Search results

Well, that settles any reservations I have. Thank you all for your feedback. Cheers!

Sounds good, do you find the petty thin enough for butchery?

I'm thinking about buying one. I have the 240mm gyuto and the 270mm suji, and I like the idea of completing the set. Does anyone have positive/ negative experiences with them?

Pm sent

PM sent

Does everything I need it to and nothing I don't

The shears are bomb-proof! We use cake testers to judge meat temperatures. Just insert into the middle and feel the temperature with your lower lip: cold is raw/rare, room temp is medium rare, slightly warm is medium, hot is medium well, and burning is well done. For fish you should aim for...

Thought I'd share my daily workers. Share yours too! Mac shears, Mac chef's series 5.5" petty, Ginga White #2 210mm gyuto, Ginga White #2 270mm sujihiki, Mac bread knife.

I work in a detail-oriented tasting menu place, and I use a 210mm "laser" gyuto every day. I never need more length, and the low height and close tip allow for very fine work. I've tried longer and thicker knives, but it feels like using a hunting knife when you need a scalpel.

Can the Ultimatum(19C27) be made to match the KS's geometry? I've never held one but I assume it's really nice based on all the positive reviews. I expected a semi-stainless KS when I ordered the knife, but it couldn't be the same. Also, is a laser something that I could consider based on my use...

What type of knife(s) do you think you want? A wa gyuto with an edge length between 210mm and 230mm, the normal 200mm edges on "210mm" wa gyutos won't quite cut it:wink:. I don't want to carry more than one gyuto so it must be a "workhorse." Carbon or stainless is fine. I use my gyuto mostly...