It is currently Sun Oct 26, 2014 4:44 am



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 1 [ 8 posts ] 
Author Message
 Post subject: Can you recommend a Gyuto for us?
PostPosted: Mon Aug 26, 2013 3:42 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
> Hi Erik,
>
> Please answer the questions you did not answer and I'll give you my best recommendations that fit your needs.
>
> 1. Are you right handed?
> 2. What type of knife are you interested in (gyuto, nakiri etc..) Gyuto
> 3. What size knife are you looking for?
> 4. Do you prefer carbon or stainless steel? Stainless
> 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?


1. Yes I am but my girlfriend is left handed
2. A gyuto
3. A 240 or 270 can't decide
4. Stainless for now
5. does not matter but probably western
6. no more than 300
7. No but am willing to learn



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: Can you recommend a Gyuto for us?
PostPosted: Mon Aug 26, 2013 3:48 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
Hi Erik,

Ok, get a 240. Unless you are in a pro kitchen I don't see the need for a big knife like a 270.

The Masamoto is a good one. http://www.chefknivestogo.com/masamoto-chef-knife.html

I like the Kikuichi TKC better but it's semi-stainless and is out of stock for another week: http://www.chefknivestogo.com/ic24gy.html

I own the Maruyoshi 240 and it's a good knife with excellent grinds: http://www.chefknivestogo.com/hachkn9.html

Any of these knives will impress.



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: Can you recommend a Gyuto for us?
PostPosted: Mon Aug 26, 2013 4:16 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
Is the Masamoto a 50/50 grind that will allow us both to use the knife?



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: Can you recommend a Gyuto for us?
PostPosted: Mon Aug 26, 2013 4:17 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
The masamoto has an asymmetric edge and it will not be a problem for both of you to use or for you to sharpen once you learn. There is a longer answer to this question but my fingers hurt from typing all morning. Trust me...



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: Can you recommend a Gyuto for us?
PostPosted: Mon Aug 26, 2013 5:47 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
when will the kikuichi be back in stock?



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: Can you recommend a Gyuto for us?
PostPosted: Mon Aug 26, 2013 5:48 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
1 week I hope.



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: Can you recommend a Gyuto for us?
PostPosted: Mon Aug 26, 2013 6:04 pm 
User avatar

Joined: Thu Nov 22, 2012 4:17 am
Posts: 4251
Definitely worth waiting for.



_________________
Those who say it can't be done are always passed by those doing it.
Offline
 Profile  
 
 Post subject: Re: Can you recommend a Gyuto for us?
PostPosted: Mon Aug 26, 2013 6:23 pm 
Forum Moderator
User avatar

Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2823
Yeah, the TKC is a much better knife IMHO.

As to asymmetry....it rarely has a detrimental effect to the opposite hand cutter. Most people wouldn't even know unless you told them. Some make too big of a deal of this aspect IMHO. Now, on a 90/10 knife or something that asymmetrical.....it would. On 60/40, or so, knives....it's not nearly as noticeable.



_________________
Adam

Image
http://marrknives.com
http://facebook.com/marrknives
Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 1 [ 8 posts ] 


Who is online

Users browsing this forum: No registered users and 2 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred