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Thread: Advice on new Gyuto...

  1. #11
    Senior Member ChiliPepper's Avatar
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    And the US Post be forever damned with its international shipping fees, otherwise I'd have a Ginga at the moment

  2. #12
    Quote Originally Posted by ChiliPepper View Post
    And the US Post be forever damned with its international shipping fees, otherwise I'd have a Ginga at the moment


    My girlfriend have family in NY, they will help me out with shipping - also to avoid tax/customs etc, send it as a 'gift'. I'm not cheap, but I feel we already pay to much taxes in Sweden - unfortunately we're not the welfare state we used to be so I don't really know where the money goes, to 'save' the banks I presume

    Anyway, the Gesshin gets a lot of love - flavor of the year knife? Anybody have experience with Gesshin Kagero 240mm btw?

    As it looks now, I can't decide between Akifusa and the Hattori. Edge retention vs. fantastic F&F / design (the geometry looks very close, nice long flat spot and not to wide blade on both).

  3. #13
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    having no further experience with an akifusa than holding it in my hands, i would definitely go for the hattori FH (previously owned a 210 gyuto which i sold because i got myself a KD)! F&F is so much better, and the handle is just fabulous. the hattori FH is a great knife with excellent F&F. i didn't like F&F on the akifusa though, and the handle gets thinner towards the end which i didn't like either... VG10 (hattori) should also be easier to maintain than PM (akifusa).

  4. #14
    Many speak well about the Hattori FH, I'm also starting to think it will be my best bet.
    Next 'problem' will be to decide between micart and cocobolo handle. The cocobolo is sold out atm

  5. #15
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    i had the micarta handle and i liked it very much! there's also the micarta handle on my KD... i start loving wooden handles as well but i guess that a micarta handle really is a good choice, doesn't shrink or crack, and hygiene factors are a big pro for micarta as well... not to mention that ebony looks very nice too!

  6. #16
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    Those handles on the Hattori look comfortable,if you like the cocobolo,wonder how long the wait.

  7. #17
    Quote Originally Posted by Cookiemonster View Post


    My girlfriend have family in NY, they will help me out with shipping - also to avoid tax/customs etc, send it as a 'gift'. I'm not cheap, but I feel we already pay to much taxes in Sweden - unfortunately we're not the welfare state we used to be so I don't really know where the money goes, to 'save' the banks I presume

    Anyway, the Gesshin gets a lot of love - flavor of the year knife? Anybody have experience with Gesshin Kagero 240mm btw?

    As it looks now, I can't decide between Akifusa and the Hattori. Edge retention vs. fantastic F&F / design (the geometry looks very close, nice long flat spot and not to wide blade on both).
    I've used the 210 Kagero. It's a really nice knife. It's a touch thicker than the Ginga (I have the Ginga White #2 Wa Handle Gyuto), but had good edge retention the couple of weeks that I used it (and better compared to my Ginga in retrospect), is very stiff (PM steel) and noticeably more "dense" than the Ginga, but still rather light and nimble, and is a good cutter (I would rate the Ginga a better cutter which I would attribute to it's overall thinness and thinness behind the edge, and, for me, better overall balance) with a touch better food release than the Ginga. It doesn't have a lot of belly and is well suited for push cutting. The handle is not bulky - it's rather streamlined which I like - and has very good fit and finish. The more I think of it, the feel of the knife in a pinch grip is likely closer to a Sabatier than a regular western handled knife because it's not as bulky or heavy right at the bolster. The handle with seemed to be a touch thinner than most western knives.

    I did not sharpen it so I cannot attest to how it feels on stones, but if you give Jon a call (since you're international, you could call him via Skype), I"m sure he'd be glad to help you and tell you more about the differences between the Kagero and Ginga.

    FWIW - I didn't buy the Kagero because I wanted a carbon steel wa handled knife.
    Michael
    "Don't you know who he is?"

  8. #18
    Thanks everybody. Even though the Gesshin Ginga is probably a better knife, exactly what I'm looking for actually, I just feel the Hattori speaks to me
    Soon time to buy a stainless 150 petty and 210 carbon gyuto with wa handles. Just have to do some research first + my girlfriend starts to question my kitchen budget, we just bought 2 new Staub casseroles - I have to lay low for a while

  9. #19
    Senior Member cclin's Avatar
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    Quote Originally Posted by Cookiemonster View Post
    Thanks everybody. Even though the Gesshin Ginga is probably a better knife, exactly what I'm looking for actually, I just feel the Hattori speaks to me
    Soon time to buy a stainless 150 petty and 210 carbon gyuto with wa handles. Just have to do some research first + my girlfriend starts to question my kitchen budget, we just bought 2 new Staub casseroles - I have to lay low for a while
    if you're not in hurry, wait for Pierre Rodrigue's western handle mid-tech gyuto!!
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

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