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Pro Gyuto Knife

Wed Oct 30, 2013 11:52 pm

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.

Re: Pro Gyuto Knife

Thu Oct 31, 2013 3:27 am

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

I have Hiromotos and love them.

Re: Pro Gyuto Knife

Thu Oct 31, 2013 10:05 am

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

Re: Pro Gyuto Knife

Sat Nov 02, 2013 3:24 pm

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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