Hey guys, need help choosing a new workhorse gyuto for work. Prefer carbon to stainless
What type of knife(s) do you think you want?
gyuto 240 or 210
Why is it being purchased? What, if anything, are you replacing?
replacing a shun classic 210
What do you like and dislike about these qualities of your knives already?
Edge Quality/Retention- this is a primary concern, feel the shun is lacking in quality and definatly retention of the edge.
Ease of Use-
What grip do you use?
What kind of cutting motion do you use?
push/pull but occasional chopping for herbs
Where do you store them?
saya's in an ultimate edge bag
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Depends on the knife, ceramic rod or strop
Have they ever been sharpened?
What is your budget?
What do you cook and how often?
work in a busy italian restaurant and cook often at home
Hey guys sorry for the repost
What country are you in? Canada (toronto)
What type of knife are you interested in? cabon 210mm gyuto (very cramped line, 240 will probably be too large)
Are you right or left handed? Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese (wa) handle? Wa
What length of knife are you interested in (in inches or millimeters)? 210mm
Do you require a stainless knife? (Yes or no.) No
What is your absolute maximum budget for your knife (i.e., “I’m not spending one more euro/pence/penny/peso/yen more than this”)? 500$
Where do you primarily intend to use this knife? Work
At home or a professional environment? Professional, busy kitchen, italian food.
How often? 6 days a week, 3-4 hours of prep daily
What are the main tasks you primarily intend to use the knife for? veg and herbs
What knife, if anything, are you replacing? Shun classic 210mm and moritaka 210 mm blue
Is your primary grip when you hold your knife a “pinch” grip
? Pinch grip
What cutting motions do you primarily use? push pull but ocassional choppingfor herbs and garlic
What improvements do you want from your current knife? Both knives im replacing lack edge quality and retention. I need something that is capable of getting really sharp and staying sharp longer than what i currently use.
Better aesthetics dont care really
Comfort since the amount of work it wll get it would be nice if it was light–
Ease of Use would like something easy to sharpen and less wedging would be awesome
Edge Retention right now the moritaka can get pretty sharp but it wont last more than a shift, so anything better than that would be awesome
Is it very important that your knife require only minimal daily maintenance? daily maintenance doesnt bother me, usually can squeeze in a touch up on a natural stone after work.
Do you use a bamboo, wood, rubber (e.g., Sani-Tuff) or synthetic cutting board boos wood cutting boad
Do you sharpen your knives on your own using any type of whetstone? yes chosera 500,1k,3k,5k, and a few natural stones
If “yes,” are you looking to purchase more specific products for this knife? no?
If “no,” will you have your knives professionally sharpened? no i do
Country of origin –