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Wed May 22, 2013 4:28 pm
I believe i emailed you about 3 years ago asking about some knives And you gave great feedback. Well its been a while and i still havent gotten a new one i just dont like making the wrong decision. To give you some back round on the use i will be putting it through i work about 70 hours a weeek in the kitchen with light to heavy prep daily. I have always used german knives but want to really invest probably prepared to spend around 300 dollars or so I have looked at a few knives and maybe you could suggest a few or let me know if im headed the right direction. I dont mind maintenance but i dont want to have to baby my knife day in and day out i barely sleep as it is
Nashiji 210 Gyuto
Really like the shape from the picture and the look.
Masakage Koishi gyuto 240mm
Same as above
Like the shape but seems alot higher then im used too
Fri May 24, 2013 7:31 am
Takeda has a short gyuto that we sell that might be right for you. He makes great knives. Also the Kanehiro offers a good solid workhorse knife that is clad in stainless steel making it a little easier to care for.
Fri May 24, 2013 7:53 am
As previously posted, I recommend a stainless-clad knife for you. You state you don't want to baby your knife... get a stainless-clad. Also, as you are in a pro setting, I would recommend a 240; the 210 is a bit limiting for you.http://www.chefknivestogo.com/ka24wa.htmlhttp://www.chefknivestogo.com/mayugy24.html
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