We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon May 20, 2013 12:44 pm
Per the questionnaire:
I'm right handed
Looking for a replacement gyuto
Want 240-245mm length
Prefer Western handle but not a deal-breaker
Want to spend 150-175 including any shipping(It's free over $60 isn't it?
I can sharpen reasonable well and have water stones of 400,1000,3000,5000 and 8000 grit plus some diamond stones(DMT)
Mon May 20, 2013 1:22 pm
Can you give us a few more pertinent preferences to help narrow down the list of suggestions?
Do you prefer a workhorse knife or more of a thin laser?
Do you want a flatter profile or do you prefer more belly for rocking?
Do you like knives with a little more blade height (heel to spine distance) or a little less?
What gyuto(s) are you using now and what do you like/dis-like about them?
Mon May 20, 2013 1:34 pm
I'm just an amateur cook at home who happens to like good knives. I had been using a Maestro Wu 9" Bombshell gyuto but my son,a professional chef
really liked it so I gave it to him. As far as your questions go:
I prefer the flatter profile similar to the French Sabatier's
I have small hands so blade height isn't that much of an issue.
I can't remember the brand of gyuto I have now but I got it from Mark. It's an 8" and after I used the Maestro Wu I like the extra length. 9" seems to be ideal for me.
Mon May 20, 2013 1:46 pm
First thing that comes to mind. I like this knife a lot.
Mon May 20, 2013 2:49 pm
The Sabatier, classic French (duh) chef's knife profile is considerably flatter than a German profile, but a bit arced compared to many, if not most, gyuto. I love the Sab profile, and was excited to see you use it as an example.
The closest you're going to come to Sab perfection in a Japanese made yo-gyuto is with the Masamoto VG, which -- dropped tip aside -- is something of a Sab clone AND an excellent all-around chef's.
A similar knife in the price range is the MAC Pro. Its profile isn't quite as elegant as the Masamoto's but it's very good, and the knife is considerably stiffer and more like your old Wu. MAC has a lot of other invisible stuff going for it like better factory support, better guaranty, more consistent F&F, etc., but at the end of the day it and the Masamoto have a lot in common. Don't worry about the MAC's graphics... they look ugly in photos, but aren't bad in person.
A little out of your stated price range and wa to boot, but with a by-God Sabatier-like profile is the Richmond Ultimatum. Yes, it's a bit of an ugly duckling; and frankly I was a little disappointed with its cosmetics, weight and blade-forward balance when it came out of the box. But, oh man, did my feelings change.
If you want a Japanese knife with all the wa-gyuto benefits (trust me, you do), and which can go from fine-chopping chives to cutting the chine bone of a rack of spares without skipping a beat, the Ultimatum is the one. The more I use it, the more I appreciate how good the knife really is. Mine's a 52100 carbon, but I wouldn't have any hesitation about the AEB-L or Bohler 390 versions.
While we're on the subject of wa-gyuto, consider the Sakai Takayuki.
The keys to getting the most out of a good knife are sharpening and knife skills.
Wed May 22, 2013 12:07 am
Just got back from a short trip. I thank all for recommendations and I'll weigh them in the AM after I've had some Single Malt to lube the thought process!!
Wed May 22, 2013 2:19 am
NO FAIR!! Mark's out of 245 Ultimatums! Any idea when they will be available.
Wed May 22, 2013 4:42 am
They've been out for a long... long.. long time.
Pretty soon we're gonna have to call ole boy blue
, and you'll see M390's start flooding in.
Wed May 22, 2013 7:57 pm
Posted this AM but did something wrong so it didn't take. I said that, as of now, I'm using a Fujuwara FKM 210 gyuto as my primary chopper when I don't get out the Maestro Wu D-11 cleaver. I looked a little at CKTG and found 3 that look promising in my price range:
Richmond Addict 2 -the Japanese-style handle is not a deal breaker as I have a couple of yanis with them
Hiromoto AS and Stainless at 240mm blade length. Both get good reviews. Any thoughts?
Wed May 22, 2013 8:03 pm
Wa or western handled is probably a good determining factor between them.
Hiromoto AS is clad carbon, great steel, western handle, not a laser, decent F&F
Addict 2 is AEB-L (stainless), not clad, wa handled, nicer handle, nicer F&F.....I'm talking myself into the Addict over the Hiromoto here.
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