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Wed Nov 14, 2012 5:55 pm
> I have a richmond artifex and like it very much... However, I work in a commercial kitchen and speed is above all else. That being said I am sadly faster with my Victorinox because of the ease of rockability and the thin blade profile. However, your handle, M390 steel and balance are far superior. The other knife can't maintain the edge I'm looking for for a whole shift. My question is can I pay extra and get a slightly different blade profile on one of your knives or can you recommend a knife that has superior steel, a nice, thin blade, and the ability to rock chop?
> Thanks, Mike
Wed Nov 14, 2012 5:56 pm
There are a number of good rocker knives on the site.
What price range?
Do you prefer a western handle or wa handle?
Do you prefer stainless or carbon steel?
Do you want another 210 gyuto or do you want something bigger?
Wed Nov 14, 2012 9:17 pm
Price isnt as much of a concern as it being stolen.
any handle will work so long as it holds up in a production kitchen
My concerns are tht it take a screaming sharp ege, hold it quite a while, and be fairly rust resistant. I always put my knives away nicely at the end of a shift... but shifts are long and busy so I don't have time to baby a blade.
yes 210 or 8 and 1/4 inches is my preferred length.
I really love the blade profile on a Wusthof Grand Prix... I just hate the weight, edge, steel, and handle.... other than that its perfect.
Fri Nov 16, 2012 8:48 am
Fri Nov 16, 2012 2:23 pm
Man, without seeing them all side by side this is tough.
My first thought was to have you get a custom shaped Takeda through CKTG. I know Shosui will make custom profiled gyuto's. Would be an awesome knife.
The Shun Ken Onion knife has a butt load of belly...not my favorite knife though.
Sorry, most thin, great steel knives have that typical gyuto profile with little to no belly.
Fri Nov 16, 2012 3:34 pm
Adam you're soooo good at this....
Yes the shuns come to mind. They have western profiles with lots of belly. The classic is on sale now with the paring knife (which is a good paring knife) included for $169.95 and this is the first thing that jumped into my mind:http://www.chefknivestogo.com/shcl2pcstset.html
Takeda's knives do in fact come in a variety of shapes since he hand makes them. You could get one of these and I'll select one with the most belly. Shosui makes a bad assed knife and you can get them screaming sharp but they're carbon steel so that might be a deal breaker for you.
My Addict might work for you. The blade is tall and it has a good deal of belly on it. The problem is I'm just about completely out of them and it's a 240mm which might be too large for your needs.
Finally there is always the possibility of getting a custom knife. Adam (Watercrawl) makes beautiful knives and he can do any blade shape you want with good stainless steel like AEB-L. If you can be patient you could get a unique knife that is custom made for your needs. I use his knife every day and I LOVE it. Just pm him and I'm sure he can hook you up.
Sat Nov 17, 2012 3:57 am
It's basically a Shun with less belly.
Sat Nov 17, 2012 4:00 am
The kanehiro gyuto has some belly to it and they offer it with ginsan steel in a 210mm size. That might work for you. It's a good work horse stainless knife.
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