We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Jun 18, 2012 3:19 pm
I've been using the Mioroshi Bocho for just about anything. It's an unusual knife that is thick, but has a nice grind and is incredibly sharp, but its a slicer, not a chopper. That being said, the 210mm gyuto would be more versatile. Personally, I prefer a larger gyuto, and love the 240mm and 270mm. In gyutos of that size, however, I have other knives I prefer. If I were going to buy a 240mm gyuto for home use I would buy the Richmond Laser, which I have, and I think it is an awesome knife. As for San Mai aogami super steel knives, I also prefer the Kanehiro gyutos, which are more reasonably priced than the Takedas. If you want a smaller knife in the Takedas line the funayuki, which is a smaller gyuto, would probably be your best hoice.
Tue Jun 19, 2012 1:20 am
I like the banno bunka. It has a cool shape and a nice tip with a little belly so it can do almost anything. Takeda says this is his number one selling knife to Japanese customers (mostly home cooks).
The Banno Bunka is on my wish list... Mark you need to add one of those to the site
Tue Jun 19, 2012 1:53 am
We have the banno bunka or were you looking for something else?http://www.chefknivestogo.com/tababu.html
Tue Jun 19, 2012 9:22 pm
Yeah requesting you add a wish list feature to your site.