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 Post subject: Workhorse knife recommendation
PostPosted: Mon Apr 30, 2012 1:46 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
Hi,
I'm a professional cook who's looking for a workhorse knife, chef's knive/ gyuto, in the kitchen. Because you probably receive a lot more feedback than I can see on specific products, could you tell me what you would recommend? I really don't mind prices, I'm willing to invest in a high quality knife that is versatile and well made. I apologize if this is a very broad question. I understand that there are many factors with many knives and brands, however, out of your experience selling gyutos, what are the most popular, or even better what have you used that is superior or that you've had a great time using?
Thanks,
John



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Mark Richmond
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 Post subject: Re: Workhorse knife recommendation
PostPosted: Mon Apr 30, 2012 4:08 pm 

Joined: Sun Apr 22, 2012 7:49 pm
Posts: 233
Hi and welcome. Would you mind telling a little more about what it is you might be looking for? If you like carbon and thin, then Konosuke is very hard to beat as is Moritaka if you don't mind a little thicker and a rustic finish. For stainless it's really hard to beat Marks Addict. I used mine for a good while 9 hours a day at work and it takes a beating and comes back for seconds.


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PostPosted: Mon Apr 30, 2012 4:47 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hey Mark,
Thanks for responding. I'm right handed. I know how to sharpen. I follow the same routine off of your website, in addition to pointers from murray carter. I like both rock and push cutting. I would prefer stainless because they are more practical in a busy kitchen. Western handle is good, and price isn't an issue, but preferably under 400.
Thanks,
John



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Mark Richmond
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 Post subject: Re: Workhorse knife recommendation
PostPosted: Mon Apr 30, 2012 8:49 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
There are a couple really good western handled knives that I tend to recommend. The Masamoto VG is a good one and I also like the Blazen. Hiromotos are stainless clad with a carbon core made from aogami super steel. It's a great combination that is a favorite work horse type knife. On the higher end Devin Thomas makes a great western and Pierre Rodriguez is coming out with an excellent gyuto that will be in your price range but this one won't be available for about 6-8 weeks.
Finally my Remedy uses CPM154 and it holds it's edge a loooong time. We have some with custom handles on the shelf that might interest you.

Here are the knives:
Hiromoto:
http://www.chefknivestogo.com/higykn24.html
Masamoto VG
http://www.chefknivestogo.com/masamoto-chef-knife.html
Pierre Rodrigue:
http://www.chefknivestogo.com/piro240gy.html
Richmond Remedy:
http://www.chefknivestogo.com/rire24wimo.html



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 Post subject: Re: Workhorse knife recommendation
PostPosted: Tue May 01, 2012 8:31 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
If I were to get the hiromoto aogami, what steel would you recommend?

John



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 Post subject: Re: Workhorse knife recommendation
PostPosted: Tue May 01, 2012 11:03 pm 

Joined: Tue May 01, 2012 10:48 pm
Posts: 68
Don't overlook the Maruyoshi knives that Ken carries -- identical to the Hattori HD line (both made my Ryusen) except for the kanji (name) engraved on the blade and the price (less than the same knives with the Hattori name). Excellent knives, very handsome too.

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



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