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 Post subject: Looking for gyoto workhorse in a profession kitchen
PostPosted: Fri Oct 18, 2013 2:16 pm 

Joined: Fri Oct 18, 2013 1:57 pm
Posts: 2
I'm looking for a 270 gyoto to replace my 8" shun classic chefs knife. Its been my primary for almost 3 years now. My only complaint is the size. Just a little small for some prep tasks. The list,
1 right handed
2 gyoto
3 270
4 not sure on if i do have a preference of steel
5 I do prefer a Japanese handle
6 Preferably less then 250.
7 Yes i do know how to sharpen.

I've been looking at the tojiro gyoto 270, masamoto gyoto 270, and the kohestu 270. I would like any and all feedback thoughts and suggestions. We cooks don't live lavish lives and replacing your primary tool at work is a big decision/investment. Thanks so much in advance.
Steve


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 Post subject: Re: Looking for gyoto workhorse in a profession kitchen
PostPosted: Fri Oct 18, 2013 2:32 pm 
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Kohetsu is not what I would consider a work horse knife....it's a laser through and through. Great knife....but a work horse it not be.

Of the other two, which Masamoto are we talking about?

Another good option would be the Tanaka:

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



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 Post subject: Re: Looking for gyoto workhorse in a profession kitchen
PostPosted: Fri Oct 18, 2013 2:37 pm 

Joined: Fri Oct 18, 2013 1:57 pm
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Thanks, this is the masamoto i referred to.
http://www.chefknivestogo.com/machkn27.html


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 Post subject: Re: Looking for gyoto workhorse in a profession kitchen
PostPosted: Fri Oct 18, 2013 2:40 pm 
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So of the Masamoto and Tojiro....I'd pick the Masamoto. I like the steel better.

If a laser will suffice, I'd get the Kohetsu over those two....but I like thin knives.

If a workhorse is needed, and you like the looks of the Tanaka, I'd take it over the other two.



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 Post subject: Re: Looking for gyoto workhorse in a profession kitchen
PostPosted: Fri Oct 18, 2013 3:29 pm 
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Looking at your requirements and price point I vote Kohetsu: http://www.chefknivestogo.com/koaosu27gy.html

The steel exceeds the other two. AS is a pleasure to use and to sharpen if you can handle the edge discoloring.



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 Post subject: Re: Looking for gyoto workhorse in a profession kitchen
PostPosted: Fri Oct 18, 2013 4:45 pm 
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The 240mm Kohetsu is a bit heftier feeling than the 210mm Kohetsu and has an awesome grind. I didn't weight it compared to my Tanaka Sekiso, but they both have custom handles on them now and are heavier. I think the blades themselves are fairly close weight wise? I will try to get some measurements.


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 Post subject: Re: Looking for gyoto workhorse in a profession kitchen
PostPosted: Sat Oct 19, 2013 5:10 am 

Joined: Sun Oct 13, 2013 9:37 pm
Posts: 249
It sounds like the Shun Classic 8" has served you very well. If I were you, I would definitely stick with Shun. I have tried to lure some co-workers to making the transition from Shun/German to Japanese knives, and they just didn't like the overall feel. I myself went through a few knives to find which one fits me best. I have made the transition and I am loving my Hiros, but every once in a while I'll grab a co-workers Shun and remember why I enjoyed them for so many years.

I would say, definitely hit up WilliamsSonoma. $200 for 10" Shun Kaji made from SG2 steel. BEAUTIFUL TOOL! Based on your familiarity with Shun knives, you will not regret it. I have only handled these in-store and WOW.


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 Post subject: Re: Looking for gyoto workhorse in a profession kitchen
PostPosted: Sat Oct 19, 2013 1:58 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1719
240mm Masamoto Carbon is listed on in the closeout bin.

http://www.chefknivestogo.com/mahccast24gy1.html

Don't know your comfort level with carbon or how firm your preference for 270mm length is, but just for consideration...


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 Post subject: Re: Looking for gyoto workhorse in a profession kitchen
PostPosted: Sat Oct 19, 2013 4:12 pm 

Joined: Wed Dec 12, 2012 6:58 pm
Posts: 64
If you are looking for a true workhorse take a look of this knife

http://www.japanesenaturalstones.com/yo ... m-gyuto-1/


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 Post subject: Re: Looking for gyoto workhorse in a profession kitchen
PostPosted: Sat Oct 19, 2013 5:29 pm 
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STEPHEN <> I would strongly consider investigating the Grand Chef Takayuki <--link.

In utter transparency, I have not used said knife yet, but I have used AEB-L & it is generally a joy to sharpen. It's a near carbon-like performer on the rocks. I feel the Grand Chef is appropriate for you due to a few more factors. This is a lighter knife that will allow all day prep w/o fatiguing your forearm. It's quite thin which has it's own merit in regards to perceived sharpness as well as "cutability". It is heat treated a bit softer than most JK's which is going to allow you to abuse the edge a bit more than typical w/o the microchipping you would likely encounter on a harder steel in an abusive environment. I should preface that w/a sharpening suggestion of keeping your edge at a solid 15 degrees a side as I feel it could be an effective way of keeping a solidly performing edge that still won't easily roll in the softer steel. It will also be a better candidate for traditional steeling to refresh your edge as the malleability of the softer steel is more forgiving to this treatment on-the-fly in the kitchen. It is perfectly in budget @$200, and I am confident it will serve you very well.

Additionally, you prefer a wa-handle, but the Masamoto VG you reference is Yo. It is also a heavier knife; not a bad thing, but a consideration when you're using your knife, a 270, six 12-hour shifts a week.

VOVAS <> Your $650 recommendation is $400 over a $250 budget. Not even a remote consideration though it was impressive to had found a menu description capturing the catch phrase "workhorse".



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