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Thread: 210 verus 240?

  1. #11

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    I have both and tend to use the 240 more especially on my bigger board. For a small board the 210 is perfect and besides it's a great knife and fun to work with.

  2. #12
    Senior Member Chuckles's Avatar
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    In a pro kitchen I'd want a 270 gyuto for big prep work (or bigger) and maybe a 210 suji or gyuto as a go-to.[/QUOTE]

    This is my set up at work. Both feel too big at home. I use a 7 inch santoku and a 4 1/2 inch pairing/petty at home. Everything is smaller at home. Onions are smaller, two cloves of garlic instead of seven, two potatoes instead of a 50# case, etc.

    Very much prefer smaller knives at home.

  3. #13

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    btw I do most of my work on a 17.5 x 13 " board which I guess is considered small :P

  4. #14
    Senior Member stevenStefano's Avatar
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    Quote Originally Posted by Cutty Sharp View Post
    In a pro kitchen I'd want a 270 gyuto for big prep work (or bigger) and maybe a 210 suji or gyuto as a go-to.
    Yeah that's what I like, 270 gyuto and 210 suji

    I'd never buy a gyuto less than 240. To me, you can't get a true feel of the knife with it being so small, you can't appreciate it really. A 240 is better or to be honest I'd always recommend 270s now. As as soon as I got a 270 I never used my 240s and will never buy another

  5. #15
    Senior Member Benuser's Avatar
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    Two elements you may consider as well:
    The active, most used part of the edge is some 50% larger with a 240 compared to a 210. That means slower dulling.
    The 240 are more popular amongst pros. It won't be hard to get it sold.

  6. #16
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    Quote Originally Posted by jonhaber View Post
    btw I do most of my work on a 17.5 x 13 " board which I guess is considered small :P
    Jon,240 is good size for home use.

  7. #17

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    thanks for all the input so far everyone

  8. #18
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    Both my chef's knives are 10" (255mm). I find that to be the perfect length for me.

    The girlfriend likes 6-8" blades.

  9. #19
    Senior Member NO ChoP!'s Avatar
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    Also, the longer the blade, the less you will have to lift it when rocking/ board chopping; less fatique.

    Plus, If you push or draw cut, there is more edge to pull/ push through the food in one swoop, meaning less pressure; cleaner cuts...
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  10. #20
    Senior Member EdipisReks's Avatar
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    I like 240 on the edge. I used 270 for a while, and they are just a bit long for me. I find 210 to be too short for maximum efficiency.

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