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 Post subject: Looking for everyday workhorse knife.
PostPosted: Sun Dec 02, 2012 7:57 pm 
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Location: Madison Wisconsin
I was thinking about the grand chef - haven't heard much about those knives. For a serious home-cook - do you recommend the Moritaka kiritsuke or the ks 250? I want something with a flatter convex grind that won't stick to potatoes - I cut them regularly. Do you have any other recommendations? I was also looking at Kanehiro 240 gyuto and your own carbon Ultimatum - although those both seem a bit heavy at 7 oz. and the Kanehiro is a bit expensive.

Basically i'm looking for an everyday workhorse that can take some abuse - but isn't too heavy. I would prefer carbon steel and a convex grind, but hear good things about swedish steel. I know the grand chef is more of a laser, but if it has a good grind I'm interested. Currently i use a MAC Pro 210mm and it has a very flat grind that sticks to food like crazy and it can be frustrating. Otherwise i like the knife other than it's a bit small. Hence why I'm looking at 240mm. Can you provide a recommendation for around the $200-$300 range? Moritaka is in the lead currently with the KS and Kiritsuke being the 2 I'm most interested in, but wondering what your preference would be.

Let me know, thanks!



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 Post subject: Re: Looking for everyday workhorse knife.
PostPosted: Sun Dec 02, 2012 8:05 pm 
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Hi Steve,

The Moritaka KS is a good knife. It sharpens up and holds it's edge well. It's rough compared to the Kono you just tried so don't expect nice rounded edges, polished blades etc but It's a good knife for people that want to use a good piece of steel with good heat treatment.

The Takayuki grand chef is a tall gyuto vs the short Moritaka KS and it's more sticky than the Moritaka but a good knife in my opinion. I love AEB-L and it's a pleasure to sharpen that knife and I like tall knives in general.



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 Post subject: Re: Looking for everyday workhorse knife.
PostPosted: Sun Dec 02, 2012 8:36 pm 
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Thanks Mark. Would you say that thinner knives as a general rule, are stickier by nature? My guess is the thinner the knife, the less they can do with the grind because there is less material. I also like taller knives, do you know of a good tall-ish wa-gyuto that has a good un-sticky grind for easy potato prep? I'm open to any and all suggestions.
Thanks again.



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 Post subject: Re: Looking for everyday workhorse knife.
PostPosted: Sun Dec 02, 2012 8:38 pm 
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That's generally correct. The thinner they are the less convexing they can provide.

Wedging and sticking often are often inversely related but tallented knife makers can balance these to minimize sticking but still have it fall through food. It's tricky.



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 Post subject: Re: Looking for everyday workhorse knife.
PostPosted: Mon Dec 03, 2012 5:17 pm 
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Thanks Mark.

I was looking at the Konosuke Fujiwara line - they look like they might have the grind I'm looking for with perfect height, and still light weight. The white #2 is what I am looking at.

Do you know how they handle sticky foods like potatoes? I couldn't find a thread on them where they talk about stiction or wedging in particular. Thanks as always for your comments.



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 Post subject: Re: Looking for everyday workhorse knife.
PostPosted: Mon Dec 03, 2012 5:19 pm 
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Yes they have nice convex grinds on them and they're not overly sticky.

Here's another one that you could check this one out:
http://www.chefknivestogo.com/satagiwa24.html



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 Post subject: Re: Looking for everyday workhorse knife.
PostPosted: Tue Dec 04, 2012 4:09 pm 
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Can you tell me about the differences between the Konosukes?

Is white #1 worth the extra money?
How does white steel compare to the ginsan steel of the Sakai Takayuki?
There is also the Kanehiro blue #2 clad knife
I need help narrowing it down.



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 Post subject: Re: Looking for everyday workhorse knife.
PostPosted: Tue Dec 04, 2012 4:13 pm 
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White #1 is generally considered to be a little better knife steel than White #2 but the differences are slight. Lots of my customers love white #1.

Ginsan is a really good stainless steel. Little harder to sharpen than White #1. Little better edge holding properties but again I'm splitting hairs. The main benefit is stainless.

Kanehiros are nice too. They are hand made in a small shop and have a more rough, elemental finish like the Takeda but without the black stuff on them. They're convexed pretty well. If you are getting a good firtst gyuto I would go for the Kono White #1 over the Kanehiro.



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 Post subject: Re: Looking for everyday workhorse knife.
PostPosted: Tue Dec 04, 2012 4:18 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
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The Tanaka Damascus Sekiso's are convexed nicely, too :)


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 Post subject: Re: Looking for everyday workhorse knife.
PostPosted: Tue Dec 04, 2012 10:42 pm 

Joined: Tue Dec 04, 2012 10:41 pm
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Thanks all for the info!


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