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 Post subject: Is the Tojiro ITK 210mm Gyuto the best for home?
PostPosted: Thu Jan 10, 2013 7:52 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7361
Location: Madison Wisconsin
Hi,
My friend tells me this is the best knife for a home chef. I'm wondering if there's a way to get this blade in a better handle (prettier wood, better finish, perhaps full-tang)?

THanks, Ken



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Mark Richmond
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 Post subject: Re: Is the Tojiro ITK 210mm Gyuto the best for home?
PostPosted: Thu Jan 10, 2013 7:52 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7361
Location: Madison Wisconsin
Hi Ken,
We have much better knives than this one. Answer a few questions and I'll give you some recommendations.

Are you right handed?
Do you know how to sharpen?
Do you like to rock the knife or push cut primarily?
Do you want a stainless knife?
Do you want to get a western handled knife or Japanese handle?
How much did you want to spend?



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Mark Richmond
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 Post subject: Re: Is the Tojiro ITK 210mm Gyuto the best for home?
PostPosted: Thu Jan 10, 2013 7:52 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7361
Location: Madison Wisconsin
Hi Mark,

Right handed.

I know basics on how to sharpen, meaning I current use high quality Henckels and Wuesthof and hone them with a sharpening steel. Sometimes I use a chef's choice electric griner. I realize none of that is the same as putting them through a variety of sharpening stones with oil.

I don't mind carbon steel...I know how to dry the knife after each use and never put in the dishwasher, and like the sharp edge of carbon. So can be carbon or stainless.

I probably rock the knife for chopping.

Open to either type of handle. As noted above, my current knives are German but I'd try another handle if it's better.

Spend up to $200 on a chef's knife.

Thanks.

Kenneth



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 Post subject: Re: Is the Tojiro ITK 210mm Gyuto the best for home?
PostPosted: Thu Jan 10, 2013 9:19 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2763
Knives like this don't respond well to traditional steeling, and certainly not to a Chef's Choice.

Typically we would recommend using a ceramic honing rod in place of a traditional steel honing rod. They're finer and less likely to microchip your new knife.

We definitely recommend against a Chef's Choice in favor of some stones. Whether that be freehand with waterstones, or via a guided system like the EdgePro with it's waterstones wouldn't matter. But, waterstones will bring out the full potential of knife like this.

If those don't sound appealing to you, I'm not sure a knife like this would be of benefit to you. Not that it's not a great knife, but in order to keep it performing better than what you currently have, you will need to properly maintain it. Putting mud tires on a Corvette seems rather pointless....having a crappy edge on a high performance knife is no different. I hope that makes sense. :)

If it does sound like something you're willing to get into, then yeah, it's a nice knife.

Now, with a $200 budget, I'd rather get something else....but for a 1/3 of your budget that's not a bad knife.

http://www.chefknivestogo.com/higykn24.html



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