We encourage you to post your questions about kitchen knives here. We can give you help choosing a 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.
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.htmlhttp://www.chefknivestogo.com/satahachkn21.htmlhttp://www.chefknivestogo.com/higy21.html
I have Hiromotos and love them.
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
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.