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Tue Jun 11, 2013 12:53 pm
Fully carbon isn't that big a deal to me. I have several and use them as I would any other knife at this point. Wipe clean after use, don't allow to sit wet or with food particles for very long....that's about it.
Tue Jun 11, 2013 2:04 pm
One thing I have been wondering is that, how is the experience with using a fully carbon gyuto? I'm using my moritaka petty at work all the time now. It doesn't seem so bad to have a fully carbon blade.
The thing about carbon isn't that it requires more care, it just requires it without delay. The routine is wiping with a damp towel after every task; rinsing and wiping frequently, thoroughly cleaning and drying before putting the knife away. In other words what you should be doing anyway. Doing it on time every time is just habit.
If it's in your nature to take care of your tools, keeps you board clean, etc., etc., it will be an easy habit to acquire. Even if you're a natural slob, it will take a few object lessons of how harsh a mistress carbon be, but you'll learn PDQ.
Tue Jul 02, 2013 2:32 am
Ok, after months of waiting I have seen that the Masakage shimo 210mm gyuto is back in stock and I got to say after seeing MrKnifeFanatic's video on it. I am just about ready to dive into it but I would like to know if anyone has had some experience with this knife (maintenance, performance, reactivity, etc.)
Also due to some circumstances, I am looking for a replacement my Moritaka AS 165mm petty for something of its equivalent if not better.
Tue Jul 02, 2013 1:18 pm
AznChef - Shaun's video should tell you everything you need to know about the performance of the Shimo - if he says it's one of the best Gyuto's he's ever used, you won't get any better recommendation than that! If you can perform the maintenance as BDL articulated above, then just do it! It's a great knife and I wouldn't think it would be terribly reactive, given Masakage's masterful handling of all their knife steels.
Again - just do it! You'll love that knife!
Tue Jul 02, 2013 2:28 pm
For the petty, do you need a 165mm and what will you look to do with it?
I've been eyeing the Shimo's as well, maybe one of these days!
Tue Jul 02, 2013 3:47 pm
I'm gonna dive into it then
Also for the petty, I dont need it at 165mm. A 150mm or 180mm would be fine, I used my petty sorta as a quick go to on to line (you know, a little chopping here, deboning there, slicing there). I gave it away to one of my chefs as a going away gift, I thought instead of buying the same knife, this would be a good chance to try another brand.
Tue Jul 02, 2013 4:15 pm
Ah, ok. There are lots of good petty's out there! Another to consider is a Funayuki. I have a 165mm Yamashin Funayuki and a Tsutomu Kajihara Funayuki in the same length that I use more than a petty for smaller tasks and they also work for chopping and trimming, too. The TK has a nicer handle, but needed some thinning, where the Yamashin worked well OOTB, but has a pedestrian handle.
Tue Jul 02, 2013 6:55 pm
Hmm the funayuki knives are interesting but are pretty much smaller gyutos. I don't know if I want that much belly on a smaller knife.
One that caught my eye is:http://www.chefknivestogo.com/tadape15.html
Tue Jul 02, 2013 9:28 pm
AznChef - Both of those are great pettys. I believe the Tanaka is reactive on the entire blade, as it is clad in carbon steel - Tim (Taz) can confirm this. The Yuki is stainless clad carbon, so only the exposed carbon steel at the edge is reactive. Both knives have good blade height to them for being 150 pettys. I personally like a bit of height in a petty. They will both be great performers. The Yuki will have a nicer handle with better fit and finish.
Wed Jul 03, 2013 3:11 am
Yes, the Tanaka is carbon core clad in layered damascus. The Tanaka Sekiso Petty is very thin and light and the Gin 3 Tanaka Petty is much more robust and with a different grind to it.
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