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Thread: does size really matter

  1. #1

    does size really matter

    So, I want to order a Gesshin Ginga Gyuto from Jon tomorrow but the 240mm wa is out of stock but the 210 is in stock. I am currently using a Ken Onion Shun which is 8 inches. I would like to place an order an order Friday and was wondering if the 1" would make a difference.

  2. #2
    Senior Member Candlejack's Avatar
    Join Date
    Jan 2012
    Stockholm, Sweden
    It does a difference. A noticable one. How big a deal it is is personal

  3. #3
    Senior Member/ Internet Hooligan
    Join Date
    Mar 2011
    Depends on what you cut, how much of it you cut, and where you cut it. A 210 is plenty of knife for a home cook in a small kitchen on a little board. At work I use the biggest knife I can wield cuz I'm doing mire poix by the gallon.

  4. #4
    Engorged Member
    El Pescador's Avatar
    Join Date
    Mar 2011
    If you're a home cook its a great size.

  5. #5
    not at home.

    But maybe depends how big family you feed on regular basis?

  6. #6
    Senior Member Deckhand's Avatar
    Join Date
    Jan 2012
    Costa Mesa California
    It matters. It is personal and you need to test drive knives to find your own preference. I have a brand new misono ux10 with saya I will eventually put in B/S/T section that is 210mm Fortunately for me Pensacola Tiger very graciously sent me a 240mm and 270mm to test drive before I decided on length the a Rodrigue custom knife. I preferred the 270mm so much I bought it from him. Yet another act of kindness on his part. In the near future I will my custom 270mm and I know I will buy a 300mm as well. Wa vs western feel different too. I like the wa. Jon is a great guy and he won't steer you wrong.

  7. #7
    Senior Member
    WildBoar's Avatar
    Join Date
    Feb 2011
    I went from a 8" Wusthof chef's knife to a 210 Hiromoto gyuto, and felt the Hiro was too small. I picked up a 240 Hiro after that and was much happier. It helps to have a bigger cutting board as well, as it leaves you room to keep uncut and well as cut ingredients on the board and still give you working room.
    David (WildBoar's Kitchen)

  8. #8
    Senior Member stevenStefano's Avatar
    Join Date
    May 2011
    Norn Iron
    If I were a home cook I'd get a 240. In work I use a 270. There's a massive difference between a 240 and a 210, and I don't see much of a downside with a 240, it is still a manageable size

  9. #9
    Crap....I wish the 240 was in stock

  10. #10
    yeah,,,people here mark that its so u know you are not 210 guy yourself?

    Get one first, if you dont like it, sell it, buy another one.

    Or ask someone here to borrow you one.

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