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Which 24 cm Gyuto and 27 cm slicer knife should i buy
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Thread: Which 24 cm Gyuto and 27 cm slicer knife should i buy

  1. #1

    Smile Which 24 cm Gyuto and 27 cm slicer knife should i buy

    What type of knife(s) do you think you want?

    I want a 24 cm Gyuto that is very sharp and a 27 cm slicer that also is very sharp.

    Why is it being purchased? What, if anything, are you replacing?

    I first start by listing what I already have, and then explaining what i need:

    I have taking two pictures of my knives:
    Image 1:http://postimage.org/image/oob1mlmwj/
    Image 2:http://postimage.org/image/vzx3ph4wb/

    Image 1, from the top:
    1) 30 cm Carbon Yanagi knife (Not stainless): This used for finely slicing fish and alike.
    2) 27 cm Tojiro Heavy duty Chefs knife: This is used for cutting bony fish and chicken
    3) 21 cm Henckels. Mostly used for meats. My first quality knife and really like it, it never looses it sharpness.

    Image 2, from the left:
    1) Cheap boning knife, really sharp though (and can be replaced when warn)
    2) Cheap fish fileting knife, same as above
    3) Zwilling pairing knife, used for cleaning potatoes mostly
    4) Zwilling pairing knife, used for cleaning small vegies
    5) Hammered Damascus pairing knife, really sharp also used for vegies
    6) Hammered Damascus nakiri knife, really sharp also used for vegies
    7) Hammered Damascus santuko knife, really sharp also used for vegies and smaller cuts of meats

    What I want the 24 cm Gyuto knife for is to have a really sharp chefs knife I can use to both vegies and boneless meats. It must be really sharp and I would also like a lighter and thinner blade than the 21 cm henckels. Then i can use the henckels for more coarse duties and the 24 cm when a really sharp knife is needed. I like it to be 24 cm because I think 21 cm is too short for many chopping and slicing duties.

    The 27 cm slicer is mostly for slicing meats, but maybe it can also be used for chopping longer vegies.

    What do you like and dislike about these qualities of your knives already?
    Aesthetics - I really like the damascus look and is willing to pay more for it as long as the quallity is also there
    Edge Quality/Retention - I try to have knifes that are sharpened to retain the edge and also others who are sharpened to be very sharp, but quicker loose there sharpness.
    Ease of Use - A good knife must be easy to use of course
    Comfort - I'm a home cook so I don't use my knives for hours and hours each days, but comfort is nice though

    What grip do you use?
    Most of my knifes are western style grips, but don't think a wa grip is out of the picture.

    What kind of cutting motion do you use?
    I mostly use the rocking motion, but if my new knife work better with another type of cutting i'm willing to learb.

    Where do you store them?
    As you can see on the pictures they are stored on wooden magnetic holders.

    Have you ever oiled a handle?
    No

    What kind of cutting board(s) do you use?
    A homemade wood board and a synthetic high quality HDPE board

    For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
    I use a honing rod for the heavy duty knifes and not for the others. All knifes are sharpened on water stones of grit 1000 and 6000 (i'm willing to by more stones if needed). I also have a 200 grit stone if the knifes need a completely new edge.

    Have they ever been sharpened?
    I've often sharpen my knifes

    What is your budget?
    Thinking like at max 400 $ each

    What do you cook and how often?
    Home cook, but like advanced dishes

    Special requests(Country of origin/type of wood/etc)?
    No



    Here is the knifes I'm currently looking at:

    Gyutos:
    Gingami No.3 Damascus Gyuto 240mm
    http://www.epicedge.com/shopexd.asp?id=85662
    http://www.japanwoodworker.com/produ...&dept_id=13167
    Hattori HD-8

    Slicers:
    Hattori HD-12
    http://www.epicedge.com/shopexd.asp?...photo=4&size=b

    I'm interesting in what you people thinks of the listed knives, especially the sharpness and quality of the blade (do i need HRC above 64 to get really really sharp edges or is the standard 60-61 ok?), and of course also recommendations for other knives (I really like the damascus look, also I must say that stainless and semi-stainless is a must.).

    This is my first post, hope I've have given enough information for you people to help, else ask and I will answer more questions. Thank you al so very much in advance, hope you can help me.

    ps. I've read that the Slicing (Gyuto) Knife - Damask is a poor knife and it is too thick, is this true?

  2. #2

    Zwiefel's Avatar
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    Welcome to the forum!
    Remember: You're a unique individual...just like everybody else.

  3. #3
    Senior Member Crothcipt's Avatar
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    Welcome
    Chewie's the man.

  4. #4
    Senior Member ThEoRy's Avatar
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    "What grip?"refers to the way you hold the knife, not the style of handle. Meaning pinch grip, hammer, pointer, etc. Your answer is still useful though so no worries.

    With that budget you can get some serious steel. A knife doesn't need to be 64 hrc to get extremely sharp so you'll be fine with anything over 60.

    That being said, with your budget being what it is, stainless being a must and your love for Damascus, I would suggest the Tanaka 240mm Ironwood Gyuto. The steel is just awesome. Gets ridiculously sharp and just holds it forever.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  5. #5
    Senior Member Benuser's Avatar
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    Welcome!
    A few remarks.
    A soft German should be treated in the hard way: no polishing, please. Sharpen on a J400 and stropping on a 800-1200 will give the best results, Further refinement is counterproductive.
    Higher hardness should allow more acute angles with the same steel only. If you're just looking for hardness: a lot of advanced, highly charged steels don't allow very acute angles because of the relatively large carbides.
    Have you thought about carbon steel?
    For a gyuto, I would consider a Hiromoto AS as an introduction to a carbon edge. The slicer, a sujihiki, could be a Fujiwara FKH, carbon tool steel, not that refined but very efficient. Both with JCK.

  6. #6

    Zwiefel's Avatar
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    Nice looking knife Rick, I wasn't familiar with it before.
    Remember: You're a unique individual...just like everybody else.

  7. #7
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by Zwiefel View Post
    Nice looking knife Rick, I wasn't familiar with it before.
    Hmmm then you haven't seen my YouTube page

    Seriously though it's a great knife with just awesome steel and superb looks. It's not often I get to recommend it but in this case it surely fits.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  8. #8

    Zwiefel's Avatar
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    Dammit! Now I'll have to double check, as i thought I'd seen all your vids.
    Remember: You're a unique individual...just like everybody else.

  9. #9
    Senior Member ThEoRy's Avatar
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    Check out "speed salsa" "kkf challenge "" carrot brunoise " there's a bunch of em really. Hopefully more soon too.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  10. #10
    WOW just love the look of the Tanaka 240mm Ironwood Gyuto, even though it's a bit pricy, could only find it to 500$

    About the carbon knifes: I will be using the gyuto also for acid things so i guess carbon steel is not that great. Are most into stainless i must say. Could not find the 240 AS gyuto though.

    Thanks for the advice about sharpening of the knife, had kind of noticed that using the 6000 grit stones on some of the knifes actually dolled them a bit.


    Any comments on the knives I listed? Or any more great recomendations

    Must say again i really really like the Tanaka 240mm Ironwood Gyuto

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