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K Williams
03-29-2013, 08:29 PM
What is the best blade shape for all around use in the kitchen? What length do you prefer? Thanks.

SpikeC
03-29-2013, 08:38 PM
Pointy, about so long........

MikeHL
03-29-2013, 08:42 PM
Sugimoto #7 cleaver if your a cleaver man, its short enough for cramped kitchens, has a very nice taper as well. As well as has the weight behind the blade for some crazy chopping action.

For gyoto's I'm really liking the Masamoto KS series, not as much as the sugi tho, not yet :P

wenus2
03-29-2013, 08:43 PM
:)
The gyuto is generally considered the "all arounder" but many prefer a sujihiki. (I like somewhere between)
Anything from 210-270 are the popular lengths, 240 being most common around here.
It's all personal preference though.

What are you thinking you want?
What are you doing with it?

rdpx
03-29-2013, 08:44 PM
Hi K - welcome to KKF.

The answer to your question is probably a Gyuto, which is a japanese version of your standard chef's knife.

As for length, 240mm is a good size. I have a 210mm which I am pretty happy with, though occasionally wish it were a little longer.

R

cclin
03-29-2013, 08:46 PM
Blade Shape?? do you mean type of Japanese knife? "gyuto"!! 240mm for home cook & 270mm for pro kitchen worker....in Japan, most popular all-around knife is santoku.....

cclin
03-29-2013, 09:07 PM
if you asked "Best All-Around knife", I'll said Chinese cleaver!! but, Chinese cleaver is not Japanese knife......

K Williams
03-29-2013, 09:13 PM
I was thinking something similar to a French chef's knife or maybe santoku shape. It will be used for vegetables, fish, and chicken.

K Williams
03-29-2013, 09:15 PM
Pointy, about so long........

So my Randall #14 would work? SMH...

Marko Tsourkan
03-29-2013, 09:15 PM
Shigefusa profile then. It has enough curve for rocking, while flat area and height could double as santoku.

K Williams
03-29-2013, 09:25 PM
Thanks for all the replies. Looks like it will be a gyuto for now since I already have an old Spyderco santoku(but will probably add a nice new santoku in the future).

Lefty
03-29-2013, 09:30 PM
240 gyuto is the standar answer, though everyone's preferences are different. As for which gyuto profile...again, it depends on your knuckle clearance/grip, cutting style and even where you like the tip, based on height of the counter relative to you elbow (seriously). Right now, I'd say my favourite profile is a Sabatier (KS), or Misono Dragon. Pierre Rodrigue's midtech has a great narrow-ish profile, with a very useable tip. You kinda have to try them out and see what works best, really.

cclin
03-29-2013, 09:36 PM
I was thinking something similar to a French chef's knife or maybe santoku shape. It will be used for vegetables, fish, and chicken.

you may want to consider a 240mm tall gyuto with low tip!!

Marko Tsourkan
03-29-2013, 09:43 PM
Low tip doesn't lend well to rocking

cclin
03-29-2013, 10:00 PM
Low tip doesn't lend well to rocking
true.....but K Williams wants santoku shape & rocking isn't good for the edge, IMO. low tip gyuto still does rocking just not as well.....

Lefty
03-29-2013, 10:05 PM
Watanabe might fit the bill.

The Anti-Chrysler
03-29-2013, 10:11 PM
May as well ask what the best kind of car is......

Lefty
03-29-2013, 10:12 PM
Yugo?

The Anti-Chrysler
03-29-2013, 10:34 PM
Just like with knives, there's an ass for every seat!:D

Chef Doom
03-29-2013, 11:29 PM
About such and such round and this or so tall. Doesn't lean too much 2 liter style, but not exactly classic coke bottle. Wait, was this question about knives?

DeepCSweede
03-30-2013, 12:31 AM
If the knife's a rocking don't come a knocking!

Not sure how that helps in this situation, but I stand by it after Knyfeknerd's debate rolls over into other formats.

The Anti-Chrysler
03-30-2013, 03:01 AM
If the knife's a rocking don't come a knocking!


...and keep yer fingers out of the way!

Stumblinman
03-30-2013, 06:21 AM
Not sure about shape but I always think that if there's a fire in the house, you have to be able to carry her out otherwise she's too big..

K Williams
03-30-2013, 07:58 PM
Yugo?

LOL

stevenStefano
03-30-2013, 08:15 PM
270 gyuto for me. Hattori FH profile is perfect in my opinion, not a fan of super flat knives at all

jaybett
03-31-2013, 11:36 AM
Sugimoto #7 cleaver if your a cleaver man, its short enough for cramped kitchens, has a very nice taper as well. As well as has the weight behind the blade for some crazy chopping action.

For gyoto's I'm really liking the Masamoto KS series, not as much as the sugi tho, not yet :P

:goodpost:

Jay

K-Fed
03-31-2013, 05:56 PM
my misono dragon, and sabatiers are my favorites edge profile wise... Not too flat, not too much belly.:2cents:

franzb69
04-01-2013, 12:21 AM
Not too flat, not too much belly.

i prefer this as well.

Chef Doom
04-01-2013, 12:30 AM
I completely agree. I can't stand too flat or too much belly. The less belly the better.

Wait, are we still talking about knives????

WiscoNole
04-04-2013, 01:35 AM
240 gyuto hands down

augerpro
04-04-2013, 02:00 AM
Pointy, about so long........

LOL!!

keithsaltydog
04-06-2013, 10:03 PM
I completely agree. I can't stand too flat or too much belly. The less belly the better.

Wait, are we still talking about knives????

:rofl2:me too just a little belly is perfect