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Mon Sep 02, 2013 12:44 pm
I am looking for a 210 gyuto (a real go to workhorse knife) and I am having a hard time choosing between the Hiromoto AS and the Richmond Artifex. I do have the Fujiwara FKH 240mm Gyuto, Tojiro DP nakiri, and the Tojiro ITK 120mm petty. I love the style and look and enjoy the WA handle of the ITK but I find the metal a bit too reactive, I enjoy using the FKH but the Fit and finish leaves a bit to be desired, and I am on the fence about the nakiri. what would you recommend? or is there another option out there for me? definitely looking to spend <$200 but could probably be convinced to spend a little more than $200....but not much more..
Mon Sep 02, 2013 2:58 pm
1. Are you right handed? yes
2. What type of knife are you interested in (gyuto, nakiri etc..) 210 Gyuto and slightly smaller santoku
3. What size knife are you looking for? 210
4. Do you prefer carbon or stainless steel? either is fine
5. Do you prefer a western handle or a Japanese handle? japanese
6. How much did you want to spend? <200 but maybe a bit more if convinced
7. Do you know how to sharpen? yes
Mon Sep 02, 2013 6:56 pm
The Kohetsu would be a perfect choice for the gyuto. http://www.chefknivestogo.com/rikoaosu21gy.html
Mon Sep 02, 2013 6:59 pm
I think it's way more fun to try different stuff. For the Santoku try the Murata: http://www.chefknivestogo.com/mu16sa.html
Tue Sep 03, 2013 6:20 am
Kohetsu gets my vote, too! Benefits of carbon core/stainless clad, thinner and better cutter than the Hiro AS, very very lightweight, nice handle, holds an edge very well and takes a very sharp edge, too. I am normally a nakiri guy for veggies, but I have been using my 210mm Kohetsu for veggies lately. It has performed very very well so far, on par with my beloved Tanaka Sekiso and Richmond AS Laser gyuto's and nakiri's.
Tue Sep 03, 2013 7:20 am
Why do you use the word "workhorse"?
Do you want a thicker knife? When I see that word, workhorse, I think of a thicker knife.
If you want a thin knife, the Richmond Laser is a great knife:http://www.chefknivestogo.com/rila21.html
If you want a slightly thicker knife, the Hiromoto AS is a good knife.
The Tanaka damascus, although out of stock is another good choice in the "not laser" category:http://www.chefknivestogo.com/tanakagyuto2.html
And of course the TKC is a fantastic knife:http://www.chefknivestogo.com/ictkcgy21.html
Tue Sep 03, 2013 7:35 am
How about this great steel nice fit and finish by Tim http://www.chefknivestogo.com/riarm3cu.html
Tue Sep 03, 2013 8:58 am
What I meant by workhorse is...I nice quality knife that will last, with decent edge retention but not prone to chipping, preferably not as reactive as the Tojiro ITK or the fujiwara FKH (while in its initial break in stage) so if I had to chop up 50 different things I can be distracted for a few mins and not have to worry about returning to a rusted knife.
I don't mind owning carbon knives but my current go to knife is the 240 Fujiwara FKH and perhaps I am just being paranoid but I am constantly cleaning and drying it. so a nice durable knife would be a welcome addition. which is why I was considering an AEB-L knife the AS looks like it would be a good fit as well with a bit more care needed than the AEB-L but less Than something like the FKH as well as being more durable.
so now I am stuck with all of these recommendations.....
Kohetsu 210 Wa gyuto
Tanaka damascus 210 Gyuto
is the Richmond laser line essentially the same as the artifex but with better handle and F&F?
with that being said I like that Murata too(in addition to getting my goto knife.) how would that knife compare to the tojiro ITK line?
Tue Sep 03, 2013 9:14 am
The Richmond Laser line is made in Japan and have a different grind and much thinner behind the edge than the Artifex series. They are also Wa handled as the norm as well. The AS Laser is a bit more robust at the upper part of the blade, but thinner behind the edge than the AEB-L Laser, very good cutters as well. If you want to spend a little more, look at the M390 Artifex that I reground and converted to a Wa handle. I went pretty thin with these behind the edge and they should hold the edge a very long time!
Most people think of a heavier duty knife as a workhorse for harder foods/lots of prep where the extra weight helps in the cut and you are blasting thru stuff. A Laser is a thinner, lighter knife that may cut a little better due to the thinness, but you need to take your time with it and not rack or torque the blade in foods like hard skinned squash and stuff.
Tue Sep 03, 2013 9:15 am
The Richmond Laser is not like the Artifex really at all.
The Artifex is made here in the US by Lamson. The Laser is made in Japan. The geometry of the Laser is noticeably thinner.
The Murata knives would be a step up from the ITK Tojiro's.
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