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    Senior Member JanusInTheGarden's Avatar
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    Line Knife Preferences

    So I'm looking to buy a less-expensive, shorter knife to use during service so my prep knife (240 Hiro AS) doesn't take such a beating on a daily basis and can become a "prep-only" knife. With that in mind, I wanted to hear some of your preferences for a knife to use during service. Harder or softer steel? Length? Specific knives? 210 Petty vs Gyuto?

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    I'd get something fine grained stainless (swedish steel, ginsanko, vg1), powdered steel, or tool steel. And I like wa handles on the line because they're more comfortable when you're using them at weird angles.

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    Senior Member Mattias504's Avatar
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    The question I would have to ask here is what do you regularly do during service? What kind of tasks would you be asking of this knife?

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    Senior Member Potato42's Avatar
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    Quote Originally Posted by allumirati View Post
    And I like wa handles on the line because they're more comfortable when you're using them at weird angles.
    That's a really good point I never thought about much before. Thinking about my use and preferences I agree.
    - Sean

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    Senior Member JanusInTheGarden's Avatar
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    Quote Originally Posted by Mattias504 View Post
    The question I would have to ask here is what do you regularly do during service? What kind of tasks would you be asking of this knife?
    I'm right there with you on the wa-handle, and I hadn't actually considered powdered steel yet--though the price may eliminate that option. As for the tasks, well it will be a little of everything but the majority of it will be slicing/dicing/mincing/julienning vegetables and herbs (more often acidic than not), slicing cooked/raw proteins, and whatever final touches something needs before it goes on a plate. Sometimes I'll have to prep a little mise (like julienned jicama) during service too.

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    Senior Member mattrud's Avatar
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    for the longest time I used a 240mm tojiro slicer. Loved that knife. It has been at every restaurant with me, been ground down a hell of a lot. It has been retired for a bit now but I love that little guy.

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    Senior Member stevenStefano's Avatar
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    What about a 210 petty. I bought one quite recently and its great, very versatile and can be used for a pile of tasks, but still keeps the precision of a much smaller knife. Complements a gyuto very well

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    Senior Member JanusInTheGarden's Avatar
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    Quote Originally Posted by stevenStefano View Post
    What about a 210 petty. I bought one quite recently and its great, very versatile and can be used for a pile of tasks, but still keeps the precision of a much smaller knife. Complements a gyuto very well
    How about the knuckle clearance? Ive considered that as an option but my 150 petty, for instance, doesnt even come close to the needed clearance. 210 significantly better?

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    Senior Member stevenStefano's Avatar
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    The one I have is a Sakai Yusuke and the knuckle clearance is fine. I'm sure there's a few others with 210 pettys who could give you their experiences but mine is ok for pinch gripping

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    If you don't do any tip work, I'd get a CCK cleaver.

    If you need an all-rounder, I'd go with what I use on the line--A 210mm Tojiro DP! Crazy bang for the buck.

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