JessePowers
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- Oct 21, 2013
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In the market to upgrade my gyuto from my 210 nenox to a 240. I'd like something 50/50 with an octagonal handle as I'm lefty (or a lefty grind/handle at not a tremendous markup) I keep seeing everyone talking about the same makers: Kato, shigefusa, konosuke, Gesshin, takeda. If anyone has any advice or could post a link to a prior thread that would be great. I'd like the knife to be the best value. Was hoping to keep it around 300 but that's negotiable. I would be happy if it came with a saya. This knife will be used regularly in a professional kitchen not at home. I have always had stainless. But I've been recently using a lot of carbon that I really enjoy. I would like to consider both but not something that is extremely quick to react.
Or advice on a custom maker that would fit the structure. I know that customs may not work at that budget so I'd still appreciate the input in case I'd like to reassess what I'm willing to spend.
Thanks All,
Jesse
Or advice on a custom maker that would fit the structure. I know that customs may not work at that budget so I'd still appreciate the input in case I'd like to reassess what I'm willing to spend.
Thanks All,
Jesse