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Suggestions for a Workhorse

Mon Apr 15, 2013 2:45 am

He there, I'm am a Chef at restaurant in Lexington, Ky. I had a Shun classic 8" knife, which was my first nice knife I'd ever bough, that I just sold to another chef I work with. I'm looking for a knife that's going to be my workhorse knife, meaning i will be using it 50 hours a week consistently. I really want a knife that's AS or blue steel clad in stainless, meaning a little less effort in care. The knife I was looking at was the Kanehiro 210mm Gyoto, and it's at the top of my budget. Are there any other knifes in that price range that would be better for what I want to do with it? I don't know a lot about sharpening but I'm willing to learn, so suggestions on stones would be cool too.


Kanehiro 210mm Gyoto:

Re: Suggestions for a Workhorse

Mon Apr 15, 2013 3:54 am

CB360 <> There are others, but the Kanehiro is just awesome. I have 3. Choils/spines are a bit rough, but some sanding & you're good.

I have... I don't even know how many, but a lot of knives.. the Kanehiros take the best edge out of all of them. Really awesome AS.

Richmond http://www.chefknivestogo.com/rilaaosu.html

Tetsuhiro http://www.chefknivestogo.com/newknives.html
Hiromoto http://www.chefknivestogo.com/hiasasustkn.html

Re: Suggestions for a Workhorse

Mon Apr 15, 2013 3:56 am

I second the Kanehiro's edge taking, and great construction. The AS 240 I tried was one heck of a knife, really. Not much out there beats them. ;)

Re: Suggestions for a Workhorse

Mon Apr 15, 2013 5:09 am

For beginning to sharpen, this is a good place to start. http://www.chefknivestogo.com/3pcstoneset.html

Re: Suggestions for a Workhorse

Mon Apr 15, 2013 3:39 pm

CB360 <> I guess the Koishi is at the same price point, as well, but I haven't used her to comment. Shaun just did a review on the 270...


And it is really hard to beat, the value and functionality of the set that Jeff links to...
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