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Mon Jul 08, 2013 1:40 pm
I have been using the same Japanese white steel shirogami knives for 30 years.
I need to replace one and have decided to narrow it down to these two:
Tetsuhiro KGYT210 NGO-203 (aogami #2)
Hiromoto Gyuto 210mm NGO-203 Aogami Super
I have a few questions
Which would be more similar to white steel shirogami, I do not remember if it it
shirogami 1 or 2?
Which of these two knives is thinner at the spine and edge?
Which is capable of a finer smaller angle edge?
Which is easier to sharpen?
Which is tougher, less likely to chip?
Which has better fit and finish
How would you describe the feel of the handle, balance and overall feel and nimbleness? I have small to medium sized hands.
Lastly, which would you choose and why?
I have checked your forum and there is not a lot of info about the Tetsuhiro
I am not a professional chef but a very advanced home cook that frequently cooks for large groups.
I am extremely fussy about the quality of my tools
I am very adept at sharpening
Thanks in advance
Mon Jul 08, 2013 1:47 pm
Closest to White (Shirogami) would be the Aogami #2
Flip a coin....the difference between how acute each could support an edge would be tiny
Easier to sharpen - Aogami #2, but could depend on the HT
Tougher - Flip a coin
I've always had pretty good look in the F&F dept from Hiromoto. Others haven't. Pretty close in my opinion.
Handle on Hiromoto is small.....can't recall the handle feel on the Tetsuhiro
You're really splitting some really fine hairs between these two knives. They are very close to the same creature.
I'd pick the Hiromoto since it's been one of my all time loves.
Mon Jul 08, 2013 2:57 pm
I think I would go with the Hiromoto as well. I just like aogami super and I own one so that should tell you something.
If you like the knife consider a re-handle job on it by Adam (Marr Knives above this post). He did mine several years ago and I still love using that knife.
Tue Jul 09, 2013 2:23 am
I love my Hiromotos. I agree with Mark, get one with Adam's handle.
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