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 Post subject: Small gyuto
PostPosted: Fri Oct 04, 2013 5:49 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hi Mark,

I am looking for a 7” gyuto. I would like the Kikuichi Performance in that size buy I guess they don’t make it. Hopefully you can recommend one or two alternatives.

I was looking at the Maruyoshi HD-5 Santoku 7" Can you tell me the weight and spine thickness at the heel?

I was also looking at the Hiromoto Santoku 190 mm. However, I appreciate a good balance and feel which apparently this one is lacking.

I am also curious how accurate the dimensions & weight are on the Kikuichi Gold Elite Damascus Gyuto 240 mm The dimensions has listed at 6.6 oz and 2 mm at the heel. Is this correct? It seems pretty light for a 9.5” knife.

Thanks for your recommendations.

Richard



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 Post subject: Re: Small gyuto
PostPosted: Fri Oct 04, 2013 6:10 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2726
Without having one here to weigh.....6.6 ounces for a knife like that doesn't seem out of line.

If you want a 180mm gyuto, there aren't a ton of options:

http://www.chefknivestogo.com/nsearch.h ... 355&y=-139

Is a search results page for 180mm gyuto.

With some additional information...budget, stainless/carbon, any attributes you want, we could recommend a good one.

Otherwise, the Tojiro is a good budget knife:

http://www.chefknivestogo.com/todpchkn18.html

and the Takeda would be my go to knife:

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



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 Post subject: Re: Small gyuto
PostPosted: Fri Oct 04, 2013 7:10 pm 
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Location: Madison Wisconsin
I did specs on these and updated the pages.

Maruyoshi santoku:

weight 6.oz
thick at heel 2.95mm

Kikuichi:
weight 8.8oz
thickness at heel 2mm



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 Post subject: Re: Small gyuto
PostPosted: Fri Oct 04, 2013 9:12 pm 

Joined: Sat Aug 17, 2013 5:16 pm
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and the Takeda would be my go to knife:

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


Since this is a stainless clad I'm wondering if the core is carbon steel and if that leaves an after taste when slicing lemons, limes, other acid type fruits. ???

My understanding of an all carbon steel knife is that it would leave an iron taste on highly acidic foods. Please correct me if I'm wrong here . . . thanks . .


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 Post subject: Re: Small gyuto
PostPosted: Fri Oct 04, 2013 9:46 pm 
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Some all carbon knives have a very highly reactive cladding (iron or carbon steel) that can leave that iron taste and discolor things like onions.

Takeda's never did that for me, and with the new Takeda's being stainless clad I would worry about it even less. With only a very small exposed carbon core (Aogami Super in this case), you don't have to worry about just that carbon core doing that. AS itself is not typically (I've never seen it do it) going to do this, and with so little exposed the worry is essentially obsolete. :)

Hope that helped.

Welcome to the forum!



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 Post subject: Re: Small gyuto
PostPosted: Fri Oct 04, 2013 9:55 pm 

Joined: Sat Aug 17, 2013 5:16 pm
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Yes, leaving iron taste on my diced onions would not be good! Glad to hear this is is not an issue with the Takeda Aogami Super Steel.

Thanks


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