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 Post subject: looking for a knife
PostPosted: Wed Jul 30, 2014 8:34 am 

Joined: Wed Nov 06, 2013 7:52 pm
Posts: 1
1. Are you right handed?-Right
2. What type of knife are you interested in (gyuto, nakiri etc..)-Gyuto
3. What size knife are you looking for?-270
4. Do you prefer carbon or stainless steel?-Carbon that doesn't rust so easily but can do a really go stainless
5. Do you prefer a western handle or a Japanese handle?-either or
6. How much did you want to spend? not more than 500
7. Do you know how to sharpen? yes

I do want something light that ican use to cut rolls and also cut fish


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 Post subject: Re: looking for a knife
PostPosted: Wed Jul 30, 2014 1:00 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1396
I'd recommend the Masakage Shimo http://www.chefknivestogo.com/mash270gy.html, but the iron cladding is pretty reactive. The line runs on the lighter and longer side. The grinds on this blacksmith's knives are awesome. Owned this knife in a smaller format and it was a tremendous athlete. It wasn't quite as thin/slick as a laser, but can handle pretty much every task very, very smoothly. Though again, the cladding is reactive and will take some time to settle down. Alternatively, you could force a patina and not worry about it at all.



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 Post subject: Re: looking for a knife
PostPosted: Wed Jul 30, 2014 1:05 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2414
Based on the information you provided:

Kohetsu AS 270 Gyuto: http://www.chefknivestogo.com/koaosu27gy.html
Richmond Laser AEB-L 270 Gyuto: http://www.chefknivestogo.com/rila27gy.html
Hiromoto AS 270 Gyuto: http://www.chefknivestogo.com/hi27chkn.html


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 Post subject: Re: looking for a knife
PostPosted: Wed Jul 30, 2014 7:25 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1863
Out of stock at the moment but this screams for a Konosuke: http://www.chefknivestogo.com/kohd27wa.html.

HD steel is semi-stainless so it splits the difference, thin, light, awesome.


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 Post subject: Re: looking for a knife
PostPosted: Wed Jul 30, 2014 7:54 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4297
cedarhouse wrote:Out of stock at the moment but this screams for a Konosuke: http://www.chefknivestogo.com/kohd27wa.html.

HD steel is semi-stainless so it splits the difference, thin, light, awesome.


+1 --> Absolutely Cedar, that knife was my first thought!



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 Post subject: Re: looking for a knife
PostPosted: Wed Jul 30, 2014 8:07 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1224
Location: Raleigh, NC
I agree, Konosuke HD2. The request is pretty much a word for word description of that knife.


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 Post subject: Re: looking for a knife
PostPosted: Wed Jul 30, 2014 8:26 pm 
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Joined: Wed Jan 22, 2014 10:12 pm
Posts: 179
Location: Maui, Hawaii
I might have the wrong idea but is the op looking to use this for sushi?
If so...why would one use a gyoto?
The Kono is certainly thin enough but would a sujuhiki be a better choice.
I have used my HD gyoto for these tasks but now that I have my Kono Fujiyama suji it's no competition.
So what about the Kono HD suji?


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 Post subject: Re: looking for a knife
PostPosted: Wed Jul 30, 2014 8:36 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4297
mauichef wrote:I might have the wrong idea but is the op looking to use this for sushi?
If so...why would one use a gyoto?.....

"2. What type of knife are you interested in (gyuto, nakiri etc..)-Gyuto"
"I do want something light that i can use to cut rolls and also cut fish", no mention of sushi. Appears he's looking for a light weight all around knife.



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 Post subject: Re: looking for a knife
PostPosted: Wed Jul 30, 2014 8:45 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2414
Perhaps MCastillo can provide more details on exactly how he will use this knife. Who knows, a Suji might be a better option - hard to tell at this point.


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 Post subject: Re: looking for a knife
PostPosted: Wed Jul 30, 2014 9:31 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1224
Location: Raleigh, NC
I also assume it was sushi rolls, not bread rolls.


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