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Sat May 04, 2013 2:08 pm
I had one more question before I place an order. Which knife would you recommend for a line cook the Hiromoto As 240mm or the Goko 240mm?
Sat May 04, 2013 2:12 pm
This is a touch one. I prefer the Goko personally but I lean towards hand made knives and I also preefer wa handled knives now since they're lighter. I also am pretty good at sharpening and so I don't care about edge retention as much as some might. The hiromoto would hold it's edge longer but it's also a little more chippy on the edge.
Mon May 06, 2013 1:21 pm
Thu May 09, 2013 3:06 am
You know, White #1 is not great against synthetic cutting boards, so if this is going to be used in a professional kitchen I'd opt more for the Hiromoto. The knife is just barely thicker behind the edge than the Goko, so it's also tougher. IF you desire a thinner edge then get the upgrade thinning service.
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