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Thread: Most used knife in the home kitchen

  1. #21
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    In case anyone cares, the SFGZ Carters I've tried all outperform the HG with ebony handle I have plus, I think the two custom handled 240 SFGZ sitting in front of me look a lot better, too. I'm sure they also outperform the CKTG special edition knives.

  2. #22
    Canada's Sharpest Lefty Lefty's Avatar
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    I'm not surprised. With a good handle, the SFGZ is as good as it gets. Period!
    09/06

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  3. #23
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    Quote Originally Posted by NO ChoP! View Post
    wondering if anyone has experience with Zakuri?
    Well I've got two now and love both. The Gyuto is fairly beefy but with good geometry making it a great cutter. The other is a Tosagata which I also really like. I got it for a colleague who ended up freaking out about the handle and carbon so gave it back. I am SUPER glad he did. I took this guy on a vacation to France to stay with friends and used it for everything (including a chicken ballotine) for the next 10 days. It even stood up to my MIL's abuse! It's just a nice versatile knife and a heck of a lot of fun. For sub $100 I think it's a steal.

  4. #24
    Senior Member EdipisReks's Avatar
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    my Shigefusa 240mm gyuto is by far my most used. the other knives i use reasonably often are my 270mm Mizuno gyuto and my 240mm Hattori FH gyuto. the only small knife i use is a cute little 4 inch Thomas Herder Windmill sheepsfoot parer in carbon. i've pared way down over the last couple months, so i don't rotate nearly as much as i used to do. my usuba and yanagi don't get used much unless i'm doing specific food prep. my ajikiri and western Deba get used only for certain tasks. i'd say the Shigefusa 240 gets used more than all the other knives put together. i can do pretty much anything i need to do in my kitchen with it.

  5. #25
    Senior Member Benuser's Avatar
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    Thomas Herder? Are you sure? Could it be Robert Herder, Solingen?

  6. #26
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by Benuser View Post
    Thomas Herder? Are you sure? Could it be Robert Herder, Solingen?
    Robert is what i meant.

  7. #27
    Senior Member Keith Neal's Avatar
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    I can't tell from the photos and can't find a description -- are the Carter funayukis single bevel?
    If you reach the age of 60 without becoming a curmudgeon, you haven't been paying attention.

  8. #28
    Canada's Sharpest Lefty Lefty's Avatar
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    Nope, they're 50/50 bevels.
    09/06

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  9. #29
    Senior Member Cadillac J's Avatar
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    270 or 300 suji

    210 petty

  10. #30

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    Quote Originally Posted by tk59 View Post
    In case anyone cares, the SFGZ Carters I've tried all outperform the HG with ebony handle I have plus, I think the two custom handled 240 SFGZ sitting in front of me look a lot better, too. I'm sure they also outperform the CKTG special edition knives.
    There is no metallurgical difference between Murray Carter's Stainless Fukugozai series and the High Grade series. It's only the level of finish and handle materials that are different. The special edition Chef Knives To Go gyutos included. I think of the Stainless Fukugozai line as a high-performing blade with a free handle.

    Tinh, did you ever have that handle taken off your 270mm, by the way? If you did, was it as much of a pain as I imagined it would be since it was epoxied?

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