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Masamoto vs Shigefusa Gyuto Profile Preferences - Page 2
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Thread: Masamoto vs Shigefusa Gyuto Profile Preferences

  1. #11
    Senior Member bkultra's Avatar
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    I should state I agree that the Masamoto is not as well rounded of a profile (compared to Shigefusa). I am also a home cook and can deal with this fact easier then a pro.

  2. #12
    Senior Member brainsausage's Avatar
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    Quote Originally Posted by Salty dog View Post
    I agree, both great profiles, but as you probably know already that the shig's profile supports it's geometry well.

    When I owned both I'd use the shig 240, which is a big knife, for prep work and the Masamoto for line work. It just happened to be better suited for my line.
    +1. I owned your old 250 for a short time, and while I never had the opportunity to use it on the line(not a big call for that type of knife at a BBQ restaurant during service), it crossed my mind more than once how much I wished I'd had it back when I was running a 'finer dining' place.
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  3. #13
    Marko Tsourkan's Avatar
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    Now a different question.

    Many Japanese knife profiles, including Shigefusa (but not Masamoto) have dropped heel, I guess, to facilitate rocking with a flatter profile knife compared to European chef knives. How many find this feature useful? For a long time, there seemed to be a consensus that a flat area at the heel (1/4-1/3 of the edge lengh) is a good thing for those who prefer to cut with a heel area.

    Would a heavy gyuto benefit from having a dropped heel? I have had this conversation with a a couple of pros and both thought it was useful feature, as it facilitates a cutting motion, making the weight of the knife to do more work.


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  4. #14
    Senior Member brainsausage's Avatar
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    Yes. I highly prefer a dropped heel. Full heel feels very clunky to me and unnatural. But only the heel itself, say a matter of mm's. That flat spot starting early is nice, but not if it's too flat for too long.
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  5. #15
    Senior Member chinacats's Avatar
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    Quote Originally Posted by brainsausage View Post
    Yes. I highly prefer a dropped heel. Full heel feels very clunky to me and unnatural. But only the heel itself, say a matter of mm's. That flat spot starting early is nice, but not if it's too flat for too long.
    +1

    Having both Shig and KS at the moment I can honestly say, the only thing that I prefer the Masamoto for is push cutting. Overall, I consider the Shig the more useful knife for everything else. And has been stated numerous times--the geometry of the Shig is totally badass.
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  6. #16
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    What are we defining as a dropped heel?

  7. #17
    Senior Member erikz's Avatar
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    Shigefusa. I can't seem to stop visiting Maxims site and drool over them...

  8. #18
    Marko Tsourkan's Avatar
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    Quote Originally Posted by brainsausage View Post
    Yes. I highly prefer a dropped heel. Full heel feels very clunky to me and unnatural. But only the heel itself, say a matter of mm's. That flat spot starting early is nice, but not if it's too flat for too long.
    thanks, that is what I was looking for. Will make some heavy chef's with a dropped heel.


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  9. #19
    Senior Member crunchy's Avatar
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    The shige profile is perfect in every way

  10. #20
    Senior Member bahamaroot's Avatar
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    Simple - KS
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