stevenkelby
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- Mar 1, 2011
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Hi All,
I started a thread on the CKTG forum but would love opinions from the guys here.
Big chefs/gyuto. Sabatier profile, or flat with little belly. High blade depth is good, at least 50+, more is better.
Right handed.
Western or Wa is fine.
270mm - 300mm.
Must be at least semi stainless for cutting acidic foods.
Around $500 or so max price.
Pro chef, 60 hours/week, half on knives.
Will only be used for light stuff, onions, tomatoes, de-boned meat and fish. Hardest thing would be pumpkin.
Hiromoto 270mm gyuto
Priorities:
#1. Not highly reactive with acidic foods. I love top end White #1 but it's blunt within an hour when cutting preserved lemons. Some patina/reaction is fine, I take good care, dry and oil etc.
#2. The ability to take a very fine edge (hair whittling) and keep it as long as possible.
#3. As thin and light as possible, it will be used carefully and doesn't have to withstand any abuse or hard chopping.
Cutting boards at work are nylon sadly which probably blunts knives more than any of the food, but I'm as light as possible on them, no hard impacts.
Pro-level sharpener, thousands of dollars of stones etc.
I've only really looked on CKTG (I understand they aren't popular here but don't know why) and at the moment I'm leaning toward the Konosuke HD2 270mm Funayuki/Gyuto. It's out of stock there at the moment.
weight: 6oz
blade length: 277mm
total length: 440mm
spine thickness: 2.44mm
blade depth: 53.26mm
It's very light, long, thin, high, semi stainless and seems to have good reviews.
Can anyone suggest an alternative knife I should consider, or suggest where I might buy the Kono? I have emailed Tosho Knife Arts already, can't find any other supplier.
Thanks!
Steve.
I started a thread on the CKTG forum but would love opinions from the guys here.
Big chefs/gyuto. Sabatier profile, or flat with little belly. High blade depth is good, at least 50+, more is better.
Right handed.
Western or Wa is fine.
270mm - 300mm.
Must be at least semi stainless for cutting acidic foods.
Around $500 or so max price.
Pro chef, 60 hours/week, half on knives.
Will only be used for light stuff, onions, tomatoes, de-boned meat and fish. Hardest thing would be pumpkin.
Hiromoto 270mm gyuto
Priorities:
#1. Not highly reactive with acidic foods. I love top end White #1 but it's blunt within an hour when cutting preserved lemons. Some patina/reaction is fine, I take good care, dry and oil etc.
#2. The ability to take a very fine edge (hair whittling) and keep it as long as possible.
#3. As thin and light as possible, it will be used carefully and doesn't have to withstand any abuse or hard chopping.
Cutting boards at work are nylon sadly which probably blunts knives more than any of the food, but I'm as light as possible on them, no hard impacts.
Pro-level sharpener, thousands of dollars of stones etc.
I've only really looked on CKTG (I understand they aren't popular here but don't know why) and at the moment I'm leaning toward the Konosuke HD2 270mm Funayuki/Gyuto. It's out of stock there at the moment.
weight: 6oz
blade length: 277mm
total length: 440mm
spine thickness: 2.44mm
blade depth: 53.26mm
It's very light, long, thin, high, semi stainless and seems to have good reviews.
Can anyone suggest an alternative knife I should consider, or suggest where I might buy the Kono? I have emailed Tosho Knife Arts already, can't find any other supplier.
Thanks!
Steve.