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Thu Sep 05, 2013 3:23 pm
Hi my name ia uriel i nees to choose a hard working knife and i need help
I am right handed
i need a chef gyuto knife
The side 210 mm or 240 depents
Wich ever knife you think is bettercarbon or stainless steel i work on a high volume restauran that is very demandent so all let that to your recomendacions
I would love japenese handle but wester is fine
I would love to spend $80 $100 plus the saya for it
Thu Sep 05, 2013 8:28 pm
This knife is a little more than you want to spend but it's worth it: http://www.chefknivestogo.com/rikoaosu21gy.html
Thu Sep 05, 2013 8:58 pm
Go stainless! if this is your first time buying Gyoto. This knife is sold work horse and you don't have to worry about keeping it dry or developing a patina especially in a busy kitchen. You can use this knife and learn the basics of sharpening and this knife will get just as sharp as any reactive steel
Thu Sep 05, 2013 10:24 pm
Yes Kirk's recommendation hits your price target so it may be a better choice for you.
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