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Thread: looking for a big, thick and heavy 270mm workhorse gyuto

  1. #11
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    Quote Originally Posted by labor of love View Post
    i dont know why i didnt already mention watanabe. if your ok with carbon, watanabe is THE workhorse to get!
    its pretty crazy that fred paid almost half the current sticker price for the same knife 6 years ago too.
    I think the first Takeda large cleaver was purchased for about $170!

  2. #12
    Senior Member NO ChoP!'s Avatar
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    My Yosh skd is a freckin' beast, literally.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  3. #13
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    Quote Originally Posted by NO ChoP! View Post
    My Yosh skd is a freckin' beast, literally.
    +1. Yoshi's are awesome.


    A 270 Yoshi gyuto is a bit of a monster. (They run long, and are measured heel-to-tip). Wonder if the 270 hammered has the same oversized handle? This Tamamoku owns.


    http://www.kitchenknifeforums.com/sh...amoku-V2-gyuto

  4. #14
    Senior Member stevenStefano's Avatar
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    Quote Originally Posted by NO ChoP! View Post
    My Yosh skd is a freckin' beast, literally.
    Is it one of the hammered ones?

  5. #15

  6. #16
    Quote Originally Posted by kpnv View Post
    uh... heiji, kato?
    Those are great, but no where near the $200 budget.

    There aren't a lot of great heavy knives that are thin behind the edge for $200 or less. There is more grinding involved, so more costs. It is cheaper to make a laser (thin stock, less grinding) or a chunky knife (thick stock but you don't grind it anywhere close as thin at the edge).

    If you can, expand your budget a bit. I am pretty confident you will enjoy a nicely made workhorse. Also, figure out what makers interest you and post in the BST. I did this recently with three workhorse knives and found one of each.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  7. #17
    I really like my Hiromoto AS as a workhorse. I don't think it's quite as thin behind the edge as you want it, but it's in your price range & with some work on the stones, you can get it there. I find edge retention in a pro setting to be decent, and it's easy to sharpen.

  8. #18
    Quote Originally Posted by chinacats View Post
    While not exactly beastly, I really like the Zakuri knives from JKI. Somewhat rustic looking but really just all business. Most are out of stock but not this one.
    I have that exact knife and consider it my work horse for sure. Its a BIG knife.

  9. #19
    Mizuno Tanrenjo? A few of those have popped up on the BST recently for not much more than your budget
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  10. #20
    Senior Member Benuser's Avatar
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    Quote Originally Posted by JDA_NC View Post
    I really like my Hiromoto AS as a workhorse. I don't think it's quite as thin behind the edge as you want it, but it's in your price range & with some work on the stones, you can get it there. I find edge retention in a pro setting to be decent, and it's easy to sharpen.
    Recent Hiromotos aren't that fat anymore.

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