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Thread: looking for an exceptional "work horse" knife

  1. #11
    Total workhorse with great steel ?

    Kato is little over budget, but you can easily sell the other toys.

  2. #12
    Senior Member Chuckles's Avatar
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    I wouldn't spring for a Kato unless you've got strong skills with stones.

    Also, "white steel" and "work horse" are mutually exclusive in my mind. Unless you love sharpening.

  3. #13
    Senior Member K-Fed's Avatar
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    Quote Originally Posted by Chuckles View Post
    I wouldn't spring for a Kato unless you've got strong skills with stones.

    Also, "white steel" and "work horse" are mutually exclusive in my mind. Unless you love sharpening.
    I'd have to second that I think. I used a white 2 gyuto as my main knife for a good while and it needed nearly daily trips to the stones. I'd have to say that my dt itk is the best work horse that I've got. Gets insanely sharp, fantastic edge retention, thick where it needs to be and thin where it needs to be and one of the best cutters in the kit.
    Don't touch my d!ck. Dont touch my knife. ~ Anthony Bourdain ~

  4. #14
    Senior Member labor of love's Avatar
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    K fed, what about that zakuri you used to have? Its a workhorse, no?

  5. #15
    The answer is a Gengetsu. In semi stainless.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  6. #16
    Senior Member labor of love's Avatar
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    Forget the zakuri comment. I didnt realize the budget was $400.

  7. #17
    Youre saying from experience of from the magic steel numbers?

    Could you tell the steel difference just by looking at the blade?

    Makes me wonder cause I have this little gem called Gesshin Ittetsu made with white-two and the edge retention is not shy, and the damn abrasion resistance is frustrating [when you have to thin the bastard]

    There is definitely cheaper choices, but which carbon keeps the edge "forever" like some of the "super-wear-resistant-stainless-magic-steels" ?

    But I dont talk stainless, Im not familiar with it.

  8. #18
    Semi stainless Gengetsu: $390 USD. Kato: $760 USD. Not really the same budget ballpark.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  9. #19
    Senior Member K-Fed's Avatar
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    Quote Originally Posted by labor of love View Post
    K fed, what about that zakuri you used to have? Its a workhorse, no?
    Defineately. Was a great one. Kinda miss it.
    Don't touch my d!ck. Dont touch my knife. ~ Anthony Bourdain ~

  10. #20
    Senior Member WiscoNole's Avatar
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    Quote Originally Posted by Chuckles View Post
    This looks interesting to me. Mizuno Hontanren Blue #2. Gyuto in 240 or 270 would be under budget. Anybody use one?

    http://japanesechefsknife.com/Hontan...html#Hontanren
    I have a 240. Excellent knife. Beautifully made and great performance.
    -Matt

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