Quantcast
A knife recommendation for a laser wide belly gyuto?
Results 1 to 8 of 8

Thread: A knife recommendation for a laser wide belly gyuto?

  1. #1

    A knife recommendation for a laser wide belly gyuto?

    What type of knife(s) do you think you want?,
    A laser gyuto that is easy to sharpen, not brittle, can take abuse in the workplace, balanced and preferably with a wide belly.
    At least 240mmm

    Why is it being purchased? What, if anything, are you replacing?
    To replace my current knife, Kikuichi Warikomi Damascus Gyuto 240mm.

    What do you like and dislike about these qualities of your knives already?
    Aesthetics- Likes: Damascus, Rustic
    Edge Quality/Retention- Likes: Sharp/1 week
    Ease of Use- Dislike: Light, unbalanced, blade heavy
    Comfort- Dislike: Western handle feels flimsy

    What grip do you use?
    Pinch grip

    What kind of cutting motion do you use?
    Rock

    Where do you store them?
    Knife roll

    Have you ever oiled a handle?
    No

    What kind of cutting board(s) do you use?
    Plastic boards at workplace

    For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
    At the moment just a 1k grit stone

    Have they ever been sharpened?
    Yes

    What is your budget?
    $400

    What do you cook and how often?
    French, every working day.

    Special requests(Country of origin/type of wood/etc)?
    Prefer Japanese knives.
    I don't mind the type of wood, as long as it doesn't require excessive maintenance.
    I find D handles uncomfortable.

    Thanks
    Derryn

  2. #2
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,090
    Takedas are wide, and can have big belly's; plus, they tend to run longer. They sharpen easy, don't chip as easy as some other AS steals with higher hardness, and are thin behind the edge; plus, they are rustic and wa and within your budget. I love mine.

    Not very chic these days, but still solid.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  3. #3
    Senior Member Johnny.B.Good's Avatar
    Join Date
    Aug 2011
    Location
    Bay Area, CA
    Posts
    2,959
    Quote Originally Posted by NO ChoP! View Post
    Not very chic these days, but still solid.
    I really like the look of Takeda gyutos. The shape and colors remind me of a great white shark.

  4. #4
    Senior Member

    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,227
    If you're using stainless, it might be best to stick with something stainless or at least have a stainless option. I haven't tried anything tall that I actually like but if you want belly, I'd look at Shun.

  5. #5
    Zwilling Kramer. Tall, great rocker, carbon but well behaved, quite thin by the tip and behind the edge, within budget.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  6. #6
    Senior Member
    Join Date
    Mar 2011
    Location
    Wales, UK
    Posts
    827
    Quote Originally Posted by NO ChoP! View Post
    Takedas are wide, and can have big belly's; plus, they tend to run longer. They sharpen easy, don't chip as easy as some other AS steals with higher hardness, and are thin behind the edge; plus, they are rustic and wa and within your budget. I love mine.

    Not very chic these days, but still solid.
    All of this.

  7. #7
    Senior Member
    Join Date
    Feb 2011
    Location
    Honolulu, HI
    Posts
    966
    Sakai takayuki grand cheff, did I spell that right?

  8. #8
    Canada's Sharpest Lefty Lefty's Avatar
    Join Date
    Mar 2011
    Posts
    5,166
    You did, but they didn't
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •