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Cookware

I think I'm turning Japanese I really think so! . . . at least with my Knives.

RhonelyInsanediego | May 4, 201510:10 AM     135

I am looking for a new chefs knife. Currently I have an 8" Lamson Sharp, that I like, but the camber is a little to much for my tastes. As a stop gap I purchased a new Victorinox 8" chefs knife which is ok, but I don't love the feel, the balance or the weight of it.

I have been checking out Japanese knives at my local knife store and really like some of them. I recently bought a 7" Robert Welch hybrid Santoku which has been a revelation for slicing vegetables. I am not knowledgeable about Japanese knives at all, but lately I have been coming to really admire the feel and forms Japanese Gyuto knives and want to make the change to a Japanese chef's knife that is versatile and effective that will last my lifetime.

Specifically I have been looking at the 10" Shun Classic which I like, it has more of a western blade shape, but I think I want a blade shape that is a little more Japanese traditional. I am leaning toward the Kikuichi GS: Gyuto Gold Chefs knife 8sun/24cm/9.5 (HRC 61).
http://www.kikuichi.net/pdf/GS.pdf
http://www.kikuichi.net/product.php

Don't know a whole lot about this knife or maker, but I like the look and feel of it and it seems to have a good pedigree. Not fancy looking at all (as far as Japanese knives go), but very utilitarian in form and fit. They also claim a 17 Degree edge angle which I thought was interesting. Wondering what the knife enthusiasts on this site have to say? Is this a good quality and value knife for the price ($170 my discounted price from listed $200), or should I be considering other options? I would like to get a 9"-10" Gyuto and keep it under $180 before tax.

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