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 Post subject: Gyuto and slicer wanted.
PostPosted: Sun Sep 29, 2013 3:47 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
Hi,

I am looking for two knives. One, a gyuto and another, a slicing knife (either a sujihiki or yanagi.) I currently own a Forschner and a Wusthof Classic chef knife (both are 8".) I sharpen them myself using a two sided stone (1000/6000 grit) and strop on leather coated with chromium oxide paste. I'm ok with sharpening. I can't sharpen hair with my knives after I sharpen them, but they're definitely sharper after I'm done with them. I am not looking to spend a lot on these knives (under $100 each). My first question is about weight. I would like the gyuto to weigh less than my Forschner (it weighs 6.85 ounces on my kitchen scale.) I was looking at the Tojiro DP but see that it weighs more (it's still a contender, but I would prefer lighter if possible.) Can you tell me how much does the Tojiro Shrirogami Wa-Gyuto 210mm weigh? Comparing the DP to the Shirogami, which one would be easier for me to sharpen? As for the slicing knife, I want it for slicing raw fish as well as slicing my homemade sushi rolls. Which style do you recommend between the sujihiki and yanagi? How do they compare as far as sharpening goes? Thank you in advance for your time (and if it's easier to answer these questions via a phone call, I can do that instead.)

Sherri



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 Post subject: Re: Gyuto and slicer wanted.
PostPosted: Mon Sep 30, 2013 1:27 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
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The Tojiro Shirogami 240mm gyuto weighs 7 ounces....so the 210 SHOULD weigh well less than your current Forschner.

However, do you know how to care for a carbon steel knife? This knife is carbon, clad in a very reactive iron. I would not recommend it for a complete carbon steel newbie.

If you're dead set on the weight issue, this is a good knife that weighs less than your current:

http://www.chefknivestogo.com/fufkmgy21.html

Between the DP and the Shirogami, the Shirogami ITK knife is easier to sharpen....but again, the carbon thing.

A true yanagi is single beveled and purpose built to slice raw fish. If you want a purpose built knife, get, and learn to properly sharpen a yanagi.

Sharpening a single bevel, hollow back knife, is NOTHING like sharpening a double bevel knife. It's not that difficult to get the basics down, but mastering it is a life long obsession for some.

I would recommend a sujihiki, that's what I use for the things you mention.....plus it's great at other things.



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