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Mon Jun 24, 2013 10:16 am
I would like to get a Gyuto 210mm knife - I've looked through your website quite thoroughly, but I'd like your recommendation. While I haven't done much single bevel sharpening (i have some Shun Pros, which aren't true single bevel) I'd like to use my EP to keep the Gyuto sharp - i'm not sufficiently skilled to hand sharpen. I guess I should also double check with you that the EP will sharpen a single bevel knife. I also have ordered and rec'd from you a few Shapton Glass bench stones, so i can handle the "flat" side by hand. I cook, but am not a "Chef," but I do like sharp knives. Money is not an issue, but a good knife that is both esthetic and functionally pleasing is an issue. Can you give me an idea on what you'd think would be a good knife for me?
Mon Jun 24, 2013 10:16 am
> Do you want a wa handled knife?
Never used one, ok to start now.
> Do you want stainless or carbon?
I'll be using it in Mexico near the sea - so stainless is probably better than carbon - but open to suggestions and more knowledge.
> Are you stuck on a single ground knife? We have more selection with evenly ground knives even if some are asymmetrically sharpened on the edge.
Nope, not stuck at all - just thought it was more "traditional."
Mon Jun 24, 2013 10:29 am
On the high end I love this Konosuke Ginsan 210mm Gyuto. I don't lust after too many knives anymore but this is one that really does it for me. It's made of top quality G-3 steel and have a sweet hybrid handle on it.http://www.chefknivestogo.com/kogi21gy.html
If you wanted to try a good production knife with a Yo handle I would suggest the Kikuichi. It's fully stainless and nice looking and will work well for you:http://www.chefknivestogo.com/kigoelsugy21.html
If you want to try something with a nice wa handle I really like the Kanehiros. They are stainless and made with G-3 (Ginsan). Nice hand made knives.
Mon Jun 24, 2013 12:25 pm
I've never really seen a single bevel gyuto before. I've seen some one off single bevel incarnations that looked and were used like gyuto's.....but very rarely.
Almost all (let's just call it all) gyuto's are double beveled. You can sharpen them with your EdgePro.
Some other good options in addition to what Mark listed:
I really like the Goko's:http://www.chefknivestogo.com/gokogyuto240mm.html
It's stainless clad carbon though.....if the carbon exposed core would be a problem, stay away.
Rather much a gold standard amongst stainless wa lasers...the Suisin Inox Honyaki's:http://www.chefknivestogo.com/suinhowa21.html
Mon Jun 24, 2013 7:36 pm
Yes I was going to recommend the Goko too but we're out of the 210mm right now.
Mon Jun 24, 2013 8:21 pm
Thank you for your helpful comments - I'm sure that this will make my choice much easier and I appreciate your time in answering.
Mon Jun 24, 2013 8:30 pm
This this is an excellent knife that might tickle your fancy. http://www.chefknivestogo.com/kohdgy21co.html
Mon Jun 24, 2013 9:08 pm
Ok, based on what I've read from you and from checking the website - I decided to purchase a Goko gyuto 240 - looks great and I look forward to using it. Thanks again for all the help!
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