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 Post subject: New gyuto
PostPosted: Tue Oct 29, 2013 2:57 pm 

Joined: Wed Jun 05, 2013 2:48 pm
Posts: 142
Hey all, looking at my next gyuto. Currently do my own sharpening r handed home cook and own 240 kono hh, 240 Mac Pro. My sharpening skills would still be considered beginner but I can shave and cut magazine paper with my edge so I can get an edge.
I like the kono for its weight and sharpness but I find I don't like it all that much for chopping. I'm thinking I might like a knife with a flatter profile (is this considered KS)
I love 240 for the size but am wondering if I should consider a 210 to mix it up.
I guess what I'm looking for is stainless or clad knife that excels at chopping or push cutting. Thin behind the edge but doesn't need to be light as a feather. For the record I'm curious about a more convex grind. Ease of sharpening is more important than edge retention. Budget would be somewhere around 250 + or - wa handle for sure. Side note, I also find the handle on the kono a little on the small side in terms of diameter and I don't have big hands. Open to all suggestions, thanks in advance


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 Post subject: Re: New gyuto
PostPosted: Tue Oct 29, 2013 3:18 pm 
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A 210mm would likely have less of a flat section than any longer gyuto. Nature of the beast kind of thing. Less length to have the flat section.

You might consider a funayuki shaped gyuto. They tend to have long, flat sections that are ideal for push cutting.

http://www.chefknivestogo.com/kohhstfugy24.html

There is also the kiritsuke shaped gyuto's.....now they're all out flat profile:

http://www.chefknivestogo.com/kohhstki24.html

However, do keep in mind that these are very flat and many people report difficulties using them.

The Masamoto KS gyuto do also share that flat profile and KS shape has been copied many times.

As for the handle being small....not really heard that very much of the Kono's and I don't think they're on the small side for wa handles.



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 Post subject: Re: New gyuto
PostPosted: Wed Oct 30, 2013 12:05 am 

Joined: Wed Jun 05, 2013 2:48 pm
Posts: 142
I've looked at the funayuki profile and think it might suit me. I regret not getting that version of the kono. I don't think the kiritsuke knives are my style. I still like a little belly as I do rock chop on occasion.
What are some favorites in terms of ks profile or funayuki style with the previously mentioned criteria?


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 Post subject: Re: New gyuto
PostPosted: Wed Oct 30, 2013 12:50 am 
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CHRIS <> This is going to be a 252mm home run when it restocks... http://www.chefknivestogo.com/taik24dagy.html

I can't think of any other $250 stainless or stainless-clad Funayukis, excluding Konosuke, in 210/240.



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 Post subject: Re: New gyuto
PostPosted: Wed Oct 30, 2013 11:06 am 

Joined: Wed Jun 05, 2013 2:48 pm
Posts: 142
That looks exactly like what I was thinking for the profile. How would this compare to the katsushige anryu gyuto? They appear similar in profile, is there a noticeable difference between as steel and blue#2


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