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 Post subject: should I go wa?
PostPosted: Mon Jul 01, 2013 5:46 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Mr. Richmond, I recently purchased the Masahiro 210 carbon steel gyuto from you and I love it expect for one thing the length of the handle handle. I want to stay with carbon steel and 210mm. Should I switch to a traditional d shaped or octagon handle? Any advice from you would greatly appreciated. I love your website, and the products you have available.


~Ryan



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 Post subject: Re: should I go wa?
PostPosted: Mon Jul 01, 2013 5:48 pm 
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Location: Madison Wisconsin
It's personal preference. Wa handled knives are lighter so even if they're the same length it really makes a big difference in how they feel when you cut with them. Wa handled knives are balanced forward and once you get used to them most people like them a lot.



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 Post subject: Re: should I go wa?
PostPosted: Mon Jul 01, 2013 7:02 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
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II use and enjoy both. As Mark said, it's personal preference really. Wa handles are much lighter than a full tang westerns. They're also typically longer. So if you're just after a longer handle, yes, try one.



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 Post subject: Re: should I go wa?
PostPosted: Tue Jul 02, 2013 2:42 am 

Joined: Tue Jul 02, 2013 2:39 am
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Thanks for the info. Do you guys have any recommendations? Any advice would be welcome.


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 Post subject: Re: should I go wa?
PostPosted: Tue Jul 02, 2013 3:39 am 
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Budget?

Thick/thin?

Narrow/wide?

http://www.chefknivestogo.com/mayugy21.html


http://www.chefknivestogo.com/tanakagyuto2.html

Until we get some more input, there are a couple of good choices to start looking over.



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 Post subject: Re: should I go wa?
PostPosted: Tue Jul 02, 2013 7:02 am 

Joined: Tue Jul 02, 2013 2:39 am
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Since this would be my first wa I would like to spend as little as possible but I know you get what you pay for. Also being a chef money sometimes is tight. . I love a thin blade. Thanks for the help!


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 Post subject: Re: should I go wa?
PostPosted: Tue Jul 02, 2013 8:25 am 
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Location: USA... mostly.
RYAN <> Some ideas for you to investigate...

White #1 @$90: http://www.chefknivestogo.com/yawh1gy21.html

Blue #2 @$120: http://www.chefknivestogo.com/taku21wa.html

Blue #2 w/better F&F @$145: http://www.chefknivestogo.com/moao2gy21.html



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 Post subject: Re: should I go wa?
PostPosted: Tue Jul 02, 2013 2:45 pm 
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Although the Yamashin is a good value, I'd offer that the other two are definitely worth the extra money.



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 Post subject: Re: should I go wa?
PostPosted: Tue Jul 02, 2013 3:38 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
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Location: CT
Yeah, the handles on the Tanaka KU and Yamashin KU are very pedestrian. I have a 165mm Yamashin Funayuki and it cuts great, but the gyuto seems a bit fatter. The Tanaka KU 210mm gyuto is a little fat in the grind and will need some thinning to perform as it should. No experience with the Moritaka, but their handles are nice (customer sent me a few to use as handles when converted some knives to a Wa from a Western style handle).

Tanaka Sekiso 210mm gyuto is an awesome knife, phenomenal cutter and the handle is buffalo horn and ho wood and usually nicely done. This would be my choice for a 210mm, or a Richmond laser AS 210mm.


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 Post subject: Re: should I go wa?
PostPosted: Tue Jul 02, 2013 6:07 pm 
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Location: Madison Wisconsin
If you can move down in size, this knife just came in from Murata and it's arguably the best deal on the site in my opinion. The steel is excellent and the grinds on the knife are really good and the handle is awesome for a low priced knife like this:
http://www.chefknivestogo.com/murata.html

The Funayuki is a whole lot of knife for $90.00



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