We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Fri Oct 04, 2013 11:49 am
I am looking for a 7” gyuto. I would like the Kikuichi Performance in that size buy I guess they don’t make it. Hopefully you can recommend one or two alternatives.
I was looking at the Maruyoshi HD-5 Santoku 7" Can you tell me the weight and spine thickness at the heel?
I was also looking at the Hiromoto Santoku 190 mm. However, I appreciate a good balance and feel which apparently this one is lacking.
I am also curious how accurate the dimensions & weight are on the Kikuichi Gold Elite Damascus Gyuto 240 mm The dimensions has listed at 6.6 oz and 2 mm at the heel. Is this correct? It seems pretty light for a 9.5” knife.
Thanks for your recommendations.
Fri Oct 04, 2013 12:10 pm
Without having one here to weigh.....6.6 ounces for a knife like that doesn't seem out of line.
If you want a 180mm gyuto, there aren't a ton of options:http://www.chefknivestogo.com/nsearch.h ... 355&y=-139
Is a search results page for 180mm gyuto.
With some additional information...budget, stainless/carbon, any attributes you want, we could recommend a good one.
Otherwise, the Tojiro is a good budget knife:http://www.chefknivestogo.com/todpchkn18.html
and the Takeda would be my go to knife:http://www.chefknivestogo.com/tastclyasm.html
Fri Oct 04, 2013 1:10 pm
I did specs on these and updated the pages.
thick at heel 2.95mm
thickness at heel 2mm
Fri Oct 04, 2013 3:12 pm
Since this is a stainless clad I'm wondering if the core is carbon steel and if that leaves an after taste when slicing lemons, limes, other acid type fruits. ???
My understanding of an all carbon steel knife is that it would leave an iron taste on highly acidic foods. Please correct me if I'm wrong here . . . thanks . .
Fri Oct 04, 2013 3:46 pm
Some all carbon knives have a very highly reactive cladding (iron or carbon steel) that can leave that iron taste and discolor things like onions.
Takeda's never did that for me, and with the new Takeda's being stainless clad I would worry about it even less. With only a very small exposed carbon core (Aogami Super in this case), you don't have to worry about just that carbon core doing that. AS itself is not typically (I've never seen it do it) going to do this, and with so little exposed the worry is essentially obsolete.
Hope that helped.
Welcome to the forum!
Fri Oct 04, 2013 3:55 pm
Yes, leaving iron taste on my diced onions would not be good! Glad to hear this is is not an issue with the Takeda Aogami Super Steel.
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.