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Thread: looking for an exceptional "work horse" knife

  1. #21
    Senior Member Miles's Avatar
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    I have one. Draft horse is a good metaphor. Steel is very good. Retention is what you'd expect. It's solid and you can be a bit rough with it without worrying about it. The iron sides are very reactive.

  2. #22
    Senior Member stevenStefano's Avatar
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    I agree about White #2 not being a great choice for a workhorse, that's why I don't use any knives with that steel any more, I wasn't impressed by the edge retention at all. I'd go for a Zakuri probably, they're great value and can take a beating, the edge retention is great with the AS anyways, haven't used the others

  3. #23
    Senior Member cclin's Avatar
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    Quote Originally Posted by JohnnyChance View Post
    The answer is a Gengetsu. In semi stainless.
    I just brought 240mm semi stainless Gengetsu a week ago, I like it a lot....nice weight, thin behind the edge, no food reactive, easy to take care!! to me, Gengetsu is nice all-around gyuto!! However, if I want to cut 5 lbs. of hard root vegetablele. I'll reach my work-horse Watanabe pro gyuto not Gengetsu. Watanabe gyuto is more hefty/sturdy & blue steel hold the edge very well. IMO, Watanabe' extra weight/ sturdy blade has bette performance than Gengetsu when doing heavy/tough job!
    top:Gengetsu, bottom:Watanabe
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  4. #24
    Quote Originally Posted by JohnnyChance View Post
    Semi stainless Gengetsu: $390 USD. Kato: $760 USD. Not really the same budget ballpark.
    Point taken. I would go Kochi then.

  5. #25
    Senior Member cclin's Avatar
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    Quote Originally Posted by bieniek View Post
    Point taken. I would go Kochi then.
    in this case, I agree with JohnnyChance....my vote goes to Semi-stainless Gengetsu. both Kochi & Gengetsu are great cutter; however, Semi-stainless Gengetsu has better edge retention than Kochi V2!!
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  6. #26
    Senior Member labor of love's Avatar
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    So many good choices here. After looking at the watanabe prices on their website, they seem to fit the bill.

  7. #27
    Senior Member labor of love's Avatar
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    Well, dont forget about the blue steel kochis.better retention than v2. We never seem to hear too much about them.

  8. #28

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    dam i got too excited (received income tax money) and pulled the trigger on the masamoto ks bought it last night on JCK, i wish i waited one extra day to see the negatives of white #2 none the less i think i will still enjoy my purchase

    if im not satisfied with this knife as my daily go- to at work i think the next one i will try will e a gengetsu or watanabe

  9. #29
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    Quote Originally Posted by JohnnyChance View Post
    Semi stainless Gengetsu: $390 USD. Kato: $760 USD. Not really the same budget ballpark.
    For 240mm Kato should be about 580, 600 top. 760 probably computed with 25% VAT added which is only applicable to EU.

    If you are not happy with KS and want to get a new knife, consider a Heiji carbon. Buying direct is pretty reasonable at 26250 JPY for 240mm gyuto. Given current JPY weakness, it is well withthin your budget. But there is a wait time of about a couple of months at least. You can also get Heiji Semi Stainless for a similar price too.

  10. #30
    Senior Member Chuckles's Avatar
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    You will never have trouble moving a KS here.

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