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 Post subject: A little help please?
PostPosted: Tue Apr 01, 2014 11:00 am 

Joined: Tue Apr 01, 2014 8:55 am
Posts: 21
Hello forum members,

I am a Chef looking for a new set of tools. My current knives(Mac Pros) are serving me well, but I have the itch to reload my kit after getting some use out of the knives my cooks have. I have been browsing for almost an hours, now I am here.

1. Are you right handed? Yes
2. What type of knife are you interested in? 240mm Gyuto, 270mm Sujihiki, 180(ish)mm Santoku, 150mm Flexible Petty, 90mm Paring
3. What size knife are you looking for? Look up^
4. Do you prefer carbon or stainless steel? Anything but full-carbon
5. Do you prefer a western handle or a Japanese handle? Yo for Gyuto & Wa or for the rest
6. How much did you want to spend? $600-$700
7. Do you know how to sharpen? Yes

What is also important to me:
- Edge retention
- Ease of sharpening
- Gyuto must be 200g-240g / close to 50/50 balance at the pinch
- No damascus or kurouchi cladding
- Not a fan of heavy convex grinds
- I have beaters, so I'm not looking for anything thick

...and just to make it more fun & challenging for you guys:
- No two knives from the same line

Would love to hear recommendations!

Thanks in advance.


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 Post subject: Re: A little help please?
PostPosted: Tue Apr 01, 2014 1:17 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2778
Gyuto:

http://www.chefknivestogo.com/rikoaosu24gy.html

http://www.chefknivestogo.com/rilaaosu24gy1.html

http://www.chefknivestogo.com/kohdwa24.html

With my choice going to the HD2 from Konosuke.....though that could change at the drop of a hat as they're all fantastic knives.

The western handled suji actually screws me as CKTG has far more Wa handled versions to choose from. That said:

http://www.chefknivestogo.com/fufkmsu27.html

Decent enough suji.

If Wa handled suji's can join the party:

http://www.chefknivestogo.com/rila27suae.html

Running total about $510.00

For the Santoku:

http://www.chefknivestogo.com/todpsakn17.html

I don't put much into the santoku, so I would opt for more money spent on the first two.

$580 running total.

I'm going to go over....dang it. :)

Paring knife:

http://www.chefknivestogo.com/kepakn31.html

Still my favorite paring knife.

Can't help much with the flexible petty though......don't know of one.



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 Post subject: Re: A little help please?
PostPosted: Tue Apr 01, 2014 1:29 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2273
240 Western Gyuto - Kikuichi Performance TKC: http://www.chefknivestogo.com/ic24gy.html.

Santokus - Kohetsu AS 180: http://www.chefknivestogo.com/koaosusa18.html

270 Suji - Konosuke HH 270: http://www.chefknivestogo.com/kowa271.html

90 Paring - Shun Classic 3.5": http://www.chefknivestogo.com/kepakn31.html (Yeah, it's Damascus clad, but a great petty nonetheless)
Tojiro DP 90 Paring: http://www.chefknivestogo.com/todppakn90.html
(Note: Mark has a variety of true Wa 90mm paring knives on order)

Not sure on the flexible Petty. The Shun Premier 6.5" Utility: http://www.chefknivestogo.com/shprutkn6.html is pretty flexible at the tip 1/3, but it's Damascus clad.

The Richmond AEB-L Laser might have some flex (never held one): http://www.chefknivestogo.com/rila15pe.html


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 Post subject: Re: A little help please?
PostPosted: Tue Apr 01, 2014 1:30 pm 
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Adam - he said Western for Gyuto - Wa for the rest. This should make things easier. TKC, TKC, TKC!


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 Post subject: Re: A little help please?
PostPosted: Tue Apr 01, 2014 2:15 pm 
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OMG.....I had that backwards.....damn it.

Yes, TKC all the way for the gyuto.



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 Post subject: Re: A little help please?
PostPosted: Tue Apr 01, 2014 2:27 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1624
"OMG.....I had that backwards.....damn it."

I read it the way you did....DOH!

Agree with Steve:

Gytuo" TKC

The remainder: you would be remiss if you did not consider, in pretty much any combo the Konosuke HD (the HH would save a few $), Richmond Laser AS (carbon core, stainless clad), and the Kohetsu AS (carbon core, stainless clad). The Konos are one of the gold standards and everyone should try one. The Richmond Lasers are a bit beefier but excellent performers. The Kohetsu are the most inexpensive way I can think of the get into Aogami Super steel (an excellent carbon steel) but the knives are anything but cheap.


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 Post subject: Re: A little help please?
PostPosted: Tue Apr 01, 2014 3:40 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1064
Location: Raleigh, NC
No two from the same line? Oh, you're going to fit in here.


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 Post subject: Re: A little help please?
PostPosted: Tue Apr 01, 2014 5:35 pm 
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Lepus wrote:No two from the same line? Oh, you're going to fit in here.


Hahaha....I had the same thought when I read that bit.



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 Post subject: Re: A little help please?
PostPosted: Wed Apr 02, 2014 12:33 am 

Joined: Thu Jun 21, 2012 1:51 am
Posts: 158
Location: Austin tX
Gyuto option
http://www.chefknivestogo.com/rahagy24ae.html


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 Post subject: Re: A little help please?
PostPosted: Wed Apr 02, 2014 5:45 am 

Joined: Tue Apr 01, 2014 8:55 am
Posts: 21
Hello again,

Correction to my first post: 240mm Sujihiki (must have flex for small to medium fish fabrication)

Thanks for the insight & recommendations you all have given me. I have done a little bit more research on the knives and brands mentioned above to further justify purchases. Some of these knives are out of stock at the moment, but I am willing to wait. Definitely want to try a Konosuke of some sort, they seem like the standout company here based on my research, just as CEDARHOUSE alluded to.

ADAM - Thank you for the recommendations. I have always found the santoku quite useful, especially in the cramp quarters of our prep area, while giving me good knuckle clearance. Since I really must get my hands on a Konosuke though, I will opt for a 210mm gyuto instead.

STEVEG - Do you know what line of knives will be getting the 90mm? I actually like the handle and balance on the Shun paring knife, but I dislike Damascus that much not to own one. Also, the 150mm petty needs to have some flex for deboning chicken hindquarters, and soft enough to avoid micro-chipping as much as possible. Maybe the Masamoto VG?

Here is what I have so far:
240mm Gyuto - Kikuichi TKC (out of stock)
240mm Sujihiki - Leaning towards a Suisin Western
210mm Gyuto - Konosuke HD or HH (both out of stock)
150mm Petty - Leaning towards a Masamoto VG
90mm Paring - Undecided

I wonder how long is the wait is for these out of stock knives?
Any thoughts on the Suisin western and Masamoto VG steels?

Thanks again guys.


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