Yoshikane SKD Hammered Gyuto or Kanetsune Sandvic Nickel Damascus Gyuto
Yes another this vs. that question, but Im looking at getting a stainless gyuto for service, so something that gets a wicked edge would be great, it doesnt need to hold it for days as its only coming out for 4-5 hrs and minimal use tbh as i like to be organized and not do too much cutting during service, although i will prob use it if ive not touched up my cleaver or kono, looking at either 210/240 both of these are priced around the same here at $290-$320.
Any thoughts or experiences? dont see much on the search for the Kanetsune?
Kanetsune - http://www.kanetsune.com/assets/gall.../kc-024new.jpg
Yoshikane - http://www.prochef.co.nz/product_ima...090__11986.JPG
If you are looking at Yoshikane SKD gytuo, Maxim has a better alternative here
Suppose to have better finish as well as being a touch thinner, if I recalled Max's words correctly. Cheaper too.
You should be trying to sell me that zakuri of yours..
The dkk converts to $378 nz dollars? the Yoshikane is $259 locally.
just went into the checkout.. $302..
epicurianedge has a skd yoshi w/ a burnt chestnut handle. but im pretty sure the kasumi yoshi is thinner behind the edge.
LOL I haven't kept track of NZD and pretty much assumed that it was close to AUD.
Max's price though is cheaper than rebadge Yoshikane that ironchefknives.com.au sells.
Originally Posted by shaneg
Yeah your guys dollar is kept up pretty strong these days, think its pretty similar to the us dollar.
Originally Posted by schanop
Our government, tries to keep it low, for exporting dairy and meat.
Good for you guys buying from us, 1 aud to 1.26 nzd, 1 ausd to 1.20 nzd, 1 usd to .95 ausd