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Re: yet another gyoto/chef post

Wed Mar 05, 2014 5:56 pm

Pro kitchen, the chef told me to keep it simple stupid and avoid hollow edges and crazy bevel gimmicks. I really like the sab profile recommendation and the price is hard to ignore. I guess my question is if I spend double will I see double. Thank you all for the time, this is really helpful.

Re: yet another gyoto/chef post

Wed Mar 05, 2014 6:56 pm

Well, it is subjective. But bang for your buck, the Richmond line is hard to beat, and that AEB-L Sab is a whole lot of knife for the $

Re: yet another gyoto/chef post

Wed Mar 05, 2014 8:26 pm

Decided to get the carbon sab artifex. My thought process being I now have a good ss knife and a good carbon knife, so when I decide to get a great knife I'll have an easier time choosing which steel. Thank you all for the time, looking forward to the knife.

Re: yet another gyoto/chef post

Wed Mar 05, 2014 8:34 pm

Let us know how you like it!

Re: yet another gyoto/chef post

Wed Mar 05, 2014 8:44 pm

Nice. Please report back and let us know. That knife in AEB-L has a mysterious way of ended up in my cart every time I visit the site. Go figure.

Re: yet another gyoto/chef post

Thu Mar 06, 2014 2:47 am

socalboo wrote:Sorry, Dan, didn't mean to say the TKC was or wasn't engraved. I was thinking more of a comparison against Mac Pro and Masamoto. I think it is just one of the those things that sets the TKC and Maruyoshi apart from the MP and Masa. Plus, that chrysanthemum is uber-cool.



Oh, Haha. Got ya. My bad.

Re: yet another gyoto/chef post

Thu Mar 06, 2014 3:18 am

The carbon Sab Artifex is a fairly new knife around here for all of us so we would love to hear back about your thoughts on the knife!

Re: yet another gyoto/chef post

Thu Mar 06, 2014 3:58 am

Jeff B wrote:The carbon Sab Artifex is a fairly new knife around here for all of us so we would love to hear back about your thoughts on the knife!



+1
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