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Thu Feb 06, 2014 10:31 pm
Im looking for a heavy gyuto in 240mm that does well with root vegtables .price range 150-200
Any and all recomendations are welcome thanks.
Thu Feb 06, 2014 11:16 pm
I don't have the experience some of the people here do, but that is a task I might point you toward the Kajihara Damascus for. The 240mm is right at $200. I am a big fan of my 210, and I have found it most effective, in comparison to other knives, on denser ingredients such as sweet potatoes. I find it requires a much more linear application of force: whereas some of my thinner knives go in easily and then get stuck, the Kajihara takes a bit more force to begin with but I don't find it gets stuck in the same way. The effort required is much more consistent throughout the cut. And if it does get stuck, it has the thickness/strength to feel like I can muscle through without hurting it.
Fri Feb 07, 2014 12:15 am
Hiromoto Gyuto 240mm - AS steel in stainless clad and weighing in at just over 8oz. Hiromoto Gyuto 240mm
Fri Feb 07, 2014 3:44 am
My Tanaka Sekiso 240mm is my go to for sweet potatoes. The Sekiso Nakiri and Richmond AS Laser Nakiri also work very well, as does the 210mm Kohetsu gyuto.
Fri Feb 07, 2014 6:29 am
Shiro-Kamo 240. This gyuto weighs the same as many other mid weights @ 196 grams. But it acts and feels like a bigger blade. It has stiff spine , very cool looking finish and the R2 steel holds an edge real well. It cuts through tall items like cabbage, big sweet potatoes and pineapples no problem.
Fri Feb 07, 2014 9:43 am
Those are all good recommendations. The knife that first popped into my head was the Kajihara damascus but all the others listed are excellent choices as well.
Fri Feb 07, 2014 9:48 am
I would second the hiromoto and the shiro kamo, both are awesome knives. they both work well for those things but I prefer to use my tanaka nakiri on root veg, cuts more precise.
Fri Feb 07, 2014 10:28 am
I'll third the Hiromoto AS a great workhorse style knife.
However, I typically grab my thinnest knife to cut up root veggies. They don't wedge nearly as bad. There again, I'm not after production....so I can be easy with my knives.
Fri Feb 07, 2014 11:34 am
I work in a pro kitchen and I've been using my goko hammered damascus for most root veg prep.
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