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Thread: 30cm Gyuto

  1. #1
    Senior Member Seth's Avatar
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    30cm Gyuto

    Most talk about 210, 240, and 270. Anyone use 300 (or larger?) gyuto and do you like it - pros and cons? Is there any reason to this length - just curious.
    Everywhere you go, there you are.

  2. #2
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    Quote Originally Posted by Seth View Post
    Most talk about 210, 240, and 270. Anyone use 300 (or larger?) gyuto and do you like it - pros and cons? Is there any reason to this length - just curious.
    I've seen a couple of pros post about using one. The only benefit I can think of is if you are doing large amounts of prep and have the board space it could make your work go by a little bit faster.

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    Senior Member Crothcipt's Avatar
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    I love mine. It is just short of 300. I did a write up on it about a mo. ago. I will keep what I have to say about the length.

    Pro's- I never run out of knife when slicing. I use it for anything but tip work. Feeling in hand is, well kinda like a warrior feeling invincible. It scares people when I take it out of the case.

    Con's- It doesn't fit in my knife case, which has fallen out and chipped the blade. With a tight board space at work I can't use it all the time. Using the tip can make the arm be in a awkward position.

    I really like the length, but I think just because of how much more expensive it gets for a 300 I may not buy one. Prob. go with a 270.

  4. #4
    Senior Member VoodooMajik's Avatar
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    I would really like one for when I need to work through cases upon cases of prep. Also to pretend I'm Crocodile Dundee and bust out a small sword. "Thats not a knife"
    It's not the Answer it's the Experience

  5. #5
    I use a 300 gyuto every once in a while, but not often at all. I end up using the first third or the back third most of the time - I just don't really need that added edge length.
    Len

  6. #6
    Senior Member NO ChoP!'s Avatar
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    I have a tojiro pro 300 that I use very little, actually been thinking of selling it. It works great with large radishes, cabbage, melons, etc..also like it for slicing/ chiffonade of herbs...
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  7. #7
    I would have loved one at my last job. One knife to rule them all!

    With the size and quantities of produce I was working with, a 300mm knife is not out of the question.

  8. #8
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    I've been using a 300 mm Ittossai honyaki off and on for the last month or two. It's cool that such a large knife cuts so well but I can't say I want to reach for it for anything in particular. I can tell that my control drops off a bit for tip work and for very large objects, I prefer a thin 270 to a beastly 300, even if the beastly one cuts very well, as this one does. I have also been using a 330 mm tall suji that I ground and unless I'm dealing with a huge pile of leafy greens I find myself using only part of the edge as Len described.

    It will be interesting to see what Vertigo and memorael add to this thread. I'm pretty sure I remember them using some big knives regularly.

  9. #9
    Senior Member Seth's Avatar
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    "That's not a knife" - one good motivation for going 300. (One of the best lines of all time...) But on the other side, the famous American philosopher, Clint Eastwood: "A man has got to know his limitations."

    I recently went 270 and it feels like a monster to me after years of using 240s. So the question was sort of Is bigger always better aside from 'big d#ck' syndrome.' It sounds like the consensus is that other than production prep it's really not necessary, especially if you have the territory covered with a big suji or yanagiba.
    Everywhere you go, there you are.

  10. #10
    The alleles created by mutation may be beneficial


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    I don't think any home owners need, or would even benefit, from having a 300mm gyuto. Personally I do quite a bit of tip work and think that it's much more important to have a usable tip than an extra 30mm or 60mm flat spot.

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