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 Post subject: Which gyuto should I buy?
PostPosted: Thu Mar 21, 2013 3:07 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Dear CKTG,



I am looking for a Gyoto knife in 210-240 mm. I already have a kurouchi-type petty in blue#2; all other knives are Globals. The blue#2 is nice and sharp but I’m not so enthusiastic on the rust issue. Or just to lame to dry my knife in time, I guess.

Anyway: I have narrowed my search to the Richmond Artifex M390, Artifex extra tall 240 in AEB-L, Hiromoto AS 210/240, Tanaka Damascus 210/240, Tetsuhiro 210.

I do sharpen myself on Nawira super stones (800/5000) and a Belgium blue stone. And the occasional 3m sandpaper in 340 grit when needed.


I am a home cook and the gyoto and petty are my main knives. Which would you recommend?

Kind regards,

Vranc



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 Post subject: Re: Which gyuto should I buy?
PostPosted: Thu Mar 21, 2013 9:19 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
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Wow, you've picked a wide variety of options.

Of them, the Tanaka is my favorite.....but:

The Tanaka is full carbon, the Tetsuhiro and Hiromoto's are stainless clad carbon core, and the two Artifex's are both stainless.

But, the two Artifex's are about as polar opposite stainless steels as you can get. :)

If you're okay with a full carbon, wa handle...get the Tanaka...you won't be unhappy. But, the others all have something to bring to the party too.



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 Post subject: Re: Which gyuto should I buy?
PostPosted: Thu Mar 21, 2013 11:58 pm 
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It sounds like you would prefer stainless. If that's the case the Artifex M390 would be my choice.



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 Post subject: Re: Which gyuto should I buy?
PostPosted: Fri Mar 22, 2013 10:09 am 

Joined: Thu Mar 21, 2013 3:37 pm
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Thank you Jeff, Adam. Yesterday's words from my girlfriend: How is it possible that such an expensive knife rusts?

I think I will go for stainless... (whimp :) )

How about sharpening the M390? Is it doable for a relative newby like me on Super stones? If so, I think I will order the M390.


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 Post subject: Re: Which gyuto should I buy?
PostPosted: Fri Mar 22, 2013 1:28 pm 
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It's not the easiest steel in the world to sharpen. It's very abrasion resistant....but kitchen knives are thin, so it's not a huge issue.

All steel rusts if given the correct environment. :)



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