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Thu Jan 31, 2013 8:43 pm
Hello Mark et al,
I'm looking for one more knife to round out my collection. Particularly, something a little more heavy duty that could stand up to a bit of abuse while still doing a fairly good job at maintaining an edge and something that isn't too hard to sharpen (I have the EP Chosera kit).
In particular, I'm looking for something to handle slightly heavier tasks like pineapple, gourds, the occasional chicken break or heavier duty bone crunch (and I do mean occasional - not an every day task for me, by any stretch).
Currently, I have a Moritaka Aogami #2 gyuto, a Maruyoshi/Hattori/Ryusen HD gyuto. I'm not certain whether these can stand up to what I've described above. Can you confirm whether what I have should be durable enough for these tasks or whether I should be looking into something heftier?
I've seen recommendations for the Ultimatum for some of these types of tasks (if not overdone - which I wouldn't as I just don't do those things every day) but you may have other thoughts. Anything would be appreciated.
Thu Jan 31, 2013 8:49 pm
Going through bones is a no no with most Japanese knives. You should really keep a german chef knife around for that or get a bone chopping cleaver like this:http://www.chefknivestogo.com/cckbonechopper.html
A knife that can handle most of those tasks pretty easily is the Tojiro Western Deba:http://www.chefknivestogo.com/todpwede21.html
My knife will handle most of those chores as well. I'm sure you will get a few other suggestions.
Thu Jan 31, 2013 9:39 pm
Short of using a gyuto like a ninja weapon on a pineapple, it will do fine at that task and the gourd work.
What you don't want to do, as Mark said, is use either of those knives for busting up chicken bones (or any bones).
The Tojiro western deba that Mark linked to is kind of the goto western deba around here. It doesn't look different than a regular knife, so it fits well with most people.
However, there are other options.
The Hiromoto is nice:http://www.chefknivestogo.com/histg3de17.html
The Takeda is nice as well, but getting kind of pricey:http://www.chefknivestogo.com/takedadeba.html
Fri Feb 01, 2013 1:40 am
I have personal experience in the last couple months that a very high quality Gyuto pretty much was ruined by its first foray into a butternut squash.
The knife was from Mark and I was well taken care of.
If I was reckless enough to do it again I would not even call Mark.
These knives are stunning examples of cutting tools for certain uses but they do have limitations.
If you want to cut squash, pineapple, dismember chickens without a care, get a couple German knives or a stamped Forschner or something.
Now if you want to be a tomato cutting fool, or put a fine dice on onions or something, these knives will knock your socks off. Just the way they feel while performing the task is worth the price, I think.
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