We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed Aug 28, 2013 10:16 am
I am very interest in the Kikuichi Carbon Elite Sujihiki 270mm and the Masamoto VG Series Gyuto 210mm but I was just wondering if either of these were single beveled knives. Thank you so much for your time!
Wed Aug 28, 2013 10:17 am
They are both double bevel knives.
If you have other questions please ask them here!
Wed Aug 28, 2013 12:14 pm
Thank you so much for answering my first question! I also have another one. I am having a tough time deciding which knife to get. I am a professional cook and I want a new Gyuto. This will be my first Japanese knife purchase. Before this I have owned Henckles and Wustoffs. I was just wondering what you thought would be a better knife for me. The Masamoto VG series or the
Kohetsu Aogami Super. Even though this is my first Japanese knife I am confident in my ability to sharpen properly. Thanks for all of your help.
Wed Aug 28, 2013 12:16 pm
I think Kohetsu is the best Gyuto under $200 of any knife on the site. Get that. http://www.chefknivestogo.com/rikoaosu21gy.html
Wed Aug 28, 2013 3:26 pm
So long as you're okay with a carbon clad stainless and the wa handle......the Kohetsu will be a better blade than the VG is.
Wed Aug 28, 2013 4:14 pm
I have never handled or used a wa handle before. Do you think that would be a problem? Is it that much of a difference than a western handle? Also, you mentioned that it was carbon clad stainless. Is that difficult to take care of? Am I going to have a problem with rusting or a patina? Thank!
Wed Aug 28, 2013 4:29 pm
A wa handle will be more blade heavy than a similar blade with a western handle as the wa handle with it's hidden tang is quite a bit lighter than a western handle with the full tang and rivets.
Is it much of a difference....yes and/or no. If you pinch grip, most people don't have a big preference one way or the other. If you "fishing pole" grip....it matters more.
Stainless clad carbon is pretty darn easy to take care of. The only part that's carbon (and therefore will patina and/or rust) is a very small exposed core at the edge. So long as the knife is cleaned and dried pretty quick after use, it's fine.
Wed Aug 28, 2013 4:57 pm
I like the profile on the Kohetsu...with that slightly upturned blade.
Be interesting to try..
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