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Thread: Please help picking gyuto for work

  1. #11
    Senior Member Benuser's Avatar
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    With your work load, have you considered getting a 270? You could get the G3 270mm within your budget.

  2. #12
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    handle on the production HHH will be far more tame (rosewood 1 piece scales with stainless pins) I'm not much into flashy (or westerns or 240's) but I do really like this knife.

  3. #13
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    Quote Originally Posted by pleue View Post
    handle on the production HHH will be far more tame (rosewood 1 piece scales with stainless pins) I'm not much into flashy (or westerns or 240's) but I do really like this knife.
    What is the price of the HHH?

  4. #14
    Senior Member Benuser's Avatar
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    Quote Originally Posted by Benuser View Post
    With your work load, have you considered getting a 270? You could get the G3 270mm within your budget.
    $166 + $7 for shipping with JCK

  5. #15

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    I think a 270 is too much knife for me at the moment. I could see why it might benefit me with my work, but I'm going to say no. At my other job, the wooden counter we work on is too narrow, and the chef I work with there uses some strange small Tojiro. This would just be excessive for the days I'm there. It wouldn't quite fit the tasks I do there either. I need more versatility in the 240.

    Sticking with the 240's, what are going to be the major differences between the HHH, G3, Gesshin, and Mac Pro? Like maybe could someone rank them specifically in terms of thickness and edge retention? Do any of them have a much beefier handle than the others? Do any of them have very little belly?

    I'm still confused as to why Jon had said the Gesshin shouldn't be rocked.

  6. #16
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    The MAC Might Chef is grounded symmetrically so it's the easiest to hone with a rod, and will be the easiest to sharpen with an EdgePro system. The Gesshin is somewhat asymmetrical. I've read that the Hiromoto is very asymmetrical, but I'm not 100% certain about it.

  7. #17
    Senior Member Benuser's Avatar
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    For all asymmetry questions in relation to the EdgePRO:

    http://www.kitchenknifeforums.com/sh...-The-REAL-DEAL

    That said, the Hiromotos have nowadays a fairly symmetric edge OOTB, except for an asymmetric microbevel on both sides you'll quickly get rid off if you want to. You shouldn't IMHO.
    But the major difference with previous batches is that both sides are convexed, with still the left face being much flatter than the more convexed right one, as usual with all good blades.

  8. #18

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    sakai yusuke SS, gessshin ginga ,konosuke HH, grand chef 240

  9. #19
    Senior Member chinacats's Avatar
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    Quote Originally Posted by LZ962 View Post
    sakai yusuke SS, gessshin ginga ,konosuke HH, grand chef 240
    You've tried all these? Which do you prefer and why?
    one man gathers what another man spills...

  10. #20
    Senior Member labor of love's Avatar
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    i miss my mac pro. great knife. and probably my favorite factory western handle ever.

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