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 Post subject: Anryu Hammered vs other Gyutos + Nakiri.
PostPosted: Sun Nov 02, 2014 4:26 pm 

Joined: Fri Jun 06, 2014 11:21 am
Posts: 189
Location: Long Island, NY
So here's a visual example of one reason why I consider the Anryu such an excellent cutter.

[Got this idea as part of the Nakiri vs gyuto bakeoff I started and the wedge meal I did last weekend. still need to write those up.]

One sweet potato vs 7 knives.

From left to right: Artifex 210. Goko Damascus 240. Anryu hammered 240. Kikuichi Warikomi Damscus 210. Tanka Kurouchi Nakiri. Artifex 240.

I did a simple push cut and stopped as soon as I felt I'd need to start leaning into the cut with my weight.

Competition wasn't even close really. The Anryu cut straight through. Did this twice just to prove it wasn't a fluke.


Image

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 Post subject: Re: Anryu Hammered vs other Gyutos + Nakiri.
PostPosted: Sun Nov 02, 2014 8:58 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 2079
Interesting.

These tests are always too subjective to be conclusive to anyone else, but man can they be eye popping to do them yourself. You've got quite a string of experiments in the works ;)


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 Post subject: Re: Anryu Hammered vs other Gyutos + Nakiri.
PostPosted: Mon Nov 03, 2014 4:01 pm 

Joined: Sat Aug 09, 2014 3:13 pm
Posts: 84
Location: Sweden
Agree with cedarhouse on this.

Regarding this specific experiment, I've noticed similar behavior myself with some of my knifes - some sort of sticking. Often, a more hefty knife performs better in those circumstances. I guess it has to do with both thickness and grind/geometry. It would be interesting if you could compare all these knives in an onion dicing test. I usually find thinner knives with great grind to be better at onions than thicker knives with great grind. For example, my Shimo is much better than my Kato at onions.


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 Post subject: Re: Anryu Hammered vs other Gyutos + Nakiri.
PostPosted: Mon Nov 03, 2014 8:55 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4581
Different knives for different situations, that's why I own so many. That and I'm an addict! 8-)



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 Post subject: Re: Anryu Hammered vs other Gyutos + Nakiri.
PostPosted: Thu Nov 06, 2014 12:11 am 
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Joined: Wed Jan 22, 2014 12:42 am
Posts: 107
this is probably the best argument to get a anryu.


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 Post subject: Re: Anryu Hammered vs other Gyutos + Nakiri.
PostPosted: Thu Nov 06, 2014 3:36 am 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1574
Defaultanon wrote:this is probably the best argument to get a anryu.



Holy shit. little bit of pee dribble. either really funny or too many quaaludes tonight



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 Post subject: Re: Anryu Hammered vs other Gyutos + Nakiri.
PostPosted: Thu Nov 06, 2014 5:53 am 
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Joined: Wed Jan 22, 2014 12:42 am
Posts: 107
I wasn't even trying to be funny! It must come naturally. Although my spelling needs work...


Who was the worst performer?


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 Post subject: Re: Anryu Hammered vs other Gyutos + Nakiri.
PostPosted: Thu Nov 06, 2014 8:43 am 

Joined: Wed Mar 05, 2014 2:28 am
Posts: 283
This test intrigues me, but not as much as seeing the same test for numerous ingredients. Anryu wins the potato round; however, onions, carrots, celery and the like might wield different results. I might be alone on this, but I've never had a potato stick to my wusthof. Although it may not cut the best, it wins a one ingredient "something" argument against "better" knives.

In other words, I would really like to see where these tests go.


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 Post subject: Re: Anryu Hammered vs other Gyutos + Nakiri.
PostPosted: Thu Nov 06, 2014 12:03 pm 

Joined: Sun Dec 30, 2012 11:01 pm
Posts: 472
Location: ATL
I could get lost just staring at that sick handle. Me likey.


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 Post subject: Re: Anryu Hammered vs other Gyutos + Nakiri.
PostPosted: Thu Nov 06, 2014 3:21 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4581
jmcnelly85 wrote:This test intrigues me, but not as much as seeing the same test for numerous ingredients. Anryu wins the potato round; however, onions, carrots, celery and the like might wield different results. I might be alone on this, but I've never had a potato stick to my wusthof. Although it may not cut the best, it wins a one ingredient "something" argument against "better" knives.

In other words, I would really like to see where these tests go.

My wife finds it hard to understand why I need a knife for onions, one for carrots, one for celery, one for potatoes, one for beef, one for chicken, one for fish, one in case I forgot something else, one that's shiny, one that's not, one that's hammered, one that's black, one to have in case one gets broke, etc...etc... :D



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