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Sun Jan 05, 2014 6:00 pm
Hi: I am relatively new to this. I am chinese and own chinese cleaver, a Shun 6 inch chef, set of forged wusthof's. Part of my motivation, I admit, is the affectation of owning a more artisan knife, but having said that, the Shun is clearly my go to knife. I am now looking at the following three knives. I am wondering if there is such a wide gap between the ferrule and the heel of the blade (in the Anryu), doesn't the middle finger get stuck uncomfortably in the bare metal gap?
I'm interested in the Anryu Hammered 210mm Gyuto, the Itto Ryu Hammered 210mm Gyuto and the Yoshimune 210mm Gyuto.
I am somewhat partial to the Anryu just because it seems the blacksmith is somewhat known (??), is that logical? Or should I be looking at the Yoshimune ?
Sun Jan 05, 2014 7:12 pm
The Anryu is the most interesting to me. I like the looks of the Yoshimune but each is cool looking on its own.
Mon Jan 06, 2014 12:32 am
Not familiar with the other two, but the Anryu is awesome. Highly recommend!
As far as the handle design, it does not bother me. I thing many users like the Japanese styled handle. Your experience may vary. Part of it depends on your grip. In a pinch grip forward of the handle, ie only 3 fingers on the handle, the balance of a Japanese knife is more desirable and the handle does not matter as much since you have little weight baring contact with the handle. If you grip with all five fingers on the handle, then the pros and cons with a western style grip become more of a wash.
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