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Fri Jun 21, 2013 6:03 pm
I just graduated from Rutgers (go knights!) and want to get a nice gyuto as a graduation gift. I had been looking at the Mac mth-80, but there are so many options I want to make sure I'm choosing the right one. My budget is up to $150, about the price of the Mac. What would you recommend over the Mac (if anything?)I'm looking for something in the 210 to 240mm range. I am new to sharpening and would probably be using a combination 1000/6000 wet stone and occasionally sending it out to have professionally sharpened. I also want good edge retention me wear resistance. I had also been looking at the artifex series and was wondering what the difference was between the aeb-l and m390 steel and if that would really make a difference in my case. Is there anything you would recommend over the knives listed that are in my price range? Also do you find that the hollow ground edges on the Mac really work?
Thanks for all your help!
Fri Jun 21, 2013 6:07 pm
Yes the Mac is a good knife and I think you would like it. If you want a couple alternatives the Tojiro DPs are real popular and less money and similar. Also the Masamoto VGs are in that same price/quality range.
I just read that James Gandolfini died. He went to Rutgers at the same time as me. I think he was a year ahead of me actually. I haven't been back to my old school in 25 years. I'll bet it looks a lot different.
Fri Jun 21, 2013 6:15 pm
AEB-L versus M390 is a matter of edge taking and ease of sharpening (AEB-L) and edge retention (M390). There are other differences, but those are the major players. I prefer AEB-L for my home cooking.
Another option would be the Addict:http://www.chefknivestogo.com/riad2ae24gy.html
Fri Jun 21, 2013 6:17 pm
Yes the AEB-L Artifex would be a good choice too. It's less money but does not have a bolster. AEB-L is really nice steel to sharpen and I think it's better than the stuff that Mac uses.
Fri Jun 21, 2013 6:24 pm
I'd like to add the Hiromoto 210 mm gyuto to that lineup, as there were no carbon options listed. http://www.youtube.com/watch?v=4fX5u2FPwEg
This knife is built tough like the others, but has an Aogami Super steel core that will react in contrast with the stainless cladding, giving you a really cool looking edge after you cut a few things with it.
A total carbon option (aka not-stainless) and built equally tough as the others is the Kikuichi Elite Carbon gyuto. http://www.chefknivestogo.com/kielcagy21.html
You just have to remember to dry this knife off after use, but you will also have the option of adding your own custom patina to it, which adds a hobbyist aspect to owning the knife as well. I love personalizing my gear when given the opportunity, and a mustard patina is a fun little project. A cool patina will wow your friends and family. Carbon steel also has the aspect of being easier to sharpen than stainless, so you will be rewarded there as well. As long as you keep the knife dry after every use you have nothing to worry about.
Fri Jun 21, 2013 8:35 pm
Thanks for all the responses! I think I want to stay away from carbon for now, as the potential for rust scares me. I think I like the artifex. Should the lack of bolster be of concern? I know I like the look of one, but don't know what functional purpose it has. Are there any other knives with AEB-L that are in my price range that have a bolster? Also, are hollow ground knives over-rated? If they do indeed prevent sticking, it might be useful to me.
Fri Jun 21, 2013 9:14 pm
I've had a lot of "hollow ground" knives.....or knives with granton or whatever term you want to use and the only one that did ANYTHING is the Glestain knives.
A bolster (in this case a partial bolster and you don't want a full bolster) is mostly visual. It can help balance a knife.....but if you use a pinch grip it doesn't seem to matter much to most people.
Sakai Takayuki uses AEB-L in a bunch of their knives as well:http://www.chefknivestogo.com/satadagy240.html
Sat Jun 22, 2013 12:14 am
alexbot wrote:Thanks for all the responses! I think I want to stay away from carbon for now, as the potential for rust scares me. I think I like the artifex. Should the lack of bolster be of concern? I know I like the look of one, but don't know what functional purpose it has. Are there any other knives with AEB-L that are in my price range that have a bolster? Also, are hollow ground knives over-rated? If they do indeed prevent sticking, it might be useful to me.
I am with Adam on the fact that hollow ground edges or grantons do a whole lot of nothing on most knives so I would skip that. As far as a bolster goes, IMO it adds weight to the knife and somewhat of a fulcrum point so if you are used to heavy western style knives a knife without one could feel light. I was obsessed with this when I first got into Japanese knives but it didnt take long to get over it. Also never get a knife with a full bolster as you cant sharpen the entire heel of the knife and it will always eventually lead to over grind in the heel resulting in u-cuts or chaining. I have never used or owned the artifex but it looks great.
Sun Jun 23, 2013 3:04 am
Thanks again for all the help. I think Im going to get the artifex, primarily because I can get 2 for about the same price as some of the others. This might be a dumb question, but should I steel this knife when I use it?
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