It is currently Sat Oct 01, 2016 6:19 am

All times are UTC - 6 hours



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 1 [ 3 posts ] 
Author Message
 Post subject: Which knife to use for proteins
PostPosted: Mon Nov 17, 2014 6:45 pm 

Joined: Fri Sep 05, 2014 7:38 am
Posts: 191
Location: S. Louisiana
I was looking at getting a 240 mm suji to use for slicing and butterflying chicken breasts and pork chops. I saw a video on the site for a Moritaka Yanagiba and Chef Jason was cutting sushi rice. Isn't a suji and yanagiba intended mainly as a slicer? With that said, for those that work in a professional kitchen and for the home chef, would it be best to use a slicer or a gyuto? I want to be able to use the entire blade to make one pass to butterfly a chicken breast and not have to use a sawing motion to make a complete pass.
I have a 210mm gyuto but the blade is not quite long enough so kind of looking for a 240 or even a 270.



_________________
Hiro AS 210mm Gyuto
Murata Funayukis
Tanaka Nakiri
Offline
 Profile  
 
 Post subject: Re: Which knife to use for proteins
PostPosted: Mon Nov 17, 2014 10:30 pm 

Joined: Sat Mar 01, 2014 1:15 am
Posts: 2944
Location: Raleigh, NC
For thinner proteins like chicken breasts and many pork cuts, a gyuto does just fine. The lack of height on a slicer allows it to be drawn through protein with minimal drag on the sides of the knife; on a chicken breast the lack of height negates this. I use slicers for other things, anyway, but a gyuto should be fine through anything up to an small-ish pork loin.


Offline
 Profile  
 
 Post subject: Re: Which knife to use for proteins
PostPosted: Tue Nov 18, 2014 5:37 am 

Joined: Fri Sep 05, 2014 7:38 am
Posts: 191
Location: S. Louisiana
Thanks for the reply Lepus.



_________________
Hiro AS 210mm Gyuto
Murata Funayukis
Tanaka Nakiri
Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 1 [ 3 posts ] 

All times are UTC - 6 hours


Who is online

Users browsing this forum: No registered users and 5 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred