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Need help deciding on a new gyuto
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Thread: Need help deciding on a new gyuto

  1. #1

    Need help deciding on a new gyuto

    so i have been looking around for a month for a new gyuto... the ones people have recommended are the misono ux-10 and the hattori fh... both look well crafted but i need some in site on people who own them... also any other knives people recommend... i just need something that is sharp and retains a good edge, and stainless.

  2. #2

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    Welcome to the forum!

  3. #3
    Senior Member K-Fed's Avatar
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    I think if you give us a better idea of what it is you're looking for in your new knife ie: western/ wa, thick/ thin and the cutting motions you most often use and what in general you will be using it for we will be more able to steer you in the right direction. I wouldn't rule out the semi-stainless options either. Oh ya, welcome to the knut house! =)

  4. #4
    Welcome! I think K-Fed is saying that maybe if you fill in some of the info here it will help.

    http://www.kitchenknifeforums.com/sh...should-you-buy

    Good luck in your search!
    one man gathers what another man spills...

  5. #5
    Senior Member K-Fed's Avatar
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    Quote Originally Posted by chinacats View Post
    Welcome! I think K-Fed is saying that maybe if you fill in some of the info here it will help.

    http://www.kitchenknifeforums.com/sh...should-you-buy

    Good luck in your search!
    yes this lol. I couldn't find the link for some reason. thanks chinacats =)

  6. #6
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    sachem allison's Avatar
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    welcome!
    I haven't lived the life I wanted, just the lives I needed too at the time.

  7. #7
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    Welcome

    Consider also how you will sharpen the knife.

  8. #8
    Canada's Sharpest Lefty Lefty's Avatar
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    Welcome! My advice is don't blow the bank...yet....
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  9. #9
    Welcome aboard - stick around and you will find a good deal or two.

  10. #10
    i work in a fine dining restaurant so i cut just about anything and everything... as for semi-stainless that can be an option too... and a western gyuto but i am also looking for a traditional deba because i do break down quite a bit of fish... and for sharpening i use whetstones... i am just ready for an upgrade from my global chef knive... and for the price... i dont want to break the bank but willing to spend max of 350 for a good gyuto....

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