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Sun Nov 18, 2012 3:45 pm
Just watched americas test kitchen and they recommended I think the above knife, which you seem to have.
What are your thoughts, I have had an american set of very expensive knives for a long time and wouldn't mind investing in a new chef knife.
I understand they combine western, Eastern and US customs regarding the blade, steel, etc.
Just curious what your thoughts were, if you wouldn't mind sharing.
Thanks for your time.
Sun Nov 18, 2012 3:49 pm
Yes these are real good knives. They have a western handle and these gyutos have a number of advantages over most German knives. They are thinner, use harder steel and the shapes have less belly (curve) so the have more board contacting the blade which incourages push cutting. The edges are usually sharpened at a steeper angle too. All of this adds up to a better performing knife and if you've not tried one this would be a good first gyuto to try. If you're used to crappy knives this knife will freak you out when you first cut with it. http://www.chefknivestogo.com/masamoto- ... 210mm.html
Mon Nov 19, 2012 2:11 pm
Masamoto VG....what a trooper!! Been around for a long time, still a great knife.