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Thu Dec 19, 2013 9:28 pm
Hi i cant Decide between three knifes
I'm a prep cook at a restaurant working 7 days a week and i need a knife that maintain the sharpness of the edge for a long time
I can't Decide between:
- Haruki SRS-15 Gyuto 240mm
- Masakage Shimo Gyuto 240mm
- Richmond Laser Aogami Super 240mm
I'm right handed , knows how to sharpen a knife and my budget is about 300$
Can really use your help
Thu Dec 19, 2013 9:31 pm
I vote for my Richmond Laser Aogami Super 240mm if you can get it. We're selling them fast and keep running out. I love the tiger maple handle version. It's gorgeous.
Fri Dec 20, 2013 8:12 am
Laser AS is an awesome blade! Very very thin behind the edge and great edge taking/holding!
Fri Dec 20, 2013 3:24 pm
The Shimo's are really great, but the other 2 will have better edge retention. + they're not fully reactive blades, as is the Shimo.
Fri Dec 20, 2013 10:14 pm
The SRS-15 should/will keep an edge longer than either of the other two.
Never seen it to recommend it as a knife though.
I'd have to the AS Laser though....really a nice knife.
Wed Dec 25, 2013 7:19 pm
what about the handle ? is it moisture proof to work in a commercial kitchen ?
Thu Dec 26, 2013 2:39 am
That Laser is going to be my 2nd to next knife haha. First I'm grabbing a Nakiri this week though. Still not sure which one.
Thu Dec 26, 2013 4:00 pm
Answer anyone ?
The Goko Gyuto 240mm is also an option
Thu Dec 26, 2013 4:22 pm
E13 <> Non-stabilized wood handles need to be oiled to protect their pores from being saturated. Let the wood get wet and then let it air dry. This might have no effect on your handles, but in all likelihood will cause the grain to rise. I then sand it lightly with fine paper, then with 000 steel wool. Slather the handles pretty liberally with a beeswax/mineral oil paste consisting of 20% beeswax:80% mineral oil mixed in a double-boiler, wipe off excess, let it sit overnight, then buff it in the morning. You could do that a few nights in a row or as needed until the handle feels silky smooth, polished and “sealed” (although, technically it’s not really sealed).
The Haruyuki is, I imagine, a composite Yo, and you will have no movement or penetration issues.
Thu Dec 26, 2013 5:23 pm
The Goko is white #1, so while it takes a screaming sharp edge it might not hold it as long as something with Aogami (Blue) Super. Plus the white steels are more reactive than their blue counterparts. Not really an issue with home use, but it might be one in a professional setting if you can't continuously wipe down the blade.
Regardless of which knife you get, if you end up buying one with a bare, unfinished, non-stabilized wood just follow Mel's suggestion and it should keep the handle in good shape and it shouldn't get smelly. lol Beeswax and mineral oil are cheap, but if it's too much work to go through, something like Howard's butcher block conditioning oil (Mineral oil, beeswax, and carnuba wax mix) would work as well. You just might want to warm it up a little (a double boiler is good here as well) to liquefy the waxes to help it soak in better.
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