Thu Oct 04, 2012 9:47 am
hi. I haven't bought a knife for years. I have two masamoto chef's knives, western style, that I bought at korin years and years ago, but I'm interested in something lighter and sharp and maybe stain resistant. I do find myself getting frustrated at my carbon knives. I like to rock the blade a bit during most of my cutting motions. So I was thinking about the suisin wa gyuto. I did see that masamoto has a similar knife but only in a white steel, yes? Any advice would be appreciated. I'm a long working chef who feels like treating himself now after a few years of wearing down my current blade.
I'm also looking for a boning knife but I'm not a big fan of the triangular design. Maybe a deba is in my future.
Thu Oct 04, 2012 9:49 am
Try this. It has the same profile as the Suisin, uses excellent stainless steel, has a much nicer handle and is less money:http://www.chefknivestogo.com/ko24stwawebh.html
Another option is this knife:http://www.chefknivestogo.com/satadagy240.html
Fri Oct 05, 2012 7:53 am
hey mark, funny, one of my line cooks has the knife you suggested. But I find it too light, strange? I really love the feel of my masamoto. But I find the knife's blade almost thick in a way. And I've sharpened it so much the original shape has changed. It's straightened, lost it's curve.
Fri Oct 05, 2012 8:01 am
Wa handled knives are lighter but the kono hd and the suisin are lasers (very thin) so that ads to the lightness of the knives.
If you want a heavier wa gyuto that is more of a work horse type knife I would suggest the Kanehiro Ginsan. It's a good knife, is hand made and is a little thicker than the kono.http://www.chefknivestogo.com/kagigy24.html
There are some others....
This Hokiyama is a nice knife and has some heft to it. Really beautiful blade and the steel is hard at HRC 63. This knife might be just the ticket for you:http://www.chefknivestogo.com/hosada24gy.html
Sun Oct 07, 2012 6:41 am
ok. questions about the following:
steel: I've owned carbon knives for years, am a decent sharpener, but I feel like I never get that original super sharp edge. So I want the new knife to either be stainless or a something new. I truly love the feel of my masamoto carbon chef's knife. But it's lost it's shape over 12 years. My mamamoto is like a triangle after a decade of sharpening.
I don't want a long knife. Thinking 210.
I actually like a patina.
I'm looking for something with a decent curve.
Also looking for a deba and the tekeda looked good there too.
Tue Oct 09, 2012 11:04 am
I am really interested in the takeda 210 gyuto
looks beautiful. can you tell me much about the steel>? how much does it stain/corrode?
I really liked the look of this knife and of his deba.
Can you point me in the direction of other debas too?
Tue Oct 09, 2012 11:07 am
Yes Takeda's gyutos are excellent knives. They are hand made by Shosui Takeda and his very small shop. Takeda uses aogami super steel which is carbon steel but care on these knives is easier than you would think. Simply wipe the knife after you're done using it and keep it dry and you're good. If you do get some rust on the knife, bar keepers friend will scrub it right off quickly and easily.
If you get a Takeda Gyuto I would suggest you try something different for a Deba. It's way more fun to try different knives from different makers. If you tell me how much you want to spend I'll try and show you some good options. We have a bunch of kaneshiges in stock right now and they would be a perfect first deba for most people.
Tue Oct 09, 2012 11:44 am
This knife would be perfect for you. The performance of carbon, the ease of stainless, and the weight of a wa-handled knife. I think the reason you didn't like the Konosuke is that it is wa handled and thin, making it a really lightweight knife--if you switch to wa, even without changing the blade, the knife will immediately drop a weight class.http://www.chefknivestogo.com/kawa21.html
Not to stop you from buying a sweet new knife(I think you would love that one), I don't think you need a new knife. I think yours is due for a thinning and reprofiling. This is normal for an older knife.
I could do it for you, but someone should.
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