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Thu Mar 07, 2013 10:01 pm
hi im right handed and working at couple of japanese restaurant.
And Looking for nice knife for back kitchen including manage vegetables and also front kitchen sashimi and roll knife.
Profile of me : right handed, large hand, no preference of hand grips(actually really dont know whats the difference)
I need recommendation of yours....
i searched through internet and found this options to choose !
Back Kitchen Purpose:
Kasumi Chef's Knife 8" (or 10inch felf 8 is kinda short lol^^) VS Misono UX 10 Gyuto 210mm
Front Kitchen Purpose:
Keijiro Doi Blue Steel Yanagi Sashimi 270mm vs Keijiro Doi White Steel Dragon Yanagi 270mm
Really need your assistants need to buy it ASAP LOL Thank YOU !!!
Thu Mar 07, 2013 11:35 pm
You can't go wrong with a Doi. The two classics you list are almost identical knives in composition; the White Dragon is the more prized for its edge taking ability while theoretically the Blue will have better edge retention. They will be nearly identical, but edge potential versus longevity is the theoretical factor. The Konosuke Fujiyama is another Yanagi option for you http://www.chefknivestogo.com/kofuwh1ya271.html
I have to assume you are aware these are carbon steel blades...
The UX10 is loved by many as a great stainless Gyuto.
I feel the Konosuke HD might be a great choice for you overall, although it is not nearly as "heavy duty" as the UX10 as it is laser thin & almost 100 grams lighter. It is Wa-handled like your Yanagi, and it "uses a special tool steel that is semi stainless and holds a great edge. It bridges the gap between stainless ease of care and white steel's ability to take and keep a great edge. The fit and finish are impeccable." http://www.chefknivestogo.com/kohdwa24.html
The Kikuichi TKC is another great option for the hot kitchen that is more alike the UX10 in weight & thickness. It has a Western Yo-handle like the Misono. http://www.chefknivestogo.com/ic24gy.html
Thu Mar 07, 2013 11:58 pm
Grips will be different in balance of the knife. Wa (japanese) style handle will balance toward the blade while Yo(western) style handle balance will be more toward the handle. I like wood handles they feel warmer and feel they have better grip when wet.
Do you want carbon steel blade or stainless steel? Kasumi and misono ux10 are stainless.
If you're ok with carbon for back kitchen I recommend a gyuto, something like: http://www.chefknivestogo.com/sakaiyusuke3.html
If you like stainless this would work: http://www.chefknivestogo.com/shfe23gyco1.html
I agree with Mel, Kikuichi is very nice.
I use 270 gyuto for prep and is not too long. For sushi maki I like to use laser thin gyuto or sujihiki. Thinner the better. 240mm sujihiki is perfect for small work area especially if you have a 270mm knife also on your station. Just have to get 3 knives http://www.chefknivestogo.com/fusu.html
Fujiwara is good value. Let it patina really dark and it will react less with the food you're cutting.
I recall your earlier post about the Doi yanagi and think it is a very nice knife. Since it is yanagi and you won't be cutting bones, get the white steel. Remember to practice sharpening on yanagi.
Fri Mar 08, 2013 12:38 am
Thank you Mel and Atang
Wow what wonderful advice ^^
As i go deeper it confuses me lol
I have noticed that doi's white steel is grade 2 and Konosuke Fujiyama White #1 can you please recommand one of this
and for back kitchen knife
what would you recommand
Kikuichi Performance TKC 240mm Gyuto VS Konosuke HD2 Wa-Gyuto Ho 240mm ???
Again Thank you for your nicest advices
Fri Mar 08, 2013 12:41 am
**I know that choice is up to me but i just need solid answer of experts~!
Fri Mar 08, 2013 1:13 am
I the difference between White#1 and White#2 is carbon content. White #1 having slightly more carbon in the steel. Either steel can be made to any hardness and performance wise I have not seen one perform over the other (kasumi blades that is.) *(Not the brand, I refer to the cladded style knives). Sorry I can't really comment more on the Doi as I do not know if the steel is from the same source as Konosuke.
As for gyuto, I have held both and would lean toward the Konosuke. Especially if you're using those nice soft sani-tuff cutting boards. If you chop all day on hard polyethylene plastic boards, I may choose the TKC which does work well for sushimaki too.
Fri Mar 08, 2013 8:03 am
I would venture to say that given a knife made of white #1 and an identical made of white #2, nearly everyone on earth would be unable to distinguish the difference. I would certainly buy a knife based on criteria other than a choice between the two great white steels.
My love for the TKC makes me say it for a recommendation....but the Konosuke will be a better made knife IMHO. Not from a blade functionality standpoint, but all the other details....handle, F&F, etc. Konosuke makes a great, great knife...but the TKC is about as good a blade as you can buy. Flip a coin....sorry, it's hard to pick between them.
Fri Mar 08, 2013 9:14 am
I've used them both. Get the Konosuke HD wa. I like the thin, light weight of the knife and I've really been converted to a wa handle fan.
Sat Mar 09, 2013 3:05 am
thanks for advices lol
my final list going to be
1. Doi White Steel Dragon Yanagi 270mm
2. Camelia Oil
3. Bob Kramer Adjustable Sink Bridge (recommendation for sink bridge?)
4. Chosera 2,000 Grit
5. Kikuichi Performance TKC 240mm Gyuto
6. (and maybe Konosuke HD2 Wa-Gyuto Ho 240mm **(is it worth to buy another of this gyuto within kikuich TKC?)
hmmm still wondering if its worth to buy both gyuto =,=
Sat Mar 09, 2013 3:24 am
If I was in your shoes & I was going to get another knife it would be a 240mm Sujihiki.
If I was in your shoes, I would want more stones, as well. At the very least, following the Chosera w/a Suehiro Rika 5,000 http://www.chefknivestogo.com/suri50grst.html
If you like the Chosera, how bout the set http://www.chefknivestogo.com/ch125.html
I would rather a Nubutama 1200 http://www.chefknivestogo.com/nubatama1.html
, the Suehiro above, and a Kitayama http://www.chefknivestogo.com/kitayama8000.html
for around $225.
I don't use a bridge, but the Tojiro is spoken of extremely highly... and costs the most, as well. You can make one for cheap!
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