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Tue Jul 31, 2012 4:19 pm
This is Tommy again, i realize that many people own AS knives and i am wondering what kind of tasks they put on those knives because they all said AS is great steel and i feel annoy because my line of job dont allow me to use it ha ha. Maybe im just jealous with those people ha ha.
have a good one Mark
Tue Jul 31, 2012 4:51 pm
I think that a workhorse gyuto means one that is slightly thicker than a laser and will stand up to tougher foods a bit better. Both can work through large quantities of food prep with good edge retention, but it seems that you want more of a Laser (thinner and sharper) vs a heavier (workhorse) knife that may be a tad bit more durable. A Richmond Laser, 240mm Artifex, or Konosuke HD or HH, Addict 2, should all work well for you.
A Kanehiro would be a good knife and a workhorse. The AS carbon core is clad in stainless steel, so only the exposed core steel will patina. Same with the Hiromoto AS line, these are solid knives, but not as thin as a Laser knife would be. I have a Kanetsune 210mm gyuto with AS core and stainless outside and I would call it a Laser, very thin behind the edge!! Gets stupidly sharp, but I don't bang it around and I make sure not to cut hard stuff with it. If you get a good Patina on a carbon blade, it won't react nearly as much to foods as it does when it's new! Some people soak the blade in Mustard, Vinegar, something acidic to make the surface react fairly harshly.