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Thread: Looking for my dream carbon gyuto

  1. #11
    Senior Member Chuckles's Avatar
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    +1 for Konosuke Fujiyama in blue steel. Based on what you currently have I think the Kagekiyo would be a laser for you for sure. I would be scared off by how thin they are at the tip for use in a commercial kitchen.

    To be honest I don't think you have to spend $600 to be blown away if you are coming from an Addict in AEB-L.
    'The only real security that a man can have in this world is a reserve of knowledge, experience, and ability.' -Henry Ford

  2. #12
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    Hi
    For 600 you could get a truly unique koraat-gyuto. Made of custom cast steel, not some industrial production steel like aogami....This guy composes the steel after your requirments and casts it himself. No stockremoval or such thing. I own two of his knives and they are truly magical, a true artist..Checkout his website:http://www.koraat-knives.at/

    Greets
    Benjamin

  3. #13
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    Kagekiyo if you have that cash wish I could get one

  4. #14
    Senior Member cclin's Avatar
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    Masamoto KS: good profile & grind, medium weight. very easy to sharpen; however, I need to touch up mine everyday to keep laser sharp edge I like.
    Watanabe pro: great workhorse gyuto. easy to sharpen, very good edge retention! However, not nimble and precise knife you're looking for......
    Gesshin Kagekiyo : I never use one....however, you pay lots of money for Lacquer Handle/Saya & Lacquer is very easy to scratch. not sure it's good choice for professional kitchen use?? I'm also consider about narrow blade height ~45mm
    Konosuke Fujiyama blue#2 seems like fit your need very well!!
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  5. #15
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    Shigefusa?

  6. #16
    Senior Member bkultra's Avatar
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    Quote Originally Posted by dannynyc View Post
    Shigefusa?
    In a pro kitchen it might be a bit too reactive.

  7. #17
    Senior Member cheflarge's Avatar
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    Kagekiyo..... at the very least call Jon @ JKI and ask for his suggestions. He is knowledgeable beyond belief and extremelly helpful.

  8. #18
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    Mizuno Tanrenjo Akitada Hontanren Blue 2 clad with soft iron

  9. #19
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    Quote Originally Posted by greasedbullet View Post

    White steel like the masamoto tends to not have great edge retention.
    Masamoto white steel does not have good edge retention. However, the white steel of a Gesshin Ginga has very good edge retention.
    Michael
    "Don't you know who he is?"

  10. #20
    Senior Member brainsausage's Avatar
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    Quote Originally Posted by bkultra View Post
    In a pro kitchen it might be a bit too reactive.
    I use mine in a pro kitchen with no reactivity problems. Just need to set the patina. Finding one is a whole other matter...
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

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