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My First Gyuto
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Thread: My First Gyuto

  1. #1

    My First Gyuto

    Hello All,
    I want to buy my first "Chef" knife.
    After i read some reviews quality/ price/ shipping to Israel i stopped on two knives and i would like to have your help on it.
    So...
    The first one is Hattori HD7
    http://www.japanesechefsknife.com/HDSeries.html

    210mm

    The second is Korin Suisin High Carbon Steel Gyutou
    http://korin.com/Suisin-High-Carbon-Steel-Gyutou

    210mm

    Both of them almost the same price with shipping.
    Thanks.

  2. #2
    Senior Member rdpx's Avatar
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    I hate to burst the bubble but the HD7 is showing as SOLD OUT.

  3. #3
    On HD7 - Koki told me they expect them to be back in stock end of Feb.

  4. #4
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    http://www.kitchenknifeforums.com/sh...should-you-buy

    could answer the questions on this link first to better help you out

  5. #5
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    El Pescador's Avatar
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    Quote Originally Posted by franzb69 View Post
    http://www.kitchenknifeforums.com/sh...should-you-buy

    could answer the questions on this link first to better help you out
    why? He's narrowed it down to a couple of knives...

    I have owned a Hattori HD and like it because it is an exception to the rule that VG10 is chippy. Hattori seems to have gotten the heat treat right on this series. The geometry is very good without much belly. I had my rehandled by Dave Martell so I really can't comment on the scales or handle shape. WHile a don't think that it is the value buy that a Carbonext is, I believe that this knife is still a great performer for the money.
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  6. #6
    Check out the yoshikane gyutos that are on sale at maxims site. They are a great deal IMO

  7. #7
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    my bad then

  8. #8
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by rdpx View Post
    I hate to burst the bubble but the HD7 is showing as SOLD OUT.
    Guess He'll have to get a 240mm
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  9. #9
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    Franzb69,

    There is nothing to be sorry for. I think filling out the link you put is a great idea. The 2 knives he linked from the original page are VERY different knives. Personally I think in that price range there are better knives then each of those. Carbon and stainless...

    Pashok, are you completely set on one of those 2 knives? I would fill out the questionnaire and see what we can come up with for you.

    -Chuck

  10. #10
    Hi Chuck,
    Honestly this is my first "Pro" knife.
    I want to buy a Chef knife to work with in my kitchen.
    I saw that the stainless i better than carbon and need less care. but my budget is about 130$-150$ including shipping to Israel.
    So i am open to suggestions and would like to see some other knives.


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

    Why is it being purchased? What, if anything, are you replacing?
    Not Replacing just buying new one / First one

    What do you like and dislike about these qualities of your knives already?
    Aesthetics-not so important
    Edge Quality/Retention-not so sure about it
    Ease of Use-not so sure about it
    Comfort-not so sure about it

    What grip do you use?
    Pinch Grip

    What kind of cutting motion do you use?
    Dicing

    Where do you store them?
    Drawer

    Have you ever oiled a handle?
    No

    What kind of cutting board(s) do you use?
    Will use bamboo (still didn't check what would be better)

    For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
    Rod

    Have they ever been sharpened?
    Yes

    What is your budget?
    120$-150$ including shipping to Israel

    What do you cook and how often?
    2-3 times in a week / vegetables, meat, Not fish

    Special requests(Country of origin/type of wood/etc)?
    Shipping to Israel

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