Hmmm... I am not sure about that but I do agree that many average users will prefer a shorter knife over a longerOriginally Posted by welshstar
Hmmm... I am not sure about that but I do agree that many average users will prefer a shorter knife over a longer
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Don't really agree with you. If you want to do anything other than push cutting you have to angle the blade so high it is pointless, therefore why bother with a gyuto, why not just use a petty? Also for most small tasks the wide blade is a hindrance whereas a petty is not as tall and much nimbler and therefore more useful. I think a 210 gyuto is much more useful. If I had a smaller kitchen maybe I'd think different perhaps
I've been finding the same results and having exactly the same thoughts as you. The 150 petty is too big for small in hand tasks and too small for larger cutting tasks where a gyuto is not useful. And why all the love for a 210 sujis whereas 210 gyutos barely get recognized? I think a 210 gyuto is more versatile than a 210 suji, but 210 sujis are oh so sexy.
A 210 suji will have less friction/resistance due to less height but also have less knuckle clearance. A 210 gyuto has more knuckle clearance and sometimes a taller blade can me useful, but it also may be thicker and not quite as good at slicing. And (a personal issue) after using G-knives w/ bolsters for so many years, I've got a habit of catching my fingers and thumb on the heel; having the extra clearance of a gyuto reduces the # of times I cut myself. I've got to get something to replace to 150 petty and don't know what to do...
If I were going to go minimalist for my kit, I'd go w/ a 210 suji. I would use it primarily for in-hand work, peeling and slicing small things on a board. Having fewer knives to sharpen, carry in my travel kit, and keep track of a job is appealing.
However, I think going w/ a 180 petty and a 210 gyuto is more funner. The 180 petty can be used for in-hand work and the 210 gyuto can be used for slicing small things on a board, small tasks where you don't want a 270 gyuto, etc. Also, it appears that {some} 210 gyutos are not as tall or thick as 270 brethren so they can be used in hand easier. I don't care about how many knives I have for home use; the more the merrier!
Either option would be to compliment a kit consisting of a small parer, 270 gyuto and a 300 suji.
The pettysuki is the future
I'm liking the idea of a suji with a little extra knuckle clearance. I guess the reason is that I figure I could have the 210 suji when I'm making something small and quick like an omelette for one or two. It'd work in-hand and for quick things on the board. Then for a bigger meal or when I have more prep, I could use the small 80mm petty/parer (since I prefer it for in-hand work anyways) and a 270 gyuto. So one knife for when I'm in a rush, and two for when I'm not.
That 240 suji macmiddlebrooks posted has a really angled edge relative to the spine, so the knuckle clearance seems like it'd be ok. I might try to go with something like that but a 210.
Blasphemy!!
Actually - I used to think like this, but then I made it a point to not let the quantity of an item dissuade me from pulling out my 270 gyuto.
I have a 270 gyuto and a 210 gyuto and really - i find them to be redundant (i.e. the 210 is redundant) - but that's my wife's knife, so it'll stick around. a 180-210 suji though, would be quite useful (trimming meat is the one thing i'm not fond of doing with my 270 gyuto) - but i'm only a home chef, so who knows how many other ways to use this are.
[/QUOTE]That 240 suji macmiddlebrooks posted has a really angled edge relative to the spine, so the knuckle clearance seems like it'd be ok. I might try to go with something like that but a 210.[/QUOTE]
Yep, the clearance is there. The handle also angles up just a scosh. I will also say for the record that after using a co-worker's 210, I'm partial to that extra 30mm as weird as that sounds. Your milage may vary of course.
Yea I could see wanting a little extra length. I'm thinking jumping up to 240 would take it out of the utility knife range into all-arounder territory. I've never tried a narrow 240mm knife, but I know there's no way I can do any in-hand work with the 240mm (gyutos) I have. That may just be a function of them being gyutos, though.
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!
Most sujis are 35-38mm tall, so not much knuckle clearance even with an offset handle.
M
An expert is a man who has made all the mistakes which can be made, in a narrow field.
-Niels Bohr
If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com
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