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Tue Jan 29, 2013 4:43 pm
i purchased a 240mm Wa-Gyuto in the Suisin Inox Honyaki range and love it to bits - its fast and nimble and i love the blade thickness ( in the sense that it so very thin).
Id like to get a slightly larger knife and wanted to ask your opinion as to whether to get another Suisin Inox and make it a 270mm Wa-Gyuto or is there any other brand that you would highlight? Im happy to look at something more expensive, however i don't value damascus printing .
Tue Jan 29, 2013 4:50 pm
I always encourage people to try different brands. You learn more about what you like and don't like about steel, profile etc.
Here are a couple I would suggest.
Semi stainless: Try the Konosuke HD Funi/Gyutohttp://www.chefknivestogo.com/kohd27funews.html
Fully stainless hand forged: Try the Takayuki Ginsan:http://www.chefknivestogo.com/satagiwa27.html
Tue Jan 29, 2013 5:40 pm
Are you wanting another laser type gyuto, or something different?
The Richmond Laser is nice: (stainless)http://www.chefknivestogo.com/rila27gy.html
The Masamoto KS is a gold standard amongst wa-gyuto's: (carbon)http://www.chefknivestogo.com/maks27wa.html
Another of my favorite knives, but it wouldn't be considered a Laser really...still very thin: (semi stainless)http://www.chefknivestogo.com/ichimonjitkc.html
Can't go wrong with a Takeda gyuto: (carbon)http://www.chefknivestogo.com/tagyas27.html
A different Konosuke stainless with a fancier handle: (stainless)http://www.chefknivestogo.com/kohhstwa27eb.html
Lots of great 270mm options.
Amongst those I listed, the Takeda or the Masamoto would be my choices, but they're both carbon. I would choose between them based on their different profiles.
For a stainless options, the Richmond Laser is nice, and the TKC is one my favorites all time.
Wed Jan 30, 2013 4:11 am
thx for the replies.... Yes im after another laser and i guess the question is, is there a better one that a Suisin if you want all stainless steel?
I dont want carbon and I dont want fancy patterns i just want a really good, fast, thin, knife but a bit bigger than the 240 of got at the moment.
Wed Jan 30, 2013 2:12 pm
Better??? Not by a very noticeable margin.
The Laser is made from AEB-L which I prefer over the 19C27 used in the Suisin Inox Honyaki wa-gyuto's, but we're not talking leaps and bounds....minorly.
The handle on the Suisin will be nicer.
The Konosuke HD2 would be considered a laser style gyuto as well, but I don't think they're overall as thin as the other two above:http://www.chefknivestogo.com/kohd27gywcuc.html
I like the steel in it a lot, and the handle would be very nice indeed. But, it's semi-stainless if that matters to you.
My money, but it's not, would be a Laser with a fancy handle upgrade. Isiaih makes some nice handles:http://www.chefknivestogo.com/customhandles.html
Wed Jan 30, 2013 5:47 pm
I would vote Laser. I saw one of Aaron Gibson's video of the laser chopping tomatoes...that's impressive!http://www.youtube.com/watch?v=meOSd8PBCrs
Wed Jan 30, 2013 10:07 pm
Get the Konosuke! You won't regret it. I have a white #2 Fujiyama. Love it! Don't forget the saya.
Thu Jan 31, 2013 11:20 pm
Can anyone compare the Konosuke Fujiyama to the HD?
Fri Feb 01, 2013 2:13 pm
In what regard? Fujiyama can be various steels....white or blue. The Fujiyama is clad...carbon on carbon (or atleast I've not seen one that wasn't). Handle options can vary. Fujiyama, without calipers at least, is thinner and cuts slightly better albeit this is a very small difference. Steels are biggest difference in my book....the other stuff is splitting frog hairs.
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