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Hi Mark/Sue i was wondering if you could help me with my Christmas list knowing you as the knives guru i ask for your guidance on what to get, so i finally convince my wife to get me a knife as a gift, but i don't know which one of these knives would be suitable for my work environment and i was wondering if the knives below could take a professional kitchen abuse i work as a sous chef and butcher for my company i butcher 30-100# of proteins daily for the resteraunts, and carts of vegetables. Here are some of the characteristic i look for in my japanese style knives edge/retention/handle/quality and overall feel of blade, i would love something without a korouchi finish. If you happen to have any other knife you would personally recommend i would gladly accept your opinion as your experience and expertise of the knives would greatly influence my opinion. Not wanting to scare my wife away with the price tag if its possible im looking for something around 450 or under if you have a better recommendation than the two below thats under 250 would also be great, she wants to spend 200 as a max but im willing to pay the different for a knife that can beast it in my kitchen and still shave my arm afterwards.
Konosuke Fujiyama White #1 Gyuto 240mm Ebony
Konosuke Fujiyama Blue #2 Gyuto 240mm
Thanks you sorry if i ranted just really excited =]
List of knives i own: Takeda 300 gyuto (most use knife work horse) just done like the korouchi Takeda 300 kiritsuke (use often just not a kiritsuke fan i like gyuto) Kanetsune 240 gyuto damascus (as gift doesnt hold edge as well as takeda) Tojiro 165 nakiri (stays in tool box) restored Yanagiba 240 (favorite knife restored myself from a old ebay auction) Yamawaku 210 gyuto (house knife first introduction to japanese knife) Konosuke 165 Nakiri (my veggie knife if im not using the takeda) Yoshihiro 210/270 gyuto Molybedeum (bad edge retention)
mostly just use 3 knives out of my set i love carbon blades and the patina that comes with them.
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