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Shnaw
07-26-2011, 01:43 AM
I need a line knife replacement pretty badly. I was wondering if anyone had some experience with a suitable knife. Cladded or stainless, compact(santoku probably), tough... Basically able to take some abuse that comes with a busy Friday/Saturday service.

PierreRodrigue
07-26-2011, 01:45 AM
Hi Shnaw! Welcome! Someone will have options for you forsure.

TamanegiKin
07-26-2011, 01:59 AM
I've been using my yoshihiro skd nakiri lately.
If I needed something with a tip I'd rock a gesshin 210 petty/suji.
Both are stainless and compact enough to keep on the line.
Good luck on the search!

goodchef1
07-26-2011, 02:50 AM
I was going to push for the nakiri/usuba, but for line work, general purpose like the petty or santoku would be more practical. doesn't appear like you got alot of time one your hands so I would recommend sur la table, they have a great return policy and can get your knife to you in a few days.

Their Miyabi line is good, the MC series has very good edge retention and the vg-10's are also are good. Also PM Jon (JKI) to see his rec. on Gesshin line and how fast he can get one to you.

tweyland
07-26-2011, 02:51 AM
Welcome, Shnaw!

What station are you working? What would you be cutting? Protein w/o bones, protein with bones (like lamb rack), or just veg.

~Tad

stevenStefano
07-26-2011, 05:54 AM
I'd get a 210 petty. I got one a while ago and it pretty much replaced one of my gyutos, I only take 1 to work now rather than 2

MadMel
07-26-2011, 07:24 AM
I just ordered a Gesshin Ginga 210 suji for that purpose.. The other option that was suggested was the Suien VC 210 Gyuto.. Its carbon tho if I'm not mistaken.

jgraeff
07-26-2011, 09:07 AM
I have two line knives a santoku- misono 7" and a gesshin ginga 210mm petty. I would suggest the gesshin overall though, its very light and thin so it stays out of the way but is long enough to slice or chop. It also had pretty decent edge retention. Also if you need a knife quick jon at jki has great service recieved mine the next day! Also for the price you can't beat it imo.

Eamon Burke
07-26-2011, 04:39 PM
There's a questionnaire that will help us figure out your needs (http://www.kitchenknifeforums.com/showthread.php?2058-Which-knife-should-you-buy), it might help to fill that out.

Depending on many things(especially your budget and target foods), you could get a Tojiro DP, a Murray Carter Funayuki, etc etc. The options are almost endless.

kalaeb
07-26-2011, 04:52 PM
I have been a fan of old hickory knives for a long time...when I was cooking on the line that is what I used. Its not fancy, and they don't look cool, but they cut like a champ for hours on end, it's a take a licking and keep on ticking type of knife...the steel is a carbon 1095 and you can get a 7, 10, or 14 inch. All for under 15 bucks. It's the Chinese cleaver of American knives. (I will probably take alot of crap for saying this, but I really love these knives.)

99Limited
07-26-2011, 05:13 PM
Funny you should mention Old Hickory. I like all kinds of kitchen cutlery and last month I picked up 3 NOS Old Hickorys.

Shnaw
07-27-2011, 12:38 AM
Awesome guys, thanks for the help! And to tweyland, pretty much every station from GM to proteins so definitely in need of an all rounder. The 210 gesshin ginga sounds like a good option but I hadn't even considered yoshihiro... and god do I ever love SKD-11! Well now i'm down to two to decide between so thanks again for the help!

James
07-27-2011, 01:31 AM
Why has no one mentioned the A-type?

karloevaristo
07-27-2011, 02:02 PM
There's a questionnaire that will help us figure out your needs (http://www.kitchenknifeforums.com/showthread.php?2058-Which-knife-should-you-buy), it might help to fill that out.

Depending on many things(especially your budget and target foods), you could get a Tojiro DP, a Murray Carter Funayuki, etc etc. The options are almost endless.

+1 on the Carter Funayuki... very easy to sharpen, very good edge retention (if sharpened properly), carbon edge not very reactive.... overall very nice knife... 6.5 sun would be perfect...

NO ChoP!
07-28-2011, 01:34 AM
210 petty/ suji, for sure.... semi stainless; Kono HD, maybe.

karloevaristo
07-28-2011, 12:14 PM
210 petty/ suji, for sure.... semi stainless; Kono HD, maybe.

Question:

Why would you get a suji/petty rather than a 210 gyuto? And what are it's advantages?

stevenStefano
07-28-2011, 01:31 PM
210 pettys are great and I find them way more versatile than a 210 gyuto. They are super thin so are good for delicate slicing tasks and are long enough to slice many different things. They are also small enough that they are as precise as a petty, but again are more versatile because they are bigger. I use mine just as much as my gyuto

NO ChoP!
07-29-2011, 12:19 AM
I think as a prep knife, a gyuto is the way to go...240 or bigger, but as a line knife, you are usually working in a tight space, so size is usually crucial, and usually slicing is the the only action used during service; so as a dedicated "line knife", (slicing proteins, cheeses, veg, sandwiches, etc....) 210 suji just makes sense.

I think in another thread some of us may have convinced DT to make and dub a 210 suji as a dedicated "line knife"...could be cool...

chazmtb
07-29-2011, 12:15 PM
I always thought that a 210 suji/petty would be the most used knife, and probably the case for a line knife. For me, if I am not using a guyto for a specific task of prepping, my 150 petty is the most used knife. I only wished it was longer. So i went out and got a Hiromoto G3 stainless suji. I would love to get the 210 HD or the others that were mentioned, but I wanted a western/yo handle.

Seb
07-30-2011, 04:07 AM
Yo, what about an Aritsugu A 210mm suji then?

JBroida
07-30-2011, 04:13 AM
they have a wierd shape

so_sleepy
07-30-2011, 04:42 AM
Does anyone make a western-handled 210 petty/suji?

MadMel
07-30-2011, 05:12 AM
Does anyone make a western-handled 210 petty/suji?

I think Jon could get you one from his Gesshin Ginga line.. Or maybe a Kono too.. Check with him

Benuser
07-30-2011, 11:19 AM
Hiromoto TJ-100G3

stevenStefano
07-30-2011, 11:44 AM
Does anyone make a western-handled 210 petty/suji?

BluewayJapan had a 210 Tojiro DP petty but it went really quick. Perhaps email them? Keiichi, the guy who runs it is usually very helpful

Vertigo
07-30-2011, 01:51 PM
I just ordered a 210mm Gesshin Ginga suji-petty for this purpose. Got to the point I couldn't handle having a big ass 270 gyuto on the line anymore (too many dishwashers setting things on it when I call for product), needed something I can tuck away behind my board, out of harm's way.

Miles
07-30-2011, 01:58 PM
Nice choice!

MadMel
07-31-2011, 01:33 AM
I just ordered a 210mm Gesshin Ginga suji-petty for this purpose. Got to the point I couldn't handle having a big ass 270 gyuto on the line anymore (too many dishwashers setting things on it when I call for product), needed something I can tuck away behind my board, out of harm's way.

Same decision I made!!

spaceconvoy
07-31-2011, 09:21 AM
Tadatsuna also makes a 210mm western petty

Cadillac J
07-31-2011, 12:49 PM
I'm glad to see all the love for 210 pettys lately...I thought that spaceconvoy and I used to be the ones who saw value in them.

But after using my 210 Suisin regularly for six months, I'm really starting to think that a 240 suji with the perfect profile and yo-handle(can't believe I prefer a yo) would suit me better as my main knife at home--Gesshin Ginga I've been looking at you.

spaceconvoy
07-31-2011, 03:16 PM
I'm glad to see all the love for 210 pettys lately...I thought that spaceconvoy and I used to be the ones who saw value in them.

But after using my 210 Suisin regularly for six months, I'm really starting to think that a 240 suji with the perfect profile and yo-handle(can't believe I prefer a yo) would suit me better as my main knife at home--Gesshin Ginga I've been looking at you.

That's funny, I feel the same way. I just sold my 210mm wa-petty because I prefer a western handle. Larger petties with a typical 30mm heel height should give you barely enough knuckle clearance to chop (if you hold the knife with the tips of your fingers). But a wa-handle is much bigger and you can only chop with your hand off the board.

Lefty
08-01-2011, 06:21 PM
The issue with knuckle clearance is the primary reason I extended the choil area on my Carter when I rehandled it. I like a slightly beefier handle, but sometimes this can lead to problems in other areas. By extending the exposed tang a bit, I have given myself room for my fat, multiple times dislocated/sprained/broken fingers to go where they feel comfortable.
In a roundabout way, I'm suggesting that a wa handle with a long choil area and a machi might solve the problem for you guys. Just a thought.

Dubsy
08-01-2011, 10:49 PM
whenever im on the line i have two knives, a 270mm bread knife (tojiro ITK) and either a 240mm gyuto or a 270mm fillet/suji. i just keep them either on the top of the late shelves with spices or on the very back of the board against the coolers. i dont really see the need for a compact knife, whatever is comfortable to use. and anyway for slicing you want a longer knife. i really hate the different stroke marks in meat, its a pet peeve. ive been using my suji more, but the blades too thin and hurts my finger (the spine actualy cut me the first time i used it), and have been looking into the Misono UX10 suji. thats what id recommend as a line knife, long and thin.

MadMel
08-02-2011, 06:37 AM
whenever im on the line i have two knives, a 270mm bread knife (tojiro ITK) and either a 240mm gyuto or a 270mm fillet/suji. i just keep them either on the top of the late shelves with spices or on the very back of the board against the coolers. i dont really see the need for a compact knife, whatever is comfortable to use. and anyway for slicing you want a longer knife. i really hate the different stroke marks in meat, its a pet peeve. ive been using my suji more, but the blades too thin and hurts my finger (the spine actualy cut me the first time i used it), and have been looking into the Misono UX10 suji. thats what id recommend as a line knife, long and thin.

I think it actually depends on how your workspace and kitchen is laid out. Where I used to work, my space was basically a couple of counter tops, chillers and a poly board. That's where a 270 gets a little awkward.

heirkb
08-02-2011, 11:02 AM
Anyine know what the profile is like on the Sakai Yusuke? Lots of belly? It looks to have more belly than some of the other choices.

TamanegiKin
08-02-2011, 04:02 PM
I think it actually depends on how your workspace and kitchen is laid out. Where I used to work, my space was basically a couple of counter tops, chillers and a poly board. That's where a 270 gets a little awkward.

+1
During prep hours I have my 270 gyuto out but during service anything above 210 is just too big in such a confined space. It's not impossible to do, just impractical in my tiny bubble of a station. Maybe its easiest to decide what size knife is suitable based on the size of the boards on the line. We only have a few tiny boards on ours.

stevenStefano
08-02-2011, 06:13 PM
Anyine know what the profile is like on the Sakai Yusuke? Lots of belly? It looks to have more belly than some of the other choices.

I don't think it has much belly, but I don't have any other 210 pettys to compare it to. It is very thin if that helps you any

mpukas
08-02-2011, 09:11 PM
I can sorta see the buzz about 210 suji/petty; honestly it seems like a bit of a fad. For me it appeals only as a "cool knife". It's too short for some tasks, too long for others. It seems like a good line knife if space is tight and your doing mostly in-hand work and slicing. The height of the blade, or lack there of, makes for little knuckle clearance and a small area for scooping things up with. With the narrow blade I catch my thumb on the heel and cut myself when using it for in-hand work - but that's a personal issue that I'm working through. Lots of guys like 'em, so hey, great!

Saying that, I think the Sakai Yusuke 210 gyuto (http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=230616185129&ssPageName=STRK:MESINDXX:IT)- wa or yo - is a good option 'cuz it doesn't have depth of most "normal" 210 gyutos. The height of the blade seems proportional to the length - it's slightly taller than their suji, but not as tall as a 240 gyuto. This looks like a good GF knife as well as a good multi-purpose utility knife for me. For you guys that haven't used a Yusuke white #2, I find that the steel isn't highly reactive. It takes a good patina and I've never had rust problems even when cutting citrus and intentionally leaving it wet and not wiping it off.

mpukas
08-02-2011, 11:55 PM
addendum to above: according to BWJ's info, the 210 yo-gyuto is 2.3mm spine @ heel, the 210 wa-gyuto is 2.2mm spine @ heel, and 210 wa-suji is 2mm spine @ heel.