I've already discussed with a couple of people here what would be a great gyuto that is thick at the spine but thin behind the edge (http://www.kitchenknifeforums.com/showthread.php/20272-Knives-thick-at-the-spine-thin-at-the-edge) . Thanks everyone who responded!
In the end I decided to get a Heiji gyuto. It was this picture that convinced me:
The waiting time for this knife (from the master himself) is four months . And it happens that I have funds for one more knife.
Which one would you get? I have only one criterion: cutting performance. The following ones are on my shortlist in this order:
- Kochi
- Watanabe
- Itinomonn
(Shigefusa and Kato are on the shortlist as well, but they're currently not available from the shop I know.)
In the end I decided to get a Heiji gyuto. It was this picture that convinced me:
The waiting time for this knife (from the master himself) is four months . And it happens that I have funds for one more knife.
Which one would you get? I have only one criterion: cutting performance. The following ones are on my shortlist in this order:
- Kochi
- Watanabe
- Itinomonn
(Shigefusa and Kato are on the shortlist as well, but they're currently not available from the shop I know.)