beater (but good) pro kitchen knife

Discussion in 'The Kitchen Knife' started by lobby, Jan 19, 2020.

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  1. Jan 19, 2020 #1

    lobby

    lobby

    lobby

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    Just gyutos.

    I have a lot of nice knives, kato, shig etc, but i don't always feel like leaving them around at work. I just started a new job with more staff where I don't feel 100% comfortable leaving knives around. Im still learning the nuances of the staff. Not concerned that they'll get stolen, just that they'll just get used for lobster prep and then get thrown through dish.

    What is a good carbon clad 240+ gyuto that performs but isnt something i'd cry about if it got sent through the dishwasher?
     
  2. Jan 19, 2020 #2

    M1k3

    M1k3

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    Shinko Seilan from KnS? Or are you looking for even cheaper?
     
  3. Jan 19, 2020 #3

    daddy yo yo

    daddy yo yo

    daddy yo yo

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    Last edited: Jan 19, 2020
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  4. Jan 19, 2020 #4

    stringer

    stringer

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  5. Jan 19, 2020 #5

    labor of love

    labor of love

    labor of love

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    There was a Masamoto HC for sale here at a good price. Not sure if it sold or not. $150 I believe
     
  6. Jan 19, 2020 #6
    I like my Mac Pro in this type of environment. I've recently been promoted to a "clipboard" job and don't get to prep much. The Mac will get things done, it s pretty much bulletproof and I'm not married to it.

    Still get to use the good stuff when catering.
     
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  7. Jan 19, 2020 #7

    labor of love

    labor of love

    labor of love

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    Love my Mac Pro. It’s pretty easy to thin also.
     
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  8. Jan 19, 2020 #8

    Benuser

    Benuser

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    Is sold. With ebony handle though, no pakka. No dishwasher, please.
     
  9. Jan 19, 2020 #9

    Jville

    Jville

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    Harakaze. I used to have the srs15 when it was labeled as Richmond. They have an AS version.
     
  10. Jan 19, 2020 #10

    Robert Lavacca

    Robert Lavacca

    Robert Lavacca

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    I remember I bought a 270 kohetsu AS western as my first j knife. What a mistake lol. Learned my lesson but currently thats my beater. I’ve thinned it heavily. For me, it’s great to have one western handled gyuto as my go to I don’t care as much what happens to this knife as much as my others. I think in a pinch with a heavy catering day using a poly board, a western handle is my choice just because I can take it over to the sink and feel better about washing the whole knife and just not caring as much.
    With that said, when that knife dies I’ll probably replace it with a knife that has been mentioned above.
    Suien VC 270
    CarboNext 270
    Misono swedish 270
    etc.
    I think those would be perfect quality beater knives. Some people prefer wa handled knives and I usually do also. In the beater category though I go western. I look for something thinner or something that would not be insanely difficult to thin if needed.
     
  11. Jan 19, 2020 #11

    panda

    panda

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  12. Jan 20, 2020 #12

    Briochy

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  13. Jan 20, 2020 #13
    Panda doesn't color between the lines....:cool:
     
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  14. Jan 20, 2020 #14

    labor of love

    labor of love

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    All knives are beaters :cool:
     
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  15. Jan 20, 2020 #15

    Danzo

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    I like this thread. I think the key is to find something that’s sub 200 and is not flat ground. Some of the above knives mentioned are flat, misono, carbonext, Mac Pro.
    I would go for some kaeru or a Wakui, get some good cutting action, less stickage.
     
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  16. Jan 20, 2020 #16

    MrHiggins

    MrHiggins

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    Hattori FH 270 with linen micarta handle. These are such under-rated knives... Unfortunately, they're not commensurately under-priced.
     
  17. Jan 20, 2020 #17

    Chuckles

    Chuckles

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    Misono Dragon and MAC pro would be my choice. Only flatish till you sharpen them.

    A Forgecraft would be good for this role too.
     
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  18. Feb 9, 2020 #18

    Robert Lavacca

    Robert Lavacca

    Robert Lavacca

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    i’ve been looking at those yoshihiro ginsan lately to replace my beater now. I like everything I see except for the fact the 240 looks pretty short. I’m on my phone and the with the phone the website is half cut off so I can’t see the full measurements. I was hoping to get something in the 52 mm height range or more for the next beater. Is it a shorter blade like 48 mm?
     
  19. Feb 9, 2020 #19

    panda

    panda

    panda

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    mine was like 51
     
  20. Feb 9, 2020 #20

    Robert Lavacca

    Robert Lavacca

    Robert Lavacca

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    I can deal with that. I think right now it would be between that or a swedish dragon 240. Would prefer the g3 though. No matter how many knives I purchase I still end up using my beater more than anything when slammed
     
  21. Feb 9, 2020 #21

    labor of love

    labor of love

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    Just tell them you want 51mm when you order. Yoshihiro is pretty responsive.
     
  22. Feb 9, 2020 #22

    Robert Lavacca

    Robert Lavacca

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    Will do. They picked out a taller mazaki for me when I ordered from them a while back. I was looking at the other typical knives in the less expensive category but I figured I would maybe give this guy a try instead of a misono or masamato since Panda spoke fondly of it. My old kohestu AS western is slowly turning into a tall suji know.
     
  23. Feb 10, 2020 at 3:37 AM #23

    panda

    panda

    panda

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    just know that the grind is basic, its the profile and steel that i liked. i thinned the crap out of mine to make it cut well.
     
  24. Feb 10, 2020 at 4:10 AM #24

    Dendrobatez

    Dendrobatez

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    Agreed, I don't use them all to break open lobsters but they all get line time.
     
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