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 Post subject: 210 gyuto wated.
PostPosted: Thu May 16, 2013 8:22 pm 
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Location: Madison Wisconsin
Hi folks
I've been purchasing knives from you for the past 4 years. I've been chef for quite some time and when it comes to knives I still haven't found exactly what I'm looking for! My go to knife is the 210 fujiwara kanafusa stainless with dipples, great , cheap, fairly easy to sharpen, very thin. Biggest complaint, very shallow for a chef's knife. Been through a few 240's I save them for the fall and winter when I am tearing apart winter squash. Prefer 210's. My restaurant is fine dining vegetarian, all day i take apart vegetables don't have to worry about bones. A lot of small dicing and batons. What do you have that is deep, thin, 210, easy to maintain an edge, real high carbon that oxidizes like my Mizono Swedish steel 240 are too much a pain in my kitchen. What do you recommend! Other knives I use 160 Moritaka Sankotu, CCk thin cleaver ( which i could use almost all the time if it didn't give me the start of tendonitis, hand position not blade, can keep that thing razor sharp), 240 JCK vg10 for winter veg. Been through Yoshikane 240, Mizono 240, Artifex 210 ( great blade but the handle doesn't work for me), ect...

Being that I cannot try these things out prior to purchase, I'm asking you.

Many Thanks

Eric



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 Post subject: Re: 210 gyuto wated.
PostPosted: Thu May 16, 2013 8:54 pm 
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ERIC <> First, get ready for the barrage that's on the way from the Nakiri bandwagon. Just a head's up.

"We highly encourage our customers to ask product questions about knives here. To help you, we need a few questions answered so we can tailor a knife recommendation to your specific needs and requirements. When you ask about a knife please include as much as you can but at minimum answer these simple questions:

    1. Are you right handed?
    2. What type of knife are you interested in (gyuto, nakiri etc..)
    3. What size knife are you looking for?
    4. Do you prefer carbon or stainless steel?
    5. Do you prefer a western handle or a Japanese handle?
    6. How much did you want to spend?
    7. Do you know how to sharpen?"


I am not on the aforementioned bandwagon, but I do share your same requisite of tall 210's... when I use one. This is what I've found outside of the typical 42-44mm heights available on 210 gyutos.

This Tanaka is reactive. Not as much as your Misono Swedish, and if you force a patina on it - I think will be manageable for you. 48mm tall. http://www.chefknivestogo.com/tanakagyuto2.html

This Takeda is reactive, but it has a very fine kurouchi finish. It is crazy tall; it's really a 180mm Nakiri w/a 30mm pointed tip at the end. http://www.chefknivestogo.com/tagyas21.html

This Richmond is reactive, too, but it's clad in stainless so it's really a breeze to manage. Others are going to tell you it has muted feedback, and it does, but you don't want a mono-steel blade. 47mm tall. http://www.chefknivestogo.com/rilaaosu21gy.html

This Kanehiro is another san-mai. 47mm tall, as well. http://www.chefknivestogo.com/kawa21.html

This Teruyasu Fujiwara is yet another stainless clad san-mai, but a bit taller at 49mm. http://www.chefknivestogo.com/funa21gyocha.html

The Sakai Takyuki Grand Chef in Wa (no longer available at CKTG) is 48mm, as well, but the Yo is 45mm.



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 Post subject: Re: 210 gyuto wated.
PostPosted: Fri May 17, 2013 2:02 am 
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I would try a Kanehiro Aogami Super. http://www.chefknivestogo.com/kawa21.html

They tend to be on the taller side for gyutos, and are stainless clad. The finish should last as long as the knife, it is not the typical kurouchi. It has good thinness behind the edge while still maintaining good stiffness and strength. These are some of my favorite knives and I feel like they don't get enough exposure sometimes. Truly first rate blades.

Much easier to wield than your CCK, and still powerful enough to get anything done. These knives get crazy sharp and hold it very well.



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 Post subject: Re: 210 gyuto wated.
PostPosted: Fri May 17, 2013 1:13 pm 

Joined: Thu Apr 25, 2013 5:27 pm
Posts: 9
I think to Goko 210mm Gyuto is taller than normal as well (52mm)

http://www.chefknivestogo.com/gokogyuto210mm.html

This is White #1 (easy to sharpen) clad in stainless. Handmade, gets high recommendations from Mark and others.


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 Post subject: Re: 210 gyuto wated.
PostPosted: Fri May 17, 2013 1:18 pm 

Joined: Thu Apr 25, 2013 5:27 pm
Posts: 9
Video reviews of the Goko here (the 240mm size, but should apply to the 210 just the same)
http://www.chefknivestogo.com/gokogyuto240mm.html


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 Post subject: Re: 210 gyuto wated.
PostPosted: Fri May 17, 2013 2:36 pm 
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I like the choices for a Goko as well. There are some differences with the Goko and the Kanehiro:

Kanehiro will hold an edge much longer.
Goko has slightly better chopping power, easier to hone
Both are about the same thinness behind the edge.
Goko has a larger handle.
Kanerhiro has nicer fit and finish with a medium sized handle.
Goko will sharpen up faster.
I think weight should be close, but the Kanehiro is probably a little lighter.
Goko might be a little taller.

I'll try to get Mark to do a comparison when he gets back in town next week. Either knife (Goko or Kanehiro) will fit the bill IMO.
If I were in a pro kitchen I'd rather the Kanehiro personally, due to the increased durability and edge life of Aogami Super.



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Shaun Fernandez

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 Post subject: Re: 210 gyuto wated.
PostPosted: Fri May 17, 2013 4:01 pm 
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Budget is going to play a bid roll here....but:

The Goko would be a great knife, and it's tall.

As would the Takeda if the KU finish works. The Takeda's will probably be the tallest 210mm gyuto's you'll find short of a true custom one.



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