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  1. #11

  2. #12

    Twistington's Avatar
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    Quote Originally Posted by maxim View Post
    Hey !! where is the pictures of rehandle






    If anyone feels like this is against forum rules etc please remove the picture, but I find it relevant to the discussion.
    -"we're gonna make gluten free lasagna"

  3. #13
    Senior Member Birnando's Avatar
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    Quote Originally Posted by bieniek View Post
    Yes. The steel is most propably same.

    But due to shape the use of blade is different.

    But so you say yours doesnt stain that much? :d

    Yes my friend, that is exactly what I'm saying

    Then again, unlike you, I sure ain't no pro, and my knives see far less use than yours do.

  4. #14
    I'd love to see a good choil shot on one of these. Just how porky are they?

  5. #15
    Senior Member
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    Ok Ok i want one! 240 or 270?!

  6. #16
    Very cool !!! What is the bolster material ??

    Quote Originally Posted by Twistington View Post



    If anyone feels like this is against forum rules etc please remove the picture, but I find it relevant to the discussion.

  7. #17
    Some pics of bienieks 270mm Gyuto

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    Choil is file finished not polished like Shigs but rounded very nicely

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    Spine is very nice finished rounded and polished perfectly !!

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  8. #18
    Senior Member gentlecook's Avatar
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    just dont believe that it cuts better than the Shigefusa =)

    but i agree about need careful handling with Shige
    and sometimes it make strains..

  9. #19
    Senior Member gentlecook's Avatar
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    really, looks strong..

    and i think this heavy Gyuto can replace Deba knife for salmon fileting

  10. #20
    You should try first
    I have no intention of lying to anyone, I actually maybe will do passaround, for all those who think the thinner the knife the better it cuts.

    If this knife is worse than shig, Why would I buy it?

    I think It will make brunoise just as good/even better that shig.

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