We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Sun Sep 01, 2013 8:39 am
from the hiromoto 270, tanaka ginsan 240, and masakage shimo 240
which do you like as a work horse?
I like the tanaka mostly for price but is there a reason its so low?
Sun Sep 01, 2013 8:41 am
I like the Masakage Yuki more than the others you list if price is a factor (which you mentioned). http://www.chefknivestogo.com/mayugy24.html
Sun Sep 01, 2013 11:22 am
Tanaka if you want a heavier weight workhorse. I dunno why these are so inexpensive, but I am not complaining! One of my favorite gyuto's out there, they just need a little rounding of the spine and choil areas, which is common to many knives. Not sure if Mark can talk Tanaka into doing it before they ship, but it's fairly easy to do.
Check out the Kohetsu series. I have a 210mm and am going to get a 240mm as well. I've been playing with it the past week and the 210mm just went on par/beat out my Tanaka Sekiso and Richmond AS 240mm gyuto's and Nakiri's on sweet potatoes. Cuts very smoothly, retains the edge very well and isn't too bad to sharpen. Grind and HT are awesome on this knife! It's "laser" thin, but seems to hold up very well.
Mon Sep 02, 2013 8:57 am
If you mean workhorse, as in something that will take a beating better than the others, than Hiromoto wins in this category. Shimo is the best cutter, with the Tanaka not being far behind, but the Shimo will also have the most delicate edge.
Tue Sep 03, 2013 7:37 am
Hiromoto or Tanaka.....I'd pick based on another deciding factor as both are great workhorse knives.
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.