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Fri Jun 08, 2012 5:24 pm
I've been looking through forums recently to find a good workhorse gyuto and usuba to use on various tasks in a high volume kitchen, but haven't determined what I need. I need knives that hold an extremely sharp edge for a long time. As far as gyuto's I've heard good things about the Blazen, Hiromoto AS, Devin Thomas's knives, Kikuichi, Konosuke, as well as Mark's knives (Laser, Remedy, Addict). I think I need a gyuto with weight to it that can be used for back and forward slicing, as well as chopping. Regarding usubas, Konosuke and Masamoto seem to stand out, but the superiority of the lines seem to be arguable. Can anyone tell me what they think about these lines, and which one's they think would be best suited for me?
Fri Jun 08, 2012 6:13 pm
Are you right handed?
Do you know how to sharpen?
Do you want stainless or carbon?
What kind of price did you want to pay for the gyuto?
Are you more inclined for a wa or yo handle (western or japanese handle)
Fri Jun 08, 2012 6:23 pm
I'm right handed. I know how to sharpen. I like both stainless and carbon. Price isn't an issue. I like both wa and yo handles.
Fri Jun 08, 2012 6:45 pm
Try this Takayuki Ginsan Wa-Gyuto. It's a fantastic knife and often overlooked.http://www.chefknivestogo.com/satagiwa24.html
For a good Usuba I really like the Konosuke:http://www.chefknivestogo.com/konosuke6.html