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Sat Sep 22, 2012 3:11 pm
I am buying a japanese gyuto to complement my heavier german henckel's which I do like (though I wish it were sharper). I'd love some help narrowing down the choices -- there seem to be a lot!
This is what I'm looking for and I've seen so much differing information some help would be nice:
Budget: no more than $450
western or wa handle is fine
Prefer a warikomi ss clad knife, but not necessary if the knife isn't super reactive
Don't want a knife that is too prone to chipping - Aogami Super seems to be a good choice perhaps?
perhaps most importantly I need to be able to use the knife to rock as well as push cut/chop. I find I rock when I chop up bunches of parsley or cilantro and the like and don't want to damage the blade by doing so.
Also I would prefer a 50/50 bevel as I dont have any experience in sharpening anything else really.
If I have to put a stain/finish on the handle myself I am fine with that.
THANK YOU in advance.
Sun Sep 23, 2012 3:23 am
270mm Tanaka Sekiso, doesn't react much once a good patina is on it. I have a 240mm and love it.http://www.chefknivestogo.com/tanakagyuto.html
Hiromoto AS 270, very nice blades, AS clad in Stainless Steel:http://www.chefknivestogo.com/hi27chkn.html
Kikuichi Elite Carbon 270, I have the 240mm one, my first J knife, takes and holds a nice edge:http://www.chefknivestogo.com/kielcagy27.html
Konosuke White #2, or Konosuke Fujiyama White #1 or #2 or Blue #2:http://www.chefknivestogo.com/konosuke8.html