JKerr
Senior Member
- Joined
- Nov 27, 2011
- Messages
- 414
- Reaction score
- 8
...that time for a new knife!
Been getting flogged at work for the last few months and seeing as I'm paid hourly and I'm don't have any free time or social life as a consequence, I've got a bit of spare cash. Looking at picking up a new gyuto. No real preference to carbon or stainless (previously I would have said stainless, but I'm not cutting a great deal of reactive foods in my new job, so whatever), I'm easy in regards to Yo or Wa style, although if I did go for a wa-gyuto I'd prefer a dark wood handle (chestnut, rosewood, ebony etc) purely for aesthetic appeal. For a rough ball park figure, I'll say, about $500
Particular names floating around in my head at the moment are: Devin, Heiji, Tadatsuna, Hattori (FH, I like the handles), Nenox, Yoshikane, Mizuno (blue) and haslinger. Keen to hear any thoughts people have on said makers and their wears, though I'd be eager to hear about other options so please share your thoughts on whatever's in your arsenal at the moment.
Cheers in advance,
Josh
Been getting flogged at work for the last few months and seeing as I'm paid hourly and I'm don't have any free time or social life as a consequence, I've got a bit of spare cash. Looking at picking up a new gyuto. No real preference to carbon or stainless (previously I would have said stainless, but I'm not cutting a great deal of reactive foods in my new job, so whatever), I'm easy in regards to Yo or Wa style, although if I did go for a wa-gyuto I'd prefer a dark wood handle (chestnut, rosewood, ebony etc) purely for aesthetic appeal. For a rough ball park figure, I'll say, about $500
Particular names floating around in my head at the moment are: Devin, Heiji, Tadatsuna, Hattori (FH, I like the handles), Nenox, Yoshikane, Mizuno (blue) and haslinger. Keen to hear any thoughts people have on said makers and their wears, though I'd be eager to hear about other options so please share your thoughts on whatever's in your arsenal at the moment.
Cheers in advance,
Josh