Chefdog
Senior Member
- Joined
- Mar 4, 2012
- Messages
- 550
- Reaction score
- 27
This is the position I'm in now and I'm a little conflicted as to the best way to proceed. I'm going to finally give a fair attempt at using a wa-handled knife because it just seems that all the best blades out there are wa knives. Ive used yo-handled knives since I started cooking professionally 15 years ago, and therefore a wa handle just feels really strange, but i want to give myself a month with one and see what happens. I have, sitting on my desk still in the box, a beautiful Yoshikane gyuto just waiting to make its first cut.
So, here's the question for those of you who've turned over a lot of knives in your search for "the one." Should I go ahead and use the Yoshi for a while to determine whether or not I want to go with a wa-handled gyuto? Or sell it now while its still new, buy something "better" (Gengetsu, Heiji etc), and avoid having to sell it later and then buy another one?
I realize that the Yoshi is quite a good knife, but after reading all the comments on how incredibly well some of these other knives cut, I can't help but want to try one. I just don't know if I should test the waters with the Yoshi, or dive in the deep end with a Heiji or Gengetsu???
All Opinions, experiences and advice appreciated. :dontknow:
So, here's the question for those of you who've turned over a lot of knives in your search for "the one." Should I go ahead and use the Yoshi for a while to determine whether or not I want to go with a wa-handled gyuto? Or sell it now while its still new, buy something "better" (Gengetsu, Heiji etc), and avoid having to sell it later and then buy another one?
I realize that the Yoshi is quite a good knife, but after reading all the comments on how incredibly well some of these other knives cut, I can't help but want to try one. I just don't know if I should test the waters with the Yoshi, or dive in the deep end with a Heiji or Gengetsu???
All Opinions, experiences and advice appreciated. :dontknow: