It is currently Mon Dec 22, 2014 9:56 am



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 2 [ 15 posts ]  Go to page 1, 2  Next
Author Message
 Post subject: Kiritsuke/gyuto recommendations? Upgrade time
PostPosted: Tue May 27, 2014 3:34 am 

Joined: Tue May 27, 2014 2:24 am
Posts: 105
Location: Texas
Its time for a serious upgrade. This is kind of what I had in mind

I'm right handed, and have fairly large hands. Im in love with the kiritsuke style, but I'd settle for a gyuto, either way I prefer a pretty flat profile. I need minimum 240mm, I'd prefer 270, and Japanese style handles. I'm looking to try out white #1 or aogami super (from my research, they seem to be the two best fitted for me), and.. As little as i should matter, I'm very superficial when it comes to my blades; they've gotta be pretty. I love tsuchime and kurouchi finishes.

I'd be using this knife strictly for prep, mostly vegetables, some meats (no bones, no chocolate etc) and for 4-5 hours at a time on average. I've specifically been eyeballing the takeda 240 kiritsuke because of the blade height, but I'm open to any suggestions/criticisms.

I'm trying to spend about $350, but I'd be willing to spend up to $500 if I fell in love with a blade. I have very decent sharpening skills (I always become the "sharpening guy" in every kitchen I work in), but very little experience sharpening carbon steels. I'd most likely get it sent off, especially since I'm considering dropping this kind of money into one knife.

Help me guys! Thanks again


Offline
 Profile  
 
 Post subject: Re: Kiritsuke/gyuto recommendations? Upgrade time
PostPosted: Tue May 27, 2014 5:46 am 

Joined: Fri Feb 07, 2014 2:08 am
Posts: 81
Location: Maryland
Here's a few


http://www.chefknivestogo.com/moki27.html

http://www.chefknivestogo.com/kidaki24wh1.html

http://www.chefknivestogo.com/kofuki27.html

Also the transition from stainless to carbon steel as far as sharping goes shouldn't be a problem
I sharpen both the same.


Offline
 Profile  
 
 Post subject: Re: Kiritsuke/gyuto recommendations? Upgrade time
PostPosted: Tue May 27, 2014 1:23 pm 

Joined: Tue May 27, 2014 2:24 am
Posts: 105
Location: Texas
I love that moritaka, but I researched it a bit and I've heard about some serious over grind problems.


Offline
 Profile  
 
 Post subject: Re: Kiritsuke/gyuto recommendations? Upgrade time
PostPosted: Tue May 27, 2014 1:32 pm 
Forum Moderator

Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2612
Don't worry about the so called over grind problems. Moritaka makes a really nice knife. The blade roads don't have the beautifully done convexing into a zero grind like many Takeda's, but they're very solid blades that are good performers. I tested out a Moritaka 210 Kiritsuke/Gyuto and LOVED it. It was a superb performer with a thin tip. I own a Moritaka AS Santoku and a 130 Petty.

Try one - in the order notes, ask CKTG to pick a good, cleanly done knife.


Offline
 Profile  
 
 Post subject: Re: Kiritsuke/gyuto recommendations? Upgrade time
PostPosted: Tue May 27, 2014 2:49 pm 

Joined: Thu Apr 03, 2014 12:52 am
Posts: 598
In agreement with SteveG, I got that video knife referenced and it is super.


Offline
 Profile  
 
 Post subject: Re: Kiritsuke/gyuto recommendations? Upgrade time
PostPosted: Tue May 27, 2014 3:07 pm 

Joined: Sun Jul 29, 2012 1:36 pm
Posts: 438
Location: NY, NY; New Haven, CT
There have been a number of good specials on the Kono Fujiyamas AND Kono HD/Stainless in your price range, both with and without handles. I'd keep my eye out for one of these and consider having Mark or someone else put a handle on it for you if necessary. I have not used one, but the Kono kiritsukes have a reputation for being more user-friendly as far as kiritsukes go (decent belly + symmetrical grinds). They also have the advantage of running a little short, so they'd hit the sweet spot as a shorter 270 option. The stainless might be especially welcome given your line needs (and has a simple, great, lightweight handle and is on sale to boot, and is probably a little taller than the Fujiyamas), although I realize you are looking for carbon. Of course, they also have only "plain" finishes...but beautiful ones at that.

http://www.chefknivestogo.com/koki270fwh1n.html

http://www.chefknivestogo.com/kohd27kigyno.html

http://www.chefknivestogo.com/kohhstkigy27.html



_________________
~Joe
Ownership experience: Konosuke, Masamoto, Tojiro, Wusthof, Henckels, etc.
Offline
 Profile  
 
 Post subject: Re: Kiritsuke/gyuto recommendations? Upgrade time
PostPosted: Tue May 27, 2014 4:00 pm 

Joined: Tue May 27, 2014 2:24 am
Posts: 105
Location: Texas
Great idea Salem. CKTG only seems to have one option for a 270 though. Any idea if
The smaller handles are limited to 240 and under? I barely hold the handle when cooking anyways


Offline
 Profile  
 
 Post subject: Re: Kiritsuke/gyuto recommendations? Upgrade time
PostPosted: Tue May 27, 2014 4:06 pm 

Joined: Tue May 27, 2014 2:24 am
Posts: 105
Location: Texas
And do you have any idea how the stainless performs against the white?


Offline
 Profile  
 
 Post subject: Re: Kiritsuke/gyuto recommendations? Upgrade time
PostPosted: Tue May 27, 2014 6:30 pm 
User avatar

Joined: Thu Nov 22, 2012 4:17 am
Posts: 4741
The white will get sharper and be easier to sharpen. The stainless "might" hold it's edge a little longer but I dought you would notice a lot of difference.



_________________
If at first you don't succeed, pay someone that knows what they're doing.
Offline
 Profile  
 
 Post subject: Re: Kiritsuke/gyuto recommendations? Upgrade time
PostPosted: Tue May 27, 2014 7:47 pm 

Joined: Sun Jul 29, 2012 1:36 pm
Posts: 438
Location: NY, NY; New Haven, CT
I don't know about the handles, but I have noticed that the Kono Fujiyamas tend to come with ebony...with the exception of the white #2, which seem to come with Ho or Yew wood. My guess is that Mark could suggest one of their two "stock" handle options for no-handle versions, each of which is a bit smaller than the Kono standard handles, at least according to recent experience and measurements. I'd probably opt for the tiger maple version for a 270. I'm not sure what you mean by "only one option," but these things come and go. I always check "new arrivals" and "knives with no handles" separately from the Kono pages, as they are sometimes updated faster.

http://www.chefknivestogo.com/koki270fwh1n.html
http://www.chefknivestogo.com/kohd27kigyno.html
http://www.chefknivestogo.com/kohhstkigy27.html
http://www.chefknivestogo.com/kohhstki27eb.html

I don't know how the stainless performs against the white, but based on other people's experience, I'd agree with Jeff...assuming the white has a lower heat treat. The Kono Fujiyamas sometimes have slightly higher heat-treating, though...at least on other sites and according to a few peoples' reviews. So you may get some good edge retention there. Probably not any better – and perhaps worse – than Steve's recommendations, though. I'm not so sharp on this (no pun intended) as I'm a home cook, but if you're on the line for 4-5 hours a day, the stainless may allow a bit more touch-up possibilities via honing, etc., than some of the higher hardness carbons. Of course, the carbons may hold the original edge longer, too—just something to consider.



_________________
~Joe
Ownership experience: Konosuke, Masamoto, Tojiro, Wusthof, Henckels, etc.
Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 2 [ 15 posts ]  Go to page 1, 2  Next


Who is online

Users browsing this forum: No registered users and 4 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred