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 Post subject: Dojo 180mm gyuto
PostPosted: Thu May 09, 2013 1:44 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 6600
Hi

I'm looking into buying this little budget knife.

http://www.chefknivestogo.com/dojogyuto180mm.html

Please tell me what material is the handle made out of?

Also, I am a bit afraid of chipping with this type of steel.
Have you hand any returns/problems with chipping for this knife ?


All the best
Alex



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Mark Richmond
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 Post subject: Re: Dojo 180mm gyuto
PostPosted: Thu May 09, 2013 1:46 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Pakka wood is the handle.

All hard steels are more prone to chipping and they vary based on the elements and how the steel is heat treated. We don't sell a ton of these but I don't get chipping complaints on them.



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 Post subject: Re: Dojo 180mm gyuto
PostPosted: Thu May 09, 2013 2:40 pm 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 624
Location: Philippines
most chipping is caused by user error, users of harder and thinner knives that get chips usually just don't know how to handle these knives. takes practice, a little know how and some care to keep yourself from chipping your knives.

=D


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 Post subject: Re: Dojo 180mm gyuto
PostPosted: Thu May 09, 2013 3:25 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 2619
Take care in not hitting bone and use a wood edge or end grain cutting board, no hard plastic, glass or bamboo, and you will be fine.



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 Post subject: Re: Dojo 180mm gyuto
PostPosted: Fri May 17, 2013 2:42 pm 
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Joined: Thu Apr 19, 2012 8:34 pm
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Taking care of a Japanese knife consists of a few things: No frozen food, no bones, and don't use it like a screwdriver or pry-bar.... EVER!!! :D



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Shaun Fernandez

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