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 Post subject: 240mm gyuto for work.
PostPosted: Tue Feb 11, 2014 9:07 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7880
Location: Madison Wisconsin
I am a sushi chef and in need of a gyuto in 240cm. I've been using the Hiromoto AS and i really like the edge retention on Aogami Super knives. I want to get a Wa Gyuto for my next knife. What knife do you recommend? I am looking for these characteristics, Wa gyuto, good edge retention, and corrosion resistance if possible. But my main characteristics is edge retention. Thank you.



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 Post subject: Re: 240mm gyuto for work.
PostPosted: Tue Feb 11, 2014 9:08 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7880
Location: Madison Wisconsin
Hello,

I basically made this knife for you and guys in your situation. AS steel, stainless clad for easy care and great heat treat for excellent edge holding: http://www.chefknivestogo.com/rikoaosu24gy.html



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 Post subject: Re: 240mm gyuto for work.
PostPosted: Tue Feb 11, 2014 9:10 pm 
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Joined: Mon Dec 23, 2013 5:33 am
Posts: 105
Location: Metro Detroit
Get on that Kohetsu, they are great in a professional setting. I use my 270 as my prep knife and have even used it as a line knife a few times.



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Ex-cook, now Computer programming student.

Knife Experience:
150mm Hiromoto petty
9" New West Knife Works Chef's
270mm Kohetsu AS Gyuto
150mm Masakage Yuki Honesuki
8 and 10" Wusthof Classics
Crappy Mercer culinary school knives
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 Post subject: Re: 240mm gyuto for work.
PostPosted: Tue Feb 11, 2014 9:14 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4712
Kanehiro 240mm Wa-Gyuto: http://www.chefknivestogo.com/ka24wa.html

AS clad in stainless. Nice middle weight contender.



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 Post subject: Re: 240mm gyuto for work.
PostPosted: Tue Feb 11, 2014 10:34 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 2271
Home user, so take this for what it is worth.

I have really come to love the Kohetsu 240mm. Highly recommend.

My favorite knife right now though, is the Anryu Hammered (http://www.chefknivestogo.com/kaanasgy24.html). It is in Aogami #2 not AS, but I have found it to have pretty good edge retention.


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 Post subject: Re: 240mm gyuto for work.
PostPosted: Wed Feb 12, 2014 4:02 am 

Joined: Wed Jan 15, 2014 9:40 pm
Posts: 269
u wanna slice rolls with it? or use it for pre prep? some fish dissecting?
great all around worker - shiro kamo~


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 Post subject: Re: 240mm gyuto for work.
PostPosted: Wed Feb 12, 2014 4:23 am 
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Joined: Wed Sep 26, 2012 8:11 pm
Posts: 326
Location: NE
What other knives do you own? What knife combination will you be using with this? This will help in searching for the best fit for your needs.


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 Post subject: Re: 240mm gyuto for work.
PostPosted: Thu Feb 13, 2014 2:37 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
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The Kohetsu is a great choice. Really like those knives.



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 Post subject: Re: 240mm gyuto for work.
PostPosted: Thu Feb 13, 2014 6:25 pm 

Joined: Tue Oct 29, 2013 9:21 pm
Posts: 427
The kohetsu is a great prep knife. I use one. But there are a few issues. One is that the edge is quite thin, torquing harder ingredients will deform the knife a bit. It's not exactly a limp noodle knife, but it's not the stiffest either. Ease of sharpening is a big feature. A few strops on a 5k stone and it's good to go again.

Once you get to the quality steels, you don't simply bang em on a steel and use em. You'll need a nice strop or touch up stone. If you are primarily going to use the Kohetsu for doing nice thin slices of veggies and even light meats such as faux-be beef...I mean american Wagyu and some light boneless proteins the Kohetsu would probably knock your socks off.

At it's price point there isn't much under 200$ that can do what it does. Have fun. Let us know if you get it.


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