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Finding the perfect gyuto
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Thread: Finding the perfect gyuto

  1. #1

    Join Date
    Mar 2014
    Posts
    6

    Finding the perfect gyuto

    LOCATION
    What country are you in?
    USA


    KNIFE TYPE
    What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
    Gyuto
    Are you right or left handed?
    Right
    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
    Japanese - Heaver handle (ebony preferred)
    What length of knife (blade) are you interested in (in inches or millimeters)?
    240-270mm
    Do you require a stainless knife? (Yes or no)
    Yes (semi-stainless is fine)
    What is your absolute maximum budget for your knife?
    $400


    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.)
    Veg and meat prep
    What knife, if any, are you replacing?
    -
    Do you have a particular grip that you primarily use?
    Pinch
    What cutting motions do you primarily use?
    Push, Chop, Rock
    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.)
    • Tall at heel 50+mm.
    • Handle offset from sweet spot (I think suisin IH has a good example of this).
    • Enough belly to rock comfortably when needed.
    • Thin (~2mm at heel)

    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)?
    -
    Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
    Heavy Wa handle, ebony preferrably.
    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)?
    -
    Edge Retention (i.e., length of time you want the edge to last without sharpening)?



    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
    Snythetic at work, wood at home
    Do you sharpen your own knives? (Yes or no.)
    Yes
    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.)
    -


    SPECIAL REQUESTS/COMMENTS

  2. #2

    Join Date
    Jan 2014
    Location
    Hong Kong
    Posts
    29
    Konosuke HD2 with ebony handle

    If no ebony available via vendor, request one direct (they have a wide range of custom handles)

  3. #3
    Senior Member
    Join Date
    Mar 2011
    Location
    Wales, UK
    Posts
    774
    Mizuno Tanrenjo stainless can be made to order with Ebony handle, can also specify ferrule colour.

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