I know gyutos are very thin and was wondering if the deba is a more durable "workhorse" kind of a knife. I am looking at the western deba from Hattori.
One of the fundamental things that creates the difference(read:superiority) of mass-produced Japanese cutlery over mass-produced American and German cutlery is the understanding that if you use good steel and treat it well, you don't have to have something the size of an axe to withstand the rigors of a kitchen, and thinner knives cut more efficiently. The light and thinness of J-blades is not in any way a weakness, but instead it is a sign that they can do anything Wusthof can do better.
Yes and no. Wusthofs are designed to withstand prolonged contact with water without rusting, being battered around like a hammer (sorta) without chipping, and being steeled repeatedly for the sharpening-incompetent consumer in mind. If you do not need these things, the Wusthof has nothing for you. If you do, well then that's your kind of knife.
Let's also point out that not all gyutos are thin razor blades. There are some thicker ones that will hold up just as well as a wustof or western deba, but cut much better than either. Tojiro DP? What is your budget?
What are some of the "heavier" or "mightier" gyutos everyone is talking about?
Forgot about the Glestain. I love mine although I haven't had much of a chance to use it recently... I think I'll go back to it for a while when I get a chance. As for MAC, the higher grade MACs used to be made from more wear resistant steel and harder. Apparently, this is no longer the case. They all use the same steel w/o tungsten... Still not bad knives but there is one less reason to get the heavier, more expensive lines.GLESTAIN
Forgot about the Glestain. I love mine although I haven't had much of a chance to use it recently... I think I'll go back to it for a while when I get a chance. As for MAC, the higher grade MACs used to be made from more wear resistant steel and harder. Apparently, this is no longer the case. They all use the same steel w/o tungsten... Still not bad knives but there is one less reason to get the heavier, more expensive lines.
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