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Thread: Looking for workhorse gyuto, stainless

  1. #11
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    good workhorse you could consider a kochi, hattori, or kanehiro. those knives have served me wellllllllllllllll

  2. #12
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    Thanks guys! I'll answer some questions.

    What do you consider "heavier" work?
    Well, for example, I wouldn't dare to use my Suisin Inox Honyaki to go through chicken bones. Or to open up a crab. I'd like my workhorse knife to be able to do this.

    Also, do you have a certain price point? Western vs. Wa handle? Lefty? Righty?
    No preference for Western or Wa handles. I'm right handed, but all knives I have are even-beveled. No problem with uneven bevels for a right-handed person.

    I understand the need for a heavier gyuto but you would be very surprised how much that suisin can handle.
    Tell me. What can it do that I don't know? Should I try the chicken joint?

    Mark how much are you willing to spend?
    I'm looking for a very good knife, so I'm prepared to pay for that. Say, about as much as for the Suisin, that's about $350. Cheaper is better, of course (but quality goes over price in this case).

  3. #13
    Senior Member stevenStefano's Avatar
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    Quote Originally Posted by mark76 View Post
    Thanks guys! I'll answer some questions.

    Well, for example, I wouldn't dare to use my Suisin Inox Honyaki to go through chicken bones. Or to open up a crab. I'd like my workhorse knife to be able to do this.
    Just get a beater knife for things like that, you'll mess up pretty much any knife doing that. I wouldn't recommend trying a chicken joint with your Suisin either. The Carbonext isn't bad, it's thin behind the edge but not flexy and it's also dead cheap

  4. #14
    Senior Member Von blewitt's Avatar
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    Western Deba? I wouldn't use a Japanese Gyuto for those tasks. Maybe a softer euro knife if you want a beater
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  5. #15
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    Thanks for the recommendations. I guess Gengetsu is no. 1 here. However, I'm not looking for stainless clad carbon. So how great the Gengetsu is, not an option for me in this case. Any alternatives?

  6. #16
    Senior Member Von blewitt's Avatar
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    Gengetsu is available in full stainless as well as stainless clad W2
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  7. #17
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    Quote Originally Posted by Von blewitt View Post
    Gengetsu is available in full stainless as well as stainless clad W2
    Ah. Didn't know that. Thanks!

  8. #18

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    Not quite. The Gengetsu comes in stainless clad white #2 or stainless clad semi stainless steel. There is still a core steel, but it is not very reactive.

    Also, +1 to the semi stainless Gengetsu.

    And +1 to getting a Forschner or something for hacking up crabs. I will use almost any knife to cut up chickens though. Are you cutting bone or just through joints?
    "God sends meat and the devil sends cooks." - Thomas Deloney

  9. #19
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    No, just joints. I'm really looking for a workhorse gyuto. If I need to do truely heavy work, I've got some German beater knives.

  10. #20

    JohnnyChance's Avatar
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    Bah you can use anything to cut through chix joints.
    "God sends meat and the devil sends cooks." - Thomas Deloney

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