We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon May 14, 2012 6:19 pm
I currently own a couple forged heavyweight global gyutos, that are too hard to sharpen for the amount i use them. I also own a misono ux10 210mm that i bought off of Mark used. Its a great knife but between the previous owners and the amount I beat on the thing at work, its more of a yanagi shape now(not much height left at the heel). I've been considering a Konosuke 240mm in either HD or the new HH Stainless. What do you all think is my best bet for, Durability, Ease of Sharpening and bang for the buck.
my budget is 350ish. Thanks for reading!
Mon May 14, 2012 11:39 pm
Best value in a Japanese Gyuto is the Kanehiro 240mm.
As for stainless, the Richmond Knives gyutos are a real value, and the Richmond Laser is a wonderful knife in semi-stainless, as is the Richmond Addict 2 in CPM145 stainless.
For the Kanehiro go to http://www.chefknivestogo.com/ka24wa.html
For the Richmonds, go to http://www.chefknivestogo.com/richmondknives.html
Tue May 15, 2012 3:00 am
The Addict 2 is plenty tall, so it will last longer for re sharpening! I am still getting used to the extra height, but may get a Richmond Laser or Artifex 240 as well.
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