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 Post subject: Gyuto for hard veggies.
PostPosted: Thu Aug 15, 2013 6:14 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hi Mark,

Im looking to buy another gyuto between 240-270 mm with a max budget of $500. I tend to use a rocking motion (our chef likes a quiet kitchen) and I will be mostly be using it to be prepping vegetables- a lot of hard veg such as roots, lemongrass/galangal etc, however I need something that will be super sharp and precise as well. I was eyeing the Moritaka Damascus Gyuto and the Kono Ginsan 240 Hybrid. Im not that tall and because of my rocking motion for cutting I do prefer knives that dont have super high heels, any suggestions? I apologize in advance, I sound like a picky eater who is allergic to everything.

Thanks a bunch,

Justin Lee



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Mark Richmond
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 Post subject: Re: Gyuto for hard veggies.
PostPosted: Thu Aug 15, 2013 6:40 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2722
I tend to prefer very thin, so called lasers, for cutting large, hard veggies. No wedging issues that way.

Both of the knives you have looked at will be just that, but it would be helpful if we knew you are looking at those for that reason, or some other reason?!?!

BTW, the Kono Ginsan Hybrid here?

http://www.chefknivestogo.com/kowasi24ho.html

If so, and you want a thin knife....I won't even consider recommending a different knife. Amazing knife.



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 Post subject: Re: Gyuto for hard veggies.
PostPosted: Thu Aug 15, 2013 7:03 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
That kono is a freak of nature. It's almost to pretty to use.



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 Post subject: Re: Gyuto for hard veggies.
PostPosted: Fri Aug 16, 2013 1:58 am 

Joined: Mon Jul 15, 2013 2:44 am
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I'm curious - is that Konosuke Ginsan a laser? It seems rather heavier than the HD2 or HH in the same size. Is that just the handle?


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 Post subject: Re: Gyuto for hard veggies.
PostPosted: Fri Aug 16, 2013 1:11 pm 
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Yes, IMHO, it is a "laser".

And you are correct that all the extra weight is in the handle.



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