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Mon Dec 30, 2013 9:40 am
I’m interested in buying a 210 Gyuto knife. I’m considering 3 and would like some feedback to help me make my choice. The 3 are:
1. Tanaka ginsan series 210 mm gyuto
2. Richmond artifex 210 AEB-l 210 mm gyuto
3. Kajihara Karouchi 210 mm gyuto
I know that the 3 are different. Any input you can give me will be appreciated.
Mon Dec 30, 2013 9:41 am
This depends on you more than the knives.
Are you a pro or home cook?
Do you prefer stainless?
Do you prefer a Western or Japanese handle?
What's your price range?
The most interesting one to me is the Kajihara. The most durable work horse type of the three is definitely my Artifex.
Fri Jan 03, 2014 10:26 pm
Just my 5 cents,
There are a lot more choices closer to $200 dollars then $100.
Tanaka ginsan is not as polished as other Tanakas,
I am not crazy about the handle of Richmond 210 AEB-l, but then it is only $75.
Kajihara is probably not what a beginner is looking for, because it could be reactive.
What is not on your list in a $100 range….but probably should be, is Kaneshige Wa Gyoto for exactly $100.
Sat Jan 04, 2014 3:33 pm
"What is not on your list in a $100 range….but probably should be, is Kaneshige Wa Gyoto for exactly $100."
Or the Goko Damascus...when/if it is back in stock http://www.chefknivestogo.com/goko.html
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