We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Fri Oct 12, 2012 3:20 pm
Hi all im a new user looking for a wa gyuto.I prefer high carbon steels but am interested in white steel and silver 3?, dont know much but any ideas about appropriate knives would be appreciated.
Fri Oct 12, 2012 3:45 pm
Well, first welcome to the forum.
Second, White Steel is not a stain resistant steel (what we refer to as carbon steel) and Silver #3 is stain resistant. Two opposite ends of the spectrum truthfully.
Not knowing your budget, this is a great carbon (White #1 in this instance) steel gyuto:http://www.chefknivestogo.com/kofuwh1gy24e.html
Sat Oct 13, 2012 6:03 pm
ive got a budget of around $400 thankyou for pointing out the difference, im looking at konosuke, hey do white steel but im very keen to hear any ideas
Sun Oct 14, 2012 9:31 am
Do you know how to sharpen?
Are you right handed?
Steel: Good carbon
Tue Oct 16, 2012 6:17 am
Tanaka Sekiso Damascus ($200), Moritake Supreme Damascus ($414 though), Fujiyama Konosuke White #1 or #2 or Blue #2 and the Takeda 270mm all come to mind for a 270mm Carbon Gyuto with a Wa handle.
Wed Oct 31, 2012 4:37 pm
im compent sharpening, use a 1000 and 3000/8000 stones, currently working with myabi and kai shun knives, looking for a really good knife, although $414 is out of my budget
Wed Oct 31, 2012 9:06 pm
Then get the Tanaka Sekiso
I have the 240mm and it's awesome!! Replaced all of my other gyuto's as my go to knife and I will often grab that instead of a Nakiri for veggies, too.
Thu Nov 01, 2012 6:13 pm
Try the Moritaka supreme 270 gyuto. It's a great knife, hand made and fun to use with excellent steel.
Fri Nov 02, 2012 11:39 pm
are the tanaka sekisos thin knives? i cant tell from the photos if the handles are shaped or octogon.
Sat Nov 03, 2012 8:52 am
No, the Takeda Sekiso aren't thin knives (Lasers), but they are incredibly thin behind the edge and have a lot of convexing to them, so they slice really well.
On the left is a Kanetsune AS clad in stainless 210mm gyuto, which is incredibly thin all around. To the right is the Tanaka Sekiso 240mm.
Spine shots on both, Tanaka on the top, Kanetsune on the bottom:
The Tanaka handles are D shaped handles. One of these days I will rehandle mine, but I haven't been able to stop using it yet long enough to do it!
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