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Wahnamhong

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Hello, new member here. Was already wondering why I couldn't post! Now I know.

Serious home cook. Not a knife buyer/seller but tend to hold on to knives for a long time. Have been using paring knife by Robert Herder carbon steel for a long time now. Also really love a Chinese cleaver as a chef's knife so not for cutting bones. I used to have a Kai Shun VG10 but have been using a smaller version of Sugimoto's #6 for a while now - this is a carbon steel knife. Finally I have a F. Dick butcher's knife and some Thai Kiwi knives.

I sharpen myself on Naniwa whetstones (600, 1k, 3k).

Am actually looking for a gyuto next to my Sugimoto so hence my interest in this forum. Looking at Wakui and Hinoura at cleancut now! :))
 

Wahnamhong

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Well you sharpen, you have some nice knives, and a keen interest! That’s great! 😁
Ah okay.. :) Well, to be honest, compared to most guys here I'm probably still an amateur!

So, as a new member I can now post a thread? Wanted to get some opinions on the gyuto I'm looking for. I'll try.
 

Benuser

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If you're looking for serious help, do yourself a favour and use this questionnaire.

 
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