Quantcast
Can a gyuto be too flat? - Page 3
Page 3 of 3 FirstFirst 123
Results 21 to 29 of 29

Thread: Can a gyuto be too flat?

  1. #21
    Senior Member

    Join Date
    Feb 2011
    Location
    Pensacola, FL, USA
    Posts
    3,918
    Quote Originally Posted by Andy777 View Post
    Yup, badass too.

    Is that not as wide as his usual? I prefer my gyutos less wide. That one looks just right.
    No, he made a special run that were significantly narrower. You're right, it is "just right".

  2. #22
    Senior Member Andy777's Avatar
    Join Date
    Mar 2011
    Location
    Salt Lake City
    Posts
    109
    I thought it looked extra badass compared to his standard "big santoku". Thanks for sharing. - Thanks also to Cadillac, I'm loving the Takeda knife porn in this thread.

  3. #23
    Senior Member BertMor's Avatar
    Join Date
    Mar 2011
    Location
    Boca Raton, FL
    Posts
    179
    I need some belly. yes I can push cut most things instead of rocking, but after 20 yrs in the kitchen somethings just can't be unlearned. Two of those are mincing parsley and garlic. No mater how much I try, I need to rock. Hence a belly. And I think everyone's estimate of contact patches are way off. The flat area on 270 is probably close to 6 inches (4 inches of curve) And on the curved part is probably around 1/8 to 1/4 inch. If you think I'm wrong break out a ruler and measure. :
    Bert M.

    Why?! Because footballs don't have wheels!

  4. #24
    Senior Member Cadillac J's Avatar
    Join Date
    Mar 2011
    Location
    Detroit
    Posts
    621
    Quote Originally Posted by Pensacola Tiger View Post
    Andy, while your drooling over that kiritsuke/gyuto, take a gander at this Takeda, one with a special profile:

    I was really happy to see they made a special run of narrow/flat gyutos. Man, I was about to sell my Takeda kiritsuke-gyuto a month ago, but I've found a new love for it. Just got done using it and it literally just makes push-cutting so much fun and holds its tin foil edge for such a long time!

  5. #25
    Senior Member

    Join Date
    Feb 2011
    Location
    Pensacola, FL, USA
    Posts
    3,918
    Quote Originally Posted by Cadillac J View Post
    I was really happy to see they made a special run of narrow/flat gyutos. Man, I was about to sell my Takeda kiritsuke-gyuto a month ago, but I've found a new love for it. Just got done using it and it literally just makes push-cutting so much fun and holds its tin foil edge for such a long time!
    I almost bought one like yours. The idea of having a unique shape appealed to me. But when this one showed up, I was glad I waited.

  6. #26
    Is that a reprofiled takeda?

  7. #27

    Join Date
    Mar 2011
    Location
    San Francisco
    Posts
    21

    Nope

    Hi guys,

    I absolutely love flat gyuto's. I have a "beater" knife that I keep near by for chopping but most of my mise during the day is cutting and dicing. A flatter gyuto is better for this and faster IMO. The perfect knife for me would be 80% flat with a slight curve at the tip.

  8. #28
    Senior Member

    Join Date
    Feb 2011
    Location
    Pensacola, FL, USA
    Posts
    3,918
    Quote Originally Posted by rysara View Post
    Is that a reprofiled takeda?
    No, it was forged with a special profile by Shosui Takeda.

  9. #29
    Senior Member Cadillac J's Avatar
    Join Date
    Mar 2011
    Location
    Detroit
    Posts
    621
    Quote Originally Posted by jcsiii View Post
    The perfect knife for me would be 80% flat with a slight curve at the tip.
    Glad to see you over here!

    This profile sounds right up my alley...I wish they made more knives for us A-cup fans.

Posting Permissions

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