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 Post subject: Re: Gyuto, Cleaver and Butter
PostPosted: Fri Mar 29, 2013 12:32 am 
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Joined: Thu May 24, 2012 1:37 am
Posts: 47
White steel. I wasnt aware there was an aogami super steel masamoto ks.


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 Post subject: Re: Gyuto, Cleaver and Butter
PostPosted: Sat Mar 30, 2013 11:31 am 

Joined: Mon Mar 25, 2013 12:00 pm
Posts: 16
After trawling through some other threads here on CKTG I have decided on a few things.:

1) The CCK Bone chopper (as suggested) so long as it comes back into stock: http://www.chefknivestogo.com/cckbonechopper.html

2) A petty knife is the way to go. Is the Richmond Artifex 150mm as suggested by Twyst a favourite? http://www.chefknivestogo.com/riar15pe.html

3) Finally, the big kahuna - the Gyuto. I am going to dive head first into the deep end. Here are some finalists from suggestions here and other threads:

- Kikuichi Performance TKC 240mm Gyuto (only thing is the western style handle but not overly fussy since I am new): http://www.chefknivestogo.com/ic24gy.html

- Masamoto KS Wa-Gyuto 240mm (seems the crowd favourite???): http://www.chefknivestogo.com/makswa24.html

- Moritaka Gyuto 240mm: http://www.chefknivestogo.com/moritaka8.html

- Richmond Ultimatum 270 Gyuto HD Steel: http://www.chefknivestogo.com/riul270gyhds.html

- A Konosuke Fujiyama (White #1/White #2/Blue #2): http://www.chefknivestogo.com/kowhst.html

- And a wildcard from somewhere on this forum I believe - Tsutomu Kajihara 240mm Gyuto: http://www.chefknivestogo.com/tska24gy.html


Trying to keep the Gyuto options in that price 'sweet spot' Adam mentioned. Ok maybe I got carried away with some suggestion but please let me know if there are better suggestions than some of these ones.

Btw Adam I love that handle you made on the TKC!


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 Post subject: Re: Gyuto, Cleaver and Butter
PostPosted: Mon Apr 01, 2013 1:51 pm 
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Good choices with the CCK and Artifex petty.

The gyuto's you picked are a great sampling.....my thoughts:

TKC - can't go wrong, solid all around performer. "Pick me if you want a great all around, mostly stainless gyuto"

Masamoto KS - a thinner (funayuki style) profile that many like, great steel, wa handle. "Pick me if you want a great introduction to wa handled carbon gyuto's with a funayuki profile".

Moritaka - KU finish, great steel. "Pick me if you want a KU finish wa handle carbon gyuto"

Ultimatum - Going to have a steel like the TKC, mostly stainless...another great all arounder. "Pick me if you want a stainless wa gyuto with a taller profile"

Fujiyama - Choice of steels to try, all of them great....all will have great F&F....all will have great geometry. The Fujiyama series is a great series of knives.... "Pick me if you want a great knife"

It's hard to recommend one from that bunch....it really is. :)

Gun to my head....TKC with a fancy handle cause I like western's.

Gun to my head, had to pick wa handle.....Fujiyama White #1.



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 Post subject: Re: Gyuto, Cleaver and Butter
PostPosted: Tue Apr 02, 2013 9:07 pm 
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Gun to Adam's head, I'd say Fujiyama White#1 if price is no object. TKC if you want no frills performer. HD Ultimatum if you want the thinnest big knife you ever envisioned, it's scary.

Gun to my head, I'm calling the cops. :mrgreen:



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Shaun Fernandez

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 Post subject: Re: Gyuto, Cleaver and Butter
PostPosted: Tue Apr 02, 2013 9:13 pm 
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Not fair!!



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 Post subject: Re: Gyuto, Cleaver and Butter
PostPosted: Tue Apr 02, 2013 9:43 pm 
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hehehe



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Shaun Fernandez

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 Post subject: Re: Gyuto, Cleaver and Butter
PostPosted: Thu Apr 04, 2013 11:40 am 

Joined: Mon Mar 25, 2013 12:00 pm
Posts: 16
Hey Adam and Knife Fanatic

Thanks for the replies. Sorry for the late post...been one of those weeks. Seems I might be opting for the more expensive of those bunch - the Fujiyama. Could I outstay my welcome in this thread and perhaps ask what is the highest grit anyone sharpens these knives to? Say 1K to 6K? That is to get them so sharp that you don't have to use guns anymore. Do many strop here by the way?

With my straight razors I use a cheap leather strop between shaves but use small whetstones for getting grind back. From what I read stropping is the last step every time you sharpen - while some don't bother with the stropping? Interesting. Any suggestions? Even if it is to move this question to the appropriate thread? I just figured that these knives might require some special sharpening love so I thought this question would be pertinent in this thread.


Thanks beforehand
Nik


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 Post subject: Re: Gyuto, Cleaver and Butter
PostPosted: Thu Apr 04, 2013 1:01 pm 
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I don't strop and sharpen every knife to my Naniwa 10k Superstone.

However, as I've shown in a video, a 1k edge is more than sufficient to get a knife shaving sharp and capable of great prep work.

To each their own though.....I'm nuts, as I've stated elsewhere. :)



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 Post subject: Re: Gyuto, Cleaver and Butter
PostPosted: Thu Apr 04, 2013 2:01 pm 
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Adam Marr wrote:.....I'm nuts, as I've stated elsewhere. :)

This is something we figured out on our own, you don't have to shout it from the tree tops. ;)



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 Post subject: Re: Gyuto, Cleaver and Butter
PostPosted: Thu Apr 04, 2013 2:50 pm 
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You never when a newbie could be reading. :o



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