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 Post subject: Stainless steel knife
PostPosted: Mon May 05, 2014 12:49 am 

Joined: Mon Mar 10, 2014 2:20 am
Posts: 90
looking for an all stainless steel 240mm gyuto.

narrowed it down to the following:

http://www.chefknivestogo.com/sata24wa.html

http://www.chefknivestogo.com/ko24wa.html

http://www.chefknivestogo.com/suinhowa24.html

http://www.chefknivestogo.com/kiswwadagy24.html

1. Are you right handed? right
2. What type of knife are you interested in (gyuto, nakiri etc..) gyuto
3. What size knife are you looking for? 240mm
4. Do you prefer carbon or stainless steel? stainless steel
5. Do you prefer a western handle or a Japanese handle? japanese handle
6. How much did you want to spend?
7. Do you know how to sharpen? no

home cook. will mostly use the knife for onions, garlic, tomatoes, celery, ginger and carrots. might also use it for raw boneless chicken, beef, pork and fish.

any other recommendations would be appreciated.

thanks in advance.


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 Post subject: Re: Stainless steel knife
PostPosted: Mon May 05, 2014 1:15 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 1264
Nice list, can't see a bad knife in the lot.

One pointer, at those prices, you will not enjoy those knives to their full potential without learning to sharpen. Like a high performance car, nice knives need more TLC than the family minivan to really shine. Consider pricing a few quality sharpening stones into your purchase.


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 Post subject: Re: Stainless steel knife
PostPosted: Mon May 05, 2014 1:59 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 625
Location: Raleigh, NC
Cedarhouse is entirely correct. At this level, sharpening has to be a concern.

Your price ranges are wildly disparate, so I'm assuming there's little concern for more than performance. To this end, you might consider tougher or semi stainless steels. If you do not want to sharpen, purpose made steel like HAP40 will in general stand up better to long use spaced with intermittent professional sharpening. Semi stainless steel, on the other hand, will not rust nearly as quickly as carbon but can take an edge far more easily than stainless. Semi stainless would include the fabled Konosuke HD line, which has the same geometry as the HH, but is an even more exceptional material. It will patina, but with the basest care one should spend on such expensive equipment will never rust. Not going to knock the HH steel, though. It's excellent, just not as excellent.

Once you start into this price range, the appreciable details are sometimes minor and difficult to spot, so please be very exacting in your search.


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 Post subject: Re: Stainless steel knife
PostPosted: Mon May 05, 2014 2:00 am 

Joined: Mon Mar 10, 2014 2:20 am
Posts: 90
id like to get this as a starter but its out of stock right now.

http://www.chefknivestogo.com/knshcoset.html


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 Post subject: Re: Stainless steel knife
PostPosted: Mon May 05, 2014 2:05 am 

Joined: Sun Jul 29, 2012 1:36 pm
Posts: 198
Location: NY, NY; New Haven, CT
I've been looking at these exact knives (and others) myself recently. I already own a 240 HD Funayuki-Gyuto and have not used the others.

I agree with cedarhouse about sharpening, even though he has so many gyutos that he probably never has to sharpen them. :) (That was a joke, Cedar!)

One thing I'd mention off the cuff is that is sounds like you might like a little more spine stability given your list of ingredients. The Kikuichi, while thin, has a reputation for having a nice, strong spine feel. It also has a reputation for especially good edge retention, which might help as you learn to sharpen. :)

These knives also come in rather different lengths. Konos run short, close to 230. Some of the others run long. This is a significant point for a home cook—often, the 230-250 range is where people begin to run out of space, and small differences can feel "big" on the board. They also have different heights, so you may want to consider if you'd prefer a taller blade or a shorter one—this may vary even more with some, since some are handmade and others are more standardized.

I think these knives all have exceptional, thin grinds. That said, some are thinner than others at the edge, and thicker than others at the machi and spine. This is another point to consider.

For me, the greatest challenge in deciding between these blades are the differences in profile. It is difficult to know – without trying them at home – how the profile and balance of the knife will feel in the hand. People who have more experience with these knives can offer more advice in these regards, if you tell them exactly what you want. Otherwise, just asking which one is "better" may just lead to personal preferences. For example, I've already hinted that I prefer a shorter height and flatter profile; I also want a nice, triangular tip, because I like to de-stem foods with the tip of my gyuto; furthermore, I use a pinch grip, and want a balance that is slightly blade-heavy to complement my grip. While these knives are all relatively similar in "type," they actually have remarkably different characteristics as far as these attributes are concerned. This is where I'd put my energy in trying to decide between them. I hope this helps you. These are all fantastic options, so the choice at this point really should be about what will work best for you, and not which one is "better" in reputation. Happy shopping!



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~Joe
Ownership experience: Konosuke, Masamoto, Tojiro, Wusthof, Henckels, etc.
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 Post subject: Re: Stainless steel knife
PostPosted: Mon May 05, 2014 2:19 am 

Joined: Mon Mar 10, 2014 2:20 am
Posts: 90
looking at some stones and came up with these.

http://www.chefknivestogo.com/beston500.html

http://www.chefknivestogo.com/bester1000.html

http://www.chefknivestogo.com/shpro50.html


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 Post subject: Re: Stainless steel knife
PostPosted: Mon May 05, 2014 2:34 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 625
Location: Raleigh, NC
Beston->Bester->Shapton Pro 5k looks fine to me. For some high volume advice, a big recent threads I've seen relating to full stone progressions is right here. I've read through it a few times and it's chock full of advice, mostly good.


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 Post subject: Re: Stainless steel knife
PostPosted: Mon May 05, 2014 2:53 am 

Joined: Thu Apr 03, 2014 12:52 am
Posts: 89
Consider also the other Takayuki G3 (non-Damascus) - I have been eying this one myself...

http://www.chefknivestogo.com/satagiwa24.html


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 Post subject: Re: Stainless steel knife
PostPosted: Mon May 05, 2014 2:53 am 

Joined: Wed Jan 15, 2014 9:40 pm
Posts: 239
as far as your knife choices go.. one in that group is above the others... the sakai in gin 3 is hand made and is said to have some of the best grinds you will find... its been on my wish list for a long time...
as far as stones go, I love me some shapton pros...


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 Post subject: Re: Stainless steel knife
PostPosted: Mon May 05, 2014 3:19 am 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 1943
I saw in another post that Stevo has a Teruyasu 240 Gyuto, so as much as I like the Takayuki Ginsan Wa, it's too similar IMO to the Teruyasu. The Kono and Suisin represent the most different experience from the Teruyasu IMO, followed by the Kikuichi.


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