It is currently Sat Oct 25, 2014 3:01 am



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 2 [ 13 posts ]  Go to page 1, 2  Next
Author Message
 Post subject: Looking for an a la carte knife set
PostPosted: Tue Apr 02, 2013 4:42 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
>
> Hi there,
>
> I purchased a Tojiro DP 270mm Gyuto from you a few years ago from you for home use, and have since given (and recommended) a few Tojiro knives from you as gifts too. I'm now looking to purchase a "set" of knives as a wedding gift and am looking for recommendations. I obviously know what combination of knives works for me, but I'd appreciate any general advice. I'm looking to spend around $500 (or a bit more) total.
>
> My first instinct is to get something like the following, since this is what I end up using on a day-to-day basis:
>
> - a 210mm gyuto (bride and groom both have normal-sized hands)
> - a 240mm or 270mm sujihiki or other slicing knife
> - a 5"-6" utility knife
> - a 3" paring knife
> - maybe a carving fork
> - maybe a stainless chinese cleaver to bash through things that could crack the gyuto
>
> I'd like to get something a bit special for the gyuto, and was looking at the Maruyoshi HD. Is it a general-purpose knife like the Tojiro I have, or more of a "laser"?
>
> Anyway, any help you can provide would be appreciated.
>
> Regards,
>
> Rod



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: Looking for an a la carte knife set
PostPosted: Tue Apr 02, 2013 4:44 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
Hi Rod,

I'll do a couple and my moderators will come in and fill out the rest.

Try the CCK bone chopper for a beastly cleaver.
We have these really cool carbon steel forks on the site with custom handles here: http://www.chefknivestogo.com/vicastcafo.html



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: Looking for an a la carte knife set
PostPosted: Tue Apr 02, 2013 5:46 pm 

Joined: Tue Apr 02, 2013 5:17 pm
Posts: 6
Mark, thanks for posting this to the forum and for your recommendations.

By "bone chopper", do you mean the "CCK Small Cleaver" or the "CCK Butcher's Knife". Sounds more like the latter.

Perhaps the question I should ask first is: what types of cutting would someone need to avoid with a Gyuto? I read somewhere that cutting bones and very hard vegetables (turnips, rutabagas, squashes) is not recommended as it can crack the blade.


Offline
 Profile  
 
 Post subject: Re: Looking for an a la carte knife set
PostPosted: Tue Apr 02, 2013 8:39 pm 

Joined: Tue Apr 02, 2013 5:17 pm
Posts: 6
Sorry, just saw that there is a "CCK Bone Chopper". Searching for "CCK" didn't find it for some reason.


Offline
 Profile  
 
 Post subject: Re: Looking for an a la carte knife set
PostPosted: Tue Apr 02, 2013 8:56 pm 

Joined: Tue May 01, 2012 9:37 pm
Posts: 357
Location: Pensacola, FL, USA
"rlocke" wrote:

Perhaps the question I should ask first is: what types of cutting would someone need to avoid with a Gyuto? I read somewhere that cutting bones and very hard vegetables (turnips, rutabagas, squashes) is not recommended as it can crack the blade.

Bones should be cut with a heavy cleaver, like the CCK bone chopper or a heavy meat cleaver (not a Chinese vegetable cleaver). Actually, a good set of kitchen shears is easier to use and safer than a cleaver for things like cutting the back out of a chicken.

Cutting hard vegetables like the ones you listed is a matter of proper technique, and using a thick, heavy knife will make the job even harder because the blade will wedge. The key is to slice instead of trying to bull your way through what you are cutting.


Offline
 Profile  
 
 Post subject: Re: Looking for an a la carte knife set
PostPosted: Tue Apr 02, 2013 9:12 pm 
Forum Moderator
User avatar

Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2823
Something to keep in mind when using a gyuto is not to twist or pry with the knife. Hard steel chips easier when presented with lateral force. I think this is where some people have broken knives. Other wise, don't use to bust bones and don't cut frozen foods and you should be fine.

A great gyuto:

http://www.chefknivestogo.com/kohd21wa.html

A good suji:

http://www.chefknivestogo.com/riar27su.html

A good petty:

http://www.chefknivestogo.com/fufkmpe15.html

And a good paring knife:

http://www.chefknivestogo.com/macprpakn31.html



_________________
Adam

Image
http://marrknives.com
http://facebook.com/marrknives
Offline
 Profile  
 
 Post subject: Re: Looking for an a la carte knife set
PostPosted: Wed Apr 03, 2013 3:43 am 

Joined: Tue Apr 02, 2013 5:17 pm
Posts: 6
Adam, thank you for the recommendations.

I was leaning towards stainless or clad VG-10 with a bit of eye candy for the gyuto, something like the Maruyoshi HD or Sakai Takayuki hammered. I don't think the recipients will appreciate discoloration or patina on their primary knife. Any thoughts on one of those vs the other, or on other clad/stainless options?


Offline
 Profile  
 
 Post subject: Re: Looking for an a la carte knife set
PostPosted: Wed Apr 03, 2013 1:17 pm 
Forum Moderator
User avatar

Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2823
The Maruyoshi is a good knife as is the Sakai hammered. Both use VG10, which is a good steel. I think there are better values out there though.

Another good option that's more stainless than the HD:

http://www.chefknivestogo.com/ko24wa.html

I know it's 240mm, but it's really a great knife too. Not quite the HD, but more stainless.



_________________
Adam

Image
http://marrknives.com
http://facebook.com/marrknives
Offline
 Profile  
 
 Post subject: Re: Looking for an a la carte knife set
PostPosted: Thu Apr 04, 2013 4:30 pm 

Joined: Tue Apr 02, 2013 5:17 pm
Posts: 6
I think there are better values out there though.


Care to name a few? Sorry, I realize I should have been more specific in my original question: I'm looking for a Western-handled 210-mm gyuto, stainless or semi-, for someone to use at home. F/F and appearance are somewhat important.


Offline
 Profile  
 
 Post subject: Re: Looking for an a la carte knife set
PostPosted: Thu Apr 04, 2013 5:39 pm 
User avatar

Joined: Fri Mar 29, 2013 5:46 pm
Posts: 217
Why 210?

BDL


Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 2 [ 13 posts ]  Go to page 1, 2  Next


Who is online

Users browsing this forum: ChipB, kirkystyle and 2 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred