My “one knife” recommendation

Lots of entertaining knife discussion on this forum :crazy_face:.

Anyway thought I’d throw in my 2 cents on knife recs. I own way too many knives personally but the one knife I enjoy using the most is this Hattori FH VG10 Gyutou in a durable linen micarta handle and HRC of 60-61.

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Introduced in the mid 2000s, it’s a design birthed from the collaboration of chefs and knife enthusiasts on Knifeforum. I feel the shape and handle is really the sweet spot as an all purpose daily use knife. Leaning more Western in design with a not overly aggressive belly, a thinner blade for greater dexterity and taking advantage of Japanese metallurgical forging prowess.

It’s spendy for sure but worth it imo. I recommend the 210/240mm length, I think they are the best sizes for a home kitchen.

Here’s a link with some background info https://japanesechefsknife.com/collections/hattori-fh-series

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Beautiful knives. Yes, I remember many discussions about these knives. Have would you compared to your other knives?

It’s a low maintenance workhorse with an excellent blade and handle design.

A knife I don’t have to worry about babying (within reason of course) with excellent performance to boot.

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May I ask why you have two lengths? I don’t mean why a 240mm and a 270mm, I mean why both Hattori? You like the first one very much?

That picture is from the retailer - for illustration purposes. I have the 240mm gyutou and a 270mm slicer.

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Hi Sgee,

Would you be willing to describe the batterie you use regularly–and where this Hattori FH VG10 Gyuto fits in?

How accessible are they in your kitchen?

Prefer not to

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That’s OK. I’m especially interested in the systems of knives one develops and how they are used together.

Mine grew from a foundation of an American butcher knife and a Kai Seki Magoroku nakiri I was given when I was in Japan about 30 years ago.

That foundation has grown in very interesting ways since–as I’ve collaborated with a Japanese friend trying to adapt to the USA here in SOCAL.

I will piggy back in this.

At this moment, my one knife recommendation for others is a Glestain. While Glestain steel hardness is 58-59 HRC (a little softer than many Japanese made kitchen knives), a Glestain beautiful overall blade grind and the unique hollow grind gives users a wonderful experience. Foods are not readily stick to the blade and often just fall off. This makes the overall food preparation a smoother and comfortable experience. Here is a nice demonstration video from knifemerchant.

Many places sell Glestain, but if you are in NYC, then I recommend to stop by Korin.

https://www.korin.com/japanese-knives/brands/glestain

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Check out this thread where I shared some general thoughts about kitchen knives in a home kitchen

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Hi Sgee,

Looks very interesting.

Hi Sgee,

This Hungry Onion thread I started might help you to compare with the one you posted:

I’ve been at this for about seven years, and you have already gone in a very different direction from me–but so has everyone else! This thread captures some of our diversity.

Where I haven’t gone (where others have at Hungry Onion) is in the direction of enthusiast and artisan knives–the type sold by korin.

It doesn’t fit with the American tradition of my upbringing–or the Japanese tradition I saw practiced in the Japanese home when I was in Japan.

I see the knives as a strong throwback to an exaggeration of an older Japanese culture that never existed in favor of an artisan tradition of near handmade knives that are more intended to be collected than used day to day in the home kitchen.

Meanwhile, the technology of knife manufacture has been moving forward to produce more cost effective products using new approaches–trying to capture a world market.

It’s led me to consider dual core technology–and Chinese knives that are beginning to compete at levels they have never reached before.

I have a Glestain gyuto and love it.

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Yeah, I was surprised how much it works too (compared to most knife). Thanks for sharing your experience.

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Fine specimens, there. I stick with the Kiwi 21 as my baby. Also have the 22, among a few others.

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I think I have the 21. I will need to double check if that is the one I have.

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Question for the Glestain owners, I’ve always been intrigued with the Granton edge design. However never pulled the trigger due to a longevity concern. What happens when you sharpen the knife over many years and begin to dip into the dimples? Is the knife still usable at that point?

I have a granton slicer I love for carving turkey. But I doubt it will ever been sharpened sufficiently in my lifetime to reach the dimples.

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I read once that on a true granton edge knife, the dimples extend down into the edge. I bought a Granton slicer; it is true.

Granton Knife Company

I think I got it from the Knife Merchant.

So I think the answer to your question is yes; that’s how it was originally designed.The Knife Merchant - Granton Knives

The slicer I have is similar to this victorinox. Notice the dimples don’t go all the way to the edge, granted its a mere few milimetres.

I suppose it’s not an issue as there will still be contact with the blade, perhaps just not a perfect straight narrow line when the dimples are eventually sharpened to the edge?

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I think the copy on the Knife Merchant’s product page for Granton — I just edited my post to include a link - explains it better than I have - and it has pictures.