and I'll share them here.
> >
> > Let me start by defining what I consider good in a chef knife. In the
> first
> > place, a good chef knife must be the right size and weight. If it is
too
> > long it is hard to use the tip of the knife when occasions to use it
> arise.
> > If it is too short one has to deal with more hand movement than is
> necessary
> > to raise the heel far enough from the cutting board to clear the food
> being
> > cut. If the knife is too heavy it produces fatigue over a long time
> period
> > of use. If it is too light, it becomes harder to control.
> >
> > The knife should have a thin, hard blade. Hard steel is capable of
> > sustaining a more acute bevel angle. That means hard steel lets the
knife
> > be sharper without having the edge become deformed in use. Thin blades
> > reduce weight and that makes it easier for the manufacturer to balance
the
> > knife.
> >
> > What do I mean by balance? If you grasp the chef knife as you should
with
> > the thumb and forefinger on the blade just in front of the bolster, it
> > should balance. Then you can wrap the remaining three fingers around
the
> > handle and start chopping. If the knife is blade heavy there is more
> > fatigue involved in its use. If the knife is handle heavy it feels more
> > like a hammer held at the wrong end and is harder to control.
> >
> > In order for a chef knife to balance properly, it needs to have weight
> added
> > to the typical handle. This is usually done with a bolster which is
thick
> > piece of steel located where the handle and blade meet. Full bolsters,
> like
> > most forged knives have, do the job of balancing but get in the way of
> > maintaining the edge by blocking the sharpening equipment from the heel
of
> > the blade. Most European knives have blades that are too soft and heavy
> to
> > get by with a half bolster, so they have full bolsters. Personally, I
am
> no
> > longer willing to use a knife with full bolsters. It isn't worth the
> > hassle.
> >
> > Ergonomically, I like roomy handles without any of those "ergonomic"
bumps
> > designed to fit some hand other than mine.
> >
> > OK, so I want a chef knife with a thin, hard blade that balances
perfectly
> > with only a half bolster and I want it to have a roomy, comfortable
> handle.
> > Oh yes, it has to be the right size and weight. The knives that meet
> those
> > requirements are, with only a couple of of exceptions, all made in Japan
> and
> > are called gyutos which is the Japanese term for Western style chef
> knives.
> > I have just completed a fairly extensive series of tests and reviews of
> > Japanese gyutos and I've decided I like one called the Masamoto VG-10
> 240mm
> > gyuto.
> >
> > This knife has a fairly light 9 1/2" blade. In the old days, before
> > Japanese knives, I preferred 8" chef knives mostly because the 10" ones
> felt
> > heavy and bulky to me. I found them hard to maneuver. This Masamoto
> gyuto
> > weighs in at only 8 1/2 ounces. That's less than a typical forged 8"
chef
> > knife. That gives me the extra length that saves work lifting the heel
of
> > the knife and still feels quite light and maneuverable. The handle is
> made
> > of resin impregnated laminated hardwood scales. In other words it is a
> > combination of wood and plastic riveted to the full tang of the blade.
> The
> > handle is roomy and smooth so can grasp it in virtually any grip and be
> > comfortable.
> >
> > The blade is made of VG-10 which is one of the "wonder steels." It can
be
> > hardened to around RC 60-61 which is way harder than the typical
Henckels,
> > Wusthof etc. That allows the thin blade and the acute bevel angle. The
> > bevels actually came with a convex bevel on the outside of the blade
that
> > was about 3 times the size of the flat inside bevel. In time that's
been
> > adjusted with my sharpening and the knife now has flat bevels on both
> sides.
> > I use a bevel angle of about 15 degrees or so. In other words this
knife
> > cuts like crazy and the edge stays together through all of it.
> >
> > Yes balance is perfect and blade maintenance is a breeze thanks to the
> half
> > bolstered design. In short this knife meets all of my criteria and
does
> so
> > better than any other Japanese gyuto I've tested and I've tested most of
> the
> > gyutos available in the U.S.
> >
> > Masamoto is a company that has been hand forging traditional Japanese
> knives
> > of high quality in Sakai, Japan for hundreds of years. Their
traditional
> > yanagis and usubas are world famous among Asian chefs for their high
level
> > of both performance and fit and finish. They are relatively new to
making
> > Western style knives and this new VG-10 model is nothing short of
> > spectacular any way you wish to define it. It is no wonder to me that
it
> is
> > a famed company like Masamoto that has reached this level of excellence
in
> a
> > chef knife. For me, it is the best of the best.
> >
> > This knife sells for a little over $200 at http://www.japanese-knife.com
> and
> > that is where I acquired mine. So that's where to go, if you want to
try
> > one for yourself. You can see an image of the knife at
> > http://www.knifeoutlet.com/images/eb...amotogyuto.jpg. If you'd like
> to
> > read a comparative review of several gyutos, including this one, you can
> > find it at the URL after my name in the cutlery forum. Good cooking.
> >
> > Fred
> > Foodie Forums
> > http://www.foodieforums.com
> >
> >

Yes, it is typical for Japanese gyutos to have 79-80% of the grinding done
on the outside of the blade with the balance on the inside. As you know,
traditional Japanese knives are single bevel - 100% of the bevel on the
outside and none on the inside. I assume the practice of unequal bevels
relates back to that.

Of course, you can reprofile the bevels any way you like. All you have to
give up is a little steel. I've ground a few of them to 50/50 to see how
they perform and they perform just fine, thank you.

Fred
Foodie Forums
http://www.foodieforums.com

"Fresh Monniker" > wrote in message
...
> "Fred" > wrote:
>
> >If you grasp the chef knife as you should with
> >the thumb and forefinger on the blade just in front of the bolster, it
> >should balance. Then you can wrap the remaining three fingers around the
> >handle and start chopping.
>
> Some would say that if you need to do this, your knife is too long, or
> too forward-weighted, or you need stronger wrists. Others disagree.

About every chef on the planet grips chef knives this way and 100% of the
culinary schools teach it. I teach it in my knife skills classes. The
reason is that it is less fatiguing - something that isn't a huge issue with
home cooks. Those that disagree with it are in a minority to be sure.
>
> The best knife is the one that fits comfortably.

No question about that.
>
> The only false statement on the subject is that there is a "best
> knife" for everyone.

That's true but I have yet to encounter a professional chef or cook that
doesn't perform better with and prefer a Japanese gyuto over a European chef
knife after getting accustomed to it. The best one for me may not be the
best one for you, but I might be willing to bet that you'd prefer some
Japanese gyuto to a chef knife made anywhere else. The time required to get
accustomed to a light, hard, thin blade is amazingly short. Take care.

Fred
Foodie Forums
http://www.foodieforums.com

"Fresh Monniker" > wrote in message
...
> "Fred" > wrote:
>
> >If you grasp the chef knife as you should with
> >the thumb and forefinger on the blade just in front of the bolster, it
> >should balance. Then you can wrap the remaining three fingers around the
> >handle and start chopping.
>
> Some would say that if you need to do this, your knife is too long, or
> too forward-weighted, or you need stronger wrists. Others disagree.

About every chef on the planet grips chef knives this way and 100% of the
culinary schools teach it. I teach it in my knife skills classes. The
reason is that it is less fatiguing - something that isn't a huge issue with
home cooks. Those that disagree with it are in a minority to be sure.
>
> The best knife is the one that fits comfortably.

No question about that.
>
> The only false statement on the subject is that there is a "best
> knife" for everyone.

That's true but I have yet to encounter a professional chef or cook that
doesn't perform better with and prefer a Japanese gyuto over a European chef
knife after getting accustomed to it. The best one for me may not be the
best one for you, but I might be willing to bet that you'd prefer some
Japanese gyuto to a chef knife made anywhere else. The time required to get
accustomed to a light, hard, thin blade is amazingly short. Take care.

Fred
Foodie Forums
http://www.foodieforums.com

"Larry" > wrote in message
...
> "Fred" > wrote:
>
> >Yes balance is perfect and blade maintenance is a breeze thanks to the
half
> >bolstered design. In short this knife meets all of my criteria and does
so
> >better than any other Japanese gyuto I've tested and I've tested most of
the
> >gyutos available in the U.S.
>
> Have you tested the Nenox? If so, how did it fall short of the
> Masamoto?
>
> Thanks -- Larry
>

The Nenox had two problems for me. The first was that it was handle heavy -
not terribly handle heavy but a knife at that price should be right on the
money like most Japanese gyutos. The second problem is the "ergonomic bump"
designed into the handle. That bump was designed for a hand other than
mine. When I grasp the knife normally, my little finger falls right on the
bump. To get than handle to feel comfortable I'd have to grasp the knife
right on the bolster. I just don't do that. I could accept these
characteristics in a $100 knife but not one that sells for over $300. So,
for me, the Masamoto is superior - and cheaper. Good cooking.

Fred
Foodie Forums
http://www.foodieforums.com

"Larry" > wrote in message
...
> "Fred" > wrote:
>
> >Yes balance is perfect and blade maintenance is a breeze thanks to the
half
> >bolstered design. In short this knife meets all of my criteria and does
so
> >better than any other Japanese gyuto I've tested and I've tested most of
the
> >gyutos available in the U.S.
>
> Have you tested the Nenox? If so, how did it fall short of the
> Masamoto?
>
> Thanks -- Larry
>

The Nenox had two problems for me. The first was that it was handle heavy -
not terribly handle heavy but a knife at that price should be right on the
money like most Japanese gyutos. The second problem is the "ergonomic bump"
designed into the handle. That bump was designed for a hand other than
mine. When I grasp the knife normally, my little finger falls right on the
bump. To get than handle to feel comfortable I'd have to grasp the knife
right on the bolster. I just don't do that. I could accept these
characteristics in a $100 knife but not one that sells for over $300. So,
for me, the Masamoto is superior - and cheaper. Good cooking.

Fred
Foodie Forums
http://www.foodieforums.com

> "Jeffrey Dunnam" > wrote in message


>>
> I have Korin's video in which they point out that
>> even the western style knives are not sharpened equally like a European
>> style knife. HOWEVER, could the knife not just be rebeveled so the side
> that
>> is sharpened more is on the back of the knife?

Sure, if you know what you are doing. In the wrong hands the temper of the
blade could be ruined on a grinding wheel. Looks like you'd lose a lot of
the blade width also. That would make the knife handle differently.

A agree about paying 50% being to much, more but I'd rather pay the money or
pass on the knife rather than screw up what should be a great knife and
reduce it to mediocre.

> "Jeffrey Dunnam" > wrote in message


>>
> I have Korin's video in which they point out that
>> even the western style knives are not sharpened equally like a European
>> style knife. HOWEVER, could the knife not just be rebeveled so the side
> that
>> is sharpened more is on the back of the knife?

Sure, if you know what you are doing. In the wrong hands the temper of the
blade could be ruined on a grinding wheel. Looks like you'd lose a lot of
the blade width also. That would make the knife handle differently.

A agree about paying 50% being to much, more but I'd rather pay the money or
pass on the knife rather than screw up what should be a great knife and
reduce it to mediocre.

"Edwin Pawlowski" > wrote in message
om...
> > "Jeffrey Dunnam" > wrote in message
>
>
> >>
> > I have Korin's video in which they point out that
> >> even the western style knives are not sharpened equally like a European
> >> style knife. HOWEVER, could the knife not just be rebeveled so the side
> > that
> >> is sharpened more is on the back of the knife?
>
> Sure, if you know what you are doing. In the wrong hands the temper of
the
> blade could be ruined on a grinding wheel. Looks like you'd lose a lot of
> the blade width also. That would make the knife handle differently.
>
> A agree about paying 50% being to much, more but I'd rather pay the money
or
> pass on the knife rather than screw up what should be a great knife and
> reduce it to mediocre.
>
>

This kind of grinding should be done on whetstones.

Fred
Foodie Forums
http://www.foodieforums.com

"Edwin Pawlowski" > wrote in message
om...
> > "Jeffrey Dunnam" > wrote in message
>
>
> >>
> > I have Korin's video in which they point out that
> >> even the western style knives are not sharpened equally like a European
> >> style knife. HOWEVER, could the knife not just be rebeveled so the side
> > that
> >> is sharpened more is on the back of the knife?
>
> Sure, if you know what you are doing. In the wrong hands the temper of
the
> blade could be ruined on a grinding wheel. Looks like you'd lose a lot of
> the blade width also. That would make the knife handle differently.
>
> A agree about paying 50% being to much, more but I'd rather pay the money
or
> pass on the knife rather than screw up what should be a great knife and
> reduce it to mediocre.
>
>

This kind of grinding should be done on whetstones.

Fred
Foodie Forums
http://www.foodieforums.com