It is currently Mon Aug 21, 2017 5:28 pm

All times are UTC - 6 hours

Welcome to chefknivestogo

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!

 Page 1 of 1 [ 4 posts ] 
Author Message
 Post subject: Pro Gyuto Knife
PostPosted: Wed Oct 30, 2013 11:52 pm 

Joined: Wed Oct 30, 2013 11:32 pm
Posts: 2
I'm a professional cook at the beginning of my career, looking for a good workhorse that I can use for a pretty heavy prep list.

I'm interested mostly in a 210mm Gyuto, right handed, hopefully around $100
I prefer stainless to carbon but being able to retain its edge is a must.
I'm new to Japanese knives, but I hear its the way to go.

 Post subject: Re: Pro Gyuto Knife
PostPosted: Thu Oct 31, 2013 3:27 am 

Joined: Sun Oct 13, 2013 3:37 pm
Posts: 496
It's hard to recommend a knife to you in the $100 range when there is a plethora of great knives at the $150 rainge. If this knife is going to be your main squeeze, definitely invest a little more.

If you like some heft: ... 210mm.html

I have Hiromotos and love them.

 Post subject: Re: Pro Gyuto Knife
PostPosted: Thu Oct 31, 2013 10:05 am 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 1:18 pm
Posts: 10864
Location: Madison Wisconsin
The Tojiro DP is a good one and is under your price point:

My Artifex 210 is the best selling knife on the site and it fits your criteria very well. I designed this knife with pros like you in mind:

Mark Richmond
Visit our New Forum! Chefknivestogoforums
Chefknivestogo on Facebook
Chefknivestogo on Instagram
 Post subject: Re: Pro Gyuto Knife
PostPosted: Sat Nov 02, 2013 3:24 pm 

Joined: Thu Jul 11, 2013 12:36 am
Posts: 118
A note on the Artifex, the more experienced knife users on the site say it needs thinning behind the edge, it comes in at a price where you could have that done for you prior to you getting the knife and that is what I would suggest out of the 2 knives which Mark has suggest. My 2c.

Display posts from previous:  Sort by  
 Page 1 of 1 [ 4 posts ] 

All times are UTC - 6 hours

Who is online

Users browsing this forum: No registered users and 5 guests

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

Search for:
Jump to: