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Looking for a good workhorse gyuto

Mon May 21, 2012 7:32 pm

Hello,
My name is Leon, I am a chef living in Australia .. I have bought a few knives from your website including the Moritaka line of knifes and the Fdick. I am very impressed with both knives but I was wondering if there were any knives around the $300 mark that won't chip or wedge... I am looking for a japanese wa-gyuto that wont chip, wedge or bend in any way ... I want a true work horse, something almost indestructable ! I did see some Masamoto Honyaki's that were $1000, but I can not afford that .... Am I better off saving for a knife like that or is there something else of that quality ?

Can you recommend a sturdier japanese wa-gyuto, that can withstand some rough treatment ?


Thankyou,
Leon

Re: Looking for a good workhorse gyuto

Mon May 21, 2012 7:33 pm

Hi Leon,

Couple questions and then I'll give you some suggestions.

Are you right handed?
Do you know how to sharpen?
Are you looking for a 240mm gyuto?
Do you want a wa-gyuto or a western handled knife?

Mark

Re: Looking for a good workhorse gyuto

Mon May 21, 2012 7:33 pm

Hello Mark,
Thank you for your prompt reply, as for your questions :
1. Yes I am right handed
2. I have been a chef for the last 6 years and have been trained how to sharpen knives on stones and steels. I have also watched a "How to Sharpen a Japanese Knife" tutorial on youtube which was produced by Global and very helpful, so yes I think I have a firm grasp of how to sharpen..
3. A 210mm gyuto would be ideal, but not as important.
4. I would prefer a wa-gyuto, because I like the traditional look of them, but it is not as important.

I do not mind if you post our correspondence and i'll check out the forum..

Thanks again.
Leon

Re: Looking for a good workhorse gyuto

Mon May 21, 2012 7:58 pm

Hi Leon,

Sorry for the delay.

OK, chipping is usually a product of the steel being hard and the edge being steep. You can modify the angles on your knives and make them a little less acute and this should help them micro chip.

For a new workhorse gyuto, I recommend you try this: http://www.chefknivestogo.com/kawa21.html The Kanehiro is a really nice workhorse and we have it available in a 210mm size. If you wanted a larger size you could try my Addict 2 but it may be a little too large for you.

Re: Looking for a good workhorse gyuto

Mon May 21, 2012 7:59 pm

Kanehiro 210 (workhorse, tough as nails, doesn't wedge):

http://www.chefknivestogo.com/kawa21.html

And also, how does the Richmond Addict #2 fit your fancy? CPM-154 steel is very very good stuff.

http://www.chefknivestogo.com/riknad24.html

And the 52100 is very tough also, (ball bearing steel)

http://www.chefknivestogo.com/ca52ad24gy.html

(and now I see Mark posted exactly the same thing, how funny... :x )

Re: Looking for a good workhorse gyuto

Mon May 21, 2012 10:12 pm

LEON <> Just wanted to chime in with my testimonial. I am a professional Chef, as well, and I understand your dilemma, Leon. I own a 210, & can attest that the Kanehiro is truly impressive in its toughness, its ability to take an edge & its retention thereof, its fit/finish, its aesthetic, its handle & overall ergonomics, blade profile (I love the belly & 47mm heel to spine height), BUT it is only stainless-clad to the shinogi so be ready to treat it as such, a high-carbon.

I will add that even though I own other knives made of the Aogami SS, the edge I get on the Kanehiro is just sick. I mean scary sick. It is sharp enough that I can't even rock the blade on the board w/o it digging... push cutting only. In 21 years of food service I have never had a knife give me this problem... if you consider it a problem.

Re: Looking for a good workhorse gyuto

Wed May 23, 2012 2:33 am

Leon, not sure if this is a fair comparison, but how would this knife compare to say, a Masamoto KS or even a Moritaka KS?

Re: Looking for a good workhorse gyuto

Wed May 23, 2012 2:34 am

... Or I guess that last question was best directed to Melampus???

Re: Looking for a good workhorse gyuto

Wed May 23, 2012 5:29 am

CHESTER <> I've never owned the KS or any replicas so I can't answer from experience.

I can say the obvious: The Kanehiro is a 210 whereas the KS's are 250's. The Moritaka & Masamoto are both honyaki whereas the Kanehiro is partially stainless-clad. The Masamoto's white steel is hardened a bit less then the Kanehiro & much less than the Moritaka (Im assuming he hardens all his AS Steel to 64) so it should theoretically be a more forgiving steel.

Re: Looking for a good workhorse gyuto

Wed May 23, 2012 5:54 am

Melampus wrote:CHESTER <> I've never owned the KS or any replicas so I can't answer from experience.

I can say the obvious: The Kanehiro is a 210 whereas the KS's are 250's. The Moritaka & Masamoto are both honyaki whereas the Kanehiro is partially stainless-clad. The Masamoto's white steel is hardened a bit less then the Kanehiro & much less than the Moritaka (Im assuming he hardens all his AS Steel to 64) so it should theoretically be a more forgiving steel.



Kanehiro also makes a 240, although I'm not sure it's in stock at the moment.
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