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- Jan 8, 2018
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Hi there,
I am looking into getting a new 9-10"/24 cm. gyutou, preferably carbon steel. Price range $100-200.
I have found these two candidates, the -
Misono Swedish Carbon Steel Gyutou
http://www.korin.com/HMI-SCGY-240?sc=27&category=280077
and the
Togiharu Virgin Carbon Steel Gyutou
http://www.korin.com/HTO-HCGY-240?sc=27&category=363206
My main concern is the ergonomics using pinch grip: In the past I have had similar knifes (straight heel, half bolster) where the back of the heel was very sharp against the back of my middle finger when using a pinch grip (which I always do).
Therefore I am looking for advice/experiences with the above models: Are the heel softened or sharp?
Any alternate knifes I should be looking at?
I am looking into getting a new 9-10"/24 cm. gyutou, preferably carbon steel. Price range $100-200.
I have found these two candidates, the -
Misono Swedish Carbon Steel Gyutou
http://www.korin.com/HMI-SCGY-240?sc=27&category=280077
and the
Togiharu Virgin Carbon Steel Gyutou
http://www.korin.com/HTO-HCGY-240?sc=27&category=363206
My main concern is the ergonomics using pinch grip: In the past I have had similar knifes (straight heel, half bolster) where the back of the heel was very sharp against the back of my middle finger when using a pinch grip (which I always do).
Therefore I am looking for advice/experiences with the above models: Are the heel softened or sharp?
Any alternate knifes I should be looking at?