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What gyuto should I get?

Mon Oct 28, 2013 6:41 pm

What type of knife do you recommend you have so many
I would like a Japanese knife I prefer stainless and I would like to be 150 in price

I plan on buying the edge pro kit 4 and adding some of the more interesting stones later on.

Here are the answers to your questions:
8 " to 10 " size gyuto
Stainless
I have a victorinox forschner plastic handle knife I like the handle on it
Not sure the difference between Japanese or western.
I looked at few of your videos they sliced through onions like butter that's what I want I assume you have a bunch that will fit that bill

Re: What gyuto should I get?

Mon Oct 28, 2013 6:53 pm

There are a few that come to mind. All of these are good western handled 240 stainless gyutos in your general price range:

http://www.chefknivestogo.com/masamoto-chef-knife.html

http://www.chefknivestogo.com/sataha24chkn.html

http://www.chefknivestogo.com/todpchkn24.html

Re: What gyuto should I get?

Mon Oct 28, 2013 7:20 pm

JOHN DOE <> The Suisin INOX <--link come to mind, as well. http://www.chefknivestogo.com/suisingyuto1.html

Re: What gyuto should I get?

Mon Oct 28, 2013 7:56 pm

A Japanese handle would be like on this knife:

http://www.chefknivestogo.com/satadagy240.html

Which would come close to fitting your criteria....over budget a bit though.

Re: What gyuto should I get?

Mon Oct 28, 2013 9:59 pm

I think you need a "Dragon" http://www.chefknivestogo.com/misono4.html
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