Totoro wrote:Very nice. I have a question for you that I actually posted in the other thread where you put up photos of your 240 and new 270. Here's the question:
"What is it like using the 240 vs 270? I've always used shorter knives, around 180-210, and wonder about the length of a 270 compared to its use as a maybe all-around knife. I have a Yuki 240 Gyuto that I really like but am still getting used to its size."
Well, I put the Kanehiro today through a full day of prep and dinner service where I did about 150 covers in 2 hours and I have to say it has certain advantages and disadvantages.
Advantages: Cuts very VERY well, has substantial blade weight to make clean draw cuts for proteins and the Aogami core is ridiculously aggressive.
Disadvantages: Having used the Kono 240, this isn't a laser per se. It has a bit of heft and weight-wise is about 2-3 times heavier than the kono. Someone please correct me if I am wrong here.
I didnt have issues working on the line with the bigger suji as I use a butcher's pouch at work, partially because I carve to order at the spit and grill station.
The clearest observation to me was that, I actually had knuckle clearance
on the bigger suji. On the smaller suji, you would fly through prep as manoeuvrability is one of its key traits. The kanehiro not so much. I find that 240 is a very good working size and unless you intend to be working with massive cuts of everything, a 240 is more than enough as a go-to/all-round/workhorse/general purpose knife for a home and/or pro kitchen. After having played around with these lengths, I actually find the shorter knives really fun to prep with as your hand is so accustomed to being wrapped around a bigger blade, the smaller knives just go flying the moment you touch them.
Lastly, if you intend to use a Gyuto/Suji combo, then go for the 270 suji. To me, there's no point (function-wise) to have a 240gyuto and a slicer of the same length- assuming both cut very well and you aren't purchasing a slicer simply because you wanna see 'glossy meat finish' on the cut side of the steak that you've just pulled of the grill.