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Thu Oct 04, 2012 6:48 pm
I am looking for a ~$100 7" - 8" Gyuto.
The two that I see in that look interesting are the Richmond Artifex and the Hyashi Dojo. Which of these do you recommend? Id like a knife that can hold a good edge, and be fairly chip resistant. I can sharpen them myself so that isn't too big a concern. From what I've read the aogami super steel is very good, how does the AEB-L compare? I want to try a carbon knife, but it doesn't HAVE to be. Any other recommendations welcome.
Thu Oct 04, 2012 6:53 pm
Forgive me for replying to my own post, I didn't see an edit button...
I forgot to mention the Fujiwara FKH. How does that compare to the other two.
Thu Oct 04, 2012 9:12 pm
I don't know how the heat treat is on the Dojo. Aogami Super has the potential, if heat treated well, to be one of the very best knife steels in the world. That said, AEB-L in an Artifex has a phenomenal heat treat, and performs very much like carbon steel, with the added benefit of being stainless.
So for my part, I would say the Artifex will get you better steel. It is possible the steel in the Dojo is excellent, but sharpness is not what is being debated here(all carbon steel gets really sharp), mostly reactivity and edge retention(things AS is known for being really really great at).
I would say the Fujiwara is likely to land right between the two others, no matter which wins out.
AEB-L is very much like a carbon steel, but if you are wanting to try carbon, I'd say get the Dojo. Carbon steel is a worthwhile experience, especially if you are sharpening. Some never go back to stainless.
Fri Oct 05, 2012 7:18 am
If you want to try a carbon knife I suggest you scratch that itch or it won't go away.
However, I would really recommend something longer than the 180mm Dojo.
Is there any chance of pushing the budget to $141? The Hiromoto AS 210mm gyuto would be a great knife.
If not, then the Fujiwara carbon's would be a great choice and virtually half the cost.
Now, if you're sure about the 180mm being okay.....the Dojo isn't bad by any means....it's just too short for me.
AEB-L, as Eamon pointed out, has some carbon steel qualities that I personally love. Fine grain, easy to sharpen....and it's stainless. It's my stainless of choice.
Fri Oct 05, 2012 11:25 am
Some say AS isnt as durable or tough compared to others, or is that just because Moritakasan heats the RC up high?
I was looking for a "beat up knife" and debating between the hiromoto AS and artifex,
both tough/ one tougher than the other?
Fri Oct 05, 2012 12:22 pm
AEB-L would probably be tougher.....close though.
Fri Oct 05, 2012 1:14 pm
I don't find the hiromoto AS steel that they use and the way they heat treat them to be very tough. They're actually kind of chippy. They're good blades and take a really nice edge but my Artifex gyuto is tougher. It doesn't hold it's edge quite as long as the hiro but responds really well to touch up stropping (both do).
Fri Oct 05, 2012 1:18 pm
Thanks for all the replies!
Well, I was looking at 180mm - 210mm because I have a 7" Henckels TwinCermax Santoku now. I like the size but I wanted to see if I like the Gyuto style/shape better before spending the money on a more expensive knife.
I also wanted to get a 10" Messermeister, because I like the weight and feel of it.
Hard to tell what I will like with out being able to use the knife first.
I think I will go with the 210mm Fujiwara to start and see how I like that. I'll probably end up just getting all of the knives I'm looking at eventually.
Fri Oct 05, 2012 1:27 pm
That's the spirit...get em all!!
Fri Oct 05, 2012 1:43 pm
Sounds good. You get a carbon steel knife, then your standards are raised, then you get an AEB-L knife and you'll be spoiled for life.
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