We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Dec 04, 2012 4:55 pm
Am looking for a blue steel laminated knife similar to your Dojo Gyuto.
Tue Dec 04, 2012 4:59 pm
I need a little more information before I can give you a recommendation.
The Dojo gyutos are on order and I should have them in about a month. I'll email you when they arrive.
However, there may be something else that we can offer you.
Are you right handed?
Do you know how to sharpen?
Do you like to rock the knife or push cut primarily?
Why do you want blue steel? Just for fun or is there a particular reason?
Do you want to get a western handled knife or Japanese handle?
How much did you want to spend?
You said size about 6-7" is that correct?
Tue Dec 04, 2012 5:57 pm
This knife is for my daughter and she is right handed. I do sharpen and have a herd of water stones. I would say that we push more than rock. I do do wood working and the best Japanese chisels are made of blue steel because it is less brittle than the white steel. I like the western handles better. Would like to spend between $80- $110. between 6.5 and 7.5”.
Tue Dec 04, 2012 6:02 pm
OK, in general blue steel is harder and more prone to chipping but that depends on the heat treatment of the knives. If you push a steel up in hardness past it's potential it will start to chip.
In that size a Santoku or petty would be an easier match. This Tetsuhiro 150 petty has blue steel clad in stainless, western handle and is in your price range:http://www.chefknivestogo.com/150pettynew.html
This Hiromoto uses aogami super (a step up from Blue #2): http://www.chefknivestogo.com/hisakn19.html
or the petty would also be an option for a little less.
Tue Dec 04, 2012 6:50 pm
My mom and aunt have the Hiromoto santoku's and love them!
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