Quantcast
Please help picking gyuto for work
Page 1 of 3 123 LastLast
Results 1 to 10 of 21

Thread: Please help picking gyuto for work

  1. #1

    Please help picking gyuto for work

    -LOCATION
    -What country are you in?

    U.S.

    -KNIFE TYPE
    -What type of knife are you interested in (e.g., chefís knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?

    240mm Gyuto

    -Are you right or left handed?

    Right

    -Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?

    Western

    -What length of knife (blade) are you interested in (in inches or millimeters)?

    240

    -Do you require a stainless knife? (Yes or no)

    Yes

    -What is your absolute maximum budget for your knife?

    $200

    -KNIFE USE
    -Do you primarily intend to use this knife at home or a professional environment?

    Professional

    -What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)

    I do serious amounts of mostly prepwork in a professional kitchen and also cater. I will use this professionally for mostly vegetable and herbs. Tons of veg. Tons. But also slicing and pretty much anything you would use a gyuto for.

    -What knife, if any, are you replacing?

    Currently using a very old Victorinox Rosewood handle chef knife which I would like to retire to my home kitchen. I have a Mercer from culinary school which I will probably bring back to use as a beater.

    -Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)

    Pinch grip.

    -What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)

    I honestly use all of them depending on what Iím doing. Less rocking and more drawing these days. But still.. every single one of those. Less ďchoppingĒ though since I donít have a good thin japanese knife currently. I donít want something with no belly whatsoever. Thatís for sure.


    -What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)

    -Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?

    Fit and finish is important, as is edge retention. General performace is going to be the most important thing. And something that can hold up to some heavy use (no I donít mean cutting through bone or anything)

    -Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?

    Nothing extreme in either direction. Definitely not a super light knife though.

    -Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?

    All of these things?

    -Edge Retention (i.e., length of time you want the edge to last without sharpening)?

    Again this is pretty important, but I donít know how to put a time frame on it.

    -KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)

    Yes? I mostly use plastic but also wood.

    -Do you sharpen your own knives? (Yes or no.)

    Yes. I use the Edge Pro system but Iím not great with it. One thing I'm concerned with is asymmetrical sharpening. I can learn, but something like a 90/10 kind of scares me.

    -If not, are you interested in learning how to sharpen your knives? (Yes or no.)

    -Are you interested in purchasing sharpening products for your knives? (Yes or no.)
    No



    -SPECIAL REQUESTS/COMMENTS

    I really like my Mac Pro paring knife. Considering a Mac Pro gyuto but that's kind of a safe option. Some other considerations have been Hattori FH, Fugiwara FKM, Akifusa, Hirmoto G3, and the Richmond Artifex. Open to anything though.

    Thank you!!

  2. #2
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,089
    Welcome.

    I think your listed choices are good.
    I like the Hiro G3, and the Mac Mighty is a terrific knife. Also, the Suisin inox is a decent stainless gyuto.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  3. #3
    Senior Member
    Join Date
    May 2011
    Location
    Boston
    Posts
    631
    I have a hiro g3 suji; very good knife. The other choices are good minus the artifex. The artifex is rather axe-like behind the edge and will feel similar to a meat cleaver out of the box.

  4. #4
    Senior Member
    Join Date
    Dec 2012
    Location
    charlotte, nc
    Posts
    1,361
    since you're not going to be doing freehand sharpening, i would go with mac pro, i still keep mine around. would recommend the mac black ceramic honing rod to go with it.

  5. #5
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    3,053
    Kesshin Kagero? Slightly over the target budget though,,
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  6. #6
    that honing rod is legit.
    Quote Originally Posted by panda View Post
    since you're not going to be doing freehand sharpening, i would go with mac pro, i still keep mine around. would recommend the mac black ceramic honing rod to go with it.
    Cassoulet, like life itself, isn't as easy as it seems...

  7. #7
    I vote the Hattori FH. I've used a few of these over time, and theyre good overall workhorses. They're like a Nenox without the hefty price tag. I think the 240 might be a little out of your price range though. (Currently $255 at JCK)
    Cassoulet, like life itself, isn't as easy as it seems...

  8. #8
    Senior Member
    Join Date
    Aug 2012
    Location
    Portland, OR
    Posts
    371
    Also slightly over your budget, but check out the HHH 240 prebuy, pretty much everything you're looking for. I have a mac 270, love it, will never get rid of it even though I've got some fancier stuff now.

    http://www.kitchenknifeforums.com/sh...mm-AEB-L-Gyuto

  9. #9
    Quote Originally Posted by pleue View Post
    Also slightly over your budget, but check out the HHH 240 prebuy, pretty much everything you're looking for. I have a mac 270, love it, will never get rid of it even though I've got some fancier stuff now.

    http://www.kitchenknifeforums.com/sh...mm-AEB-L-Gyuto
    GREAT suggestion! If you were going to blow your budget, this would be the one to do it for.
    Cassoulet, like life itself, isn't as easy as it seems...

  10. #10
    Thanks for the early responses! I'll probably make an introduction thread in the other section because so far the forums seems very cool.

    Not into the HHH idea. It's a little too flashy for me right now (although beautiful).

    I do already have a ceramic rod - an idahone. I think this is comparable to the Mac one no?

    I do like what I see from the Gesshin Kagero. Not a lazer, good edge retention, and the handle doesnt seem so beefy (something I forgot to mention but does bother me on some knives). However Jon, the developer, mentioned somewhere on the other forum I think, that he doesn't recommend any rocking with this knife :/

    Glad the Artifex idea is out. I read some things about it afterwards that bugged me anyways.

    Still keen on the Hiromoto, the Mac, and the Gesshin if someone can maybe explain the differences between the 3 I would appreciate it dearly.

Posting Permissions

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