Page 2 of 2 FirstFirst 12
Results 11 to 19 of 19

Thread: Another Which Knife Thread

  1. #11
    Senior Member
    Join Date
    Mar 2011
    Location
    Wales, UK
    Posts
    898
    I've got the 210 Sugimoto. Thin, good grind, excellent cutter, nice profile. Very cheap but perfectly functional handle. Fine grained stainless takes a nice edge. 80:20 asymmetric bevels ootb.

  2. #12
    Quote Originally Posted by Timthebeaver View Post
    I've got the 210 Sugimoto. Thin, good grind, excellent cutter, nice profile. Very cheap but perfectly functional handle. Fine grained stainless takes a nice edge. 80:20 asymmetric bevels ootb.
    What's the purpose of asymmetrical grinds?
    Will it change the way I have to sharpen it?

  3. #13
    Senior Member Deckhand's Avatar
    Join Date
    Jan 2012
    Location
    Costa Mesa California
    Posts
    1,732
    Not on your list, but I really like my Sakai yusuke wa gyuto. I have a few tojiros and am happy with them. Senkou is the series above DP and liked the fit and finish I have on one of those as well.

  4. #14
    Engorged Member
    El Pescador's Avatar
    Join Date
    Mar 2011
    Location
    SoCal
    Posts
    1,900
    +1 on the tanaka

  5. #15
    Senior Member Duckfat's Avatar
    Join Date
    Mar 2012
    Location
    The Motor City
    Posts
    518
    Quote Originally Posted by OneEyeMan View Post
    Unfortunately the 240 Wa Gyuto is sold out.
    The 270 is longer than I want.
    I think 210 or 240 is as long as I'd be willing to go.
    Just email Koki. He will let you know if he has more on the way. There's also the Yoshihiro that Jon has in stock.

    http://www.japaneseknifeimports.com/...-wa-gyuto.html

  6. #16
    Quote Originally Posted by Duckfat View Post
    Just email Koki. He will let you know if he has more on the way. There's also the Yoshihiro that Jon has in stock.

    http://www.japaneseknifeimports.com/...-wa-gyuto.html
    +1....Both good choices.

  7. #17
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,085
    I'd rock tanaka out of those choices. The blue damascus steel is sweet. Fit and finish will be lacking a little, but hey, its a work knife...
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  8. #18
    Senior Member Crothcipt's Avatar
    Join Date
    Jan 2012
    Location
    wyoming, closer to nowhere than somewhere.
    Posts
    3,484
    Quote Originally Posted by NO ChoP! View Post
    I'd rock tanaka out of those choices. The blue damascus steel is sweet. Fit and finish will be lacking a little, but hey, its a work knife...
    Not about the metal, its not blue like I have. Looking at the metal differences I don't think it will turn blue either. Haven't heard about Ginsanko yet.

  9. #19
    Senior Member
    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,214
    I'd also consider Inazuma but there are a bunch of nice choices. Carbon is easier to sharpen but all of the stainless that's been listed here gonna be way easier to sharpen than mainstream kitchen knives. I'd probably stay away from VG10 but even that's not terrible.

Posting Permissions

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