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 Post subject: Pro Gyuto Knife
PostPosted: Thu Oct 31, 2013 5:52 am 

Joined: Thu Oct 31, 2013 5:32 am
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.


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 Post subject: Re: Pro Gyuto Knife
PostPosted: Thu Oct 31, 2013 9:27 am 

Joined: Sun Oct 13, 2013 9:37 pm
Posts: 86
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:
http://www.chefknivestogo.com/masamoto- ... 210mm.html
http://www.chefknivestogo.com/satahachkn21.html
http://www.chefknivestogo.com/higy21.html

I have Hiromotos and love them.


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 Post subject: Re: Pro Gyuto Knife
PostPosted: Thu Oct 31, 2013 4:05 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7187
Location: Madison Wisconsin
The Tojiro DP is a good one and is under your price point: http://www.chefknivestogo.com/tojiro-dp-f-8081.html

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: http://www.chefknivestogo.com/riar21.html



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 Post subject: Re: Pro Gyuto Knife
PostPosted: Sat Nov 02, 2013 9:24 pm 

Joined: Thu Jul 11, 2013 6:36 am
Posts: 115
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.


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