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Thread: 210 suji or 210 gyuto?

  1. #31
    Senior Member mpukas's Avatar
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    Quote Originally Posted by johndoughy View Post
    If there is one thing a gyuto/chefs should not be concerned with accommodating, it's being used in hand.
    Says who???!!!


  2. #32
    Senior Member/ Internet Hooligan
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    Quote Originally Posted by johndoughy View Post
    If there is one thing a gyuto/chefs should not be concerned with accommodating, it's being used in hand. There's a reason parers are sold with them!
    What the hell? I peel apples, do citrus supremes, even practice katsuramuki with a 270mm long and 48mm tall gyuto. You little squirts down in Texas need to start drinking milk and growing yer bones.

  3. #33
    I love that video. Anyone have any tips on how to get better at peeling in-hand? I mean I know there's practice, but are there any specific things that would help?

  4. #34
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    sachem allison's Avatar
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    Quote Originally Posted by johndoughy View Post
    The pettysuki is the future


    +1 I love the pettysuki Spike made for me and sometime in the future there is a 210 version probably double bevel coming
    Attached Images Attached Images   

  5. #35
    Most of my knife work is done with 270mm gyutos or 300mm sujis. So when I use my 210mm HHH gyuto or 240mm Marko gyuto, they seem small to me and I often use them in hand without a problem.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  6. #36
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    Quote Originally Posted by mpukas View Post
    Says who???!!!
    Damn that's cool. I think I just found my next project...

  7. #37
    Quote Originally Posted by mpukas View Post
    Says who???!!!

    That is incredible. I will be trying to do this!

    But it's still not something they should be designed for, because it is such a different use from the other many on-board tasks that it is designed to do. Which is what I was getting at.

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