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Request for Two Knife Recommendations

Thu Oct 24, 2013 4:48 pm

Hi,

I am a regular customer of CKTG and I'd appreciate any knife recommendations for these two different purposes:

Basics:
Right-handed
Sharpen my own knives w/ stones
Most used knives: a Henckels prof. S 8" Chef's knife, a Shun gyuto

Recommendation #1:
-I'm looking for a Gyuto that I can use every day at my job as a caterer.
-Must be able to stand up to commercial kitchen use, prep of veg and some meats. Blade can't be too fragile.
-Preferably a Wa-Gyuto, but not necessary
-210mm or 240mm
-Probably a stainless finish for easy maintenance, but would definitely consider other finishes


Recommendation #2:
-I'm looking for a Gyuto for a beginner, amateur cook. Something with a Western handle.
-Stainless steel
-210mm
-A metal that is of fairly high quality that can hold an edge well.
-It must be very affordable, since I may be purchasing 4-6 of these at a time.
-These knives will be hand sharpened with stones.
*I was leaning towards the Victorinox Fibrox 8" Chef's Knife because it is a very good knife for the money, but I would love it if anyone can give me any alternatives.


Thanks very much for any suggestions.

Re: Request for Two Knife Recommendations

Thu Oct 24, 2013 5:37 pm

Recommendation #1:
Very versatile and semi-stainless - http://www.chefknivestogo.com/kohd240gynew.html
Stainless clad over AS carbon, great edge holding - http://www.chefknivestogo.com/rikoaosu24gy.html
Both of those come in 210mm also.

Recommendation #2:
Good entry level stainless knives - http://www.chefknivestogo.com/fufkmgy21.html
- http://www.chefknivestogo.com/tojiro-dp-f-8081.html

Re: Request for Two Knife Recommendations

Thu Oct 24, 2013 6:53 pm

Oh Jeff, I hate to shoot you down friend, but I'm going to. :mrgreen: :mrgreen: :mrgreen:

I would recommend against a Kono HD for your 1st choice as it is not known for being a "strong" blade. Granted, if you are careful you should never have any issues, but when someone makes "strength" a requirement the Kono HD is not exactly the first thing that comes to mind. Otherwise, it's an incredible blade and to me represents one of the best production gyutos out there. The same argument holds true for the Kohetsu.

For your 1st choice, a strong blade that is full stainless would be a Masamoto VG series: http://www.chefknivestogo.com/mavgsekn.html (granted these don't have wa-handles). That's probably the strongest blade I would recommend. Still takes a nice edge and it's a great workhorse.

For a knife with a carbon core and stainless cladding I'd recommend the Hiromoto AS http://www.chefknivestogo.com/hiasasustkn.html (without the thinning of course for increased strength). The steel in this knife is reactive but is much harder than most anything you are going to find in the carbon world. It takes and holds an incredible edge. You will be well rewarded for just a little bit of extra maintenance. This steel will be considered a little bit fragile due to its hardness though, and again this is a western and not a wa-handle.

For a full carbon wa-handled blade, the Tanaka Sekiso Damascus if excellent: http://www.chefknivestogo.com/tanakadamascus.html It has an excellent grind and wa-handle while not being too thin behind the edge.

For your second choice: If the Victorinox fits your fancy, then by all means you should probably get them. There aren't any cheaper blades on the website to be honest, and for your needs they will probably suffice. If you wanted to spend a little bit more and get something nice I would go with a Tojiro DP 210 gyuto. Hands down one of the best bang-for-the-buck knives out there, and absolutely great for people just getting into the world of high-performance knives. http://www.chefknivestogo.com/tojiro-dp-f-8081.html

Re: Request for Two Knife Recommendations

Thu Oct 24, 2013 7:18 pm

I wish I had my voodoo steel HAP40 Kohetsus. They would be perfect for option #1.

I agree with the Tojiro DPs for the noobs. They're the perfect intro knife for young pros. You could get the victorinox/forschners but they're boring and won't excite them at all. Better to spend a little more and get them something that they will enjoy picking up and that will take and hold a good edge.

Re: Request for Two Knife Recommendations

Thu Oct 24, 2013 7:26 pm

Knife Fanatic wrote:Oh Jeff, I hate to shoot you down friend, but I'm going to. :mrgreen: :mrgreen: :mrgreen:
Shoot away dude, you've been doing this a lot longer than I have! :ugeek: :D

Re: Request for Two Knife Recommendations

Fri Oct 25, 2013 5:38 am

"I agree with the Tojiro DPs for the noobs."

I'm a noob and I agree. The DP was my gateway drug.

Re: Request for Two Knife Recommendations

Fri Oct 25, 2013 8:28 am

In my experience the Kono HD is plenty strong for daily commercial use, as the OP described. It's one of those rare lasers that can handle thick skinned squash with no worry. I do have a thick spined backup gyuto for cutting through lobsters and such.

Re: Request for Two Knife Recommendations

Fri Oct 25, 2013 9:41 am

As a #1 you may consider as well the Hiromoto G3, excellent steel, finely grained, easy sharpening, good retention. Have the 270mm, a solid performer.
As for the Victorinox, love them in general, but not their chef's with its fat belly. Better have the Fujiwara FKM as an introduction to better knives.

Re: Request for Two Knife Recommendations

Fri Oct 25, 2013 1:56 pm

I'm curious before I'd recommend:

Both of your current knives have more belly and the one knife you mention in the budget recommendation has more belly too.

Are you after a more Western profile (i.e. lots of belly) or are you after more of the gyuto shape?

Re: Request for Two Knife Recommendations

Fri Oct 25, 2013 3:36 pm

MDA <> I agree, per se, with MANO, in that, "In my experience the Kono HD is plenty strong for daily commercial use, as the OP described. It's one of those rare lasers that can handle thick skinned squash with no worry." (though I disagree with "no worry"), but as KnifeFanatic already covered, "I would recommend against a Kono HD for your 1st choice as it is not known for being a "strong" blade. Granted, if you are careful you should never have any issues, but when someone makes "strength" a requirement the Kono HD is not exactly the first thing that comes to mind. Otherwise, it's an incredible blade and to me represents one of the best production gyutos out there. The same argument holds true for the Kohetsu."

I also think considering some softer steel like a Takayuki <--link or a Tamahagane <--link might be appropriate for your first recommendation request as you seem to recognize your environment creates abuse. The VG is great, but Yo-handled.

For your second recommendation, the Tojiro is appropriate, as is the Artifex <--link.
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