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!
I am researching and found your site to my relief. Trying to find a great selection of Japanese and International knives is hard enough, but such a great resource like your site is a God send.
By the way, I was raised in West Orange, up the road from your Alma-Mater and attended many music lectures at Rutgers!
A few questions for you. I am re-outfitting my workhorse knives, and have stumbled on a few. Goto Gyuto 240mm or the Masakge Yuki Gyuto 270mm. For meat would be the Tojiro Shirogami Yanagi 270mm.
1. Between the Gyuto and the masakage, which do you think is the higher performer and overall "trump"? What about ease of sharpening and the edge retention? Will both of these knives fit the 240mm Saya?
2. What about the Tojiro? Do the Masakage Yuki series have a high performer fish/ meat knife/ sashimi style knife? What about blade protection for that recommendation (saya would be preferable, presentation is important to me, silly but true)?
3. And when do we expect the masakage knives to be back in stock?
4. Also, in regards to edge maint. I am looking at the 8pc sharpening kit but think its too much for what I would want, though I don't entirely know what I would need. Im looking to be able to maintain a razor sharp edge and fix any minor imperfections in the edge as they show up (such as small edge dips or peaks/burrs). Is there a stone kit that would get me basically what I need with as little "stuff" as possible?
Sorry for the long email! I hope all is well with you!
BRAD <> Bear with me as I'm doing my best to follow you.
"Between the Gyuto and the masakage," I am going to interpret as, "Between the Goko 240 Gyuto & Masakage Yuki 270 Gyuto"
1a. I haven't personally used either of the knives, but when you say "higher performer" - my question is performer of what? One man's trash is another's treasure... you know. I do strongly suggest watching Shaun's videos I'll attach below.
1b. These are both Hitachi White Steel blade cores of which will be extremely easy to sharpen to as far as you are capable of. As for retention, you can pretty much count on the Yuki to hold an edge a bit longer as it's steel is hardened quite a bit more @Hrc63, as opposed to the Goko @Hrc60.
1c. I don't know if this is a trick question, but I can assure you the Masakage 270 will not fit in the Universal 240 Gyuto Saya. On the other hand, I can confirm the Goko 240 Gyuto will fit in the http://www.chefknivestogo.com/unsafor27gy.html.
2a. All I will say about the Tojiros, is that they are notoriously reactive blades... just something about their forge.
2b. Masakage does offer a "slicer" in the Yuki series...http://www.chefknivestogo.com/mayusu27.html, and although I can't confirm the universal 270 Suji Saya will fit it, I'm 95% positive it will. Mark can confirm before he ships to you.
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