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 Post subject: 240 Gyuto request.
PostPosted: Wed Jun 25, 2014 3:16 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7501
Location: Madison Wisconsin
1. Are you right handed? Yes
2. What type of knife are you interested in (gyuto, nakiri etc..) Gyuto
3. What size knife are you looking for? 240mm
4. Do you prefer carbon or stainless steel? Stainless
5. Do you prefer a western handle or a Japanese handle? Doesn't matter/ Japanese wa handle
6. How much did you want to spend? 200-400
7. Do you know how to sharpen? Uses a rod. Has stones that he uses for his woodworking tools.

Doesn't like Wusthof classics. Has Masahiro that he likes and Mac Pro which he likes. Has Glestain and is so so.



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Mark Richmond
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 Post subject: Re: 240 Gyuto request.
PostPosted: Wed Jun 25, 2014 3:35 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7501
Location: Madison Wisconsin
Hi Steve,

I'm just going to write down here what I told you on the phone. I'm sure you'll get some other guys that will chime in and give you some help.

HAP40 holds an edge really well and I think it will impress you with how well it performs vs what you've been using. That, and your slight preference for western handled knives makes this one a very good choice for you: http://www.chefknivestogo.com/kohagy24. ... 6rq7_ldVVI

The Kanehiro Ginsan or AS are really good knives as well. Ginsan is stainless and AS is Aogami Super and they're both clad in stainless steel. They have a nice finish on them: http://www.chefknivestogo.com/ka24wa.html#.U6rrmPldVVI

I didn't get to this one but it's a favorite of my customers because of it's laser like thin grinds and excellent semi stainless steel. The Konosuke HD is a great knife and I highly recommend it:
http://www.chefknivestogo.com/kohdwa24. ... 6rr4PldVVI

You mentioned the Misono UX 10 on the phone. I think you should pass on that one. It has better, thinner grinds than the knives you have but softish steel and I think you could do better.

You mentioned the Masamoto VG which I like better than the Misono. It's a good knife. Stainless, and western handle and it's been a popular knife on the site for many years. Steel is pretty good but I like the above knives better.

Phew!..... :)



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 Post subject: Re: 240 Gyuto request.
PostPosted: Wed Jun 25, 2014 3:40 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1154
So, stainless Wa with a flat edge profile at ~$300. Lot of good knives to choose from. I don't own any of these, but have similar preferences/ownership/sharpening background and was highly considering each one very recently:

Konosuke HD2, Mizuno Tanrenjo Hontanren Stainless and Kanehiro Ginsan. Lot of guys here can give you more insight into the knives and other suggestions as you talk about your preferences in a bit more detail.


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 Post subject: Re: 240 Gyuto request.
PostPosted: Fri Jun 27, 2014 5:52 am 
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Joined: Mon May 19, 2014 1:52 am
Posts: 355
Location: Philly
I probably go
http://www.chefknivestogo.com/kohagy24.html
unless you had heart on a wa handle.

maybe the
http://www.chefknivestogo.com/kohhstfugy24.html



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