I am looking for my first carbon wa gyuto that will be used in conjunction with my tojiro dp 240.
is the Tojiro Shirogami ITK 240mm Wa-Gyuto any good?
LOCATION
USA
KNIFE TYPE
Carbon Gyuto
Are you right or left handed?
right
Handle
Wa
What length of knife (blade) are you interested in (in inches or millimeters)?
240, maybe 210
What is your absolute maximum budget for your knife?
$200 absolute max, preferably less
KNIFE USE
Will be used both in a professional kitchen and at home
What are the main tasks you primarily intend to use the knife for
slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats
What knife, if any, are you replacing?
Tojiro DP 240
Do you have a particular grip that you primarily use?
pinch
What cutting motions do you primarily use?
rock and chop
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Sharper blade that I will be learning sharpening on
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
bamboo and synthetic
Do you sharpen your own knives? (Yes or no.)
I will be taught how to by my chef.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
yes interested
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
yes
is the Tojiro Shirogami ITK 240mm Wa-Gyuto any good?
LOCATION
USA
KNIFE TYPE
Carbon Gyuto
Are you right or left handed?
right
Handle
Wa
What length of knife (blade) are you interested in (in inches or millimeters)?
240, maybe 210
What is your absolute maximum budget for your knife?
$200 absolute max, preferably less
KNIFE USE
Will be used both in a professional kitchen and at home
What are the main tasks you primarily intend to use the knife for
slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats
What knife, if any, are you replacing?
Tojiro DP 240
Do you have a particular grip that you primarily use?
pinch
What cutting motions do you primarily use?
rock and chop
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Sharper blade that I will be learning sharpening on
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
bamboo and synthetic
Do you sharpen your own knives? (Yes or no.)
I will be taught how to by my chef.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
yes interested
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
yes