We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Nov 18, 2013 12:04 pm
I am looking to purchase a Japanese gyuto. I currently have all German blades. I am interested in a 240mm, preferably carbon. I am looking to spend $200 or less. Any suggestions?
Mon Nov 18, 2013 1:35 pm
Kohetsu AS Gyuto with stainless cladding, excellent knife at a great price. http://www.chefknivestogo.com/rikoaosu24gy.html
Mon Nov 18, 2013 2:07 pm
Without some other criteria like thick/thin, clad/not clad, etc. we're shooting in the dark.
Another good blade to compliment Jeff's recommendation is the Tanaka:http://www.chefknivestogo.com/tanakagyuto1.html
The Kohetsu is more laserish (very thin) and the Tanaka is a bit thicker.
Mon Nov 18, 2013 2:27 pm
I would like a thinner knife, but not something so dainty that I will easily break it.
Mon Nov 18, 2013 2:36 pm
Kohetsu +1 you ain't going break it just because it is a thin knife. But with any hard steel unlike your German knives you are going to get micro chips which is not a big deal works out when you sharpen your knife
Mon Nov 18, 2013 2:53 pm
No problems with chipping with mine at all. Being a laser doesn't make it dainty.
Mon Nov 18, 2013 5:06 pm
I was drooling over the Gokos myself too, until I decided to go for quantity and ordered two Yamashins. lol
The Goko is definitely still on the "want" list though.
To be honest, most of the knives on the site are... lol
Mon Nov 18, 2013 6:36 pm
I think the Kohetsu is a great choice.
The Konosuke HD is a good one if you would like to blow up your budget: http://www.chefknivestogo.com/kohdwa24.html
Mon Nov 18, 2013 7:36 pm
Another thing I'm worried about is the effect that some steels have on certain foods, such as red onions. I like the Goko and the Kohetsu, but I don't know which one is more practical for everyday kitchen use.
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