210 suji or 210 gyuto?

[mpukas]

If there is one thing a gyuto/chefs should not be concerned with accommodating, it's being used in hand.

Says who???!!! :razz:

[video=youtube;2dSEXVJHkNg]http://www.youtube.com/watch?v=2dSEXVJHkNg&list=PL29395E4B438DCF78&index=11&feature=plpp_video[/video]

 

[Vertigo]

If there is one thing a gyuto/chefs should not be concerned with accommodating, it's being used in hand. There's a reason parers are sold with them!

What the hell? I peel apples, do citrus supremes, even practice katsuramuki with a 270mm long and 48mm tall gyuto. You little squirts down in Texas need to start drinking milk and growing yer bones.

 

[heirkb]

I love that video. Anyone have any tips on how to get better at peeling in-hand? I mean I know there's practice, but are there any specific things that would help?

 

[sachem allison]

The pettysuki is the future

+1 I love the pettysuki Spike made for me and sometime in the future there is a 210 version probably double bevel coming

 

[JohnnyChance]

Most of my knife work is done with 270mm gyutos or 300mm sujis. So when I use my 210mm HHH gyuto or 240mm Marko gyuto, they seem small to me and I often use them in hand without a problem.

 

[tk59]

Says who???!!! :razz:

Damn that's cool. I think I just found my next project...

 

[Eamon Burke]

Says who???!!! :razz:

[video=youtube;2dSEXVJHkNg]http://www.youtube.com/watch?v=2dSEXVJHkNg&list=PL29395E4B438DCF78&index=11&feature=plpp_video[/video]

That is incredible. I will be trying to do this!

But it's still not something they should be designed for, because it is such a different use from the other many on-board tasks that it is designed to do. Which is what I was getting at.