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Fri May 31, 2013 4:57 am
Well I have to say that my shun classic gyuto that I got as a gift, doesn't seem to be cutting it anymore(pun intend). I have a bunch of really nice carbon knives that are awesome but I definitely feel that I need to replace my most used knife type (gyuto). I am interested in a stainless clad carbon knife or stainless because I don't like the discoloration when i'm prepping and because of the semi low maintenance. Unless you persuade me other wise. More or less it should be a laser or like one, thin, light to medium, preferably wa handle and can be around $300. I want to invest in something that will be my next "go to" knife, a do it all. Thanks for your time.
Fri May 31, 2013 5:04 am
Forgot to mention, I need a 210mm. 240 and 270 is way to large for me.
Fri May 31, 2013 6:39 am
richmond 240mm AS Laser!
Fri May 31, 2013 1:12 pm
OP stated he was looking for stainless (or at least semi-stainless), so that the AEB-L Richmond Laser knives fit the bill a little better than the Aogami Super ones:http://www.chefknivestogo.com/rila21.html
I've been impressed with the Konosuke line
which also has a great stainless. From what I understand, their 240s run a little short and, in general, "lasers" feel like they are shorter than they are. I've listed both the more conventional profile, as well as the newer "funayuki" profile (I have the 240 funayuki on order myself, but not generally available in 210).http://www.chefknivestogo.com/kohd21wa.htmlhttp://www.chefknivestogo.com/kohdwa24.htmlhttp://www.chefknivestogo.com/kohd240gynew.html
Sun Jun 02, 2013 12:27 am
Hmm how does the richmond laser perform? Also it seems most of the konosuke gyuto are out of stock, I would ask about the masakage yuki and shimo knives but they too are out. Any experiences with the koishi line?
Sun Jun 02, 2013 3:10 am
OP said stainless clad carbon or stainless.
The Richmond AS Laser are very nice. I would get one in 210mm, they should be in stock shortly. I have the 240mm AS Laser and love it. I've been using it more than my Tanaka lately if that tells you anything! Crazy thin behind the edge, but with a nice convexing to it. What I thought was a bulge above the bead blast Kasumi line is actually the thickest part of the blade; it is tapered/slightly hollowed from there to the spine so food doesn't stick much to it at all. The AS Nakiri Laser is ground the same and slips through foods nicely, too.
The Koishi's are supposed to be a bit thicker.
Sun Jun 02, 2013 3:14 pm
taz575 wrote: "I have the 240mm AS Laser and love it. I've been using it more than my Tanaka lately if that tells you anything!"
If you don't know much bout Tim, that SHOULD TELL YOU SOMETHING!
Sun Jun 02, 2013 3:21 pm
Haha, then I will take him up on that. Ill put an order in for my AS laser when it comes back in stock. I look forward to using it!
Tue Jun 11, 2013 11:29 am
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.
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