help with moderate-budget daily workhorse

Discussion in 'The Kitchen Knife' started by talldrinkofwater, Nov 1, 2019.

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  1. Nov 6, 2019 #31

    MowgFace

    MowgFace

    MowgFace

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    I think were gonna get into the "What does 'workhorse' mean to you" conversation.

    As a home cook, Id argue middleweights are perfect daily workhorses.

    Gesshin SS Heiji would be a particularly awesome knife to cover your needs. A high hardness, highly regarded (read: legendary) Semi Stainless Steel, 49mm for a 210 is rather tall. Although a bit out of your budget.

    -Mowgs
     
    Brian Weekley likes this.
  2. Nov 6, 2019 #32

    JBroida

    JBroida

    JBroida

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    On the brittle side though
     
  3. Nov 7, 2019 #33

    Hz_zzzzzz

    Hz_zzzzzz

    Hz_zzzzzz

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    Yea...the dramatic distal taper made the tip of Anryu fairly flexible. I feel like I can bend it with my fingers. The tip of my Anryu 240 is thinner and more flexible than my Shibata and Kono Fuji.
     
  4. Nov 7, 2019 #34

    Hz_zzzzzz

    Hz_zzzzzz

    Hz_zzzzzz

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    That’s true. From that perspective, I use lasers as my “workhorses”.
     
  5. Nov 7, 2019 #35

    Brian Weekley

    Brian Weekley

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    I guess it really comes down to the definition of what “is” is!
     
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  6. Nov 14, 2019 #36

    jljohn

    jljohn

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    You could get a used Toyama 210mm Gyuto for that.
     
  7. Nov 14, 2019 #37

    Steel+Fire

    Steel+Fire

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    Great knives. I have the 240mm and it is a tall solid workhorse grind. Spine is like 3-3.5 mm at the handle but has a solid thin grind at the edge. Steel takes a wicked edge and holds it adequately. I have had no chipping or other issues with mine. The stainless cladding is nice to keep the maintenance on the knife low. I got mine from Epicurean Edge and they advertise it as Shirogami #1.
     
  8. Nov 15, 2019 #38

    Echotraveler

    Echotraveler

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    Anryu makes beautiful knives! i have a Blue2 Nakiri, and its a superb example of workmanship!
     
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