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Tue Aug 14, 2012 5:17 am
I have been looking around for a great stainless gyuto that can take a great edge and holds it for at least a week (i sharpen my knives weekly) to use in a professional kitchen. I work with a lot of acidic food and food that are highly reacts (cabbage, fennel, onion...) and i cant afford discolor of food.
I am right handed, i can manage to sharpen my knives but not great at it, i do like the flat belly profile. At the moment my budget is +/- $350.
I'm in search for some other knives as well but that will come later.
Could anyone please give me some suggestion.
Thank you and regards.
Tue Aug 14, 2012 9:23 am
The Misono UX 10 is a good gyuto and one of my favorites.
Tue Aug 14, 2012 10:43 am
Richmond Addict 2, Laser, or Artifex 240mm, Konosuke HH 240 or 270mm come to mind.
Tue Aug 14, 2012 10:49 am
AznChef wrote:The Misono UX 10 is a good gyuto and one of my favorites.
The UX10 was my first "good" knife after using a Global for a couple years and a Henckles before that.
Tue Aug 14, 2012 1:52 pm
So you want:
Good edge rentention
In your price range, the Suisin Inox Honyaki Wa Gyuto is a reliably excellent knife, and would be my suggestion. Comes with a Saya, too, which all pro cooks need.
Tue Aug 14, 2012 2:51 pm
Eamon's suggestion is a good one. We also got this new one from Kanehiro that is made with Ginsan: http://www.chefknivestogo.com/kagigy24.html
This is an introductory sale price and it's currently one of the best deals on the site.
Tue Aug 14, 2012 3:55 pm
Could I request weight/ blade thickness/ blade height for the series on the site?
Tue Aug 14, 2012 4:07 pm
The new Kanehiro's description says , "This knife features a double layered ginsan steel blade..."
The knife looks clad in the photos, so are all all the layers stainless ginsan (then why layer?), or is it clad in a soft stainless like in the AS line?
Tue Aug 14, 2012 4:37 pm
Yes it's san mai construction with ginsan steel on the core. I'll try and clean up the copy. One of our three employees wrote this and she's new at it.
Wed Aug 15, 2012 3:26 am
thank you all for your suggestions, i have had a look at those knives and there are a huge difference in prices. Can you please tell me the difference in quality and usage please. what is the difference between swedish steel and G3? why does G3 has clad since it's already stainless?
Thank you very much.
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