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recs on a stain resistant gyutou and petty

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Ucmd

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thoughts on misono, masanobu, and masamoto petty and gyutou. what other brands should I consider.
 

tk59

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Sounds like you want thin, stainless, western handled and not over about $300 for the gyuto. I would go with Gesshin/Ashi at Japanese Knife Imports (Jon is great to work with). The steel takes and holds a very nice edge and it is very easy to sharpen. I recently sharpened one and the edge was free of burrs after the 1k stone. It was a thing of beauty. The fit and finish on the knives is very, very good. If you don't mind going a little less stainless, I might opt for a Kikuichi TKC from Chef Knives to Go or CarboNEXT from Japanese Chef Knife.
 

obtuse

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+1 go with the ashi, gesshin ginga. Great performance, great steel, very good fit&finish. Best buy in stainless IMO. Also the Konosuke HD series is very nice if you like wa handles.
 

Benuser

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Also to be considered: Hiromoto AS, Aogami Super core with stainless clad.
 

James

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sakai yusuke swedish stainless from bluewayjapan also has favorable reviews
 

mhlee

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Carter SFGZ Riveted Handle Funayuki if you're open to a smaller, but better performing knife with a carbon steel core, and can wait until the sale.
 

Lefty

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Is there a sale I should know about?
 

echerub

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Every once in a while, Murray Carter has a good sale on to clear out his in-stock wares. It's either annual or semi-annual, I'm not sure which.
 

Lefty

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Here's hoping it's in Mid-September!
 

Cadillac J

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CarboNEXT from Japanese Chef Knife.
CN really is one of the best values out there hands down. It will develop a slight patina, but nothing like an actual carbon knife. Definitely one of my favorite non-carbon steels.
 

Ucmd

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Thanks so much For the tips. so many knives to buy...so little time.
 

dehory

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I would go with Gesshin/Ashi at Japanese Knife Imports (Jon is great to work with).
+1 go with the ashi, gesshin ginga.
I'm very pleased with my recent acquisition of an Ashi 150mm petty. Even though it's the standard line, it's a pleasure to sharpen and a superb value. Edge retention is no problem because it rarely hits the cutting board, and never with any force. F&F is really fantastic (though no rounded choil/spine). If budget is at all a concern, I'd opt for the cheaper, non-Gesshin petty and put the $45 towards the gyuto.
 

Seb

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Tanaka's blue#2 150-160mm wa-petty is freakin' wonderful; real sharp OOTB, exceedingly thin and not very reactive.
 
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