Quantcast
Help recommending workhorse gyuto
Page 1 of 2 12 LastLast
Results 1 to 10 of 12

Thread: Help recommending workhorse gyuto

  1. #1
    Senior Member Geo87's Avatar
    Join Date
    Sep 2013
    Location
    Brisbane
    Posts
    366

    Help recommending workhorse gyuto

    Hey all I need some help recommending a knife for a friend in a pro kitchen, I'm on my phone having issues with copying the questionnaire but I'll do my best

    Location: Australia
    Knife: gyuto
    Orientation: Right handed
    Handle: wa handle
    Steel: stainless, semi stainless or special tool steel
    Length: 240
    Budget : $400 (postage included)

    He is looking to replace a 240 laser as he doesn't like the stiction of the flat grind.
    So a workhorse, thin behind the edge but thick at the spine with nice distal taper, Preferably flatter profile , food release is highly important to him. Not too concerned about ultimate sharpness, edge retention very important. He's a confident freehand sharpener. Knife to be an all round workhorse used on poly boards in a pro kitchen

  2. #2
    Senior Member Geo87's Avatar
    Join Date
    Sep 2013
    Location
    Brisbane
    Posts
    366
    I let him know it might be hard to find a wa handled knife that meets those specs, he said he's open to a western handle

  3. #3
    daveb's Avatar
    Join Date
    Mar 2012
    Location
    Just outside Tampa
    Posts
    1,239
    When I first saw this I thought Itinomonn(sp?). Still do. I liked the one Knerd is passing around quite a bit. And it would leave some coin for a stone.
    Dave
    Older and wider.

  4. #4
    Senior Member Geo87's Avatar
    Join Date
    Sep 2013
    Location
    Brisbane
    Posts
    366
    That's the western v2 version right? I also borrowed one recently great workhorse! although he is not interested in carbon at all even with stainless cladding.
    I noticed there's a Itinomonn StainLess Kasumi 240mm Wa Gyuto which looks pretty good although at 165 g would Probobly be too light think he would prefer closer to 200g
    Perhaps I should just email maxim
    Any other ideas?

  5. #5
    Senior Member
    Join Date
    May 2011
    Location
    Boston
    Posts
    704


    show him this; there's something freakishly awesome about being able to split a sweet potato with so much ease.

  6. #6
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    2,304
    I thought it was a prerequisite for all Aussies to own Heijis, lol. Heiji is my "workhorse" for the time being.

  7. #7
    Senior Member
    Join Date
    May 2012
    Location
    Hawaii
    Posts
    1,439
    Craig which one do you own? How do you like it as a workhorse? Kurouchi finish would help with stiction. Thicker spine knives with rough sides & tall chisel grind type bevels= less stiction.

  8. #8
    Senior Member
    Join Date
    Dec 2012
    Location
    washington dc
    Posts
    1,405
    tanaka ginsanko, and it's cheap. can use the savings to send it off to someone for some fit & finish work (plus initial thinning) and rehandle.

  9. #9
    Senior Member
    Join Date
    May 2012
    Location
    Hawaii
    Posts
    1,439
    Quote Originally Posted by panda View Post
    tanaka ginsanko, and it's cheap. can use the savings to send it off to someone for some fit & finish work (plus initial thinning) and rehandle.
    Yeh that Tanaka is just what was talking about. It has a Ho wood D handle with Buff. Horn not bad & if guy is a good sharpener can do own thinning.

  10. #10
    Senior Member
    Join Date
    Mar 2014
    Location
    Sydney, Australia
    Posts
    641
    Quote Originally Posted by labor of love View Post
    I thought it was a prerequisite for all Aussies to own Heijis, lol. Heiji is my "workhorse" for the time being.
    I thought It was shigs.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •