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Tue Jun 26, 2012 5:23 pm
I work on the line in a restaraunt full time. I have a handful of knives, but like most others, use my 240mm gyuto 75% of the time. I have been using a Tojiro DP for the past year, but would like to upgrade. I want a little better fit and finish, better steel, and a knife that will hold up in the trenches on a daily basis. I would like to stick with stainless or semi-stainless and I'm in the $200 dollar price range (recently married line cook budget). I have only used western handled knives and would like to stay that way for my workhorse knife, but would love any input on the transition to the wa handle. I have had my eye on a few, but would like some input from others who have used these other knives. Here are the candidates, let me know what you think and if I missed any:
Hiromoto AS 240mm gyuto
Masamoto VG 240mm gyuto
Kikuichi TKC 240mm gyuto
Konosuke HD or HH gyuto
Tue Jun 26, 2012 5:59 pm
As usual I will recommend the Kikuichi TKC.
Tue Jun 26, 2012 7:02 pm
These are all very close to one another with each one having better qualities than the other.
Hiromoto: Hardest steel, easiest to sharpen
Masamoto: I like this profile and has POM handles which won't shrink
Kikuichi and Kono HD: These are solid steel (not san mai) and I like grind, profile and balance of these
HH: Better steel than the Masamoto. I tend to favor this one in the Wa handle version over the others but we're splitting hairs between these. Love the steel. Nice and thin and light.
Tue Jun 26, 2012 7:30 pm
Thanks for the recs! Mark, it appears that they are all solid knives from your descriptions and it seems like I can't go wrong with any of them. I am leaning towards the hirmoto, kikuichi, or konosuke hh. However, it is probably going to come cown to which is the toughest for life everyday on the line? Are any of them more durable than the others? Thanks!
Tue Jun 26, 2012 8:12 pm
Narrow it down between the Masamoto and Kikuichi. I like the steel a little better on the TKC and the handle a little better on the Masamoto.
For those that are following along here are the 2 knvies.http://www.chefknivestogo.com/ic24gy.htmlhttp://www.chefknivestogo.com/masamoto-chef-knife.html
Wed Jun 27, 2012 12:53 am
Ok well I think I'm going to end up getting the Kikuichi TKC. After reading the reviews, watching the videos, and hearing from mark it seems like the best choice. I'm glad you added the forum, it helps having all of us knife nuts in the same place to get through these blade delimas!
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