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 Post subject: recommendations for 270 gyuto?
PostPosted: Wed Oct 03, 2012 4:43 pm 

Joined: Wed May 09, 2012 3:19 pm
Posts: 108
Hi,



I found your website while doing some knife research. I am still learning about cooking knives, using them, etc... I am currently looking for a 270mm gyuto, stainless steel, light and thin.


When it comes to sharpening, I'm a complete beginner, but happy to learn proper sharpening. So I would need some advice on what would be the best thing to go for.

Cheers,


Walid


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 Post subject: Re: recommendations for 270 gyuto?
PostPosted: Wed Oct 03, 2012 10:36 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7785
Location: Madison Wisconsin
Hi Walid,

How much did you want to spend?
Are you right handed?
do you want a Japanese handle or a western handle?



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Mark Richmond
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 Post subject: Re: recommendations for 270 gyuto?
PostPosted: Wed Oct 03, 2012 10:39 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
I'll make some assumptions and recommend this grand chef 270mm gyuto:
http://www.chefknivestogo.com/tagrchwa27.html

It's thin, light, stainless and easy to sharpen. All of these things are stuff you mentioned.



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 Post subject: Re: recommendations for 270 gyuto?
PostPosted: Thu Oct 04, 2012 12:11 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2925
Location: CT
Richmond Laser 270 and Konosuke HH 270 come to mind.


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 Post subject: Re: recommendations for 270 gyuto?
PostPosted: Thu Oct 04, 2012 4:27 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Thank for the answers,

I am right handed and am looking for a Japanese style handle as these are normally lighter.

In terms of budget I am aiming at around $250 on the knife alone. Could go higher if it's recommended.

So all 3 knives actually fit the bill, what are the differences between the Takayuki Grand Chef, Richmond Laser 270 and Konosuke HH 270?

A knife that is good to learn sharpening on would be great!

Thanks again

Walid



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 Post subject: Re: recommendations for 270 gyuto?
PostPosted: Thu Oct 04, 2012 4:30 pm 
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Location: Madison Wisconsin
The kono HH and my knife are very similar. Steel is AEB-L on mine.

The kono HH sold last night so we're out of it. I have mine in stock on the shelf but they need handles installed.

The Grand Chef uses AEB-L as well and it's taller than the other two. I like tall knives so this might be a good fit for you.



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 Post subject: Re: recommendations for 270 gyuto?
PostPosted: Tue Oct 09, 2012 5:39 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
That sounds like a good fit, what would you recommend to sharpen it?

I guess the best thing to do would be to learn how to sharpen on stones, correct?

Which stones would you recommend in that case?

Walid.



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 Post subject: Re: recommendations for 270 gyuto?
PostPosted: Tue Oct 09, 2012 5:42 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Yes if your willing to put in just a little effort to learn to sharpen you will have super sharp knives for the rest of your life.

I have a 5pc set here that is all you need:
http://www.chefknivestogo.com/3pcstoneset.html

I also did a bunch of free videos you can learn with here:
http://www.chefknivestogo.com/knshforne1.html

If you have sharpening questions after you start please come back and ask us here. We'll help you.



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