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 Post subject: The millionth "looking for a first gyuto" question
PostPosted: Fri Nov 09, 2012 2:52 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7379
Location: Madison Wisconsin
Mark,

I'm sure you've been asked this a million times, but I'm looking for my first gyuto. I prefer stainless because my girlfriend won't take care of a semi stainless or carbon knife like it needs to, I might get away with a semi-stainless though. I want something with a wa handle at 240mm hopefully under $150. The only one I have found is the tojiro dp wa-gyuto. Do you have any other suggestions? Also do you know if there's a time frame for the fuijiwara fkm wa-gyuto? I need a knife soon for my new home but maybe I'll be able to hold off.

Thank you
Allen



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Mark Richmond
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 Post subject: Re: The millionth "looking for a first gyuto" question
PostPosted: Fri Nov 09, 2012 3:00 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7379
Location: Madison Wisconsin
Hi Allen,

I don't know for sure if I've answered this a million times but I'm getting close. :)

Looks like you are looking for a wa handled knife or something un western.

If you can stretch just a little on your budget there are a few really good options for 240mm wa gyutos:

Sakai Takayuki Hammered Damascus
http://www.chefknivestogo.com/satadagy240.html

My Richmond Addict:
http://www.chefknivestogo.com/riknad24.html

As well the Tojiro you mentioned is a good knife too.

The Fujiwara has been on order for several months. I'm guessing we're getting close. My guess is a couple more weeks.



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 Post subject: Re: The millionth "looking for a first gyuto" question
PostPosted: Mon Nov 26, 2012 8:47 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7379
Location: Madison Wisconsin
Mark,
For those knives that you recommended do you think the chef's choice 15xv would be a good option for sharpening? Or should I take the time and learn to do it by hand. Also, I know it's a long shot but did you have any Black Friday deals?

Thank you
Allen



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 Post subject: Re: The millionth "looking for a first gyuto" question
PostPosted: Mon Nov 26, 2012 8:50 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7379
Location: Madison Wisconsin
I highly recommend you use stones. It's much easier than most people think and you can do a lot better with them than you can with a chef's choice and it will make your knives last a lot longer too.

Try this set to get started:
http://www.chefknivestogo.com/4pcshstset.html



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