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 Post subject: Pro line cooks wants a gyuto.
PostPosted: Mon Aug 04, 2014 1:33 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
What size knife? (240mm gyuto)
Price range? ($150-$250)
Carbon or Stainless (wants to try carbon)
Western or Wa handle? (wa)
For pro use.
Has tried sharpening on stones or wants to learn.
Wants something that is not chippy.



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 Post subject: Re: Pro line cooks wants a gyuto.
PostPosted: Mon Aug 04, 2014 2:05 pm 

Joined: Tue Jan 21, 2014 6:56 pm
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http://www.chefknivestogo.com/moritakagyuto.html

Moritaki KS 250. AO Super steel. Holds an edge and keeps on ticking. Decent knife geometry.


I would also put my stamp on the Richmond AO Laser. I have an AEB-L version and I can use it for darn near anything in my pro kitchen but love AO Super.


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 Post subject: Re: Pro line cooks wants a gyuto.
PostPosted: Mon Aug 04, 2014 2:32 pm 
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I think for a first foray into reactive steel in a pro environment a stainless clad knife would be a good choice. As far as not wanting something "chippy", these knives in general have much harder steel and thinner edges than softer Euro steel or cheap stamped knives common in a pro kitchen. The edges will be more susceptible to chipping w/o technique appropriate to their high performance nature.

That said, Shirogami (White paper) or Aogami (Blue paper) core steels in the 60-62 HRC range will generally be less brittle than higher hardness steels like Aogami Super in the 63-65 HRC range. AS will generally exhibit superior edge retention.

Knives that might be good candidates:

Anryu Hammered Blue #2 240 Gyuto: http://www.chefknivestogo.com/kaanasgy24.html
Kohetsu AS 240 Gyuto: http://www.chefknivestogo.com/rikoaosu24gy.html
Richmond AS Laser 240 Gyuto: http://www.chefknivestogo.com/rilaaosu24gy3.html


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 Post subject: Re: Pro line cooks wants a gyuto.
PostPosted: Mon Aug 04, 2014 4:04 pm 

Joined: Thu May 24, 2012 6:20 am
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I like Steve's list. I can vouch for the Anryu and Kohetsu. The Anryu is the better knife but the Kohetsu is probably the better value for the money. The Goko white #1 could also work here but it is somewhat less refined than either of the other two.


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 Post subject: Re: Pro line cooks wants a gyuto.
PostPosted: Mon Aug 04, 2014 4:11 pm 
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Posts: 4601
52100 is a great carbon and this is a great buy. Richmond Addict 52100 With D Handle: http://www.chefknivestogo.com/riad52widha.html
An excellent "all arounder" in blue steel. Tanaka Damascus Gyuto 240mm: http://www.chefknivestogo.com/tanakagyuto1.html



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 Post subject: Re: Pro line cooks wants a gyuto.
PostPosted: Mon Aug 04, 2014 8:43 pm 
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Location: Madison Wisconsin
I like the Kohetsu AS 240 gyuto for him. We've had almost no chip issues with this AS knife due to the heat treatment which is excellent. It's also stainless clad and the edge is nicely done but not too crazy thin. I think this knife would rock for him.



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