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 Post subject: Misono UX10 or Takeda Gyuto?
PostPosted: Wed Sep 12, 2012 4:30 pm 
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Dear Sirs,

this is Paolo Stasi writing from Italy, but I come to US several time a year so I do have a US address.

I'm interested in buying a knife, in particular I'm focused on a Japanese.
At the moment I'd go with one of these:
- Takeda Gyuto AS 240mm
- Takeda Gyuto AS 210mm
- Misono Gyuto UX10 240mm
- Misono Gyuto UX10 210mm

I'm a food lover, not a pro, but I want very reliable knife for all day food preparations (cutting vegetables, meat, fish).
Do you have any other knives to reccomend?
Do you think is better for me a 210 mm or a 240 mm? I'm not bad with my old knive (traditional european stile 18cm).

What about the stone to sharp it?

Are the knives coming in a safe box? I have to put them in my luggage when going back to Italy.


Best regards

Paolo



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 Post subject: Re: Misono UX10 or Takeda Gyuto?
PostPosted: Wed Sep 12, 2012 4:31 pm 
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Cao Paolo,

I would get the Takeda. His gyutos are great and really fun to use.

I would recommend a stone like this to sharpen it:
http://www.chefknivestogo.com/imtwosi1kst.html

The knife comes in a box and it should be ok to take with you. It has good packaging for a flight.



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 Post subject: Re: Misono UX10 or Takeda Gyuto?
PostPosted: Sat Nov 03, 2012 12:33 pm 
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Location: USA... mostly.
PAOLO <> Could you be comparing more dissimilar knives.?!

Stainless : Carbon

Western : Wa

Standard height : Extremely tall



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 Post subject: Re: Misono UX10 or Takeda Gyuto?
PostPosted: Sat Nov 03, 2012 7:54 pm 

Joined: Thu Jun 28, 2012 11:33 pm
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Lol Melampus I thought the same thing. These are polar opposites of knives very little in common if anything. That said I would go with one of the Takedas with less height to the blade if I had a choice.


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 Post subject: Re: Misono UX10 or Takeda Gyuto?
PostPosted: Sat Nov 03, 2012 8:44 pm 
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I use my Nakiri the most...because i chop mostly vegetables. My #2 blue steel Nakiri seems to rust within seconds if i use it on red meat(i'm not sure what it was clad with), so i'm kinda steering towards resistant knives on red meat, at least.

For all day food prep:

http://www.chefknivestogo.com/toshsa16.html
http://www.chefknivestogo.com/todp21wa.html
http://www.chefknivestogo.com/todppakn90.html

Great knives/functions...and your still at less than one Takeda. Takeda is very nice, i admit, i like them...but do you want to look at it, or use it. ;)

With the DP/VG10 knives, probably the Arashiyama 1000 grit stone.



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 Post subject: Re: Misono UX10 or Takeda Gyuto?
PostPosted: Mon Nov 05, 2012 2:52 pm 
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Yeah, you couldn't hardly pick two knives further apart on the spectrum. :)

The Takeda wins in my book, hands down. But knowing what you're looking for in a knife would help.

Carbon, stainless
Western handled or Japanese wa style

You mention an 18cm knife you use know....a 24cm Takeda is going to seem like a giant knife in comparison. Maybe go to the 21cm version.



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