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Looking for an a la carte knife set

Tue Apr 02, 2013 4:42 pm

>
> Hi there,
>
> I purchased a Tojiro DP 270mm Gyuto from you a few years ago from you for home use, and have since given (and recommended) a few Tojiro knives from you as gifts too. I'm now looking to purchase a "set" of knives as a wedding gift and am looking for recommendations. I obviously know what combination of knives works for me, but I'd appreciate any general advice. I'm looking to spend around $500 (or a bit more) total.
>
> My first instinct is to get something like the following, since this is what I end up using on a day-to-day basis:
>
> - a 210mm gyuto (bride and groom both have normal-sized hands)
> - a 240mm or 270mm sujihiki or other slicing knife
> - a 5"-6" utility knife
> - a 3" paring knife
> - maybe a carving fork
> - maybe a stainless chinese cleaver to bash through things that could crack the gyuto
>
> I'd like to get something a bit special for the gyuto, and was looking at the Maruyoshi HD. Is it a general-purpose knife like the Tojiro I have, or more of a "laser"?
>
> Anyway, any help you can provide would be appreciated.
>
> Regards,
>
> Rod

Re: Looking for an a la carte knife set

Tue Apr 02, 2013 4:44 pm

Hi Rod,

I'll do a couple and my moderators will come in and fill out the rest.

Try the CCK bone chopper for a beastly cleaver.
We have these really cool carbon steel forks on the site with custom handles here: http://www.chefknivestogo.com/vicastcafo.html

Re: Looking for an a la carte knife set

Tue Apr 02, 2013 5:46 pm

Mark, thanks for posting this to the forum and for your recommendations.

By "bone chopper", do you mean the "CCK Small Cleaver" or the "CCK Butcher's Knife". Sounds more like the latter.

Perhaps the question I should ask first is: what types of cutting would someone need to avoid with a Gyuto? I read somewhere that cutting bones and very hard vegetables (turnips, rutabagas, squashes) is not recommended as it can crack the blade.

Re: Looking for an a la carte knife set

Tue Apr 02, 2013 8:39 pm

Sorry, just saw that there is a "CCK Bone Chopper". Searching for "CCK" didn't find it for some reason.

Re: Looking for an a la carte knife set

Tue Apr 02, 2013 8:56 pm

"rlocke" wrote:

Perhaps the question I should ask first is: what types of cutting would someone need to avoid with a Gyuto? I read somewhere that cutting bones and very hard vegetables (turnips, rutabagas, squashes) is not recommended as it can crack the blade.

Bones should be cut with a heavy cleaver, like the CCK bone chopper or a heavy meat cleaver (not a Chinese vegetable cleaver). Actually, a good set of kitchen shears is easier to use and safer than a cleaver for things like cutting the back out of a chicken.

Cutting hard vegetables like the ones you listed is a matter of proper technique, and using a thick, heavy knife will make the job even harder because the blade will wedge. The key is to slice instead of trying to bull your way through what you are cutting.

Re: Looking for an a la carte knife set

Tue Apr 02, 2013 9:12 pm

Something to keep in mind when using a gyuto is not to twist or pry with the knife. Hard steel chips easier when presented with lateral force. I think this is where some people have broken knives. Other wise, don't use to bust bones and don't cut frozen foods and you should be fine.

A great gyuto:

http://www.chefknivestogo.com/kohd21wa.html

A good suji:

http://www.chefknivestogo.com/riar27su.html

A good petty:

http://www.chefknivestogo.com/fufkmpe15.html

And a good paring knife:

http://www.chefknivestogo.com/macprpakn31.html

Re: Looking for an a la carte knife set

Wed Apr 03, 2013 3:43 am

Adam, thank you for the recommendations.

I was leaning towards stainless or clad VG-10 with a bit of eye candy for the gyuto, something like the Maruyoshi HD or Sakai Takayuki hammered. I don't think the recipients will appreciate discoloration or patina on their primary knife. Any thoughts on one of those vs the other, or on other clad/stainless options?

Re: Looking for an a la carte knife set

Wed Apr 03, 2013 1:17 pm

The Maruyoshi is a good knife as is the Sakai hammered. Both use VG10, which is a good steel. I think there are better values out there though.

Another good option that's more stainless than the HD:

http://www.chefknivestogo.com/ko24wa.html

I know it's 240mm, but it's really a great knife too. Not quite the HD, but more stainless.

Re: Looking for an a la carte knife set

Thu Apr 04, 2013 4:30 pm

I think there are better values out there though.


Care to name a few? Sorry, I realize I should have been more specific in my original question: I'm looking for a Western-handled 210-mm gyuto, stainless or semi-, for someone to use at home. F/F and appearance are somewhat important.

Re: Looking for an a la carte knife set

Thu Apr 04, 2013 5:39 pm

Why 210?

BDL
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