JVoye
Active Member
- Joined
- Nov 12, 2012
- Messages
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In the market for a new Gyuto 240mm-focusing on performance in a professional kitchen
Candidates so far include-
JCK Carbonext
Hiromoto AS
Kikuichi TKC
Konosuke HD
So many options...:scratchhead:
I'm targeting the semi-stainless/carbon line as I need great edge retention, a super sharp blade with some discoloration protection. Any thoughts? I believe all of these blades are either 60/40 or 70/30-at this point I don't have preference in this department. Thanks.
Candidates so far include-
JCK Carbonext
Hiromoto AS
Kikuichi TKC
Konosuke HD
So many options...:scratchhead:
I'm targeting the semi-stainless/carbon line as I need great edge retention, a super sharp blade with some discoloration protection. Any thoughts? I believe all of these blades are either 60/40 or 70/30-at this point I don't have preference in this department. Thanks.