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Thu Aug 16, 2012 3:10 am
I was hoping for some recommendations as per the subject.
Some info about me...
I'm right handed.
I know how to sharpen.
I'm more of a push cutter.
I really like the wa-gyuto style handles.
The knife will be used in a home kitchen, cutting the standard fare; veggies, fruits, meats and with limited space (hence 210mm). I'd like it have 50/50 edge (15°) and be corrosion/rust resistant.
Thu Aug 16, 2012 3:52 am
For under $125, I think the Tojiro DP Wa-gyuto should fit your needs at $80http://www.chefknivestogo.com/todp21wa.html
Thu Aug 16, 2012 1:57 pm
I just read the Sugi review and I guess it's not 50/50 ground. The Tojiro is, so thats the way I would lean! Those seem to be the two choices in a Wa 210 in stainless for under $125. If you went with a Western handle: Artifex, Fujiwara FKS, Hiromoto G3 ($130), Suisin Inox, etc.
Thu Aug 16, 2012 6:51 pm
Pretty sure the DP is a flatter profile, but I'm not sure which is heavier. They are both sure to be lightweight and thin, but push cutting a lot benefits from forward-heavy and flat.
I'm really just splitting hairs for you here. Both of those are exactly what you are looking for.
Thu Aug 16, 2012 9:20 pm
Thanks everyone for all the great tips.
Before finding this forum and about gyutos, I had my heart set on a Shun Premier Chef's in 8"...But it's usually out of my pricerange, currently ~$179 everywhere (that even has them in stock).
But today I was able to finagle an excellent price of $120 and couldn't resist.
Thanks again to everyone that chimed in.
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